2013 Kabaj Ravan Goriška Brda,

On the Northeastern Italian border, 15 miles from the NOTES & PAIRINGS Adriatic, and at the foothills of the Alps lies the Goriška Brda, or Long prized for its vibrant character and uncanny ability to the better known ‘Collio’ in Italian. Hardened remains of an age, ‘Ravan’ is the house name for the local variety formerly ancient seabed, the soils are rich in marl and flysch and offer known as Tocai Friulano, Sauvignon Vert, Sauvignonasse, an infinite range of vineyard exposures and microclimates. and most recently Jakot. No one can agree on the name. Sadly, when Slovenia became part of the Socialist Federal were hand harvested in late September, de­ Republic of Yugoslavia in the late 1940’s, wine production stemmed, fermented with wild yeast in large oak vats for 2 became a state run quantity over quality industry. Since gaining weeks, and then transferred to mostly used French barrique Independence in 1991, private production has resumed, for malolactic fermentation. After 12 months on the lees the indigenous grapes replanted, and terroir rediscovered. In the wine was bottled unfiltered. For those who like Northeastern late 1980’s Katja Kabaj met former French Legionnaire and Italian whites, this will push you comfortably out of your Bordeaux trained enologist Jean Michel Morel. They married comfort zone. The 2012 vintage lends a certain “grapey” and settled in Katja’s family village of Šlovrenc. Living in honesty coupled with fresh herbs and tangy citrus. Pairs well Slovenia also introduced Jean­Michel to fellow winemaker and with cured salty flavors and spring vegetables. Best served at neighbor Jasko Gravner. Deeply inpsired by Gravner’s ancient cellar temperature. Qvevri wines, Jean­Michel studied in Georgia, became 1 of 25 producers in the Xeloba Kartuli Association, and now buries his ANALYTICS & PRONUNCIATION own 3500L Qvevri vessels. PRODUCER: Kabaj ((Ka­Bye) APPELLATION: Goriška Brda (Gor­eesh­Ka Bur­duh) VINEYARDS VINTAGE: 2013 Approximately 4800 acres of vineyards are planted in the COMPOSITION: 100% Ravan (Tocai Fruilano) Goriška Brda, much of it to the local white varieties, Rebula CLIMATE: Mild Sub­Mediterranean (Ribolla Gialla in ), and Sauvignonasse (formerly known as SOILS: Sandstone and Slate Tocai Friulano). Many French varieties introduced to the region EXPOSURE: Southwestern centuries ago also flourish, most notably: , MACERATION & AGING: Maceration: 2 weeks on the skins , Pinot Blanc, and Cabernet Franc. in large 2,400L oak vats. Aging: 12 Months 225L French Kabaj maintains 29 of these acres delegated to 2 primary sites, Oak, 4 months in bottle Šlovrenc and Belo. 70% are planted to white varieties with an ALCOHOL: 12.9% average vineyard age of 30 years and a of 1.5 kilos per RESIDUAL SUGAR: 0.8 g/l vine. Single Guyot trellising is preferred. The primary fertilizer ACIDITY: 4.97 g/l is horse manure.

WINE MAKING Fermentation is typically conducted in large oak tanks with native yeast, acerated (fermented with the skins) between 1 and 30 days, and once barreled down, malolactic fermentation in barrique follows. Kabaj does not make “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. In the deepest point of the cellar, past the barrels, is an exposed wall of natural limestone with a spring whose colors inspire the earthy greens and browns of the Kabaj labels. In addition to artistic inspiration the spring serves a real purpose, of keeping the cellar appropriately humid and ideal for aging wine.

To order or get more information call or fax +1 (650) 941­4699. Blue Danube Wine Company PO Box 1011 | Los Altos, California 94023 | USA www.bluedanubewine.com