2003 Ribolla Gialla

From magnum. Runk is the name of the vineyard, not on the front label. The first year of their current approach: bottled after seven years. A very hot vintage so picked earlier than usual at the end of September, though Josko Gravner apparently regretted it later. Deep orangey gold. The aroma makes me smile: so much complexity and pleasure and richness. Chewy and still so vibrant. Non-sweet barley sugar, spice and a savoury golden persistence. (JH)

If Nebbiolo were a white grape, it might taste much like the 2003 Ribolla Gialla Amphora This powerful, rich wine flows from the glass with sweeping fruit buffered by elegant tannins and pretty notes of minerality. Everything is in the right place in this gorgeous, large-scaled Ribolla.

If Nebbiolo were a white grape, it might taste much like the 2003 Ribolla Gialla Amphora This powerful, rich wine flows from the glass with sweeping fruit buffered by elegant tannins and pretty notes of minerality. Everything is in the right place in this gorgeous, large-scaled Ribolla. Anticipated maturity: 2009-2013. My visit with Josko Gravner in May was memorable, as we spent several hours tasting through every cask in the cellar. Given that Gravner keeps his wines in oak for a minimum of several years, the tasting amounted to multiple vintages of each of his wines, which was a fascinating exploration into this producer’s style. No other grower in Italy has pushed the boundaries so ambitiously as has Gravner over the last 20+ years. To be sure, even by his own admission Gravner has made mistakes, but at these levels there can’t be innovation without the occasional failure. Today, Gravner has inspired a whole new generation of younger producers, but at the end of the day, Gravner remains in a league by himself. When I taste these wines I often feel I am in front of the work of a gifted musician or painter, where the work is easily classified into periods that each hold significance. His approach reminds me of that of Miles Davis; always looking forward and never behind. Over the coming years Gravner plans to focus just on two native varieties, Ribolla and Pignolo and will phase out his international grapes. Today, the wines are fermented in terra cotta amphora, where they stay until spring. The wines are then racked into casks where they spend several years prior to being bottled. As of May 2008, Gravner still had a portion of his whites in amphora, as he is experimenting with longer aging periods in the terracotta vessels. Gravner’s “whites” are really much more like reds in terms of their structure and weight. It is therefore not surprising that Gravner favors hot, arid vintages, including 2003, which he places among his favorites, something of a contrarian view in the region. Importer: Vias Imports, New York, NY; tel. (212) 629-0200