Oswaldo Costa
Oswaldo Costa
2007 Movia Lunar Brda 13.2%
100% Ribolla Gialla. The stated intent is to produce the closest thing to a wine that makes itself. Organic agriculture, 30Y vines, no SO2 added. The grapes are thrown into NFO 225 liter barriques without pressing, and there they ferment for eight months on their own sweet lonesome. Why not Slavonian? Beats me. The resulting muddy waters are bottled by gravity, without filtering or fining, when that pockmarked communion wafer in the sky, that basker in reflected light, is full in the sky, and slovenly Slovenian werewolves are out and about in search of Slovakian au pairs. The skins remain in suspension, generating the cloudy appearance of murky unleaded gasoline.
Aromatically technicolor cornucopia, with orange peel, John Peel, acetate, lacquer, vanilla, maté-tea and trans-sylvan dappled flowers. Mildest effluvia of dead yeasts. Wonderful consistency, deliciously cutting acidity, a mouth that makes me gush with the telltale telegrams of pleasure. An acid trip of a wine, though I could do without the vanilla. In fact, WTF does this showman Ales Kristancic, who opens sparklers upside down underwater (the bottle, not him), uses NFO barriques instead of USO botti, or even Etruscan amphorae, is beyond this little conservative brain's capacity to comprehend. Otherwise, this paragon of the orange community, a primus inter pares if ever there was one, has me howling at the moon.
2004 Movia Pinot Nero Brda 12.5%
According to the Movia website, 100% "late harvest" Pinot Nero, but late harvest in Slovenia, practically on the same line as Beaune, is different from late harvest in lower, wine-incompatible latitudes. Organic agro, 30Y vines, partially whole cluster, light SO2 on bottling. Spends four years in NFO barrique (WTF, again) and six months in the bottle relearning how to pronounce Brda.
Good thing a little bit of volatile acidity never hurt anyone. Blackberries, iron & graphite. Wudda never guessed pinot. Healthy acidity, lightly vegetal greenness, mild oak (totally unnecessary, another WTF moment). At the end of the bottle, more interesting than pleasurable, in a vive la difference kind of way. But for those who give pinosity long shrift, here it is in short supply.
100% Ribolla Gialla. The stated intent is to produce the closest thing to a wine that makes itself. Organic agriculture, 30Y vines, no SO2 added. The grapes are thrown into NFO 225 liter barriques without pressing, and there they ferment for eight months on their own sweet lonesome. Why not Slavonian? Beats me. The resulting muddy waters are bottled by gravity, without filtering or fining, when that pockmarked communion wafer in the sky, that basker in reflected light, is full in the sky, and slovenly Slovenian werewolves are out and about in search of Slovakian au pairs. The skins remain in suspension, generating the cloudy appearance of murky unleaded gasoline.
Aromatically technicolor cornucopia, with orange peel, John Peel, acetate, lacquer, vanilla, maté-tea and trans-sylvan dappled flowers. Mildest effluvia of dead yeasts. Wonderful consistency, deliciously cutting acidity, a mouth that makes me gush with the telltale telegrams of pleasure. An acid trip of a wine, though I could do without the vanilla. In fact, WTF does this showman Ales Kristancic, who opens sparklers upside down underwater (the bottle, not him), uses NFO barriques instead of USO botti, or even Etruscan amphorae, is beyond this little conservative brain's capacity to comprehend. Otherwise, this paragon of the orange community, a primus inter pares if ever there was one, has me howling at the moon.
2004 Movia Pinot Nero Brda 12.5%
According to the Movia website, 100% "late harvest" Pinot Nero, but late harvest in Slovenia, practically on the same line as Beaune, is different from late harvest in lower, wine-incompatible latitudes. Organic agro, 30Y vines, partially whole cluster, light SO2 on bottling. Spends four years in NFO barrique (WTF, again) and six months in the bottle relearning how to pronounce Brda.
Good thing a little bit of volatile acidity never hurt anyone. Blackberries, iron & graphite. Wudda never guessed pinot. Healthy acidity, lightly vegetal greenness, mild oak (totally unnecessary, another WTF moment). At the end of the bottle, more interesting than pleasurable, in a vive la difference kind of way. But for those who give pinosity long shrift, here it is in short supply.