Funkier but less appealing than the oslavje. Flavors of peppermint and sweet sage, then on day two it smelled like red burg and tasted like rhubarb tea, fennel, faint strawberries in sugar water, cherry jolly rancher, dried apricots, and earth. Don’t drink too cold.
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While not as expressive as I had hoped, the '02 Radikon Ribolla Gialla does have that exotic herb and spice nose I always look forward to. I've had Radikon whites, or oranges, on several occasions but they have the Jakot which I find more flamboyant and more giving. The 02 Ribolla Gialla is still going strong with very good palate presence, bold acid, and a clean somewhat spicy finish. I opened this for the Seahawks/Broncos Super Bowl fiasco and there was plenty to go around as this was from a liter bottle. Tons of sediment. A game you might say was way out of balance. I don't see this improving from liter so I would opt to drink it by Spring, 2016.
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Rather bright orange. Next impression is bgtime tannin but over time layers of red fruits, citrus and mineral emerge. The white wine to have with steak?
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It is with great disappointment that I write this note. Tonight, while adding a new bottle to my already overcrowded pull-out Eurocave shelf, this bottle popped out and broke. Luckily, I was able to salvage 1 glass and am enjoying it now. I definitely see the lemon tea mentioned previously and love the orange and minerality. The tannins didn't bother me at all nor did I sense any oxidation. I will definitely be purchasing another bottle despite it hovering around $40 for a 500ml and will be very curious to see how this develops.
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My first encounter with those famous "orange wines". Right after opening the bottle, nose was like an old burgundy and I meand a red burg ! Yeah yeah I know this is a white wine but there was this old sweet cherry notes, very interesting. It then evolved to tea scents, orange, floral. After a week, nose as like pure oregano juice. Palate always seems a little oxidized and too me is not as interesting as the nose. A little flabby, tanninc, lemon tea, again some hint of pinot noir like notes... Overall it was reallly really interesting but the palate is just too flabby for me. 91 for the nose, 87 for the palate.
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Orange Sunshine (skin-fermented white wines) (La Ciccia, San Francisco): Very complex aromas of brine, orange marmalade, mineral, mint and other fresh herbs, almond. Great acidity and focus, with better freshness and purity than the wines preceding it in this flight. Good intensity in the mouth and length. Quite tactile and slightly tannic. This still needs time; the last glass the following night was very good. My wine of the flight. (tasted blind)
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A night of fine wine, food, and company (NYC): This opens with an immediate flourish of green herbs, rosemary, laurel, subtly sweet spearmint, and an undertone of green bean starch. In the mouth the initial impression is plush and lush then the vibrant, spiky acidity burst through on the mid-palate accentuating the orange leaning citrus notes and lovely tone of just under-ripe apricot. Typically tactile with a slight tannic bite this excels with cheese though I would opt for drinking sooner rather than later. 20018-2011
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Deep amber. Nutty, almond skin, and orange peel. The palate seems somewhat oxidized but evolves rapidly over the course of the evening. Lots of nuttiness against a backdrop of incredible acidity and structure. I plan to follow this for a few days. Fascinating stuff.
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Totally odd colouring of brass leading to rosé when the decanter was filled. Sherry-like nose with intense mineral, lanolin and aged-beef. Coarse on the tongue with wooly elements, blood and cured meats. Lurking fruit makes an almost eerie precense. Very shimmering with elements that exist as shadows more than corporeal, making you come to it. Just electric. Paired with great synergy to a duck guazotto and toasted pasta - a Lidia Bastianich recipe with roots in Istria, the Slavic accent to Italian. Amazing stuff.
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11/23/2018 - Rollerball wrote: 90 Points
Funkier but less appealing than the oslavje. Flavors of peppermint and sweet sage, then on day two it smelled like red burg and tasted like rhubarb tea, fennel, faint strawberries in sugar water, cherry jolly rancher, dried apricots, and earth. Don’t drink too cold.
