As much as I love the fascinating assortment of indigenous grape varieties in Croatia, many of which I have written about in these pages, international varieties such as Cabernet Sauvignon, Merlot, Syrah, Riesling, Chardonnay, and Sauvignon Blanc—among many others (for more info, check out this previous post, Grapes of Croatia: The Internationals)—can be found throughout Croatia’s four major wine growing regions. Every once in a while a wine made from one of these international grapes shines a spotlight on the wonderful potential of world-class winegrowing in Croatia.
I acquired such a wine, Dubrovački Podrumi 2007 Merlotina, while attending the Dubrovnik FestiWine back in April, and I am very grateful that I included this wine among the many I stuffed into my suitcase for the trip back home to New Jersey (“Thank you” to Mario Tomeković, sommelier extraordinaire, for recommending it!).
Dubrovački Podrumi (podrumi = “cellars”) is a winery located in Gruda, about 32 kilometers (20 miles) south of Dubrovnik in the Konavle vinogorje (winegrowing hills). Konavle is actually a lovely (but in places overgrown and underutilized) narrow field located between the Sniježnica mountain and the Adriatic Sea. Here Dubrovački Podrumi cultivates 35 hectares of estate vineyards, with another 70 hectares under contract, planted to Cabernet Sauvignon, Merlot, Vranac, Plavac Mali, Kadarun, Dalmatinka, and Maraština.
Merlotina is one of two Vrhunsko (Premium) quality wines offered by the winery (the other is a Cabernet Sauvignon called Trajectum). Produced from 100% Merlot, the grapes for Merlotina are carefully selected from vines planted in 1979, vinified and aged in assorted oak barrels (primarily Slavonian oak).
I’m pretty sure a lot of wine professionals and sommeliers would be skeptical of a ten-year old Merlot from southern Croatia. I too was a little concerned about its age and condition after so many years and uncertain providence). But Merlotina did not disappoint. It was a gorgeous wine, somewhat reminiscent of aged Bordeaux on the nose, with developed aromas of dried plum, blueberry, bittersweet chocolate, and distinct graphite and wood smoke notes. The wine was still nicely fresh on the palate, with juicy acidity and fine, well-integrated tannins. The only downside was that the mid-palate fruit seemed to be growing a bit thin, allowing the heat of alcohol (13 percent ABV) to press through and knock the balance slightly off kilter.
The verdict? Dubrovački Podrumi 2007 Merlotina is an excellent example of Merlot from Croatia. Although it is drinking deliciously now, I don’t recommend aging this wine any longer. Drink up! —CR
Croatia’s wineries garner a total 63 medals, with Veralda winery from Istria taking a coveted Platinum – Best in Show medal.
London, June 14, 2016: Decanter magazine, one of the world’s most respected wine publications, today announced the winners of the 2016 Decanter World Wine Awards. The competition, held each year in London, received over 16,000 entries from around the world. You can scroll through the lists of all winnershere.
With the judging completed, we are so happy and proud to announce that Veralda winery, located in Brtonigla in the Istria wine region, was awarded the coveted Platinum – Best in Show medal for its 2015 “Istrian” red – a wine produced from Teran (which Decanter refers to as Refosco) – in the Best Single Varietal red category. With 95 out of 100 points, Veranda “Istrian” was one of only 31 wines to receive the top tier Platinum – Best in Show prize!
”I can’t believe it took me this long….Season 8. It took me to get here. This is f****** awesome.”
Unless you have been hidden away on one of Croatia’s many uninhabited islands (there are over 1,100 of them), by now you have probably heard that Anthony Bourdain of the widely popular Travel ChannelTV show, No Reservations, kicked off Season 8 by visiting Croatia.
The episode he filmed in Croatia, called “Coastal Croatia”, was shot over a week’s time back in October 2011 and made its world premier this week on the Travel Channel (Monday, April 23, 2012, 9pm EST).
