WTN: 2004 Movia Veliko Bianco

2004 Movia Veliko Bianco (Goriška Brda) Mostly (70%?) ribolla, some pinot gris (~20%) and a splash of sauvignon blanc…I think. Very floral, lots of jasmine, a big hit of vanilla and oak at first with a splash of apple. Round and hazelnutty with oak notes in the taste as well mixed with some apple. Really well balanced acidity with lots of nutty persistence. This is a very interesting wine but right now the oak is really too dominant for my tastes. Let’s see how it does over the next couple of days.

Fukucho Moon on the Water Junmai Ginjo (Hiroshima)
08 2009
Imada Shuzo
Importer: Vine Connections
Rice: Yamada Nishiki and Hatta Nishiki milled to 55%
SMV: +3, Acidity: 1.4, 16.5% abv
Toji: Imada Miho
Light aromas of lime zest infused rice. Big burst of melon, anise, and white pepper. The mouthfeel is rich and full yet soft with a hint of sweetness but does show some spirit heat in the middle. Very long delicious finish. I’m drinking this by itself but the pepper notes and aggressive flavors are just calling for something porky.

A recent 07 Movia Lunar wasn't oaky at all. I wonder if they've changed their regimen, of if it's just part of the Lunar being a particularly non-interventionist wine.

I've had other Movia wines that were pure as can be too, Oswaldo. From the little I understand of Kristancic's winemaking, he uses everything from foudre to barrique, mostly old (maybe some new?) and he does use extended oak treatment at times. A friend reported that he had a Ribolla that was very clean and then tried the same wine some 6 months later and the fruit was shut down and lots of oak was present.
Now on day 3 of this wine being opened and it is much more fruity and complex. I get no vanilla, very little oak, and lots of rich body. If I had more of this I'd sit on it for a while. Crazy stuff.

Bill, I had 2 bottles last year of the Ribolla. Both corked!

Ouch Bob! Sorry to hear that