Radikon, Oslavje Bianco, Collio

935 days lapse. 2/3 from 500ml. Having prepared for the smell of volatile acidity—from experience, and CT notes—I'm surprised I can scarcely find any. So I rummage through the aromas and there is just something lurking there, more acetone than acetic, and all within aesthetic bounds, vital and creative of dimension. (Traditional Bordeaux, Rioja, Andalusia, and Hegyalja would be apt comparisons.) Credit provenance, and maybe luck! There's also what I could guess to be botrytis; is that part of the …

I couldn’t get beyond the volatile acidity on this one. On opening the bottle, it smelled like nail polish remover after some air that faded somewhat, but there was high acidity on the palate. I like to try orange wine but every now and then you get one that isn’t quite right.

Much preferred the Ribolla Gialla to this, which I found a bit OTT. There is a fantastic nose of sour gooseberry mixed with marmalede. However the palate is rough with VA and almost bruns the back of the throat the way whiskey does. That sounds like a shocking review, but actually I didn't hate it. It just wasn't as smooth as the RG 2018

Medelmörkt koppar, aningen grumsigt. Ganska feta gardiner (13 procent). Aningen torkad frukt, mycket Karlssons klister. Medelfylligt, hög syra som en laserstråle från fösta landning till långt bak i svalget. Vissa lite grusiga tanniner. Bra tryck i smaken med aprikos, plommon, grapefrukt. Medellång eftersmak med mest aprikos. Gott men udda vin. Finns säkert någon get(?)ost som passar fint. Men verkligen inte för alla.

Polarised opinions across my family,but I liked it. Ginger, dried orange peel, mango. Tarte.

Pure Spirits Portfolio Tasting (George Lycabetus Hotel) : 50% Chardonnay & 50% Sauvignon blanc, 500ml bottle, 3 years on sins, 3 years in bottle High VA, very aggressive, underripe grapefruit, quince, glue, some citrus and orange notes in the back. Palate is a touch more balanced, tight, again with VA, intense, med body

As good of a representation of this style as I’ve had. Nose is strong of acetone with floral edges, palate is rich, round, and bright simultaneously, with pome fruit, maybe some spice cabinet even.

Omija

Barolo and friends 2023; 9/8/2023-9/16/2023 (Le Langhe, Piedmont, Italy) : *** 50% chardonnay, 50% sauvignon blanc *** Floral but more muted aromas than the other whites, green herb. Juicy friendly fruit in the mouth. High acid and fresh. A bit of acetone. Good long finish.

1/3 from 500ml. For all it's bombast and brooding extract, this is essentially an aperitif—crushable, in slow motion. Sour, in a way that suggests extract of root. Also—apricot pit, dried cherry, disarming and juicy; savage berry tea; tannin embroidered in uncommon detail, soft and determined; like lemon-dusted chinotto. Salt. Sativa. Peaches drizzled with olive oil. Chewing on it helps isolate a spinal cord made of bush lime, pottery, melon rind, raspberry, and almond shell. The finish pinches. Lots of sticky …

Robe trouble et jaunâtre. Au nez, ça décape un peu. En bouche, l’acidité domine initialement. Mais une fois la surprise passée, on rescend l’harmonie des saveurs: poire, gingembre, cerises de terre, savon. Autant plaisant que déroutant.