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1986 Sauvignon Blanc

SAUVIGNON BLANC 1986

This wine has a golden-yellow colour with a slight greenish tint. Fairly intense aromas remind us of hay, dried herbs, green paprika and blackcurrants. The taste is not quite rounded yet, still youthful. Residual sugar is accompanied by a lively acidity as well as notes of spices and dried fruits. The aftertaste is medium-long and reminiscent of spices and dried figs, with hints of citrus.

Colour: A golden-yellow colour with a slight greenish hue.
Aroma: A fairly intense but fresh aroma with hay, dried herbs, green paprika, black currants and dried figs in the background.
Flavour: A medium-full spicy flavour, lively but mature acidity, with residual sugar and spices with dried fruits and slight tannins.
Life expectancy: 20-30 years € 54,95
Price ex. taxes

What happened in 1986?

This year’s vintage was above average. It was a year of botrytis, also known as noble rot or botrytis cinerea – a mold vital in quality winemaking. It gave all the wines a high level of extract and a great deal of late harvest character. Another essential element for quality wine is glycerol, which influences the development of botrytis even more so. The content in 1986 was especially high, resulting in rich and special wines, like the ’86 Riesling late harvest.

Who were the winemakers in 1986?

Matija Kociper

After graduating, Matija’s initial involvement at the company was as a technician. He was responsible for managing the 600 hectares of vineyards, a very difficult and time-consuming task. Once the new cellar opened in 1967, he was entrusted with running it and overseeing the winemaking technology. To this day, he is an exceptional wine taster and assessor. Over the years, he has devoted his immense knowledge and experience to making quality wines. To this day, his energy and enthusiasm still inspire his winemaking colleagues.

Lidija Ruška

Professor Veselič, the architect of the newly-built wine cellar in Ormož, invited Lidija to join the company as a highly educated staff member from the field of food technology. With constantly higher requirements regarding the quality of wine, there was a need not only for knowledge of winemaking, but also for knowledge of biochemical structure and the processes of maturing the wine. Working with Matija, Lidija was a remarkable wine assessor who participated in various assessment committees at home and abroad. She also held lectures for sommeliers and educated numerous wine-growers and wine-makers.

Specifications

Location celler	box 170
Product code	90ZHA02A1986
Bottle volume	0.7
Type of bottle	Renana Standard
Type of cork	ST 10
Alcohol (% vol)	11.34
Residual sugar g/L	14.5
Total acidity g/L	7.27
pH	3.15
SO2 free/total (mg/L)	36/175