{"title":"KABAJ","description":"\u003cdiv class=\"spacing-style text-block text-block--AeU1xTFk0aEhsc0V0R__heading h2    text-block--align-left\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"shopify-block rte\" id=\"shopify-block-AS1JOakpLemh4N0dKe__page-content\"\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cimg width=\"1000\" height=\"1140\" data-src=\"https:\/\/freight.cargo.site\/t\/original\/i\/a30d41dfb61ef3544d6c86d5c28f095776dd50c423833eed2b1cf816231f1e31\/KABAJ.jpg\" data-mid=\"209102815\" border=\"0\" src=\"https:\/\/freight.cargo.site\/w\/900\/q\/75\/i\/a30d41dfb61ef3544d6c86d5c28f095776dd50c423833eed2b1cf816231f1e31\/KABAJ.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cb\u003eOWNER:\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003eKatja Kabaj\u003cb\u003e\u003cbr\u003eWINEMAKER:\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003eJean Michel Morel\u003cbr\u003e\u003cb\u003eREGION, VILLAGE:\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003eSlovenia Goriška Brda, Šlovrenc\u003cbr\u003e\u003cb\u003eTOTAL HA OF VINEYARDS:\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e10ha producing, 4 additional under cultivation\u003cb\u003e\u003cbr\u003eSOIL:\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003eArgile, Marl, Flysch, Aluvial, Clay\u003cb\u003e\u003cbr\u003eALTITUDE OF VINEYARDS:\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e200 - 600 meters\u003cb\u003e\u003cbr\u003eCLIMATE:\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003eMediterranean \/Alpic\u003cb\u003e\u003cbr\u003eCULTIVATED:\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003eRebula, Zeleni Sauvignon, Sivi Pinot, Malvazija, Sauvignon Blanc, Pinot Blanc, Verduzzo, Merlot, Cabernet Franc, Pinot Noir, Cabernet Sauvignon, Moscato Rosa, Olives, vegetables\u003cb\u003e\u003cbr\u003eFARMING:\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003eLow\/no till, ecological treatments, manure for fertilizer\u003cb\u003e\u003cbr\u003eANNUAL PRODUCTION:\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e70,000 bottles\u003cbr\u003e\u003cb\u003eFIRST COMMERCIAL VINTAGE:\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e1993\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cimg width=\"667\" height=\"1000\" data-src=\"https:\/\/freight.cargo.site\/t\/original\/i\/ac043f507905363eeb2749aa3dc9f8f626ee88a82097ca92afbe5c6e7eb360b8\/KATJA.jpg\" data-mid=\"209102817\" border=\"0\" class=\"image-zoom\" src=\"https:\/\/freight.cargo.site\/w\/667\/q\/94\/i\/ac043f507905363eeb2749aa3dc9f8f626ee88a82097ca92afbe5c6e7eb360b8\/KATJA.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr\u003eGenerations of the KABAJ family have grown grapes in hilly, verdant Goriška Brda in Western Slovenia close to the Italian border. The family emigrated to the area during the Hapsburg Empire, first to the village of St. Peter, which today is in Italy soon after they settled in the village of Slovrenc where they remain. Today the Kabaj homestead consists of a winery, kitchen, guesthouse and the family home. It is overseen by Katja KABAJ and her husband Jean Michel Morel, who tend the vineyards and the cellar. They make wine only from grapes that they grow and farm about 10 HA give or take (some vineyards are under renovation). 70% of their production is made from white grapes. All wines are made with some amount of skin contact. This encourages spontaneous fermentation and gives healthier wines.