Profile

Structure

Bodymedium
Tanninmedium
Acidityhigh
Sweetnessdry
Finishlong
Oaklarge or old casks

Drinking window

Best 3 to 15 years from vintage.

vintage3 yrs15 yrs17 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.

In the glass

Medium-bodiedMedium tanninHigh acidityDryLong finish

Aroma: dried almond, yellow apple, chamomile, orange zest, hay

Palate: bitter almond, lemon pith, tea tannin, saline finish

Extended-maceration Friulano, deliberately named Jakot (Tokaj spelled backwards) as a protest against the 2008 EU ruling forcing Friulano off the Tokai label. Dried almond and orange zest aromatics with a tea-tannin finish.

What it pairs with

  • Frico di patate Friulian Montasio cheese cake echoes the wine's bitter almond and saline edge; tea tannin scrubs the cheese fat.More wines for cheese →
  • San Daniele ham Air-cured Friulian ham finds a peer in the wine's saline edge and yellow apple core.More wines for ham →
  • Grilled vegetables with olive oil Bitter almond aromatics meet the char of grilled aubergine and pepper; medium body keeps the pairing buoyant.More wines for vegetables and salads →

With cheese

Formadi frant Our pick Formadi frant is soft and savoury, with cream in the paste and a piquancy that varies from one cheese to the next. A white fermented on its skins for weeks or months has the tannic grip and acidity to stand up to it.

History

Radikon's Friulano cuvée, named Jakot in protest after the 2008 EU ruling that forced Italian producers to drop the Tokai Friulano name. Spelt Tokai backwards. First extended-maceration vintage was 2002.

  1. 2002First extended-maceration Friulano vintage
  2. 2008EU rules Tokai name belongs to Hungary; Radikon rebrands the wine Jakot in protest

Facts

Producer
Radikon · visiting guide
Grapes
Friulano (100%)
Classification
Venezia Giulia IGT
Oak
Fermented on the skins for around two months in open Slavonian oak vats with no added yeast, then aged around three years in large Slavonian botti before bottling
ABV
13.0%
Price
EUR 50 to 75 at 500 ml retail
Drinking window
3-15 from vintage
First vintage
2002
Organic
ORGANIC CERTIFIED
Vegan
Yes (no animal-derived fining)

Frequently asked about Radikon Jakot

What does Radikon Jakot taste like?

Dried almond, yellow apple, chamomile, orange zest and hay on the nose; bitter almond, lemon pith, tea tannin and a saline finish on the palate. Medium-bodied with medium tannin and high acidity from two months on skins.

Why is the wine called Jakot?

Jakot is Tokai spelled backwards. After a 2008 EU ruling barred Italian producers from using the Tokai Friulano name (reserved for Hungary's Tokaj region), Radikon protested by labelling the wine in mirror text.

When should I drink Jakot?

Drink between 3 and 15 years from vintage. The wine reaches an aromatic peak at year 4 to 8; the tea tannin softens with age.

Tags

dry friulano hidden gem high acid medium body medium tannin medium term mood contemplative mood funky mood savoury occasion dinner party occasion special old world orange organic pairs with aged cheese pairs with charcuterie pairs with vegetable forward price premium vegan

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