The wine of the month

Edi Simcic, Fojana, Sauvignon, 2016

4,5 NJP of 5,0 NJP

March 2021: Edi Simcic, Fojana, Sauvignon, 2016 (38 EUR when purchasing in the winery) white dry wine, Goriska Brda, Primorje, Slovenia, 4,5 NJP of 5,0 NJP (95 points of 100 points) (01-03-2021 by Nenad Jelisic)

So, I wrote in my notes when I visited Edi Simcic's winery and tasted this wine in July 2019. “Rock and Roll continues. A big and very complex wine. Buttery and rich in minerals. Big, complex, sweet spicy and fruity aroma. Big, complex, sweet spicy, fresh and bitter flavour. Very long, spicy, fruity, fresh and wonderful bitter aftertaste. The balance between sweetness, acidity, fruitiness and bitterness is perfect. Here we are talking about a wine that has at least 10 years ahead of it, i.e., until at least 2031. …” When I tasted this wine at home and did not stress, here I must say that the wonderful winemaker Aleks Simcic never stressed me when I tasted his wines in his new winery, but my professional I always try to take as little time as possible during tastings at all wineries. I wrote. In the aroma, stands out clearly ripe yellow quinces, yellow apples, vanilla and cardamom. In the flavour, stands out clearly ripe yellow quinces, yellow apples, yellow pears, minerals, lime, orange peel and white pepper. If you want a wine gem in your wine cellar here is one of them.

With this Fojana Sauvignon Blanc 2016 and Sauvignon Blanc 2016 (5,0 NJP of 5.0 NJP; the fourth best wine of the year 2019), Aleks and his dad Edi confirm that they produce some of the world's best oak barrel aged Sauvignon Blancs, without a doubt. Aleks and Edi allow nature (their grapes and terroir) to "talk" in their wines. As they say, "Nature itself speaks to the one who can hear it".

Edi Simcic Fojana Sauvignon 2016 can be enjoyed both as an aperitif-wine and or wine to hang out with friends. It will go really well with chicken soup made from boiled chicken drumsticks, carrots, celeriac, vegeta (Croatian spice) and dumplings or with coq au vin and cocked jasmine rice or with stir-fried chicken pieces with coconut milk, red peppers, small corn cobs, finely chopped yellow onion, bamboo shoots and cocked jasmine rice. Enjoy this fabulous 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 are hand-harvested and carefully selected both in the field and when entering the winery. Vines are 34 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 cold macerated under a temperature around 10°C for about 2 to 4 hours. When the pressing is complete, the must is poured in 70% used and 30% new 225 litres oak barrels (barrique) 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 10 months. After the aging, the wine is bottled and aged for about 12 more months.

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