\u003cbr\u003e\u003cbr\u003e\u003cimg width=\"2400\" height=\"1800\" data-src=\"https:\/\/freight.cargo.site\/t\/original\/i\/40fe3385c2d0749a8c80f675120713e93165cf5d1b546f3a9589f4204cd34429\/HARVEST2007.jpg\" data-mid=\"209102818\" border=\"0\" class=\"image-zoom\" src=\"https:\/\/freight.cargo.site\/w\/1500\/q\/75\/i\/40fe3385c2d0749a8c80f675120713e93165cf5d1b546f3a9589f4204cd34429\/HARVEST2007.jpg\"\u003e\u003cbr\u003e\u003cbr\u003eDuring the Yugoslav period the grapes they grew went to the local cooperative. Even after Slovenia was established in the early 90’s they continued to sell the grapes to the same cooperative. The price the cooperative paid to the farmers, if the cooperative paid at all, was so low that it was better to grow cherries and peaches to sell on the street than grapes for wine. But Zvonko KABAJ, Katja’s father, loved the vine and making wine and always had in his heart the desire to make wine commercially. “If the wine of Colio (Italian side of Brda) is world famous then certainly we have this same opportunity”. Zvonko was the first to plant Sivi Pinot in Brda in the 70’s. The clones had to be smuggled to Yugoslavia from Italy.\u003cbr\u003e\u003cbr\u003e\u003cimg width=\"560\" height=\"640\" data-src=\"https:\/\/freight.cargo.site\/t\/original\/i\/ae41ae523f2c2f0f791e8888ea67f0573d01620fd9287f87415c6a28f219d74f\/MARL.jpg\" data-mid=\"209102819\" border=\"0\" class=\"image-zoom\" src=\"https:\/\/freight.cargo.site\/w\/560\/q\/94\/i\/ae41ae523f2c2f0f791e8888ea67f0573d01620fd9287f87415c6a28f219d74f\/MARL.jpg\"\u003e\u003cbr\u003e\u003cbr\u003eThe first commercial vintage was 93’, the wines were made by Zvonko and Jean Michel, who worked together until Zvonko died in 97’. Before this though they planted new vineyards, renovated the home cellar and began to collect the necessary equipment. Starting up in the early 90's was almost a joke in the young country of Slovenia. The first tanks they bought for fermentation were made for holding milk. The first press was an old basket press. It was a very difficult time to buy anything, even if just across the border you could buy the best equipment in the world. The government regulated purchases, the economy was quite closed. This made each piece of equipment acquired all the more special. In 2004 after returning from Georgia where Jean Michel studied wine making in Qvevri they built the Marani during a second renovation and converted the prior cellar into the restaurant that Katja oversees.\u003cbr\u003e\u003cbr\u003e\u003cimg width=\"1950\" height=\"1182\" data-src=\"https:\/\/freight.cargo.site\/t\/original\/i\/078e5dda3e429049e26db87729311f875e5502579927798779577efb89e80d06\/GRAPES.jpg\" data-mid=\"209102820\" border=\"0\" class=\"image-zoom\" src=\"https:\/\/freight.cargo.site\/w\/1500\/q\/75\/i\/078e5dda3e429049e26db87729311f875e5502579927798779577efb89e80d06\/GRAPES.jpg\"\u003e\u003cbr\u003e\u003cbr\u003eGoriška Brda is Slovenia’s best known wine appellation. This is due to the cross border status it shares with the more famous Italian Collio. Both Brda and Collio mean hillside. It is a vast land of verdant church topped hills spilling with vineyards, fruit orchards and groves of olives. Uniquely positioned between the Alps and the Adriatic, the climate is influenced by both. Interspersed with rivers and forests the environment is clean and rich in biodiversity. Rebula and Savignonasse (Tokaj) are the premiere local varieties. Additionally many French varieties brought to the region during the Napoleonic period have found themselves at home. The cuisine is mixed; not Balkan, Austro-Hungarian or Italian but some combination of all three. Brda is a place one would hope to find special wines to justify returning.