2016 Bastianich Plus

The Bastianich Family has become known in the USA through 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. The Bastianich company, founded in 1997, 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 feature, in Cividale del Friuli, is influenced by the bora, or north wind. The wines are much more aromatic due to the cooler nights. 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 demonstrate remarkable strength and balance.

The Plus is Bastianich's flagship. Originated in 1997, when Friulian white wines are becoming increasingly popular. Not made quickly, but here time almost stands still and the wines are given plenty of time to mature. 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 on the palate 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 settling for 36 hours, the must is decanted and fermentation takes place at a maximum stainless steel temperature of 18 ° C

The second harvest is very late and is only carried out on bunches affected by at least 50% botrytis. The grapes are then pressed immediately and the rich must undergoes a very slow fermentation. After filtering, the wine rests in stainless steel steel for 7 months before being blended into the previous, non-botrytis affected wine. After bottling, Plus rests in the bottle for at least one year prior to release and then they release it gradually.

VINOUS (93/100 - 2016)

Drinking Window 2022 - 2032 - The 2016 Friulano Plus is exotic and intriguing from start to finish. It leads off with pretty white flowers and ripe orchard fruits, yet it quickly takes on a complex blend of sour melon, sage, candied ginger and hints of green Thai curry. There are depths of velvety textures here, yet they are not weighty in any way. Instead, the Plus balances its pronounced inner sweetness with vibrant acidity, taking on a bit of a tropical note, along with hints of almond paste and mounting floral tones which last well into the long and refreshing finish. The word “seamless” comes to mind on this large-scaled yet perfectly balanced effort. The Plus is made only in the best vintages from vines that are seventy years old, which then undergo two separate harvests, one at ideal ripeness and the other later, after at least 50% of the bunches have been affected by botrytis.

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.