I don’t know where to begin for this wine, as we’re all still buzzing with excitement from the sheer sensory overload it unleashed. So, I’ll try and unpackage it as simply as one can: In 1592, monks of the Batič estate began crafting sacred wines for Mass, and 427 years later, the Batič family still carries their winemaking torch with deft hands and a supernatural, one-with-nature mindset. Bottom line: No one on earth can replicate today’s profound, naturally crafted Cabernet.
Their secret? Channeling the wisdom of their ancestors and harnessing nature’s power. As such, being Certified Biodynamic is the baseline for Batič—but they crank it up a few notches by downright flirting with the occult: their vines wake up to the bright sound of a trumpet, farming occurs with the elementals of fire and air (more on that below), and their wines are left entirely untouched in the winery. After spending nearly two years in old Slovenian barrels, today’s all-natural Cabernet Franc has become a texturally deep and haunting red that swirls with cosmic energy. These wines are rarely seen in America, so if you want to experience its extraordinary, otherworldly properties, now would be the time.
Located in Slovenia’s renowned Vipava Valley, just five miles from the border of Italy, this continuously run, 427-year-old winemaking estate is truly one of a kind. Therefore, current proprietor Miha Batič believes to his core that it shouldn’t be squandered. To him, anything that survives four centuries unscathed is borderline sacred—and that’s exactly how he carries out his philosophies.
Miha’s 19 hectares are spread throughout three small villages and each one is naturally farmed to the highest degree. While they do hold both organic and biodynamic certifications, the Batič family goes much deeper, almost crossing into another dimension. One example is their Physics-based Cropping System. They are the first winery in Europe to farm through the elemental powers of fire and air. Essentially, this extraterrestrial-looking apparatus mimics the warm breeze of nature by blowing 75-degree heat on the vines which helps prevent diseases and deter pests.
Come harvest, their Cabernet Franc grapes are carefully hand-harvested, sometimes weeks apart, and what happens next is the signature of Batič: nothing. Like the monks that were crafting wine in this very spot 400+ years ago, they allow a long, all-natural, indigenous fermentation in open-top wood containers. Following, the wine is transferred into Slovenian oak barrels and allowed to mature for nearly two years, completely undisturbed. Seriously, the wine didn’t move an inch. The wine was bottled unfined and unfiltered with little-to-no sulfur additions. All of this, of course, is monitored and carried out in concurrence with the lunar cycle.
Before breaking down the tasting notes, let’s first discuss something that is often overlooked: ambiance. Special wines deserve the right mood. A lighter, gluggable white may be more suitable for a stressful day, whereas today’s deep, soulful, mystical red demands a relaxed, noise-free environment. So, I recommend you decant Batič’s Cabernet Franc for 30-60 minutes, free yourself of any tension, and then savor it over several hours making sure you’re able to reflect on it. Simply put, the wine is incredible, gaining more energy and subtle layers as time passes by. Damp violets, cacao, black and blue plums, black raspberry, tobacco leaf, and sweet herbs lift out of the glass, followed by intense earthy savor and ripe black cherries. The palate is pure energy: the wine dances and glides in a seamless fashion (if you feel a bit of a prickle, allow the wine to decant longer) and provides ample amounts of dark fruit, crushed minerals, and smoke. For those want to stretch your bottle, no worries! I revisited my bottle three days after initially opening and it hadn’t lost one step. That’s the power of biodynamic, purely crafted wine. Enjoy now and over the next decade. Cheers!