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv\u003eMany of the most iconic Collio producers have Slavic surnames. These were some of the wineries who first introduced skin contact white wines to the international market. It would be inaccurate to identify these wines as culturally Italian. They were modeled after Slovene homemade wines. Collio is one of the world’s fresh wine capitals. Fresh wine is wine made in temperature controlled stainless steel so as to preserve the fresh fruity character of a wine in a way that was not possible before the technology existed. Those wines made without this are certainly closer in character to the pre-industrial wines of the area. Kabaj makes no fresh wine.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eKABAJ is a model for what could be. Rather than taking advantage of the predictability of market tested conventional wines, they chose to champion the old ways. The first vintage was in 93’. They were drinking skin contact wines and started experimenting themselves in 97’. By 2005 they were macerating all white varieties for at least a few days. Having consistently produced a range of exemplary original wines like this for about 15 years now they prove it is not necessary to make the modern fruity style of wines so ubiquitous today. They make 60,000 to 100,000 bottles annually. 30% of the production is classical renditions of Bordeaux varieties, 70% is white grapes fermented with the skins.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eDepending on the harvest they make 7-10 wines each vintage. Instead of singling out the best lots for the premium wines, all wines are composites of different vineyard locations, each contributing and supporting the ultimate wine in different ways. Millions of years ago the area was a shallow sea shore and delta. The soils are a complex mix of sedimentary flysch and marl interspersed with sandstone and limestone. The flysch and marl soils locally known as “Ponka” are most prized. They farm 12 hectares spread across 7 different positions throughout the appellation. Most vineyards are terraced marl planted to mature (older than 25 years), single guyot trained vines.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eFarming is low and no till with an emphasis on soil biodiversity. To create an environment for the vine that is in harmony with the natural flora and fauna. Pheasants once common in the vineyard who had all but disappeared have begun returning to their vineyards. Systemic treatments, herbicides and pesticides are not used. What is sprayed is biological. The primary fertilizer is horse manure. Elemental sulfur and copper is sprayed but copper they try to avoid as much as possible.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eAll wine is fermented with native yeast and moved according to lunar cycles. Each undergoes some amount of skin contact, whites and reds alike. The length of skin contact varies based on variety and vintage. For the skin fermented white wines the goal is not to make extreme wine. Jean’s opinion is that if you take a bottle of wine in the vineyard, you should be able to taste the grape and then taste the wine and find the same flavors. The most significant vinification difference between Ravan (Sauvignonasse), Sauvignon Blanc, Beli Pinot (Pinot Blanc), Sivi Pinot (Pinot Gris) and Rebula is length of skin contact. Yet they all look, smell and taste completely different from each other.