CZECHIA
DVA DUBY
PETR KORÁB
JAROSLAV OSIČKA
PETRA BREDOVA
TŘI ČTVRTĚ
GEORGIA
AMIRAN VEPKHVADZE
CHITO'S GVINO
GOTSA FAMILY WINERY
JAKELI
GIA JAMBERIDZE
ORI MARANI
PAPARI VALLEY
GAIOZ SOPROMADZE
SLOVAKIA
PIVNICA ČAJKOV
DAVID KUŠICKÝ
MARVLA TINDO
UNITED CELLARS
OF TEKOV
SLOVENIA
KABAJ
KORENIKA & MOŠKON
ŠTEMBERGER
ZARO
COLLABORATIONS
BRDA BELO
CONSCIOUS EXIT
EAZY ORANŽNA
EAZY REFOŠK
GRAPE ALE
SHAVI K’RAVI
THE RIDERS
︎ ︎
VINTAGE: 2007
REGION: Slovenia, Goriška Brda, Šlovrenc.
VINEYARD(S): Pod Hiso Dobrovo, Ravan.
ALTITUDE: 300m - 400m
SOIL COMPOSITION: Marl, Flysh, Argile.
PREVAILING CLIMATE & LOCAL CLIMACTIC: Converging Mediterranean and Alpine climate.
FARMING OF VINEYARD: Low/no till, ecological treatments, manure.
COMPOSITION: Rebula (Yellow and Green), Malvazija, Zeleni Sauvignon
HARVEST: September/October
MACERATION: Varieties macerated for 1 year, destemmed fruit.
FERMENTATION/AGING: Spontaneous fermentation in Qvevri.
AGING: 10 months in Kvevri, 1 year in used barrique.
FINING & FILTRATION METHODS: None.
So2: None.
DATE OF BOTTLING: August 2010
BOTTLES PRODUCED: 9,000.
REGION: Slovenia, Goriška Brda, Šlovrenc.
VINEYARD(S): Pod Hiso Dobrovo, Ravan.
ALTITUDE: 300m - 400m
SOIL COMPOSITION: Marl, Flysh, Argile.
PREVAILING CLIMATE & LOCAL CLIMACTIC: Converging Mediterranean and Alpine climate.
FARMING OF VINEYARD: Low/no till, ecological treatments, manure.
COMPOSITION: Rebula (Yellow and Green), Malvazija, Zeleni Sauvignon
HARVEST: September/October
MACERATION: Varieties macerated for 1 year, destemmed fruit.
FERMENTATION/AGING: Spontaneous fermentation in Qvevri.
AGING: 10 months in Kvevri, 1 year in used barrique.
FINING & FILTRATION METHODS: None.
So2: None.
DATE OF BOTTLING: August 2010
BOTTLES PRODUCED: 9,000.
The rarest and most iconic wine of KABAJ and from a spectacular vintage. It was an earlier vintage of Amfora that introduced us to authentically produced Kartuli method wine. Kartuli Method is the practice of fermenting and aging white grapes with the skins in massive buried terracotta vessels called kvevri. This inspired our original curiosity in Georgian wine and reoriented our attention forever. Even after many years and much experience with Georgian wines KABAJ Amfora remains a prized and favorite example of this wondrous and haunting style of wine. The fruit profile is that of dried wild fruit. It is seedy and dank. Reminiscent of incense, communion, ancient Chinese tea. A kaleidoscopic perfume that breathes, inhaling and exhaling. It tastes of salt, truffles, fur, hazelnuts and nori. One waft, one drop will leave the taster astonished and baffled, the wine will compliment, cheeses, mushrooms, oysters and lamb. Its impression will be left on the taster following anything; Scotch, cigars, nato or completely drunk.