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2/4/2014 - kanjimoti wrote: 90 Points
While not as expressive as I had hoped, the '02 Radikon Ribolla Gialla does have that exotic herb and spice nose I always look forward to. I've had Radikon whites, or oranges, on several occasions but they have the Jakot which I find more flamboyant and more giving. The 02 Ribolla Gialla is still going strong with very good palate presence, bold acid, and a clean somewhat spicy finish. I opened this for the Seahawks/Broncos Super Bowl fiasco and there was plenty to go around as this was from a liter bottle. Tons of sediment. A game you might say was way out of balance. I don't see this improving from liter so I would opt to drink it by Spring, 2016.
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4/7/2011 - cweiss wrote:
Rather bright orange. Next impression is bgtime tannin but over time layers of red fruits, citrus and mineral emerge. The white wine to have with steak?
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7/20/2010 - bg2167 wrote:
It is with great disappointment that I write this note. Tonight, while adding a new bottle to my already overcrowded pull-out Eurocave shelf, this bottle popped out and broke. Luckily, I was able to salvage 1 glass and am enjoying it now. I definitely see the lemon tea mentioned previously and love the orange and minerality. The tannins didn't bother me at all nor did I sense any oxidation. I will definitely be purchasing another bottle despite it hovering around $40 for a 500ml and will be very curious to see how this develops.
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10/15/2009 - french16 wrote:
My first encounter with those famous "orange wines". Right after opening the bottle, nose was like an old burgundy and I meand a red burg ! Yeah yeah I know this is a white wine but there was this old sweet cherry notes, very interesting. It then evolved to tea scents, orange, floral. After a week, nose as like pure oregano juice.
Palate always seems a little oxidized and too me is not as interesting as the nose. A little flabby, tanninc, lemon tea, again some hint of pinot noir like notes...
Overall it was reallly really interesting but the palate is just too flabby for me. 91 for the nose, 87 for the palate.
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7/30/2009 - 5laton wrote:
Orange Sunshine (skin-fermented white wines) (La Ciccia, San Francisco): Very complex aromas of brine, orange marmalade, mineral, mint and other fresh herbs, almond. Great acidity and focus, with better freshness and purity than the wines preceding it in this flight. Good intensity in the mouth and length. Quite tactile and slightly tannic. This still needs time; the last glass the following night was very good. My wine of the flight. (tasted blind)
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7/29/2008 - AndrewSGHall wrote:
Consistent with 3/07 notes with a stronger acidic presence and somewhat dampened on the flesh/meat side. Nice with a pea-turnip-shrimp risotto.
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7/29/2008 - 14frimaire wrote:
Perfectly clean and normal-tasting for such a weird looking wine. I liked it. Showing great aromatics.
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1/25/2008 - Gregory Dal Piaz wrote: 90 Points
A night of fine wine, food, and company (NYC): This opens with an immediate flourish of green herbs, rosemary, laurel, subtly sweet spearmint, and an undertone of green bean starch. In the mouth the initial impression is plush and lush then the vibrant, spiky acidity burst through on the mid-palate accentuating the orange leaning citrus notes and lovely tone of just under-ripe apricot. Typically tactile with a slight tannic bite this excels with cheese though I would opt for drinking sooner rather than later. 20018-2011
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1/2/2008 - 14frimaire wrote:
Nice, deep gold but not strikingly oxidative. Still, hard to stomach the going rate for this.
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4/19/2007 - Eric wrote:
Deep amber. Nutty, almond skin, and orange peel. The palate seems somewhat oxidized but evolves rapidly over the course of the evening. Lots of nuttiness against a backdrop of incredible acidity and structure. I plan to follow this for a few days. Fascinating stuff.
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3/26/2007 - AndrewSGHall wrote:
Totally odd colouring of brass leading to rosé when the decanter was filled. Sherry-like nose with intense mineral, lanolin and aged-beef. Coarse on the tongue with wooly elements, blood and cured meats. Lurking fruit makes an almost eerie precense. Very shimmering with elements that exist as shadows more than corporeal, making you come to it. Just electric. Paired with great synergy to a duck guazotto and toasted pasta - a Lidia Bastianich recipe with roots in Istria, the Slavic accent to Italian. Amazing stuff.
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