simonjwoolf
Member #12,358 signed up 2/11/2006
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2006 Gravner Pinot Grigio Anfora Venezia Giulia IGT
9/27/2017 - simonjwoolf wrote: 89 Points
It's very rare that Josko decides to make a varietal PInot Grigio, but in 2006 he decided the grapes were suitable. There'll be 2011 coming down the line too... but nothing after that as the vineyards have been grubbed up in favour of Ribolla Gialla.
This has an incredible brownish pink, burnished hue. The nose is pungent, with notes of caramel, nuts and mocha (not really oak-driven though, this was fermented in Ampohra and aged in 2,000 - 5,000 litre casks as with everything else).
It's fiery and nutty on the palate, tight and focused but to me doesn't have the electricity of Ribolla treated in the same way. Nor the structure.
Impressive, but why drink this when you could drink a Gravner Ribolla?
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1998 Gravner Breg
9/27/2017 - simonjwoolf wrote: 95 Points
The first year where Gravner actively went looking for botrytis in his grapes, and there is a decided botrytis character on the nose, even slightly volatile perhaps.
This white blend was fermented on the skins for 7 days (1998 was pre his conversion to amphora, so this was fermented in large neutral oak vats).
It's full of ripe redcurrant fruit, and an attractive supple texture - really lively, almost sharp and incredibly youthful.
Very nearly as good as the Ribolla from the same year, which for me is one of Gravner's crowning glories (even if he might see it that way, as it was pre-amphora)
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NV Gravner Ribolla Gialla 8.9.10 Venezia Giulia IGT
9/27/2017 - simonjwoolf Likes this wine: 96 Points
Whole bunch fermented Ribolla, fully botrytised, from three vintages ( 2008, 2009, 2010).
Quite extraordinary, the nose is pure Tokaj - orange marmalade, herb infused apricots, candied citrus fruits, showing the botrytis influence very clearly.
Even though there's 126gr of residual sugar (and despite this it still managed to ferment to 13% ABV!), one barely feels the sweetness - the acidity and light phenolics balance it out and leave the palate almost dry.
A truly unique expression of Ribolla, perhaps a "Vino di meditazione", but also very versatile, due to the feeling of dryness.
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