2011 Kabaj Goriska Brda Luisa

Year: 2011
Appellation: Georgia
Country: Solvenia
James Suckling: 92
Wine and Spirits: 94
White Wine
Alcohol by Volume: 13.0%
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"I like the phenolic tension to this white with apple skin, lemons and hints of walnut character. Medium to full body and lovely fruit. Drink now." (JS)

"Like many Kabaj whites, this 2011 is reticent at first, the flavors masked by a meaty texture and lactic notes that recall washed-rind cheese. The wine raised some controversy among our panelists, yet it emerged over several days of retasting as one of this issue’s most compelling white wines. Winemaker Jean-Michel Morel changes the composition of Luisa depending on the vintage, this one a blend of cofermented friulano, pinot bianco and sauvignon blanc, and ribolla that macerated on the skins for a full month. Exposure to air transforms it into a gorgeously expressive wine with scents of fresh pineapple, lemon and tangerine and flavors of peach that warm into rich baked pear, ginger and honey. The texture is chewy and dense, cooled by a stream of acidity that keeps the flavors juicy and bright. Decanted and served at cellar temperature, it’s a dynamic match for the gamey flavors of roast pheasant or guinea hen." (Wine and Spirits)

Winery Notes:
Our wines represent our home and mostly ourselves. The followed philoposophy is very simple, producing wines based on our taste in order to even present them to others, mostly focusing the attention on nature, vineyards and soil. All types of wine age in French barrels for at least a year, followed by months of ageing in bottles, where the wine elaborate its taste. The specialty of our estate and for those searching for something unique is Amfora, wine made in Qvevri. It originates in Georgia, the cradle of viticulture. The winery was four times selected among top 100 wineries in the world by the elite American Magazine, Wine & Spirits, confirming our passion to winemaking.

Grape variety:
Rebula, Zeleni Sauvignon (Tokaj), Beli Pinot, Malvazija ter Sauvignon

manual, the second part of September

30 days (inox, wood, concrete)

24 months in 225 l oak barrels (French oak) and additional 6 months in the bottles