2019 Malvasia Cotar Review And Tasting Notes
2019 Malvasia Cotar is an exquisite orange wine for depth, fullness, and warmth, one of those whites that do just enough maceration to gain strength and substance and a unique three-dimensional nature that goes beyond the usual phrasing between acidity, softness, and flavor.
No, the question is different with this Malvasia and also with all the wines of the Cotar winery. Here we are talking about layers and thicknesses of flavors that alternate, supported not only by excellent acidity and the iodized flavors typical of the Karst soils but also by very light tannins that act as a guiding thread to guide the sip.
How is it produced?
We are not talking about months of maceration but only 7 days a week, but that’s enough to make the personality of this tremendous aromatic grape explode. But forget about the emaciated and pale, acidulous Malvasia and all the perfumed. The creaminess and intensity of this Malvasia have few rivals.
The grapes come from a vineyard that has been organically grown for at least 30 years. After the harvest, the grapes are pressed and left to macerate on the skins for 7 days in wooden vats.
Obviously, the fermentation is spontaneous. This is followed by pressing with a wooden press, malolactic fermentation, and aging on the fine lees for two and a half years in oak barrels of 20 hectoliters.
The wines are neither clarified nor filtered, but they clear naturally. We remind you that the Slovenian Cotar winery in Gorjansko is part of the Triple-A association, a guarantee of safety.
Organoleptic characteristics
The explanation is all here: “as for all authentic wines that do not undergo any castration.” They already have all the vitality inside, and you just need to let it rest to evolve.
This wine has a lot of pulp, tannins, and structure that have been softened with aging and malolactic fermentation.
The bouquet is explosive, a ripe symphony of exotic fruit, flowers, broom, almond, and marzipan, with a thousand aromatic herbs in the background.
Despite having a massive nose, it is descended with great cleanliness and precision. There are no smudges, and every note is played softly.
On the palate, it has excellent concentration. Salt, butter, and citrus fruits mix with complex and layered flavors that chase each other, creating a solemn fresco. The finish is infinite and highlights lavender and peaches in syrup.
It’s not a thin wine because it’s so complex, but it flows easily on the tongue thanks to its elegance and citrus notes. You can also taste sage and hazelnuts.
It’s hard to resist so much charm, especially when it’s so approachable and easy to read. It is not a wine that tires or weighs you down—quite the opposite.
Be careful not to serve it cold at 14-16 degrees to enhance its great breath and not exacerbate the tannic sensation on the palate.
Price
30-33 euros: an honest price for a great natural wine, one of the most representative of Carso, from both borders.
Food Pairings
With this prowess, you can combine it with fish dishes: salmon, tuna tataki, Cantonese rice, pad thai, fish soup, risotto alla marinara, carbonara, pizza Margherita, veal with tuna sauce, chicken curry, paella, but also white meats. Roast pork or duck with orange. The grit is not lacking.