\u003cbr\u003eAfter being racked off of the skins and finishing fermentation the wines spend a minimum of 1 year in used exclusively French barrique and complete malolactic fermentation. The process of macerating is evolving; starting in 2017 they are leaving 30 percent of the skins in tank for 5 months post malolactic because the grape skins naturally settle at the bottom and cover the lees to allow the cleaner wine at the top to be removed without disturbing the lees.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eThe style Jean brings to the KABAJ reds is reminiscent of late 80s Bordeaux, where he grew up. Brda is cool for Bordeaux varieties and Merlot is the grape that is best suited to the conditions. It is the dominant component in both Merlot and Cuvee Morel. Grapes are destemmed and fermented in stainless steel and macerated for approximately 6 weeks. Cuvee Morel is co-fermented. The wines are aged in barrique, some new for 24 to 36 months. Aristocratic in style they harken back to a time when Bordeaux was Claret. Nuanced, perfumed and enduring.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eJean Michel’s interest in skin contact white wine eventually led him to Georgia, the other location where this style of winemaking has historic precedent. There he studied wine making at a monastery. He brought this knowledge and 9 of the 3,000 liter clay qvevri that Georgian wine has traditionally been vinified in. Amfora is made according to Georgian traditions. The qvevri are filled with grapes after fermentation; they are sealed and left with the skins for as long as 2 years. This is the most eccentric, grand and personal wine of KABAJ.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr\u003e\u003cimg width=\"1000\" height=\"667\" data-src=\"https:\/\/freight.cargo.site\/t\/original\/i\/7d4028c570bc89aabd6484d05be63f183250de16ef7fe7f4e0cb1effaa8384f9\/left-to-right-Tina-Morel--Ester-Kabaj--Zana--Katja-and-Jean-Michel-Morel.jpg\" data-mid=\"209102821\" border=\"0\" class=\"image-zoom\" src=\"https:\/\/freight.cargo.site\/w\/1000\/q\/94\/i\/7d4028c570bc89aabd6484d05be63f183250de16ef7fe7f4e0cb1effaa8384f9\/left-to-right-Tina-Morel--Ester-Kabaj--Zana--Katja-and-Jean-Michel-Morel.jpg\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e","products":[{"product_id":"ghost-rider-2009-tocai-friulano-rebula-malvazija","title":"BLACK LAMB + KABAJ: GHOST RIDER","description":"\u003ch2\u003eGHOST RIDER - 2008 (Tocai Friulano, Rebula, Malvazija)\u003c\/h2\u003e\n\u003cp\u003eThe local white grapes of Goriška Brda have grown across the hills interplanted with the many other fruits that thrive in the region's ideal conditions for centuries or more. We know the wines were favored but we don't know much about what they tasted like. There are stories, and old memories, but to understand what these wines were like it is best to try and replicate them.\u003c\/p\u003e\n\u003cp\u003eThis strange and wonderful libation is a collaboration between \u003ca href=\"https:\/\/admin.shopify.com\/store\/blacklambwine\/collections\/318098374843\"\u003eKABAJ\u003c\/a\u003e and Black Lamb to rediscover the historical fashion of Goriška Brda wines. Most prominent among the local varieties are the white Tokaj (Sauvignonasse, Green Sauvignon, Friulano), Rebula and the slightly less local Malvazija. The wines would have been vinified in old barrels sometimes only partially filled. They likely harvested grapes late in the season and as ripe as possible. Maceration of white grapes has historically been practiced, this gives the wines a certain degree of resistance to negative effects of oxidation. Ghost Rider 2008 was macerated with the skins 1 year in Georgian qvevri. 