Reaction to the episode, based on the early buzz and online chatter, has been ecstatic and overwhelmingly positive. Love him or hate him – Bourdain can be a divisive, acerbic personality with a raw, uncensored sense of humor – the “Coastal Croatia” episode is an extremely entertaining, informative, and well-produced piece of travel journalism. It is also quite infectious viewing; I still find myself watching it over and over again. You can too, thanks to the Travel Channel, which now has the full episode online here.
Certainly Anthony Bourdain’s own reactions to his experiences in Croatia fueled much of the elation mirrored by his viewers as we watched him suck on briny oysters and garlicky mussels; hunt for Istrian truffles with “Shotzy the Wonder Dog”; skewer sashimi tuna; gorge himself on shark liver pate, fish tripe and lobster; drizzle “amazing spicy Croatian olive oil”; carve succulent slivers of Paški cheese; savor slow-simmered Skradin risotto; and swirl and swallow several liters of local wine. Often Bourdain could not contain his amazement and surprise, exclaiming over and over again, ”Holy s*** that’s good”.
And over and over again I found myself cheering Bourdain on, perched on the edge of my seat in anticipation of his next move or discovery, and of course wishing I was there too. 🙂
Bourdain is now famous for his often hilarious, sometimes offensive yet always entertaining one-liners. Rather than repeat them here, many of the Bourdainisms from the Croatia episode have already been documented for your enjoyment in this post by Eater.com.
Bourdain’s “Coastal Croatia” travels began in Istria, where he visits Rovinj and Motovun. Our friends at Taste of Croatia have graciously mapped out Bourdain’s itinerary for you here.
In one scene at a seaside restaurant, Konoba Batelina, the wines of Bruno Trapanare on table, clearly being enjoyed by the group. While Bourdain had planned to visit Trapan winery, in the end he had to bypass it due to time restraints. Which is too bad, because Bruno Trapan is quite a rock star among Croatian winemakers and has many admirers at home and abroad. His boundless energy, wild enthusiasm, intense passion and maturing skill as winemaker would have been quite a match for Bourdain. I’m sure having the two of them in the same room would have resulted in a revolution of some sort. 🙂
The journey then continued to Dalmatia, where Bourdain visits Boškinac hotel and winery on Pag island in central Dalmatia – “an amazing, crazy-ass spot”. There he is treated to Boris Šuljić’s delectable cooking – a multicourse extravaganza that – I know from my own visit there last year – is one of the finest culinary experiences in Croatia. All dishes were paired with Boškinac’s “awesome” wines, which are produced from Šuljić’s vineyards in the fields across from the hotel. I am especially fond of his Gegić, a fresh, salty white wine from the locally indigenous grape of the same name. The Boškinac red blend of Cabernet Sauvignon and Merlot is widely considered to be one of the best Bordeaux-style wines in Dalmatia.
From Pag, Bourdain traveled to BIBICh winery in Skradin, where, simply put, he seemed to have the time of his life, asking, “Why, oh why, is there so much amazing wine in this country?”
Not surprising at all. I have visited BIBICh many times over the years and despite my futile efforts to remain faithful to a spit bucket, maintain dignified self control, and sustain a guise of “professionalism”, I have never left sober or unfazed by the man’s charm, incredible hospitality, and deliciously fascinating array of family wines. 🙂
I also regularly recommend BIBICh to travelers in the area, and I have never heard a bad report from anyone who has visited him. Alen BIBICh has always been miles ahead of the game in regard to an understanding of wine tourism, wine marketing, and wine exports (he exports the bulk of his production and was one of the first Croatian wine producers to find success in the United States, where his R6 Riserva red is a best seller).
Often the unsung hero behind BIBICh’s success and ability to please any number of visitors or VIP guests is his wife, Vesna. The woman is a culinary genius, and she possesses a superhero’s ability to whip up on short notice a gourmet tasting menu that is not only delicious but perfectly complements the wine that Alen is pouring. It is simply astounding, and anyone who has ever had the privilege to enjoy some time with Alen, his wines and Vesna’s food pairings will never forget it and may also find him/herself exclaiming, “Holy s*** that’s good!”
