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Gabernik 23


Rumeni Muškat

Macerated Dry White Wine   |   Štajerska - Slovenia


Take an aromatically intoxicating grape (that can maybe turn some people off) and coax the maximum amount of texture, color, flavor and aroma out of it by fermenting on its skins for 3+ weeks and the result sounds like a vinous disaster.  Oh ye of little faith… Nick nailed this wine as a baseline for orange wines and one where the grape and process intersect, resulting in a wine that perfectly balances the Muscat expressiveness withe a more tame and subdued reference point.

The fruit was hand-harvested and destemmed without crushing into small, open-top plastic fermenters.  Spontaneous fermentation occurred with just a bit of hand plunging.  After 24 days the wine went dry and was pressed to tank where it settled overnight, before being racked to old French barriques for maturation.  Malolactic fermentation carried out naturally and the wine was lightly sulfured in the summer post-malo.  Two months later it was racked to tank and bottled without fining or filtration and just another small addition of sulfur.


  • Grapes: 100% Rumeni Muškat
  • Vineyard: Devina Vineyard
  • Vine Age: 17-years-old
  • Soil Type: Grey marl
  • Viticulture: Sustainable – dry-farmed
  • Fermentation: Native – open-top plastic fermenters
  • Skin Contact: 24 days
  • Aging: 11 months in seasoned 228L French barriques
  • Alcohol: 10.5%
  • pH: 3.48
  • Total Acidity: 5.5 g/L
  • Total SO2: 74 ppm
  • Total Production: 333 cases
  • UPC: 3830071120065

Tasting Note

Cantaloupe in color.  It bursts with papaya and orange citrus notes leading into a white flower blossom aroma.  The palate is mineral-driven with tangerine and grapefruit notes emerging.  Honeysuckle and nasturtium tones creep back in but the wine stays very fresh with a lively, acid backbone and a spiciness to the finish.  A nuanced saline note with a light tannic structure akin to unsweetened black tea is the foundation of the long finish.

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