Tasting Notes: As many know, the grape can no longer be called “Tocai” in Slovenia (because of confusion with Hungarian Tokaji), so estates are scrambling to re-name their classic Tocais. Simcic now calls his, “Tokata,” and it is a showstopper. With commendable, well-structured acidity, this wine offers creamy notes of pear, almond, and nectarine, with a density that will allow it to age for 10 years or more. In classic Simcic style, this Tokata is deftly barrel fermented, emphasizing the natural richness associated with Tocai.
|Goriška Brda, Slovenia.
(Town of Vipolže)
|Double-Cane Guyot. Single-Cane Cordon.
.5 bottle/plant yield.
|Edi & Aleks Simcic.
|Fermentation with contact with the skins at an ambient temp.|
|100% Furlanski Tokaj.||1st, 2nd, and 3rd passage French oak.|
|3.2 grams per liter.||10 months in the barrel.
6 months in the bottle.
|4.9 grams per liter.||200 cases.|
|13.5% by volume.||Grilled prawns, barbequed pork, and hard Alpine cheeses.|