2014 KABAJ "SIVI PINOT" PINOT GRIS GORISKA BRDA (ORANGE WINE)
Wine & Spirits Top 100 Winery 2013 & 2015!
From sandstone and slate soils, this 100% Pinot Gris macerated with 24 hours on the skins, and aged 12 months in French oak followed by additional four months in bottle. A straw yellow with copper highlights, this is a fresh style of orange wine with green apple, peach and floral aromas and flavors. The palate is layered and mouthfilling but still fresh with earthy notes and lingering minerality in the finish. It's a perfect match for rich pasta dishes, as well as for vegetable dishes. All the Kabaj wines are made as nature intended, in the style and technique of ancient Slovenian winemaking traditions. The fruit is from organic vineyards and wine made with no use of chemical compounds, native yeasts only, no added sulfur and no filtration.
About: The people Generations of Kabaj (Ka-bye) tended vineyards in Goriška Brda, but the family had never bottled wine commercially. In the late 80’s Katja Kabaj met French-enologist, Jean-Michel Morel, while he was working at an Italian estate, eventually they married and settled in Katja’s family village of Šlovrenc, to raise their family.
Kabaj maintains 29 acres of mainly terraced, marl vineyards. 70% are planted to white varieties, with an average vineyard age of 30 years, and yield of 1.5 kilos per vine. Single Guyot trellising is preferred, but older vineyards pruned otherwise, remain. The primary fertilizer is horse manure. Kabaj typically harvests later than their neighbors, yet the wines rarely exceed 13% abv. Working in batches and picking into small baskets, grapes are in the winery and de-stemming and in tank in less than 45 minutes.
Kabaj AmforaIn the cellar Kabaj produces between 60,000 and 70,000 bottles annually. At the core of their production are the local white varieties, Rebula ‘the queen of Brda’ and ‘Ravan’, an old local name for the grape formerly known as, Tocai Friullano. These two grapes are the primary components of ‘Amfora’ their most exotic wine. Smaller amounts of Beli Pinot (Pinot Blanc), Sivi Pinot (Pinot Gris) are also bottled. Finally there are the Kabaj red wines, taught, mineral expressions of Bordeaux varieties.
The winery is modest, and free of technology. Fermentation is typically conducted in large oak tank. All wines are fermented with native yeast, and macerated (fermented with the skins), between 1 and 30 days, depending on the sort. Malolactic fermentation in barrique follows.
Kabaj makes no “fresh wine”. Everything, white or red, spends at least 12 months (Amfora is an exception) in their large vaulted cellar room. Jean spends a tremendous amount of his time here. Tasting, planning and ultimately blending. Today, 3 proud generations of Kabaj maintain this genuinely family business. This has led to many accolades including being named a Wine & Spirits Top 100 Winery both in 2013 and 2015. (Importer)
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