Crisp and refreshing. Hint of, oak, medium finish. — 7 years ago
A very nice cab/merlot blend. Fruit forward without being heavy — 8 years ago
Fire. Peach, strawberry, deep, intense, so flames if I was less drunk I would describe it more — 8 years ago
Reminds me a little of Barbara it's a 2009 and it doing fine med plus acidity sour cherry — 9 years ago
2007, Edi Simcic, Duet Lex, Goriska Brda, Slovenia. Merlot/Cab. Aged for 10 years in barrel before bottling. The new oak is there but not overpowering and well integrated. This is a big wine that paired well with ribeyes. — 9 years ago
Enjoyed this out of a magnum, which was a great because it went so fast!!! Not too funky, but had a really nice rounded mid-palate and fun burnt orange notes. — 6 years ago
Just one of the best chardonnays made. Period. Pineapple, kiwi, and butterscotch. — 8 years ago
Beautiful white wine. — 8 years ago
Жасмин, хрустящие желтые яблоки, грушевая шкурка, дынная корочка, осенние кленовые листья, тонко нарезанный миндаль, родниковая вода, мел, крошеный камень. Фруктовые ноты не перегружены, почти прозрачны, поддерживаются прочным, но не жестким кислотно-минеральным каркасом. — 9 years ago
Bit sour dark figs, round licorice, hint of exotic black berries, hint of black peppers. Smooth, Med p body, med plus acid, med tannin, fully ripen black fig, hint of balsamic vinegar, pickled artichoke, med finish with round soft texture.
Drjnk with cottechino /carbonara. Good rich, round body merlot. 13.5 abv — 9 years ago
Pension Berc, Bled, Slovenia. Loved it. — 6 years ago
Great acidity and taste recommended by sommelier — 7 years ago
Deeeelish - the golden color is a little deceiving. — 8 years ago
Orange wine — 8 years ago
Superstar from last night's #friulistudy led by the amazing @Mitja Sirk — 9 years ago
Slovenian wine was an unknown to me but something I will strive to remedy after trying this. Complex and beautiful. — 10 years ago
Ely Cohn
So much from this tight little package. Edi Kante is a zen master of Italian white and his 50/50 Chard Malvasia traditional method is excellent. Bruised apples, macerated strawberries, and toasted bread become a mouth of bright lemon and chalky limestone. — 5 years ago