Cabernet Sauvignon

Cabernet from an orange-wine master, made exactly as you'd fear and hope. Prinčič gives it the longest maceration of anything in his cellar, forty-five days on the skins in open wood with the cap punched down by hand, then leaves it years in old, neutral oak before it ever reaches a bottle. Native yeast, a whisper of sulphur only at bottling, unfiltered. The fruit is Oslavia ponca, organic since 1988; 2011 was a warm, ripe vintage, hence the 15.5%. Prinčič calls Cabernet a difficult, vegetal grape that only long ageing tames; 2011 was his best example of it, and his last - he stopped making Cabernet after this one. The grape is almost beside the point here; this is Oslavia in a glass.