Your Istrian Go-To Winemaker: Trapan Wine Station

Call him the bad-boy of winemaking, the Istrian RocknRolla or the young zealot of Teran. But whatever the name tag is, one cannot dispute the fact that Bruno Trapan is definitely a game changer freshening up the scene with his avant-garde approach and thrilling personality. You may be shocked by his bluntness or click with him immediately, but one thing is certain – you will not leave his winery indifferent. Continue reading “Your Istrian Go-To Winemaker: Trapan Wine Station”

Istria Is Launching Wine to the Moon and It’s Going To Be Epic

Biodynamic production just entered a whole new dimension. Well, sort of. By the end of 2017, Istrian producers of the indigenous Teran should launch their wine(s) to the Moon. The offer for this seemingly insane fantasy came from Google Lunar XPRIZE, a competition worth 30 million dollars. Team Synergy Moon, one of the five finalists, will launch a rocket that Google will fund to travel 500 meters and transmit high resolution video, images and data back to Earth . The team’s rover created just enough room for a bottle of Istrian Teran to make history in outer space. Continue reading “Istria Is Launching Wine to the Moon and It’s Going To Be Epic”

Wine Blown: Fakin La Prima Malvazija 2012

A customer of mine once told me that Istrian Malvazija was a terribly boring grape variety and that it was ridiculous to place it in oak barrels because no benefits would come from it. Ok, I’ll diplomatically somewhat agree with this – yes, Malvazija is meant to be drunk young, fresh and crispy, but what’s with the exemplary whites from Istria such as Matošević Alba Barrique or Kozlović Santa Lucia? Those were some de-li-cious wines in my book. The whole point of drinking wine is exploration with a wide open mind. So, while you’re reading this, please, PLEASE, don’t let previous judgments blind you and stop you from trying a certain grape/region/wine for a second time.

Fakin La Prima Malvazija 2012 displays a pleasant medium golden colour. I decanted the wine for 45 minutes to let the oxygen do its thing, i.e. to let the wood and acidity integrate a bit with other esters and elements. The nose is clearly dominated by the barrique – notes of smoke, new wood, raisins, butter and toast. Continue reading “Wine Blown: Fakin La Prima Malvazija 2012”