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Josko Gravner’s Triumphant, Terrific 2010 Duo Returns!
December 20, 2019
A Note from Sergio

Josko Gravner is one of those producers who challenges you. He's more than a winemaker; he's a wine philosopher. There are two ways to make wine, Josko says. The first is to see what the market wants and make wine that fits it. The second is to look inside yourself. For years, he did the former; coming out of trade school, Josko threw himself full-throttle into modern winemaking, throwing away his forebears' botti and using nothing but stainless steel. But he had an epiphany, and he realized the wine was soulless, and the way he was making it was hurting the earth. So he slowly returned not just to the tradition of his Friuli forebears but to the ways of the ancient Romans: making all-natural wines in anfora.

When Josko began making his wine in anfora, giant clay pots buried in the ground, he made a lifetime commitment. For one thing, he continues to travel into Georgia, once part of the former USSR, with armed guards to secure his anfora. But the risk is worth it. Josko believes in the power of nature so completely that to interfere with nature would be sacrilege, so he grows his grapes naturally and makes his wines with almost no interventions. Gravner's wines look, smell and taste like no others--they are otherworldly.

Today, I'm proud to feature two beautiful recent Gravner releases, Josko's 2010 Ribolla Gialla and his 2010 Bianco Breg. 2010 was rainy and challenging in Friuli, but Josko thrives in rainy growing years; he likes a touch of botrytis on his grapes, and his 2010 wines are stunning. Today's wines are indescribable, but Josko's wines always leave me fumbling for words. They're mystical, magical, unbelievable wines that hold you mesmerized from start to finish, and I feel fortunate to experience them every chance I get.


Today's Featured Sections Include:

1. Spotlight on Excellence: Gravner's Beautiful, Brilliant, Indescribable 2010 Wines
2. Wine Events: Upcoming December / January Wine Tasting Events

My Best,

Sergio Esposito