2013 Vinska Klet Ribolla Gialla Gialla Bagueri
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Tasting notes
15- to 40-year-old terraced vines on marl and sandstone. Hand-picked, fermented in 6,000-litre casks and small barriques and aged 12 months in those casks. Partial malo. pH 3.59, RS 3 g/l. Oaky richness on the nose that is both honeyed and smoky. Rich and creamy in texture, with bags of ripe green and yellow fruit but also the beginnings of bottle-aged complexity – that honeyed smokiness. Deep, long, spicy and fresh. (JH)
Critic scores
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Julia Harding MW, jancisrobinson.com
Julia Harding MW, jancisrobinson.com
More reviews and scores
Vines aged 20 to 30 years at 150–300 m, on opoka soils, facing south to south west. Hand-harvested 23–25 October. Fermentation and maturation in big barrels, then six months in bottle before release. TA 5.62 g/l, pH 3.42. 4,000 bottles produced. As Aleks Simčič explained, July and August were very hot. Some rain at the end August to balance. One of the great years for all varieties. Mid gold. Smells golden and spicy. Ripe yellow fruit, candied lemon peel, but with a sort of oily savoury minerality that reminds me of Central European wines or Austrian Smaragd. Smells like wealth. Deep, some apparent sweetness on the palate that I think is more than fruit ripeness. Rich and full in the mouth, a big wine and the freshness seems to come more from the texture than from the acidity. Powerful and extremely persistent. (JH)
At five years of age, this powerful ribolla gialla has stacks of ripe exotic-fruit character and a rich texture with enough acidity to keep everything on track.