A few viewers have been asking about the food that Bourdain ate on the show. Many of the dishes are local specialties with recipes that vary by region and village-to-village. You can get some ideas from the Taste of Croatia book by Karen Evenden. Esquire also just posted a recipe for the grilled sardines, and you can view that here. Croatian Cuisine also offers a smart phone app that contains many traditional Dalmatian recipes.
Ante Pižić, the gentleman who prepared the Skradin risotto at BIBICh winery, will not reveal the recipe, saying only that it is a family secret dating back over 200 years. He did however tell me that tradition dictates that only male members of the family can prepare it, and the whole process takes four days, 12 hours of which are spent over a fire, cooking and stirring. The Slow Food movement is a traditional way of life in Croatia.
No doubt, Anthony Bourdain No Reservations “Coastal Croatia” is by far one of the best promotional pieces for Croatian tourism, food and wine to emerge in a long time. It is also a perfect example of how smartly done, “hip” marketing can resonate across the globe and lead to practical benefits. Word is, since the episode aired the phones of Croatian wine importers in the U.S. have been ringing off the hook.
To commemorate the occasion, Blue Danube Wine Companytapped into its cellar reserves and released two older vintages of BIBICh wines, the 2004 Sangreal Mertlot and the limited release 2006 Sangreal Syrah. Needless to say, BIBICh wines are now hot, and we are happy to report that Blue Danube just received a new shipment and several new vintages are now available in the U.S. (unfortunately Boškinac wines are not exported at the moment).
Perhaps – and hopefully – this is a tipping point for Croatian wines. Certainly Boris Šuljić and Alen Bibich have gained some well-deserved attention and recognition for their talents. As for the many excellent Croatian winemakers not featured in this program: I firmly believe in the old adage: “A rising tide lifts all boats”….
While No Reservations has generated a lot of buzz and attention for Croatia and its food and wine scene, it would be foolish for any of us to rest our laurels. With his show, Anthony Bourdain has blown open the doors of imagination, of possibility, of opportunity. Now comes the hard work of delivering on the promise and sustaining the momentum….
Yet for now we can certainly bask in the glow and smile, knowing that many more people will soon be discovering Croatian wines and enjoying what we have always known: the wines are great, the winemakers all have great stories, and Croatia is an amazingly beautiful country with a rich food and wine heritage.
In the words of Anthony Bourdain,”this is world class food; this is world class wine; this is world class cheese…. If you haven’t been here yet, you are a fucking idiot”.
And even if you are not an “idiot” or have already been to Croatia, then perhaps – like me – you watched Bourdain as he relished in the marvels and beauties of Croatia and knew one thing for sure: that you must go back as soon as possible!
I have a feeling that the Croatian National Tourism Board was just handed a brand new marketing slogan: “Croatia – Holy S*** That’s Good!” 🙂
Meneghettiestate vineyards, Bale,Western Istriawine-growing hills, Istria sub-region, Coastal Croatia.
Located in the Istrian hinterland, 2 km away from the Adriatic Sea and 20 km from Pula, Meneghetti winery and estate grows the indigenous malvasia istriana grape, as chardonnay, pinot blanc, cabernet sauvignon, cabernet franc, merlot and refosco.
~Meneghetti White (blend of chardonnay & pinot blanc)
~Malvazija (malvasia istriana)
~Meneghetti Red (blend of merlot, cabernet sauvignon & cabernet franc)
~Meneghetti Sparkling (blend of chardonnay & pinot blanc)
Meneghetti also operates a lovely “stancija” – a beautifully restored country guest house where visitors can enjoy the Good Life – Istria style – while dining on locally-inspired culinary creations skillfully prepared by head chef Jean-Yves Messmere and drizzled with Meneghetti’s own extra virgin olive oil.
Or you can simply loiter on the veranda, listen to the summer cicadas, breathe in the fragrant aromas of Mediterranean herbs, and slowly sip a cool glass of Meneghetti sparkling wine whilst gazing across the vineyards as they peacefully soak up the warm Istrian sun. 🙂
As a matter of fact, yes – you can find the variety growing all over Croatia. Heck, even the mother grape of chardonnay is Croatian, a little devil of a grape called štajerska belina – or gouais blanc – that long ago made its way to France where it crossed with pinot and sired chardonnay.