2 years in used French oak.  Bottled in 2012. No sulfur. Honey, umami, earth, esoteric. It is a rarity and a memorable experience. Try with oysters, lamb or dandelions. \u003c\/p\u003e","brand":"black lamb wine","offers":[{"title":"Default Title","offer_id":44337338646715,"sku":null,"price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0535\/0227\/9867\/files\/ScreenShot2023-11-28at6.15.41PM.png?v=1701224237"},{"product_id":"kabaj-2020-san-lurinz-hydra-pet-nat-malvazija-cuvee","title":"KABAJ - 2021 San Lurinz Hydra Pet Nat (Malvazija Cuvée)","description":"\u003cp\u003eLOCATION: POD HISO, DOBROVO, RAVAN, GORIŠKA BRDA, SLOVENIA \/ WINEMAKER: JEAN MICHEL MOREL \/ GRAPE(S): MALVAZIJA 34%, REBULA 33%, ZELENI SAUVIGNON 33% \/ SOILS: ARGILE, MARL, FLYSCH \/ VINIFICATION: COFERMENTATION OF SORTS, STAINLESS STEEL, BOTTLED END OF FERMENTATION \/ 6,000 BOTTLES \/ This is made from the same fruit that is utilized to make Amfora: Zeleni Sauvignon ( Sept 15), Malvazija Istriana (September 21), Rebula (October 1st) spontaneous co-fermetnation of destemmed fruit, adding each as they are harvested. Free run juice is bottled approximately 10 days after the addition of rebula. Jean Michel is committed to bottling on the lees as it protects the pet-nats event allowing them to age. Archatype of the category, it is a frothy tropical but dry wine of ripe fruit, minerality and a playful sponti quality\u003c\/p\u003e","brand":"black lamb wine","offers":[{"title":"1 Bottle","offer_id":47294061084859,"sku":null,"price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0535\/0227\/9867\/products\/Kabaj-2020-San-Lurinz-Hydra.png?v=1679356479"},{"product_id":"kabaj-2017-ravan-tocai-fruiliano","title":"KABAJ - 2019 Ravan (Tocai Fruiliano)","description":"\u003cp\u003eLOCATION: RAVAN, JEZ, CORNO GORIŠKA BRDA (COLLIO), SLOVENIA \/ WINEMAKER: JEAN MICHEL MOREL \/ GRAPE(S): ZELENI SAUVIGNON \/ SOILS: MARL, FLYSCH \/ VINIFICATION: COFERMENTATION OF SORTS, STAINLESS STEEL, BOTTLED END OF FERMENTATION \/ 8,000 BOTTLES \/ This is the only wine that KABAJ makes that includes fruit from a plot of 50 year old vines planted in Italy that give the wine its depth. 2 vineyards are harvest at the same time, destemmed and spontaneously co-fermented for 1 week, The old vines located in Corno Italy are macerated seperatly and then the two lots are blended before going to barrel for 24 months in used French barrique. Freshest of the Kabaj white wines, peach, lemongrass, brioche, silky, long and elegant. Pair with green and bitter salads, roasted fish, young chicken.\u003c\/p\u003e","brand":"black lamb wine","offers":[{"title":"Default Title","offer_id":44420000415931,"sku":null,"price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0535\/0227\/9867\/products\/Kabaj-2017-Ravan.png?v=1679356422"},{"product_id":"kabaj-2018-beli-pinot","title":"KABAJ - 2019 Beli Pinot","description":"\u003cp\u003eLOCATION: BELO VHR, RAVAN, GORIŠKA BRDA, SLOVENIA \/ WINEMAKER: JEAN MICHEL MOREL \/ GRAPE(S): BELI PINOT (PINOT BLANC) \/ SOILS: MARL, FLYSCH, ARGILE \/ VINIFICATION: 1 WEEK 100% OF THE SKINS, 3 MONTHS 30% SKINS, 2 YEARS USED FRENCH BARRIQUE\/ 4,000 BOTTLES \/ Structured Burgundian styled white wine. Old fashioned, rough hewn, coarse, but with patina. Creme Fraiche, almond, preserved lemon and sour dough. Replace Chardonnay with it.