Cult Wines

Question 1

Radikon

Answer 1

Organic farmer
Vineyards are on the border with Slovenia so they are sylistically more slavic
Sasis Radikon took over the winemaking in 2016 after his father Stanko died
Style: dense, textured, wildly complex

Question 2

Radikon ‘Jakot’

Answer 2

Grape: Tokayj Friuliano
Winemaking: No sulfur,
Name: FU to the EU’s ruling that nowhere outside of Hungary can call the Tokaj grape Tokaj (Jakot is Tokaj backwards), aged in nautral slovenian oak vats, 3 mos. skin maceration, native yeast, lees aged for 3-4 years before bottling, bottles are aged for several years before release
Appellation: Venezia Giulia IGT
Tasting notes: negroni, dried apricot, passionfruit pulp, preserved lemon, pine nut, orange blossom, sharp acidity, assam tea tannins

Question 3

Radikon ‘Sivi’

Answer 3

grape: pinot grigio
appellation: Friuli Venezia IGT
winemaking: 10 - 14 days on the skins, 1 1/2 years on slovenian oak, no filtration, tiny bit of sulfur,
mouth: blood orange marmalade, ginger kombucha, rhubarb panna cotta, hibiscus, earthy, white tea tannins

Question 4

Radikon RS 20

Answer 4

Grapes: Merlot and pignolo
Appellation: Friuli Venezia IGT
RS: stands for Rosso Sasa, only made every few years as conditions allow
Winemaking: 2 week maceration before press, 2 year vat aging
mouth: full-bodied, Balsamic-soaked strawberry, blackcurrant dark chocolate, hand-rolled cigarette, bouquet garni, saddle leather, a cobblestone-scented minerality & intense, life-affirming tannins. Pair with studded leather, hard sears & burnt rubber

Question 5

Aglianico ‘Drogone’ Cantina Giardino 2018

Answer 5

Grapes: 100% Aglianico
Appellation: Campania Aglianico IGT
Wine making: Spontaneous fermentation with indigenous yeasts, 12 months in barrique and tonneau, Artisanal, No added sulfites or minimum, Indigenous yeasts
Nose: Intense and complex aromas of Mediterranean scrub, matured red fruits, red and black berries and origan
Mouth: Rich and energic, fresh and rustic, with intense tannins
Ageability: drink now, hold through 2026

Question 6

Dm. de Travallon 2018

Answer 6

Grapes: 1/2 Syrah, 1/2 Cab. Sauv.
Appellation: Alpilles IGT
Style: natural wine,
Winemaking: no destemming, no yeast, no sulphur, 24 mos. aging in barrel, no filtering, egg white fining
Nose: ripe red and black fruits, white pepper, licorice spice
Mouth: smooth, long finish, refined tannins
Ageability: Good through 2042

Question 7

Andre Clouet ‘Un Jour de 1911’ Grand Cru

Answer 7

Grape: 100% pinot noir
Appellation: Champagne
mouth: candied white fruit, floral nuance of jasmine and rose petal
Name: only 1911 bottles were made, 1911 commemorates the date of the revolt that defended the origin of champagne

Question 8

Champagne Lallier Blanc de Blancs Brut

Answer 8

Grape: Chardonnay
Grand Cru
Appellation: Champagne
Nose: floral (hawthorn, acacia, vine flowers) with caressing pastry notes (fresh butter, hazelnut and praline).
Mouth: floral (hawthorn, acacia, vine flowers) with caressing pastry notes (fresh butter, hazelnut and praline)
winemaking: 3 mos. ageing

Question 9

Oger Grand Cru 2015

Answer 9

Grape: Chardonay
Appellation: Champagne
Winemaking: 6 months in tanks, 3 years on the lees in bottles

Question 10

Radikon ‘Oslavje’ 2017

Answer 10

Grapes: 1/2 Sauv. Blanc, 1/2 Chardonnay
Winemaking: organic, no sulphur, unfined/unfiltered, aged on the leese for 3-4 years in slovenian oak vats before bottling, aged 2 years in bottle before release

Question 11

Radikon ‘Slatnik 2020’

Answer 11

Grapes: 80% Chardonnay, 20% Tokaj Friulano
Winemaking: organic, sulphur at bottling, unfined/unfiltered,
name: Slatnik is named for a nearby village, S-line sees shorter macerations and