While quality is uneven, delicious chardonnay wines are produced across Croatia – from Istria along the coast (called the “Tuscany of Croatia” by the New York Times), to the amphitheater-shaped hills of Plešivica in the northern continental region and the Miocene Epoch-dated Pannonian Sea soils of Kutjevo in Slavonia.
Krauthaker’s Rosenberg100% chardonnayis sublime; while Kutjevo winery’s 2009Chardonnay de Gotho Aureus won a silver medal at the 2011 Chardonnay du Mondewine competition in France. Belje is a leading producer from the Baranja wine-growing (far northeastern Croatia), where among its expansive vineyard holdings is the esteemed 220 meter-above-sea-level, south-facing Goldberg appellation – home of its award winning Goldberg Chardonnay.
From Plešivica Korak Chardonnay is the benchmark beauty, and chardonnay forms 50% of the blend in Tomac’s iconic Anfora wine. If orange wine is your thing, Roxanich Milva chardonnay from Istria is fabulously elegant and complex with its creamy, mineral character and exotic fruit, floral, nut and honey notes.
Chardonnay is sometimes blended with other local grapes, like in Istria where it nicely compliments blends made with the local malvasia istriana (malvazija istarska) grape. Saints Hills Nevina, Matoševic Grimalda Bijelo, and Trapan Levante are a few prime examples.
Cabernet sauvignon? Check out the Podunavlje sub-region of Slavonia, whose terroir (long, warm growing season and ancient loam slopes along the Danube) delivers promising results. Iuriswinery in the Erdut wine-growing hills produces a tasty, food-friendly entry-level cab from their vineyards on the Kraljevo Brdo (King’s Hill) appellation.
In Istria, iron-rich “terra rosa” soils lend nice structure and minerality to the region’s red wines (think the Coonawarraregion of Australia); Agrolaguna (Festigia label), Coronica, Cossetto, Degrassi, Roxanich and Trapan all come to mind as producers who are banging out some really palate-worthy Istrian cabernet sauvignon. In southern Dalmatia, Dubrovački Podrumi(Dubrovnik Cellars) produces the benchmark southern climate cabernet, Trajectum, from its vineyards overlooking the Konavle valley just south of the tourist Mecca, Dubrovnik.
Merlot? It’s just about everywhere, from Dalmatia to Istria to Slavonia. Sometimes it’s good (Agrolaguna Festigia); BIBIChSangreal; Crvik; Frajona; Krauthaker; Roxanich); sometimes – not so much. Often it finds its best use in tasty Bordeaux blends, such as the excellent Dajla Cuvee Barrique from Istravino and the “Vrhunsko” 2007 red cab/merlot blend from Boškinac winery on Pag island.
Most famously, merlot (along with cabernet sauvignon and refosco) was a component in the Clai Ottocento 2007 Crno that Gary Vaynerchukreviewed – and fell in love with – on Wine Library TV. You can see Gary’s reaction – and watch the whole wines of Croatia episode (above).
Cabernet franc is sparsely-planted, but MorenoDegrassiin Istria produces a lovely version full of typical cab franc character (cherry and black fruits with a hint of tobacco and sweet herbs).
That pinot noir (‘pinot crni”) is only grown in a few select spots in Croatia is testimony to the grape’s fickleness and outright hostility toward inappropriate terroirs. But a couple of producers have had some luck with it, notably Velimir Korakin Plešivica and Vlado Krauthaker in Kutjevo (from grapes grown on the upper slopes of Mt. Krndija). Back in cool Plešivica, Šember winery offers a delicate and refreshing 100% pinot noir sparkling wine that tingles with hibiscus and watermelon flavors laced with seashell minerality.