\u003c\/p\u003e","brand":"black lamb wine","offers":[{"title":"Default Title","offer_id":44420000448699,"sku":null,"price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0535\/0227\/9867\/products\/Kabaj-2018-Beli-Pinot.png?v=1679356407"},{"product_id":"kabaj-2018-sivi-pinot-pinot-gris","title":"KABAJ - 2020 Sivi Pinot (Pinot Gris)","description":"\u003cp\u003eLOCATION: DOBROVO, BELO KONEC, JEZ, GORIŠKA BRDA, SLOVENIA \/ WINEMAKER: JEAN MICHEL MOREL \/ GRAPE(S): SIVI PINOT (PINOT GRIS) \/ SOILS: MARL, FLYSCH, ARGILE, ALUVIAL \/ VINIFICATION: 1 WEEK 100% OF THE SKINS, 3 MONTHS 20% SKINS, 2 YEARS USED FRENCH BARRIQUE \/ 10,000 BOTTLES \/ Destemmed, free run juice, no pressing. The color is burnished rose, the wine is wild strawberry scented with notes of warm spices and cream. More unctuous than tannic it is calm, gentle, and easy drinking.\u003c\/p\u003e","brand":"black lamb wine","offers":[{"title":"Default Title","offer_id":44420000481467,"sku":null,"price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0535\/0227\/9867\/products\/Kabaj-2018-Sivi-Pinot.png?v=1679356436"},{"product_id":"kabaj-2010-cuvee-morel-cabernet-sauvignon-merlot-cabernet-franc","title":"KABAJ - 2010 Cuvée Morel (Cabernet Sauvignon, Merlot, Cabernet Franc)","description":"\u003cp\u003eLOCATION: VELIKA BRAJDA, DOBROVO, GORIŠKA BRDA, SLOVENIA \/ WINEMAKER: JEAN MICHEL MOREL \/ GRAPE(S): MERLOT, CABERNET FRANC, CABERNET SAUVIGNON, PETIT VERDOT \/ SOILS: ARGILE, MARL, FLYSCH, CLAY \/ VINIFICATION: VARIETIES SPONTANEOUSLY FERMENTED IN STAINLESS STEEL, AGED IN USED FRENCH BARRIQUE FOR 2 YEARS, BLENDED AGED 1 YEAR, BOTTLED UNFINED, UNFILTERED  \/ 6,000 BOTTLES \/ The tête du cuvee of wine maker Jean Michel, St. Julien reigns supreme in his mind and this is reflected in the wine. It does not pretend to be a copy it is a reflection of similar sensibilities in terms of ripeness and restraint, concentration and ellegance, pleasure and stimulation.\u003c\/p\u003e","brand":"black lamb wine","offers":[{"title":"1 Bottle","offer_id":47294060003515,"sku":null,"price":55.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0535\/0227\/9867\/files\/CUVEE-MOREL.jpg?v=1701230298"},{"product_id":"kabaj-2016-red-amfora-merlot-cabernet-sauvignon-cabernet-franc","title":"KABAJ - 2016 Red Amfora (Merlot, Cabernet Sauvignon, Cabernet Franc)","description":"\u003cp\u003eLOCATION: VELIKA BRAJDA, DOBROVO, GORIŠKA BRDA, SLOVENIA \/ WINEMAKER: JEAN MICHEL MOREL \/ GRAPE(S): MERLOT, CABERNET FRANC, CABERNET SAUVIGNON, PETIT VERDOT \/ SOILS: ARGILE, MARL, FLYSCH, CLAY \/ VINIFICATION: VARIETIES SPONTANEOUSLY FERMENTED AND AGED IN KVEVRI 10 MONTHS, RACKED AND BLENDED, AGED 1 YEAR IN STAINLESS STEEL, BOTTLED UNFINED, UNFILTERED  \/ 6,000 BOTTLES.\u003c\/p\u003e","brand":"black lamb wine","offers":[{"title":"1 Bottle","offer_id":47294059708603,"sku":null,"price":65.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0535\/0227\/9867\/files\/AMFORA-RED.jpg?v=1701230357"},{"product_id":"kabaj-2019-rebula","title":"KABAJ - 2020 Rebula","description":"\u003cdiv data-ce-model-id=\"34633022\" data-ce-host=\"true\" data-resize-parent=\"\" data-elementresizer=\"\" class=\"page_content clearfix\"\u003e\n\u003cbr\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003ch1\u003e\u003cb\u003eKABAJ\u003c\/b\u003e\u003c\/h1\u003e\n\u003cspan\u003e\u003csmall\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/small\u003e\u003c\/span\u003e\n\u003ch2\u003e\u003cb\u003e\u003csup\u003e2020 \u003c\/sup\u003eREBULA\u003c\/b\u003e\u003c\/h2\u003e\n\u003cspan\u003e\u003csmall\u003e\u003cb\u003eDRY ORANGE WINE.