Ribolla, Gravare 2010 (750 ml)

Product Info

94 poena - The Wine Advocate

Ribolla Joska Gravnera iz berbe 2010. je duboko promišljeno i meditativno vino, oblikovano dugom maceracijom na pokožici, višegodišnjim odležavanjem u velikim slavonskim hrastovim bačvama i nepokolebljivom Gravnerovom posvećenošću tradicionalnom frijulanskom zanatu. Boja je duboko jantarno-zlatna, gotovo bakarnog tona — što odmah ukazuje na dugu maceraciju i evoluciju.

Na nepcu je vino čvrsto, teksturalno, oblikovano finim, ali izraženim taninima. Ukusi sušenog voća iz voćnjaka, kore pomorandže, čajnog lista i slanog badema razvijaju se na živopisnoj kiselini koja daje preciznost i svježinu. Suptilne oksidativne note i slana, mineralna kičma dodaju dubinu. Završnica je duga, suva i slojevita, sa odjecima ulja od citrusa, začina i uporne kamenite slanosti. Ovo je vino strukture, autentičnosti i tihe snage — vino koje nagrađuje strpljenje i kontemplaciju.

Najbolje se uživa uz jela koja nadopunjuju njegovu dubinu i umami karakter, poput zrelih sireva, pečene živine ili jela od divljih gljiva. Berba 2010. je već sada u izuzetnom trenutku, sa mnogo godina života pred sobom.

94 points - The Wine Advocate

The 2010 Ribolla from Josko Gravner is a profound and meditative wine, shaped by extended skin contact, long aging in large Slavonian oak, and Gravner’s unwavering commitment to traditional Friulian craftsmanship. The colour is a deep amber–gold, with an almost copper hue—immediately signalling its long maceration and evolution.

On the palate, the wine is firm, textural, and shaped by fine yet assertive tannins. Flavours of dried orchard fruit, orange zest, tea leaf, and salted almond unfold over vibrant acidity, which gives precision and lift. Subtle oxidative tones and a savoury, mineral backbone add depth.  The finish is long, dry, and complex, echoing citrus oil, spice, and a persistent stony salinity. This is a wine of structure, authenticity, and quiet power — one that rewards patience and contemplation.

Best enjoyed with dishes that complement its depth and umami character, such as aged cheeses, roasted poultry, or wild mushroom preparations. The 2010 is already in a beautiful place, with many years of life ahead.