This is made from the Babić grape in Croatia. At a recent tasting of Croatian wines the rusticity of this wine made it controversial. I loved it! purple at its core with a ruby edge, mostly opaque and bright. The nose has a lot of barnyard going on that will be hard for some people to get by. The cause is Brettonmyces, which is a spoilage yeast. Depending on how the yeast has bloomed in a particular bottle, some will show more (or less) signs of it. There is also some cherry notes along with a crushed rock quality. On the palate, the barnyard is not as in your face. It is a delicious and complex wine. One harkens back to the Chateaneufs of yesteryear with the animal/fruit mixture. Lots of black cherry fruit over a bed of crushed slate. Good acidity. Long finish. This probably works better with food than on its own. Stews and cassoulets are a great match. At age 7 it seems like it is at peak but should be able to another seven to ten years.
