2023 Skin Contact Muscat

We’re always looking at ways to build upon our long partnership with the Črnko family. Here is one such experiment. While the Jareninčan is a field blend, there are often blending components that don’t make the cut. Silvo has also wanted to experiment with longer skin macerations. Two weeks on the skins in open vats followed by spontaneous fermentation in a 50 year-old 500L Slovenian used barrel. 90% Yellow Muscat and 10% Muscat Ottonel. This is the same fruit material that he ferments 22 meters deep in the ocean for 1624 days. It can handle a lot. We tasted an early example back in April of 2022 alongside one of the best Domača goveja juha (homemade beef stew) we’ve ever had.