Movia Veliko Rosso 2007
The 2007 vintage shows a medium deep red garnet color proudly showing its age. Nose is mature, gentle, rather subtle, fine and layered. Seamless. Nose of spices and blackcurrant gives a sense of Bordeaux grapes, coming from fresher, cooler climate. These are complemented with notes of truffles, dark chocolate and fine oak. Dry on the palate, with mature, supple tannins and silky texture. The aroma fills the mouth completely and gives unique, long lasting experience. This is quintessential Movia, demonstrating elegance and complexity. It is in excellent condition now, but will last for another two decades.
Blend: 70% Merlot, 20% Pinot Noir, 10% Cabernet Sauvignon
A picturesque, eastern European wine growing nation, Slovenia can claim one of the most ancient winemaking cultures in all of Europe. Its history dates back to the Celts and Illyrians tribes, well before the Romans had any influence on France, Spain or Germany. But it wasn’t until the 1970s that Slovenia developed a more refined, private-sector wine industry.
Today it is a powerful source of some of the industry’s most important orange wines (whites made with extended skin contact); furthermore, fully three quarters of the country’s wine production is white.
Slovenian weather is continental with hot summers and cold, wet winters. It is divided into three wine regions: Podravje in Slovenia’s northeast; Primorska in its west, close to Italy; and Posavje in its southeast. These are further divided to nine wine districts.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.