Syrah? It’s emerging in a select few locations in Croatia and is still very much in the experimental phase. Early results though indicate that the grape (syrah/shiraz) seems to enjoy Croatian hospitality. A growing area to watch is the Dalmatian hinterland around the coastal city Zadar, where Alen BIBICh produces his acclaimed Sangreal Shiraz and Benkovacwinery cultivates 103 hectares of vines that spawned the award-winning 2007 Korlat Syrah.
In Istria, Bruno Trapan has seriously invested in syrah and is hedging his bets that it will do well on his 5 hectares of vineyards located 50-55 meters above sea level at Šišana near Pula. Trapan 2007 Shuluq Syrah received a “Commended” rating in the Decanter 2010 World Wine Awardscompetition. That said, I suspect that the international marketability of Croatian syrah will face many challenges, especially in light of the recent – and sad – downturn in global demand for syrah.
Let’s not forget Zinfandel. Technically, Zinfandel is a native Croatian variety called Crljenak Kaštelanski and its story and genetic links to Croatia have been widely documented. But because some Croatian producers are preparing to release wines labeled as “Zinfandel”, we will briefly mention it here. Zinfandel (aka Crljenak) is native to the Kaštela region of central Dalmatia, near the city of Split. Further south on the Pelješac peninsula, well-respected producer, Marija Mrgudić of Bura-Mugudić winery, planted Napa clones and is preparing for the first release of Croatian Zinfandel. Although the jury is still out on whether this grape can deliver as much potential as plavac mali (the variety that historically supplanted it) – or if American zinfandel producers will opposethe use of the “Zinfandel” moniker on labels from Croatia – it is an interesting development and can only help draw positive attention to Croatia’s winemaking culture.
Sauvignon blanc? Riesling? Pinot gris? Pinot blanc? All are planted in Croatia (where they are known as “sauvignon”, “rajnski rizling”, “pinot sivi”, and “pinot bijeli” respectively) and have a long history of being consumed locally as table wines, particularly in the cool continental regions. But a number of producers have invested in vineyard and cellar in order to improve quality and raise the profile of these varieties – especially sauvignon blanc and riesling. A very promising producer is Bolfanin the Zlatar wine-growing hills of the Međimurje–Zagorje region. The Bolfan portfolio includes some very intriguing, pure and refreshing whites across all styles (dry to sweet) from an array of grapes grown on its 20 hectares of stunningly beautiful “Vinski vrh” (Wine Summit) vineyards; the Bolfan ’08 Riesling Primus is drinking beautifully now with an off-dry, richly extracted profile of golden apples, pears and honey with hints of petrol and wet stone minerality. Tasty!
For sauvignon blanc, watch for the award-winning Badel 1862 Sauvignon Daruvar and ZdjelarevićSauvignon from Slavonia. Not surprisingly, sauvignon blanc seems to have found its sweetest spot in the Plešivica area with its cool, moist and sunny slopes that grace the bowl of the area’s naturally-formed amphitheater. There Korak, Šember and Tomac produce crisp, lovely citrus and herbal examples.
Gewürztraminer (“traminac”) does very well in the far-eastern corners of the Slavonia and Podunavlje regions, where it is made into everything from dry, spicy whites to unctuous, richly floral and delicious late harvest and ice wines. Iločki Podrumi is a leading producer in the Srijem wine-growing hills and in certain frosty years Kutjevo wineryand Iločki podrumi make a luscious Ice Wine (“Ledeno vino”) from the variety.
So yes…wines made from familiar international varieties can be found in Croatia – and to a lesser extent on export markets.
That said, international varieties are not the future of Croatian winemaking or marketing program. The “Golden Promise” (I would argue) lies in Croatia’s rich array of indigenous grape varieties. Their individual stories are screaming to be told and are sure to pique intrigue among – and stimulate the palates of – savvy foreign wine buyers and adventurous consumers.
Ray Isle, Food & Wine magazine’s executive wine editor, recently presented “Five Grapes to Expand Your Wine Horizons” in an article for CNN’s Eatocracy blog. Unfortunately none of the grapes he mentioned was from Croatia (the list did include blaufrankisch, known in Croatia as frankovka). The point is, wine drinkers who seek the magic of discovery must look beyond mainstream varieties and venture into uncharted territory: The land of native grapes with charming, sometimes tongue-twisting names.
