|A Tasting of Different Vintages of Kabaj's Rebula|
|Versatile? Yes! The Textured Body of Kabaj's Rebula|
Pairs Well Against The Ranch Style Dip on
this Simple Crudites Platter.
|Grilled Shrimp (Sometimes With Diced Ham, But Here|
With Peruvian Peppers). Rebula Was a Perfect Pairing.
|Chicken Cordon Bleu and Couscos Prepared|
in Chicken Stock With a Drizzle of Maple
Syrup and Finished in Threads of Saffron.
Kabaj's Rebula: Food Friendly & Versatile.
|A Different Producer's Rebula From Slovenia.|
As You Can See From Its Color, This One Is
Appellation: Goriska Brda
Vineyards: Belo-Vhr & Neblo-Vhr
Altitude: 500-820 ft.
Soil: Sandstone, Slate, Marl, Flysch
Varietal: Rebula, 100%
Age of Vines: 40 Years
Harvest: By Hand, End of September
Fermentation/Aging: With Wild (Native) Yeast
In 2400 Liter Neutral Oak, 30 Days Skin Contact, Followed
By Malolactic in Barrel and 12 Months Aging old Barrique and
4 Months in Bottle.
RS: 2.1 g/L
Acidity: 5.54 g/L
Imported by: TerraneoMerchants
ARP: $22. (U.S.)
Ageing Potential: 7-10 Years (Varies by Conditions)
James Suckling: 92
Wine & Spirits 93
Wine Enthusiast: 89
“Rebula” literally means “re-cooking,” a reference to the grape’s natural tendency to participate in secondary (malolactic) fermentation and contributing to the wine’s creaminess with a rounded mouthfeel. In malolactic fermentation, which can be induced or just naturally allowed, tart malic acid is converted into softer tasting lactic acid.