Tonight, as temperatures have fallen again, a red wine feels natural. A wine that brings us to Slovene Istria, to the family Cep, which is taking care of wines, found under the label Gordia. This Bio red will be the perfect, vigorous company of the night.
We’re in the village of Kolomban. Locals used to refer to this location Gordia. We’ve mentioned already their Amfora white here, but to refresh. Andrej and Tina are the driving force behind Gordia and such heartwarming people we barely wait to revisit.
The winemaking story within the Cep family started as a love story when Andrej visited the sommelier course together with some of the most renowned names of Slovenia’s winemaking. At the time, wine with prolonged macerations wast starting to boom and Andrej was struck by this new dimension he discovered. He soon convinced his father to plant their first vineyards right below the house, back in 2004 and farmed vines according to organic methods since the beginning. In 2012 they finally also obtained the certification.
Bio red is a blend of Cabernet Sauvignon, Merlot and Sirah, all presented in approximately equal parts. Vines are 14 years old and planted on flysch at an altitude between 100 and 120 meters above sea level. The vineyard has a spectacular amphitheatrical shape, facing southwest with a nice view over the Gulf of Koper.
Grapes are hand-harvested when overripe. Each of the varieties is produced separately—following destemming and crushing the mash macerates in open vats for up to 4 weeks without temperature control. Andrej performs punch-downs 3-times daily. After gentle pressing, the now young wine is laid to mature in used oak barrels for two years, conducting malolactic fermentation during this time.
Finally, all three wines are assembled and put into a stainless vat for two months to incorporate fully. Bottling is executed without filtration and with minimal addition of So2. The wine then waits for six months before coming to the market.
This Bio red displays a deep, ruby red colour with a dense texture.
It fills the nose with intense and seductive aromas that evoke black currant, blackberry, dried chokeberry, anise, a note of liquorice, dried red roses, black pepper, cloves, cinnamon and light notes of graphite.
The taste is intense, warm and soft, it pleasantly refreshes the palate, and the tannins dry them—a gallant wine with a vigorous body of elegantly expressed and lasting persistency.
This stud displays a vigorously young character that will only refine with ageing. I’m curious to taste it again in 5 years to confirm it can easily wait for another 5. You know, it’s always a good excuse for a glass of good wine.