Once blessed with over 400 indigenous grape varieties, the Croatian Ministry of Agriculture’s official list of cultivars today contains 192 varieties, of which 130 are considered autochthonous (indigenous) to Croatia or the region. Of that number, only three dozen or so are commonly found in modern commercial wines. The “Big Three” of course are graševina, malvasia istriana, and plavac mali, which are – in descending order – the most widely planted wine grape varieties in Croatia.
In our next post we will introduce the “Big Three” – and go beyond, presenting you with the “Magnificent Seven”, a fabulous handful of Croatian wine grapes that you should know. These varieties were selected based on their commonality, the quality of the wine they produce, and their accessibility and presence on both the domestic and export markets.
For fans of even lesser-know varieties, fear not. We will subsequently venture beyond the Magnificent Seven and explore a gaggle of other quirky, interesting and uniquely Croatian grape varieties that did not make the first round. Stay tuned to meet the whole gang – the wild and wonderful Grapes of Croatia! 🙂
Editor’s Note: With this report, Robert Parker’s influential “Wine Advocate” journal has published its first-ever review of a selection of wines from Croatia. The report and subsequent scores were written and posted by Neal Martin of www.wine-journal.com and www.erobertparker.com and are reprinted here with permission.
In Part III of his report, we present Mr. Martin’s reviews and scores (based on a 100-point scale) of wines from the Slavonia region of northeast Croatia, which Mr. Martin tasted in May 2010. The opinions and reviews contained herein are purely Mr. Martin’s work and are subject to copyright and may not be republished elsewhere without permission of the author.
In the previously published Part II of his report, Mr. Martin discussed his perception of the “wrongs and rights” of the Croatian wines he tasted. For your convenience and introduction to the tasting notes and scores presented here, below is an except from the relevant section of text from that post.
I am convinced that Grasevina can produce fine white wine, indeed I fondly recall an impressive flight at the International Wine Challenge last April. Probably the best thing that anyone did was change the name and banish the associations we have with the much-derided Laski Rizling. Grasevina is easy to pronounce and provides a hook for some lovely, fresh, aromatic Croatian wines that perhaps need to work on their length: abundant flavour on the front palate but not the back-end to really make an impression. Growers need to watch those yields because they can engender bland, anonymous wines if not kept in check.
Part III: Tasting Notes of Slavonian Wines
2003 Enjingi Venje Late Harvest White Blend – 83
This Slavonian white is a blend of Grasevina, Riesling, Sauvignon Blanc, Pinot Gris and Gewürztraminer (just the kitchen sink missing!) The nose is simple and quite buttery, lacking a little delineation. The palate has a pleasing waxy entry and nice weight, marred by too much alcohol on the anonymous finish. Tasted May 2010.
2006 Enjingi Grasevina Late Harvest – 75
This just does not work at all. Simple marmalade tinged nose, the palate lacking definition and complexity on the raw finish. Tasted May 2010.
2003 Enjingi Venje Barrique Red Blend – 80
A strange nose: dark berried fruit, woodbines, smoke, thyme…some sulphide issues just lurking in the background. Sweet entry, a lot of residual sugar here rendering the finish very cloying. Tasted May 2010.
2008 Mihalj Grasevina – 85
This has a simple, primal nose with green apple, nettle and a touch of lemon. The palate is lacking complexity but the balance is good enough, with pear and kiwi fruit on the crisp finish. Fine. Tasted May 2010.
2008 Galic Grasevina – 87
This has a light minerally nose with white flowers, greengage and a touch of white asparagus. Nice definition. The palate has a ripe entry, good weight with touches of lemongrass, citrus fruit, nutmeg and good poise on the finish. Fine. Tasted May 2010.
2008 Galic Sauvignon Blanc – 77
Simple grassy nose, primal and simple on the palate. Rather dull. Tasted May 2010.
