Ribolla Gialla "Anfora" Josko Gravner 2001

S

Scott Kraft

Scott Kraft
Had this last night at La Ciccia with some excellent pastas - one with cured Tuna heart shaved over it, another with wild boar and suckling pig ragu.

Very nutty with lots of citrus. Bit of flint. Bitohoney. Golden brown color. Medium VA.

The wine is totally oxidized. Most expensive sherry I've ever bought. Coad would love it!
 
I love the pasta with shaved tuna heart at La Ciccia. Although I usually eat it with more pedestrian things like vermentino or verdicchio.

It's been awhile since I've tasted it, but I think the '01 Gravner Ribolla should still be very much on the orange end of the color spectrum, rather than brown. Although I hesitate to call this an off bottle, given the amount of variation to be expected in a wine like this.
 
FWIW, the 2002 Gravner, RG Anfora, shows only the slightest hint of oxidation although it certainly looks like it is. 'Had it a couple times recently.
Best, Jim
 
Can tuna mcnuggets be far away?

Actually a tuna mcnugget sounds kind of good.

Hey, SFJoe, what should I use for a binder? Besides egg.
 
originally posted by slaton:
I love the pasta with shaved tuna heart at La Ciccia. Although I usually eat it with more pedestrian things like vermentino or verdicchio.

It's been awhile since I've tasted it, but I think the '01 Gravner Ribolla should still be very much on the orange end of the color spectrum, rather than brown. Although I hesitate to call this an off bottle, given the amount of variation to be expected in a wine like this.
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You're probably right. I've taken to wearing tinted contacts to perpetuate my "eye" brand for likes of Coad for whom I apparently disappear without frames.
 
Hmmm...tuna heart, you say? Last one I saw came out of a Bluefin through the gills and went over the side. Never thought of keeping it.
 
originally posted by Scott Kraft:
Ribolla Gialla "Anfora" Josko Gravner 2001The wine is totally oxidized. Most expensive sherry I've ever bought.
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Unless you had a flawed bottle, it's not this. Yes, it has oxidative notes, but it's certainly not totally oxidized; you wouldn't drink such a wine. Yes, it makes you think of sherry, but it's not that sherry-like.

But welcome to the world of Orange wines. I've found the 2001 Gravner Ribollas need a good deal more time to really shine, unlike the 1999 and 2000.
 
I was very excited to read this tasting note. But the thread turned sour pretty quickly.

Any recent tastings of Radikon? Jakot, in particular.
 
From a visit late last fall: the '05 Jakot from barrel was simple and undeveloped in comparison to the wines that had preceeded it, like a drawing in which someone had yet to fill in all the colors, though Stanko wasn't worried. That said, the '06 from barrel was already a stunner. We had, among other bottles, the '03 with lunch, which was explosive and highly aromatic, lush, full of dried fruit, and surprisingly fun for such a demanding wine.
 
I have 3 bottles of the 2003 Jakot. Thor, I have no experience with these wines as far as aging. Am I silly to be holding on to these bottles? Or should I enjoy the pleasure they have to offer now?
 
Stanko and I had a conversation -- of sorts, given that he didn't really speak English and I absolutely didn't speak Slovenian, so we sorta met in the middle with hamfisted Italian and relied a lot on his wife's very marginal English and my wife's somewhat better Italian -- about his wines being like improvisational jazz; not in the making, but in the drinking.

Which is a roundabout way of waying that I have no real answer for you, other than the ever-applicable "drink and hold." We drank back to '97 (though not the Jakot) at that lunch, and there was no sign of any of the wines being in decline or even reaching some sort of developmental peak, so I'd certainly say there's no hurry. (With the caveat that you've got a 2003, with all the potential baggage that entails.)

Not very helpful. Sorry.
 
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