From the Producer:  Gravner’s cellar methodology for the indigenous Ribolla is simple, if extreme: bunches, harvested by hand, are transferred by gravity into subterranean amphorae, where they macerate for several weeks; the wine is then pressed and moved back into amphorae for five months, then transferred to large Slavonian casks (all well used) for six years before bottling, with nothing added along the way except trace amounts of sulfur, and without fining or filtration of any kind. The wine rests several more years in bottle in Gravner’s deep storage cellar before being released to an adoring public.

Staff tasting notes: This orange wine immediately greets the nose with a ton of complexity and goes through many changes in its time being open. Honeyed floral and sherry-adjacent notes waft out of the glass initially, these fade into oregano, garrigue, roasted orange peel, clove, and other gently oxidative notes within 10 minutes after pouring. The palate begins quite sherry like, with hazelnut, sesame, honey, a singed walnut bitterness, and vanilla, a beautiful soft and sesame-oily texture; as the wine opens up, more fruit and classic orange wine flavors begin to emerge: orange and lemon peel, bright citrus juice, and tannins, the oxidative flavors take the back seat. This allocated and highly sought after wine is unique and fabulous, a complex gem with so much to offer and all of it deeply pleasurable. 

Cheese, Cream Sauce Pasta, Fish-full flavored (salmon/tuna), Fried foods, Lobster & Crab, Pork