▸ Peach. Honey. Cream.

▸ 30-year vines. Marl terraces.

▸ Barrel depth vs Haloze salt

Cool the bottle slightly and let peach-plus-honey aromas ride Haloze’s brisk acidity. Its barrel-rounded texture likes a plate of aged Gouda while you trade stories on the balcony after work.

Bojan Kobal pulls Chardonnay and Traminer from 30-year terraces at 250–400 m on limestone-rich marl. He macerates the must for 72 hours, then ages it 24 months in a mix of new and used barriques. Dry peach fruit, salted honey and a fine phenolic grip echo the stony hillside.