Just recently I visited a small annual wine presentation event in Planina, village on beautiful hills surrounding Vipava valley. Nicely organized and very well visited event. It is dedicated to local grape Pinela, which is in Slovenia cultivated only in Vipava valley. It is hardy plant, whose grape produce enough sugar and nice acidity. Pinela is pleasant and flowery on nose and has fruity flavor. Wine of the future as some like to emphasize.
What was a bit odd to me is that almost every winery present on this event offered only last year's wine. They don't age it. But it is not the case just here, this notion is widespread. It is not because Pinela and other wine wouldn't age well. No doubt, quality vary from year to year and weather conditions, not two vintages are the same. I tried some fantastic Pinela samples, vintage 2008 and 2009. In my opinion ways better, rounder, more balanced as those offered.
Small wineries in Vipava valley started to bottle their wine in the 80's and 90's. Before, they simply sold wine from barrels. The whole wine making process took place in wooden vessels. They tried to sell wine prior to next harvest. Old wisdom says the young wine is ready to drink when grape vines begin to bloom.
Were they wrong?
There is so much talk about identity, terroir, local tradition....
Now most of this "young and fresh" wine is produced in locally made stainless steel tanks, with enzymes and yeasts provided by global corporations.
Local meets global.
Often heard argument is they have to sell fast to get the money needed for everyday living.
Is this the right way? Wouldn't be possible to make more of it by selling higher quality wine? It is not easy to get a piece of overcrowded wine market, but it is sure easier to be spotted if you have something unique than a uniform product.
A few good wineries-winemakers from Vipava valley and surrounding areas prove it.
What was a bit odd to me is that almost every winery present on this event offered only last year's wine. They don't age it. But it is not the case just here, this notion is widespread. It is not because Pinela and other wine wouldn't age well. No doubt, quality vary from year to year and weather conditions, not two vintages are the same. I tried some fantastic Pinela samples, vintage 2008 and 2009. In my opinion ways better, rounder, more balanced as those offered.
Small wineries in Vipava valley started to bottle their wine in the 80's and 90's. Before, they simply sold wine from barrels. The whole wine making process took place in wooden vessels. They tried to sell wine prior to next harvest. Old wisdom says the young wine is ready to drink when grape vines begin to bloom.
Were they wrong?
There is so much talk about identity, terroir, local tradition....
 |
| traditional waulted wine cellar with old wooden cascs and new stainless steel tanks |
 |
| vigneron and winemaker in one person also used to make his own cascs |
Local meets global.
Often heard argument is they have to sell fast to get the money needed for everyday living.
Is this the right way? Wouldn't be possible to make more of it by selling higher quality wine? It is not easy to get a piece of overcrowded wine market, but it is sure easier to be spotted if you have something unique than a uniform product.
A few good wineries-winemakers from Vipava valley and surrounding areas prove it.
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