Radikon - Jakot - 2007 [1 L]

JAKOT 2007

 

The Golden Era of Stanko & Saša! The 2007 Jakot comes from a legendary period in Oslavia when father Stanko and son Saša were refining their classic 500ml/1L lineup. 2007 was also right around the time the "Jakot" name (Tokaj spelled backward) became fully cemented following the EU naming dispute. Crafted from low-yielding Friulano vines planted in deep, mineral-rich ponca soils, this bottle represents the pinnacle of long skin-contact winemaking: native yeast fermentation, months on the skins without temperature control, years resting in neutral oak casks, and strictly zero added sulfites.

In the Glass: Deep Amber-Mahogany, Tertiary Opulence, Velvet Grip

The 2007 vintage in Collio was warm, dry, and generous, giving Friulano—a grape known naturally for its rich body and low acidity—immense concentration and phenolic weight. After nearly two decades in bottle, the 2007 Jakot has entered a magnificent tertiary drinking window.

The Visual: A stunning, luminous deep amber-topaz with rich mahogany and copper highlights. Unfined and unfiltered, holding the dense, living haze of an ancestral orange elixir.

The Nose: Smoldering, opulent, and profoundly complex. Waves of dried persimmon, bitter marmalade, and candied apricot blend into dark honey, beeswax, pipe tobacco, toasted walnuts, dried sage, and a high-toned, resinous volcanic minerality.

The Palate: Broad, meditative, and intensely tactile. The extensive skin maceration has softened over nearly 20 years into a lush, suede-like tannic blanket. Flavors of salt-cured citrus, dried figs, umami broth, and savory wild herbs coat the palate, finished by Friulano’s signature, pleasantly bitter crushed-almond note and a persistent, mouthwatering ponca saline drive.

While young Friulano can be warm and oily, aged zero-sulfur Jakot is an intellectual marvel. The 2007 vintage proves that long skin contact acts as a natural antioxidant engine, preserving the wine's vibrant inner life for decades while building layers of tertiary elegance that rival mature Grand Cru reds. It is a monumental, soul-stirring bottle for serious amber wine collectors.

Best enjoyed: Cellar temperature (14–16°C / 57–60°F—do not over-chill). Pour into a wide glass and let it sit for 20–30 minutes to watch this historic amber wine unfold its secrets.