\u003csup\u003e\u003ca rel=\"next_page\" href=\"https:\/\/blacklambwine.cargo.site\/KABAJ-2018-REBULA-2#\"\u003e\u003c\/a\u003e\u003c\/sup\u003e\u003c\/b\u003e\u003c\/small\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cspan\u003e\u003csmall\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/small\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003cb\u003eVINTAGE: \u003c\/b\u003e2020\u003cb\u003e\u003cbr\u003e\u003cbr\u003eREGION: \u003c\/b\u003eSlovenia, Goriška Brda, Šlovrenc.\u003cbr\u003e\u003cb\u003e\u003cbr\u003eVINEYARD(S): \u003c\/b\u003eDobrovo, Belo Vhr.\u003cb\u003e\u003cbr\u003e\u003cbr\u003eALTITUDE: \u003c\/b\u003e300m - 400m\u003cb\u003e\u003cbr\u003e\u003cbr\u003eSOIL COMPOSITION: \u003c\/b\u003eMarl, Flysh, Argile.\u003cb\u003e\u003cbr\u003e\u003cbr\u003ePREVAILING CLIMATE \u0026amp; LOCAL CLIMACTIC: \u003c\/b\u003eConverging Mediterranean and Alpine climate.\u003cb\u003e\u003cbr\u003e\u003cbr\u003eFARMING OF VINEYARD: \u003c\/b\u003eLow\/no till, ecological treatments, manure.\u003cb\u003e\u003cbr\u003e\u003cbr\u003eCOMPOSITION: \u003c\/b\u003eRebula (Yellow and Green)\u003cbr\u003e\u003cb\u003e\u003cbr\u003eHARVEST: \u003c\/b\u003eEnd of September.\u003cb\u003e\u003cbr\u003e\u003cbr\u003eMACERATION: \u003c\/b\u003e1 month 100% of the skins, 3 months 20% of the skins, destemmed fruit.\u003cb\u003e\u003cbr\u003e\u003cbr\u003eFERMENTATION\/AGING: \u003c\/b\u003eSpontaneous fermentation in stainless steel.\u003cb\u003e\u003cbr\u003e\u003cbr\u003eAGING: \u003c\/b\u003e2 years on the fine lees in used French barrique.\u003cb\u003e\u003cbr\u003e\u003cbr\u003eFINING \u0026amp; FILTRATION METHODS: \u003c\/b\u003eNone.\u003cb\u003e\u003cbr\u003e\u003cbr\u003eDATE OF BOTTLING: \u003c\/b\u003eMarch, 2024.\u003cb\u003e\u003cbr\u003e\u003cbr\u003eBOTTLES PRODUCED: \u003c\/b\u003e15,000.\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003ci\u003e\u003cb\u003e\u003c\/b\u003eIf KABAJ were reduced to a single wine it would be Rebula. This old sort is the moniker of the Goriska Brda and without compare. It is not the easiest to understand. It can come across as slight, angular and rigged. But beneath the austerity is an astounding intricate tea like aroma. It ages and ages. What it can compliment ranges the gamut, from strong meats to raw green herbs. Tea is the most commonly consumed beverage with food all over the world and Rebula is the tea of wine. Like tea it really goes with anything. For some it would not make a good aperitif but for those who enjoy bitterness it does. As with all the Kabaj wines (except the sparkling wines) it is better to drink it at room temperature, yes room temperature, than refrigerated. This is most of all the case with Rebula. Collectible in its ability to age. FROM THE WINEMAKER: Rebula is the Queen of our region. She gives wine that tastes of the land. There is only a single clone of Yellow Rebula, known as Ribolla Gialla in Italy. The grape has an immense history in our region. Probably brought from Greece. We prefer to vinify Rebula entirely in wood. Only before bottling does it see stainless steel. Though the variety is white for us Rebula is something on its own. The delicacy of a white wine with the structure of a red. Drink at cellar temperature year round. In the winter it is a warming white and in the Summer we enjoy it as an alternative to a red wine.\u003c\/i\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"black lamb wine","offers":[{"title":"Default Title","offer_id":46325060993211,"sku":null,"price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0535\/0227\/9867\/files\/kabajrebulafront.jpg?v=1728503716"}],"url":"https:\/\/blacklambwine.com\/collections\/kabaj.oembed","provider":"Black Lamb Wine","version":"1.0","type":"link"}