So what is Ribolla Gialla really like? + WTN: Perusini's '05

I have often raved here about Perusini's wines - especially their Cabernet Franc and Ribolla Gialla. Having opened one more of the Perusini Ribolla Gialla 2005 (Colli Orientali del Friuli; 12% abv; c.17€; Glass cork - bravo!) I have to rave again! This is wonderfully pure and mineral; ripe yet refreshing; very moreish. It has a curious but delectable nutty note even though it is unoaked.

I have very much enjoyed most Ribolla Giallas (or Rebulas if Slovenian) that I have tasted, but I have seen so few examples that I haven't really managed to get a grip on what the grape is supposed to be like. Any help from here?

-Otto

No help from me, Otto. The one I posted on was a bust, remember?

I'm also a bit of a fan of this varietal, and try to get my hands on then when I can, but there is precious little in these parts. The ranges are large too, from Gravner ($100+) down to La Viarti Ribolla Gialla, Colli Orientali del Friuli which is around $15.

This is wonderfully pure and mineral; ripe yet refreshing; very moreish. It has a curious but delectable nutty note even though it is unoaked.

I have very much enjoyed most Ribolla Giallas (or Rebulas if Slovenian) that I have tasted, but I have seen so few examples that I haven't really managed to get a grip on what the grape is supposed to be like. Any help from here?

-Otto

Otto,
During my NE Italy phase I had a couple of nice examples and have to say they were very enjoyable. Your comments on mineral and nutty are right on. My only concern was ageability. I kept a few bottles for 5 years and they seemed to get a little tired. These are hard to find. I enjoyed the La Viarti Ribolla Gialla mentioned above
Walt

Jermann's Ribolla is a knockout wine, and needs some age or air time. Quite minerally. Unfortunately, the tariff is a little stiff here in the US.

Thanks for the replies. I'm happy to hear that Jermann is good - I think someone imports that here (though of course it isn't available in retail ). I remember in the old posts on Therapy that some of them can age very well indeed! Anyone know which examples those might have been?

-O

Otto,
I've had probably 30-40 Ribollas over the last few yrs. Mostly from Friuli/Slovenia. Couple from Calif.
I'm still trying to get a handle on exactly what Ribolla's varietal character is. I don't think it has particularly
strong/distinctive varietal character. It has some fragrant/floral perfume character that reminds me some
of Albarino, but w/o the steely/acid backbone those tend to have on the palate. The Fruili ones certainly have
a distinct minerally/earthy character to them. Maybe a bit of coarseness on the palate. Certainly not the
fragrance/perfume/slightly muscatty character of TocaiFriuliano. Sometimes maybe a bit of Roussanne/Rhone
fragrance but a lot less ponderous on the palate. Remends me some of Savoie Roussanne. But mostly it's
the minerally character I get.
So...as usual...totally clueless.
Tom

Tom, thanks for your impressions. I'll have to keep all that in mind when I next open up a Ribolla - I didn't think of Albariño, but now that you mention Roussanne character, I do recall that! I had no idea Californians were experimenting with the variety. Who grows it there?

-O

Tom, thanks for your impressions. I'll have to keep all that in mind when I next open up a Ribolla - I didn't think of Albariño, but now that you mention Roussanne character, I do recall that! I had no idea Californians were experimenting with the variety. Who grows it there?
-O

George Vare up in Napa is pretty excited about Friulian varieties & he grows some. Think ScholiumProject also has some.
Tom

Thanks for the replies. I'm happy to hear that Jermann is good - I think someone imports that here (though of course it isn't available in retail ). I remember in the old posts on Therapy that some of them can age very well indeed! Anyone know which examples those might have been?

-O

Otto and everyone, I had a great shopping afternoon and found a Ribolla (plus a Tocai Gredic) from the Italian/Slovenia border. The winery is Movia and I have been told by the winestore that the border slices right through the vineyards. Thats all I have for now but stay tuned!

http://home.earthlink.net/~hilbers/movia.html

Bob,

The fact that a border slices through the vineyards is not unusual there (as in many places). In fact, since many of the "borders" in that area are still somewhat contested, it's amazing that they can agree on a line at all to delineate the border.

Ok listen up everyone! Dan and I are going to open some Ribolla this weekend so anyone want to join us??

Ok, I found the '02 Movia. Now if I can remember what goes well with Ribolla, I'm set.

Food with Ribolla. Thinking smoked pork loin something or maybe a variation on sauerkraut garni? Nutty finish though Dan.

You found the `02 Movia? Might be more advanced than my pup here, the `05!! Are we gonna post here?

Let's start a new thread. Dawn and I are going with Mediterranean-style shrimp, sauteed with feta cheese on basmati rice. Take out from one of our favorite restaurants, a French Moroccan Bistro called Saffron Bistro. Should be ready in about an hour. I've just opened the bottle to let it air a little in the fridge and it smells fantastic. I really need to drink more Ribolla.