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Community Tasting Notes (5) Avg Score: 89 points

  • Heat effected from langtons

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  • Orange and chewy. Went very well with a peculiar beet-cured salmon dish. Plenty of body and varietal character lurking under all that oxidation. Not my thing. Couldn't give it away at a party. Oh well.

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  • Collio Vitae Tasting (Cormòns, Friuli-Venezia Giulia): This one was kinda different! Well, all wines were rather unlike to each other. However, the following one showed far more different characteristics. Damijan Podversic's Bianco Kaplja 2009 is a blend of 40% Chardonnay, 30% Friuliano and 30% Malvasia Istriana. The grapes for this Collio were jointly macerated for approx. 90 days. The subsequent aging period took three years in large 3000 l oak barrels. Its colour was dense, pretty murky and full with bright orange'y amber'ish reflexions (check out the photo above). The nose presented attributes which reminded me of assorted candied fruits, a minor and well fitting fine shade of Sherry, delicate smoke and in the background fresh seeming fruit fragrances of tangerines (very ripe ones) and pulpy yellow pears. Its taste was dominated by fine caramel, ripe and slightly spicy seeming candied fruits (oranges and lemons), some coffee (and perhaps a hint of toffee), ripe-fresh aromas of lime, a trace of passion fruit and to the finish a well set herbal as well as a bit ethereal touch. The complexity and concentration of this wine was really convincing. So its certain domesticated savagery. The latter aspect seemed very well integrated and not just challengingly interesting. That is why I wouldn't consider this one as a wine only for jaded wine geeks. For me a very decent wild and chummy Collio with straight complexity!

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  • @ berton

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  • Very interesting. Pinot Grigio Chardonnay blend that is fermented with skins for a short time. Results in almost an orange color & has slight taste of grapefruit.

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  • By Antonio Galloni
    Friuli Parallel Universes (Dec 2013), (See more on Vinous...)

    (Damijan Bianco Kaplja) Login and sign up and see review text.

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