slovenia wine stars and hidden treasures...revija vino, d. o. o. dobravlje 9 si-5263 dobravlje...

Tasting Ex…Press • Vinitaly • Verona • 10 april 2017

Organized by Vinitaly in cooperation with

Vino magazine, Slovenia

Slovenia Wine Starsand Hidden Treasures

Vino is a Slovenian magazine for the lovers of wine, culinary arts and other delights. It is the most well-established and influential medium in the field of wine and cuisine in Slovenia.

Publishing: 4 issues per year

First published: 2003

Publisher: Revija Vino, d. o. o. Dobravlje 9 SI-5263 Dobravlje Slovenia

phone: 00 386 82 051 612 mobile: 00 386 51 382 381

[email protected] www.revija-vino.si

Robert GorjakRobert Gorjak grew up in a winegrowing family near Jeruzalem in Slovenia. His passion for wine blossomed in the early 80s when he had the opportunity of observing professional sommeliers at work and joining them during tastings. His first article on wine appeared in 1994. He is Slovenia’s contributor for the Jancis Robinson’s Oxford Wine Companion and The World Atlas of Wine (Hugh Johnson, Jancis Robinson). He also contributed to several editions of Hugh Johnson’s Pocket Wine Book.

In 2001, he set up the first Slovenian wine school alongside his wife Sandra – the Belvin Wine School, where he teaches and develops new programs and runs WSET courses.

He is the first Slovenian to hold a WSET Diploma and is the author of five editions of Wine Guide – Slovenia, where he has been rating Slovenian wines. He judges at a variety of renowned international wine tastings including Decanter World Wine Awards, where he was the Chairman of the Slovenian panel. In 2012 he ventured into trade as well, working at Mercator, Slovenia’s biggest retailer as the category manager for Wines and Spirits, and now acting as an agent for half a dozen of top wineries from Slovenia, Croatia and Serbia. He is the co-owner of JR Wines, a Hong-Kong based company that places wines on Asian markets. His other activities relating to wine include education, trade consultancy, event management, occasional writing and top-end tour guiding.

SloveniaRegistered vineyard area 15,700 ha

Total vineyard area 21,000 ha

Grape growers 30,000

Registered bottlers 2,529

Annual production 70 mio l

White vs. red 70:30

Most planted varieties Welschriesling, Refosco, Chardonnay, Sauvignon Blanc

Slovenia

Croatia

Italy

AustriaHungary

Slovenia is an old, traditional wine-producing country where wine had already been made by the Celts around 3rd to 4th century BC, and later developed further by the Romans. International varieties, such as Pinot Noir, Riesling, Pinot Gris, Chardonnay… were first introduced in 1822. Slovenia is the country with the oldest officially recorded vine on the planet. The ancient vine grows in Maribor and is proven to be more than 400 years old.

In the eye of the geographer, Slovenia is a very attractive and versatile country. It lies on the border of four big geographical units: the Adriatic Sea,

Podravje region, named by the river Drava, lies in the northeast and includes the Štajerska Slovenija and the Prekmurje districts.

Posavje region, named by the river Sava, lies in the southeast and includes the Bizeljsko-Sremič, the Bela Krajina and the Dolenjska districts.

Primorska region (littoral region) lies to the southwest and encompasses the Goriška brda or Brda, the Vipava Valley, the Kras and the Slovenska Istra districts.

Districts are further divided into sub-districts all the way down to villages and vineyard sites. These names, especially the name of the vineyard site, can also be found on the label.

the Alps, the Pannonian Plain and the Dinarides. Therefore, the land is mainly hilly and mountainous. Most of the vineyards are on the slopes, with only some 10% on the flatlands. The climate in Slovenia is generally a mixture of the Alpine climate with mild, humid summers and cold but not chilling winters, which then bumps into the Pannonian Plain with its hot, dry summers and severe winters. Each climate thus spices up the other.

Slovenia is officially divided into three winegrowing regions and nine winegrowing districts according to climate, soils, wine styles, tradition…

Notes

www.revija-vino.siPhoto: www.bottleshooters.eu

District Štajerska Slovenija

Elevation 300–350 m

Vines/ha 2,200–3,300

Soil Marl

Harvest End of september / hand-picked

Vinification Fermentation with natural yeast in large oak barrels. Stays on yeast for 18 months. Another 6 months in the tank, bottled without filtration.

Alcohol 12.0% abv

Residual sugar 2.6 g/l

Acidity 6.3 g/l

pH 3.08

Bottles 4,700

Stopper Screw cap

Web www.gross.at/stajerska-slovenja

Gross Colles Sauvignon Blanc 2013

Notes




Vines/ha 3,500

Soil Sandy clay

Harvest Middle of September / hand-picked

Vinification Stainless steel, fermentation temperature 15-20 °C. Stays on the lees for 3 months.

Alcohol 13.0% abv


Acidity 7.0 g/l

pH 3.27

Bottles -

Stopper Screw cap

Web www.verusvino.com

Verus Sauvignon Blanc 2016

Notes


District Brda


Vines/ha 4,000

Soil Marl

Harvest End of September / hand-picked

Vinification Fermentation in contact with skins (maceration) for 4 days in 4,000 litre conical oak barrels (tino); without selected yeasts. 23 months in 3,000 litre oak barrels.

