“Bonum Agere Gaudio Viro Est Recto” or “To do right is the pride of the virtuous man”. There are the inscriptions of today’s wine. We’re having a look at Klet Brda‘s homage to Silverij de Baguer. An important figure for Brda’s viticultural history and the last owner of the Dobrovo castle. Its wine-cellar bears the name de Baguer and is dedicated to barrel ageing of some of their most prestigious wines.
We find two wines under the de Baguer line, a white blend of Chardonnay and Sauvignon Blanc and today’s choice, the de Baguer red, which blends 70 % Merlot and 30 % of Cabernet Franc. Vineyards for this wine are aged between 10 and 30 years, laying at an altitude between 80 to 250 meters above sea level on a combination of marl and sandstone. They are terraced, grassed and follow integrated production methods.
Grapes were exclusively handpicked, destemmed and crushed. Merlot fermented in 100 % French barrique barrels, while Cabernet Franc in 350-litre oak barrels. They mature for 24 months in new French oak barrels, contacting full malolactic fermentation, and finally getting assembled. The result is what Darinko Ribolica, Klet Brda’s legendary oenologist, refers to as his best wine looking at elegance and finesse.
It boasts in the glass with a deep, ruby red colour and dense texture with long, slow tears on its walls.
The bouquet intertwines youth with maturity. Fresh blackberries flirt with blueberries and ripe cherries, mulberries, blueberries, plum. With black pepper, fern, forest undergrowth, and humus notes, leather, sweet spices, and a slight smoky undertone.
The taste is intense, soft and warm, with lively freshness, mineral saltiness and pronounced tannins that will slowly round off. A wine of vigorous structure, with emphasized elegance and a lasting taste.
This de Baguer red fully encompasses the potential for red varieties in Brda. It is a worthy homage to the reputation of Count de Baguer and the vinegrowers which carefully looked after the vines and grapes. It has a tremendous ageing potential, which will only improve over the years. I’m curious to try it again in 10, to see how it evolved.