2016 Bastianich Plus

The Bastianich Family has become known in the USA for their many important Italian Restaurants, several at Michelin star level. Joe Bastianich also became famous with the TV show Master Chef. He is a valued jury member in both Master Chef USA and Italy. Founded in 1997, the Bastianich company consists of 40 hectares of vineyards. The original vineyard in Buttrio/Premariacco is located on the southern hills in the DOC. It is influenced by the warmth of the sea and is famous for the production of great wines. The second property, in Cividale del Friuli, is influenced by the bora, or northerly wind. The wines are by the cooler nights, much more aromatic. Both areas share similar soil, ponca, the crumbly sandstone gives the wines their signature mineral backbone.

Founded in 1997, the Bastianich winery strives to understand the history and culture of Friuli-Venezia Giulia and take it to a new level. We create unique wines that show remarkable strength and balance.

The Plus is Bastianich's flagship. Created in 1997, when the Friulian white wines are on the rise. Not easily made, but here time almost stands still and the wines are given plenty of time to come to fruition. The PLUS is only made in the peak years. It is a 100% Friulano coming from a single vineyard of 70 year old vines on an ideally exposed hilltop. The wine is ripe and powerful on the nose, with ripe mandarin, melon and pear. Rich and dense in the mouth with an immense aftertaste and ripe, round fruit. Unique, powerful and elegant.

The 100% Friulano vineyard is a single vineyard of 70 year old vines on a beautifully exposed hilltop. The vineyard is located in the hills of Buttrio at 20-150 meters above sea level on a soil of calcareous marl (ponca) with mixed rock and clay

The PLUS is produced exclusively in optimal vintages and is the result of separate vinifications and harvests. The first harvest is from ripe grapes rigorously selected on the sorting table at the winery, destemmed and crushed, cooled to 8°C and then lightly pressed. After 36 hours of settling, the must is decanted and fermentation takes place maximally in stainless steel temperature of 18 ° C

The second harvest is very late and is only performed on trusses affected by at least 50% botrytis. The grapes are then pressed directly and the rich must gets a very slow fermentation. After filtering, the wine rests in stainless steel for 7 months before blending into the previous non-botrytis infested wine. After bottling, Plus rests in the bottle for at least one year prior to release and then they release it sparsely.

The 2016 has not yet been reviewed, but the international wine critics unanimously praise previous vintages

SUCKLING 95/100 (2015)

The depth of stone-fruit and exotic-fruit aromas on the nose almost knocks you back in your seat. Rich, ripe and succulent, but with spot-on balance. Then the very long, silky finish takes your breath away. Drink or hold.

Parker 94/100 (2015)

Bottled in July 2016 and released in September 2018, the 2015 Plus appears to be a bit more elegant compared to the more evolved 2013 that I tasted at the same time. It's not as sweet either. The bouquet offers pineapple, candied fruit and honey, but this vintage clearly has more room to grow and evolve. It's all primary fruit, but it is also more elegant as a result. Put this one away for a few years, and I bet it will become a very special Friulano.