Alcohol 14.0% abv


Acidity 5.4 g/l

pH 3.35

Bottles 3.080 × 0.75 l, 90 × 1,5 l, 60 × 3 l

Stopper Cork

Web www.simcic.si

Marjan Simčič Opoka Sauvignon Blanc 2013

Notes


District Brda


Vines/ha 4,000

Soil Marl

Harvest Begining of August / hand-picked

Vinification Base wine: cold fermentation 2/3 in stainless steel, 1/3 in used French barriques; secondary fermentation in the bottle then 48 months on the lees. Disgorged in the spring, 2015.

Alcohol 12.0% abv


Acidity 5.8 g/l

pH 3.2

Bottles 3,000

Stopper Cork

Web www.bjana.si

Bjana Brut Zero 2010

Notes



Elevation 310 m

Vines/ha 2,800

Soil Clay with minor share of marl and sandstone

Harvest Begining of October / hand-picked

Vinification Fermentation at 16-18 °C. Starts in stainless steel vats, then after 1/3 of the fermentation process racked into wooden barrels (1,000 l) where 28-days-long fermenting concludes. Aged on fine lees for 8 months. Barrel-aged in slightly toasted French oak.

Alcohol 13.5% abv


Acidity 7.26 g/l

pH 3.27

Bottles 8,000

Stopper Cork

Web www.puklavecfamilywines.com

Puklavec Family Wines Seven Numbers Furmint 2015

Notes


District Brda

Elevation 150 m

Vines/ha 6,500

Soil Marl

Harvest End of September / hand-picked

Vinification Spontaneous fermentation in barrels, 50% in 225 l and 50% in 500 l; 20% new barrels, the rest up to 4 years old.

Alcohol 12.5% abv


Acidity 5.0 g/l

pH 3.52

Bottles 1,800

Stopper Cork

Web www.edisimcic.si

Edi Simčič Malvasia 2014

Notes


District Brda


Vines/ha 4,000

Soil Marl

Harvest Begining of October / hand-picked

Vinification 8 hours of maceration, fermented in large 4,000 lit barrels, barrel-aged for 30 months. Complete malolactic fermentation,

Alcohol 14.0% abv

Residual sugar 3 g/l

Acidity 5.5g/l

pH 3.3

Bottles 3,000

Stopper Cork

Web www.klet-brda.si

Klet Brda Bagueri Ribolla Gialla 2013

Notes


District Brda

Elevation 160 m

Vines/ha 6,000

Soil Marl

Harvest Beginning of October / hand-picked

Vinification Manually destemmed grapes are put in barriques with a modified bunghole. Fermentation begins in the berries which gradually burst, spilling the new wine. After 8 months the wine is racked at full moon, the sediment removed, then bottled without filtration or added sulfur.

Alcohol 12.0% abv

Residual sugar -

Acidity -

pH -

Bottles 4,000 × 1.0 l

Stopper Cork

Web www.movia.si

Movia Lunar, 8. moons, Ribolla Gialla & Chardonnay 2013

Notes



Elevation -

Vines/ha 5,000

Soil Marl

Harvest Hand-picked

Vinification 2 weeks of maceration, 24 months of aging in new and used French barriques. Unfiltered.

Alcohol 13.5% abv


Acidity 4.80 g/l

pH -

Bottles 9,350

Stopper Cork

Web www.dveri-pax.com

Dveri-Pax Pinot Noir 2011

Notes


District Vipavska dolina


Vines/ha 7,000

Soil Flysch

Harvest Hand-picked

Vinification 3 weeks of maceration, aged two years in large barrels (1,000 and 1,500 l), spontaneous fermentation.

Alcohol 13.5% abv


Acidity 6.5 g/l

pH 3.6

Bottles 3,000

Stopper Cork

Web www.burjaestate.com

Burja Reddo 2015

Notes


District Slovenska Istra

Elevation 200 m

Vines/ha 4,000

Soil Light sandy-flysch on a rich marl-slate foundation

Harvest October 2007 / hand-picked

Vinification Fermentation between 25 and 28 °C. Extended maceration for 30 days. Malolactic fermentation and 24 months of aging in new French barriques.

Alcohol 14.0% abv


Acidity 6.2 g/l

pH 3.56

Bottles 5,000 × 0.75 l

Stopper Cork

Web www.santomas.si

Santomas Antonius Refosco 2007

Notes


District Brda


Vines/ha 2,600–2,800

Soil Flysch, marl

Harvest End of September 2009 / hand-picked

Vinification Spontaneous fermentation and malolactic fermentation, aged in used barriques, délestage.

Alcohol 14.7% abv


Acidity 4.86 g/l

pH 3.63

Bottles 2,100

Stopper Cork

Web www.reia.si

Reia Khmer 2009

We kindly thank the following companies and organizations for their support:

StudioAjd design, illustration, photography www.studio-ajd.si

Bottleshooters professional bottle photography service www.bottleshooters.eu

MarijanMočivnik winemakers’ presentation materialswww.marijanmocivnik.com

slovenia wine stars and hidden treasures...revija vino, d. o. o. dobravlje 9 si-5263 dobravlje...

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