top of page

Make sure to try this wine

Edi Simcic, Rebula. 2016

4,0 NJP of 5,0 NJP

Edi Simcic, Rebula, 2016 (24 EUR when purchasing in the winery) white dry wine, Goriska Brda, Primorje, Slovenia, 4,0 NJP of 5,0 NJP (90 points of 100 points) (07-06-2021 by Nenad Jelisic)


This Rebula-wine, which was first tasted at the winery in 2019 and got 4,0 NJP of 5,0 NJP, and then tasted at home at NJ Wines 2021 and again got 4,0 NJP of 5,0 NJP, is for NJ Wines the world's best Rebula-wine. It seems that NJ Wines can not get enough of the brilliant white wines made by the winery Edi Simcic. The wines made from Chardonnay, Rebula and Sauvignon Blanc, and about them you could read on NJ Wines’ website and NJ Wines’ Facebook page in previous articles. NJ Wines claims that if you want to buy white wines of similar very high quality as Edi Simcics white wines, the wines made from Chardonnay, Rebula or Sauvignon Blanc, you will be forced to open your wallet considerably more, especially when the Chardonnay-wines are in question. Last but not least, if you want to buy these wines, buy them now because demand is constantly rising, and the number of produced bottles will not be higher.

The wine got "only" 4,0 NJP of 5,0 NJP (90 points of 100 points), but NJ Wines is convinced that two of the world's best Rebula winemakers (Aleks and his father Edi) will soon make an even better Rebula-wine. And NJ Wines is 100% sure that a 4,5 NJP or 5,0 NJP Rebula-wine will come from the winery very soon. This assumption is based on the winery's philosophy that nature (grapes and terroir) is allowed to "talk" in its wines. As Aleks and his father Edi say, "Nature itself speaks to the one who can hear it". And that the now between 27 and 47 old vines, which are used for the production of this wine, will be even older and through it even better. Here, NJ Wines must add that over 98% of the world's produced Rebula wines (the majority of which are produced in Italy and Slovenia) lack good fruitiness, good concentration and a well-balanced acidity. Edi Simcic Rebula 2016 has all three components. The little that this wonderful wine lacks to get 5,0 NJP of 5,0 NJP is a little better concentration and fruitiness, everything else is already in it.

The wine has a wonderful aroma of green quince, green apples, citrus fruits, sweet spices and white flowers. Fresh and bitter taste of citrus fruits, green apples, yellow quinces and minerals. It will be developed for at least 10 years, i.e., until at least 2031.

Edi Simcic Rebula 2016 can be enjoyed both as an aperitif-wine and wine to hang out with friends. It will go really well with grilled cod or monkfish fillet, which is brushed during grilling with virgin olive oil, with buttery mashed potatoes and white wine sauce or with the English classic fish and chips with remoulade sauce or with the French legendary Bouillabaisse. Enjoy this wonderful wine at 8 to 10°C from glasses like Difference Crisp from Orrefors or Wine Wings Sauvignon Blanc from Riedel or Esprit from Peugeot or Atelier from Luigi Bormioli.

The grapes for the wine come from the vineyards Fojana and Kozana, both of which are located at an altitude of about 150 meters above sea level in the appellation Goriska Brda. The grapes are hand-harvested and carefully selected both in the field and when entering the winery. When the grapes were hand-harvested for the wine, the vines were between 22 and 42 years old. The soil on which the grapes grow consists of marl (a clayey soil that contains a lot of lime). After the destemming and crushing process, the grape must, which consists of pulp, skins and seeds, goes in a press machine where it is macerated under an unregulated temperature for about 2 hours. When the pressing is complete, the must is poured in 90% used (30% one year old, 30% two years old and 30% three years old) and 10% new respectively 225 litres (barrique) and 500 litres oak barrels from France where it is fermented under a controlled temperature between 22 and 24 degrees for about 25 days. After the fermentation, the wine is aged in the same oak barrels as it has been fermented for about 11 months. After the aging, the wine is lightly filtered and then bottled and aged for about 6 more months. Only about 4,000 0,75 litres bottles and 150 1,5 litres are manufactured per year.

NJ Wines

bottom of page