Slovenia & Slovakia
Free tasting | Friday, January 17, 2020 | 5-7PM
Photos taken from the Endicotts hike through Slovenia and northern Italy (July 2019).
Let’s go hiking (glass in hand) through the beautiful, mountainous wine regions of Slovakia and Slovenia. Phew! We’ve got a long way to trek between both countries! We have roughly 280 miles (450 kilometers) to walk (or a one hour flight or a 4.5 hour car ride) between Bratislava (the capital of Slovakia) and Ljubljana (the capital of Slovenia). A few differences to note between the two Slavic nations: Slovenia borders the Adriatic Sea as well as Italy, Austria, Hungary, and Croatia ; Slovakia is landlocked by Hungary, Austria, the Czech Republic, Poland and Ukraine. Slovenia and Slovakia are both tiny with a combined population smaller than New York City, however, Slovakia is the larger of the two countries and more than double in size and population than Slovenia. Both nations acceded to the European Union in 2004, and both have flags with horizontal white, blue and red stripes. Not confusing at all. Most importantly, of course, both nations produce wine of intense quality and tastiness! The all natural and biodynamic line-up we have for you this Friday showcases all wines from Slovenia and Slovakia from small, natural wine producing families. This Slavic line-up is going to be off the charts unique and delicious. As always, 10% off all opened wine! See you there!
Slovenia & Slovakia Line-up:
2016 Pivnica Brhlovce ‘Kora Bella
Who: Ján Záborský
What: A blend of Ailibernet and Frankovka
Where: Nitra, Slovakia
How: These grapes were hand harvested and underwent spontaneous fermentation in wood before aging in barrique for 6 months.
Farming Method: Biodynamic
Fun Fact: Ján studied photography before his interests turned over to winemaking.
What It Tastes Like: Woodsy fresh notes of black currants, a wild forest, and spiced cranberries.
2017 Gönc Winery ‘Harvest Moon
Who: Peter Gönc
What: Pinot Gris
Where: Podravje, Slovenia
How: These grapes were hand picked on May 10, 2017 under a gorgeous full moon before spending 15 months on the lees.
Farming Method: Natural and no sulfites added
Fun Fact: Peter and his team believe in music therapy for grapes as much as people. During harvest they always blast rock n’roll to keep the grapes happy!
What It Tastes Like: Pours a melon pink color with tints of amber. Rich with balanced tannins and notes of ginger and apricots.
2018 Giocato Pinot Grigio
Who: Winemaker Aleks Simcic
What: 100% Pinot Grigio
Where: Goriška Brda, Slovenia (right along the border of Italy)
How: This was fermented in stainless steel.
Farming Method: Organic. Vines are pruned from a double-cane guyot system, and single-cane cordon. 5,500 vines per hectare.
Fun Fact: Records show that Slovenia has been producing wine since at least 500 BC.
Tasting Notes: Aromas of green apple, acacia flower, and almonds. Crisp, clean and easy drinking!
2014 Kabaj ‘Ravan’
Who: The Kabaj family
What: The Kabaj family calls this grape Ravan but other synonyms for it are Tocai Friulano or Sauvignon Vert.
Where: Primorska, Slovenia
How: These grapes were hand harvested and spent 17 days fermenting in a mixture of wood and concrete. The wine was aged for two years in barrel and an additional 6 months in bottle.
Farming Method: Biodynamic
Fun Fact: According to Janis Robinson, it isn’t unusual for Slovenian producers to invent their own names for grapes including the grape Tocai Friulano (or Sauvignonasse). This varietal was introduced to Fruli (in Italy) under the name Tocai Friulano purposefully to pick up on the hype from Tokaji from Hungary - but there is no relation between the two!
What It Tastes Like: Stunning tannins and notes of grilled pears and peaches. Drink me with Masaman Curry!
2015 Guerila Castra Vipavska Dolina Brut Nature
Who: Zmago Petrič
What: Ribolla, Zelen, and Pinela
Where: Primorska, Slovenia
How: Via the Traditional Method of making sparkling wine!
Farming Method: Biodynamic
Fun Fact: This estate was started by Jozef Petric and his 6 kids.
Tasting Notes: Freshly toasted brioche and minerality.