About

Welcome to an independent exploration of the world of wine. Here, we uncover the fascinating journey of grapes from vine to glass, discover the dedicated winemakers and their origins, and delve into the unique flavors that make each bottle an experience. I'm not a sommelier, nor do I have any affiliations with wine importers or stores. I'm simply a wine enthusiast who enjoys documenting my tasting adventures and insights, all while maintaining the utmost impartiality.

Ratings

February 14, 2023

4.2

·@Wix Kyiv Office·Between Collio and Carso

This was a pure experiment. So I was pleasantly surprised. Such a good fruit (mix of ripe cherries, barberry, ripe plums) combined with forest floor, clay, earth and medicinal herbs. Juicy, velvety and delicious. Ethanol level speaks in a warm language, but it doesn't bother me, so I enjoy the long persistent aftertaste. Good. The price is questionable, but this evening was not about QPR.

Zidarich

Benjamin Zidarich started his wine-making quest in 1988 with just one hectare in Carso, a narrow strip between rocky hills and the Adriatic sea. Today he manages 8 hectares of Vitovska (the classic local variety of the Carso), Malvasia, and Sauvignon Blanc, as well as small amounts of Teran and Merlot for his reds. The vines grow in the classic iron- and calcium-rich red soils, extending deep into the limestone.

All vines 'suffer' low yields, around 30 hectoliters per hectare. In the cellar, Benjamin uses an old basket press and keeps his white wines in contact with their skins for a few weeks during fermentation (this also allows to lower usage of $SO_2$ ). However, his wines are not as bold as wines made by Radikon or Gravner. These wines are about minerality in the first place and about skin tannins.