From Veliko Tarnovo, the old capital of Bulgaria, we go some 40km in the Balkan to visit Maryan winery in Maryan viliage. We are excited. Maryan Winery is already on our list of winemakers to visit, curious knowing that their wines with big success in the DiVino wine guide. 40 km through the mountains. The untouched nature and tranquility make us forget the routine of every day. Marking, there are no vineyards to be seen. Well sunflowers, today desperately searching for a little sun. Our first question to Svetla and Iliya, after the welcome: tell us, where are the vineyards? "They are on the other side of the mountains," Svetla tells us, "in the southern direction. In Maryan (a small village in the Elena region of central Bulgaria) there were also vineyards, where the local population cultivated grapes for their own production. The spirit of making wine is so deep in the genes here! ""We have consciously chosen the village of Maryan for its central location, the emotional bond with the people who live there, the climate and its rich history, reflected in the names of our wines. In short, because we are happy here and like to do what we do: make wine with everything that comes with it! We visit the winery, run by the 'family' of 5: father Iliya, mother Svetla, sons Petar and Vladimir, and winemaker - agronomist Stefan. On the ground floor the stainless-steel tanks, in the cellar under the oak barrels (French, American and Bulgarian). Depending on the wines, stainless steel and oak are used, both for fermentation and for ripening. And what is so unique about the wines of Maryan winery?"We especially want to make elegant wines. If we apply ripening to oak, it should only be 'ancillary', while preserving the essence of the wine, the grape. That is our house style! As a small-scale winemaker with an annual production of 50 000 bottles. Our curiosity grows with every explanation we hear. The tasting will be an experience. Svetla and Iliya prepare the bottles. We are fascinated. The nose tempts us. The flavours are surprising. We do not get bored a second and we focus our senses to bring the toppers up. All of them carry their own identity.A favorite variety in the white is the native Dimyat. We tasted it in different styles, from dry and delicate with citrus fruit and honey to the oxidized version of "orange wine", with nutty and tropical fruit. We also learn from this Dimyat that he has the potential to mature in a bottle and can be surprisingly complex not only as a young, fresh wine. As first Dimyat we taste the Sense of Tears Dimyat 2016. Delicate citrus fruit, zest with honey and vanilla (that comes from the grape). Light body and juicy, ideal as an aperitif, but also companion for white fish and dishes with shellfish.Then the Dimyat Barrel Fermented 2015. Its fermentation and maturing for 8 months in oak barrels results in a tasteful Dimyat, with yellow stone fruit, crispy and toasty wine with notes of vanilla and butter. Perfect integration of the oak! The White Cuvée 2015- a blend of 60% Dimyat, 30% Sauvignon blanc and 10% Chardonnay. This is just top-class wine! The result of a great knowledge of those 3 varieties at the winemaker! The fermentation and maturation are done in oak barrels for 6 months each of the varieties separately, after which blended. Aromas and flavours of wild yellow fruit, yellow apple, tropical fruit with touches of toast and vanilla. Delicious! And with potential for ageing in the bottle! Dimyat Orange 2016-This is a very successful experiment and this type of Dimyat is rare to find Bulgaria ", adds Iliya. Then the Sauvignon blanc comes: the Kera Tamara 2016and Sauvignon blanc Barrel Fermented, also known as Fumé blanc style.Kera Tamara 2016- This Sauvignon blanc was the big surprise. A southern version, with more yellow stone fruit and less grassy, green herbs in the nose and in the palate. Light, delicate wine with excellent acidity and balance! The Barrel fermented version 2015 is rounder, full body and notes of grapefruit, vanilla, toast and honey. Kera Tamara Chardonnay 2015- a delicious result from the winemaker, pure Chardonnay fruit such as peach, nectarine and pineapple. Round texture with high acidity and perfect work with oak, matured for 18 months in old oak barrels. And we could not miss the red wines, started with Mavrud.Mavrud monocépage 2016- elegant with red, ripe fruit, high acidity, ripe tannins with medium body and juicy. Characteristics that make this wine easy to be your favorite also in the summer! Mavrud and Merlot 2016- a blend with 30% Merlot, to make the wine slightly rounder and therefore more accessible to the general public, so not with the intention of making it a topper. We finish the tasting with two cuvees:Ivan Alexander Grand Cuvée 2015- a blend of Cabernet Sauvignon, Cabernet Franc and Mavrud. 12 months oak barrels maturing. This wine as an answer for a Bordeaux blend, and make the difference with a percentage of Mavrud. Wine with an excellent structure, elegant with medium body and long-lasting finish. Peculiar potential for ripening in the bottle.Maryan Reserve 2015- a similar composition blend with a bt more percentage of Cabernet Sauvignon. Maturation for 24 months in oak barrels makes the difference in aromas but also in the mouth. Remains tight, is more powerful with dark fruit, such as cassis and blackcurrant and perfume. Full body, smoky, with touches of leather and dry spices. Complex wine with very long and spicy finish.
