It’s been a while since I wrote about Rebula and the timing is about perfect. I’ve just returned from a whole weekend in Brda, and Emeran Reya‘s macerated Rebula feels the right choice to keep the momentum going.
At Emeran Reya, all is produced in coexistence with nature. Grassed vines are looked after following organic principles, and this is certified since 2016.
Rebula vines count for 20 to 35 years of age and are planted in Opoka soil at an altitude between 100 to 150 meters above sea level with southwest aspect. Terraces allow for handpicking with optimum ripeness of grapes.
Bunches are destemmed, crushed, and the mash then macerates for five days at uncontrolled temperatures with spontaneous fermentation. Cape is constantly soaked in open vats at natural temperatures. After a gentle pressing, the new wine is racked in 300-litre oak barrels to mature for approximately ten months. Batonnage is executed constantly with complete malolactic conversion. Finally, the wine is bottled with minimum addition of Sulphur.
This Rebula displays a crystalline, deep golden yellow colour. Aromas are intense, of dried apricot, papaya slice, mango, even dry orange peel. We also sense vanilla, carob, pencil tip and dried Mediterranean herbs.
The wine is dry with accentuated softness, relatively warm, on the other side fresh and tasty, almost salty, with a slightly spicy finish—an elegant wine with an intense taste of a medium body and a lasting aftertaste.
A great expression of Brda’s queen, which brings a touch of rustic to the table. I find this style to suit the variety, and I’m sure many will enjoy it. A bottle will last for the next five years and further evolve. You can get it for approximately 17 Eur, and it is currently available at RR Selection.