Wines that have got 4,5 NJP of 5,0 NJP, part 1 of 2 (12-12-2020)
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
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.
Morlet Family Vineyards, Force de la Nature, 2014, red dry wine, Oakville, Napa Valley, North Coast, California, USA, 4,5 NJP of 5,0 NJP (95 points of 100 points) (06-10-2019 by Nenad Jelisic)
As usual, Luc Morlet goes outside of all reference frames. This time with this wonderful 100% Cabernet Franc. Regardless of that I have been tasting a lot of Cabernet Franc-wines over the past 30 years, Luc Morlet proved to me that his version of Cabernet Franc-wine belongs to a completely different category of Cabernet Franc-wines. To the category of powerful, austere and nuanced wines where none of the other Cabernet Franc-wines, which I have been tasted before, had been categorized. Freshly ground dark roasted coffee, black pepper, tobacco, cocoa-rich dark chocolate, dried green spices and dried fruits appear clearly in the aroma. While cocoa-rich dark chocolate, black pepper, tobacco, dark berries and dried green spices appear clearly in the flavour. The wine's rock hard tannin structure, really good acidity, good concentration and fruitiness signals that Force de la Nature 2014 will develop for at least 15 years more, i.e. until at least 2034. For that one should fully experience this wonderful wine one should drink it with a calorie and flavour rich pizzas such as Capricciosa with extra ingredients such as black olives, red onions, finely sliced beef fillets and finely grated Parmesan cheese or with grilled beef fillet/entrecôte with Café de Paris-sauce and potato gratin or with reindeer stew with buttery mashed potatoes or with grilled pork chops with grilled red peppers, yellow onions, tomatoes and béarnaise sauce or with pasta Carbonara. Force de la Nature 2014 should be served at 18 to 19°C in Bordeaux glasses, if possible, from Orrefors, Kosta Boda, Spiegelau or Riedel. Another alternative is to serve it at 16°C (when room temperature is over 20°C or outdoor temperature is over 23°C) and then enjoy it when it starts to grow in the glass. If the wine would be drank today, it should be decanted for an hour. The grapes for the wine are harvested by hand. After very careful selection in both vineyards and winery, careful destemming and pressing, the wine is fermented/macerated in stainless steel tanks and puncheons (454 litres oak barrels). Only the natural yeast, which comes from the vineyards, is used. After the fermentation and the maceration, the wine is aged in new puncheons for 16 months and finally in a bottle for a few weeks. The wine is not filtered. The soil on which the grapes for this wine grow consists of gravelly, sandy, silty and clayey soil. Taking into account everything that was written before, Force de la Nature 2014 has a good potential to reach 5,0 NJP of 5,0 NJP (100 points of 100 points) within a few years. But even then, it will be a unique Cabernet Franc-wine. Bravo Luc Morlet!