Wines that have got 4,5 NJP of 5,0 NJP, part 1 of 2
Only the wines that still have aging potential (the largest majority of the wines here) and the few others that have no aging potential but are still in really good condition to drink are shown here. This applies regardless of the year in which the wine/wines was/were tasted. Note that if some wine has aging potential, it appears from the wine's description.
Wines that have got 3,5 NJP of 5,0 NJP Wines that have got 4,0 NJP of 5,0 NJP Wines that have got 4,5 NJP of 5,0 NJP Wines that have got 5,0 NJP of 5,0 NJP
Vino Kupljen, Passion, 2017 (29 EUR when purchasing in the winery) red dry wine, Mihailovici, Jeruzalem, Stajerska, Slovenia, 4,5 NJP of 5,0 NJP (95 points of 100 points) (07-10-2021 by Nenad Jelisic)
Wow what a wine! It is, as the name suggests, definitely done with passion. Passion 2017 is the best Pinot Noir-wine that NJ Wines has tasted so far this year. It is complex, flavourful, big and has a really good tannin structure. In the aroma one can find violets, cardamom, vanilla, ripe plums, ripe dark cherries and ripe strawberries. ... Read more
Edi Simcic, Kozana, 2015, white dry wine, Goriska Brda, Primorje, Slovenia, 4,5 NJP of 5,0 NJP (95 points of 100 points) (02-01-2020 by Nenad Jelisic)
If NJ Wines has to choose two best Chardonnay-wines from all that NJ Wines tasted in 2019 then NJ Wines chooses this wine and Morlet Family Vineyards Ma Princesse 2015. Edi Simcic Kozana 2015 is a big, complex, buttery, flavourful, fresh and concentrated wine with a very long and mineral aftertaste. In both the aroma and the flavour, one finds ripe tropical fruits, nectarines, freshly baked brioche, sweet spices, among which are vanilla most prominent, and minerals. The interaction between the wine's acidity, sweetness, minerality and fruitiness is really good. As with their Sauvignon 2016, which were chosen by NJ Wines as one of the Top 10 Wines of the Year 2019, Aleks and his father Edi with this wine confirm again that they belong to the absolute best wine producers in Slovenia or better to say that they belong to the absolute best wine producers in the whole former Yugoslavia. Aleks and Edi really allow the nature (their grapes and terroir) to "talk" in their wines and it definitely feels when one tastes their wines. In addition, Aleks and Edi create wines with great aging potential that will only get just better over the years. The grapes for the wine are hand harvested. Vines are 23 years old. The soil on which the grapes grow consists of various forms of weathered flysch (called local opoka), which consists of thin and cyclically repeated sedimentary layers of limestone, mudstone and sandstone, and marl (clayey soil that contains plenty of calcium carbonate). The soil such as this is both mineral rich, and has very good drainage properties that means that the vines have to go very deep to find water. A combination of all of the above mentioned factors does that Edi Simcic Kozana 2015 has a clear mineral aroma, flavour and aftertaste. The wine is first macerated for about 2 hours in press and then fermented in 70% used and 30% new 225 litre oak barrels (barriques) from France under a temperature between 22 and 24 degrees for about 25 days. After the fermentation, the wine is aged in the same oak barrels as it had been fermented for about 10 months. After the aging, the wine is bottled and aged for about 12 more months. It should start to drink at about 8°C from large Burgundy glasses, if possible, from Orrefors, Spiegelau or Riedel. It can be enjoyed as a wonderful aperitif or with creamy shellfish and fish gratin or with grilled salmon, if possible, not farmed salmon, with white wine sauce and buttery mashed potatoes or with Bouillabaisse. Edi Simcic Kozana 2015 will develop for at least 10 years, i.e. until at least 2030. I would not be surprised at all if the wine within a few years would reach 5,0 NJP of 5,0 NJP (100 points of 100 points).
Morlet Family Vineyards, Ma Princesse, 2015, white dry wine, Russian River Valley, Sonoma County, North Coast, California, USA, 4,5 NJP of 5,0 NJP (95 points of 100 points) (07-12-2019 by Nenad Jelisic)
Wow! This wine belongs to one of the most complex, flavourful and concentrated Chardonnay-wines that I have tried so far. Both the wine's aroma and flavour grow/develop in the glass without stopping and its aftertaste lasts forever in the mouth. The interaction between the wine's acidity, sweetness, minerality and fruitiness is fabulous. The aroma is big, concentrated and complex. In it one finds freshly baked brioche, vanilla, yellow pears, tropical fruits, walnuts, yellow apple and minerals (wet stones). The flavour is fruity, big, concentrated and complex. In it one finds citrus fruits, minerals, vanilla, tropical fruits, white pepper, yellow apples and creamy tones. The soil on which Wente Chardonnay-grapes for this wine grow consists of sandy silty clayey soil, sandstone and small volcanic rocks. The Wente Chardonnay, which is a clone of Chardonnay-grape, gives small grapes that both improve the wine's concentration and complexity. The grapes for the wine are hand-harvested and carefully selected during both the harvest and upon arrival at the winery. After the selection, the grapes are pressed very gently and when the pressing is complete, the must is poured into new 225 litre oak barrels from France where the fermentation begins. The fermentation takes place under a controlled temperature around 20 degrees. Only the natural yeast, which comes from vineyards, is used. After the fermentation and the malolactic fermentation, the wine is aged in the same oak barrels as it was fermented for at least 12 months. During the aging, the wine is in contact with its lees (sur lie) and the lees is stirred (bâtonnage). After the aging, the wine is bottled, without filtration, and aged for at least 12 more months. Morlet Family Vineyards Ma Princesse 2015, which is a 100% Chardonnay-wine, will be developed for at least 10 more years i.e. until at least 2029. It should be drunk at about 8°C from large Burgundy glasses from Orrefors, Spiegelau or Riedel. It can be enjoyed as a wonderful aperitif or with grilled salmon, if possible, not farmed salmon, with white wine sauce and buttery mashed potatoes or with Bouillabaisse or with a creamy seafood and fish gratin. With this wine, Luc Morlet proves again that his wines are impossible to characterize because they all are truly unique and stand out from all possible wine norms and frames. It is really wonderful that we have a such unique and brilliant wine producer as Luc Morlet, but unfortunately there are extremely few of them in today's wine world.