2008 Galic Pinot Noir – 72
Already showing some maturity, the nose is flaccid and the palate dull and lacking vigour. Tasted May 2010.
2008 Krauthaker Merlot – 83
This has a rounded, slightly honeyed nose with redcurrant jam, small red cherries and a touch of wild strawberry. The palate is fleshy and ripe but lacking structure and freshness towards the finish. Tasted May 2010.
2009 Krauthaker Grasevina – 82
Delivering 14% alcohol, this has a simple nose of cooking apple, pear and nettle with good lift. The palate is medium-bodied with primal, grapey flavours dominating. Not bad, but rather unexciting. Tasted May 2010.
2009 Krauthaker Mitrovac Grasevina – 83
This has a light pineapple, pear and lanolin nose with good definition…light and airy. The palate is quite rounded on the entry with hints of dried honey and melted butter, but the finish is very flabby. Tasted May 2010.
2008 Krauthaker Grasevina Mitrovac – 85
This is better than the 2009, with fresh pineapple and pear on the nose, touches of white flower developing with time. The palate is ripe on the entry with ginger and apricot, rather too much caramel dominating the finish through. Tasted May 2010.
2009 Krauthaker Chardonnay Rosenberg – 89
Matured in stainless-steel and new oak, the palate is well defined with citrus lemon, apricot and acacia honey with well integrated oak. The palate is well balanced, fruit-driven and generous with hints of dried orange peel, apricot and ginger, though it just needs more clarity on the finish. But otherwise this is a very confident Slavonian Chardonnay. Tasted May 2010.
2008 Zdjelarevic Grasevina – 83
This has a rather innocuous nose of melon, pineapple and crab apple, the palate nicely balanced but short and overtly simple on the finish. Quaffing pleasure but nothing more. Tasted May 2010.
2008 Zdjelarevic Chardonnay – 87
This Chardonnay has a simple, slightly smoky, introverted nose with moderate definition. The palate is ripe and primal, a little tight at first but loosening in the glass. Notes of lime, green apple and lemon zest on the finish that demonstrates good persistency. Tasted May 2010.
2008 Zdjelarevic Grand Cuvee Nagual (White) – 90
A blend of Chardonnay and Sauvignon Blanc, this really is quite impressive. The nose has fine definition with cooking apple, wild nettles and a touch of undergrowth. Hints of linden developing with time. The palate has a ripe entry with fresh lively citrus fruit, an almost sherbet quality on the fresh finish that reminds me of a fine Marlborough Sauvignon. Tasted May 2010.
2008 Kutjevo Grasevina de Gotho – 86
Lovely tropical fruit on the nose with orange-blossom, mango and passion fruit, leading to a phenolic entry on the palate, pear skin and gooseberry flavours mingle with nectarine and pine. It does lack focus, but an intriguing wine. Tasted May 2010.
2008 Kutjevo Chardonnay de Gotho Aureus – 86
This has a fine nose of apricot, marmalade and dried honey. The palate has moderate acidity with light touches of marmalade, quince and dried nectarines. Good acidity and length, if not the complexity of a great Chardonnay. Tasted May 2010.
2008 Feravino Grasevina – 86
This Grasevina has ripe apple, lime leaf and a touch of damp moss on the nose. Good definition. The palate is fresh on the entry with greengage and a touch of apricot, racy acidity, nice tension if lacking some length. Tasted May 2010.
2008 Feravino Frankovka – 77
This is over-extracted and rather volatile on the nose. The palate is sweet, over-extracted and cloying on the anonymous finish. Tasted May 2010.
2009 Belje Grasevina – 90
This is a lovely Slavonian Grasevina, with hints of pineapple, water cress and apricot on the nose with a faint tang of something sweet…toffee popcorn! The palate is ripe with good acidity, vibrant fruit of dried apricot, mellow and nectarine with very good weight on the finish. Excellent. Tasted May 2010.
2008 Belje Merlot – 86
A clean, soft, quite fleshy nose with wild strawberry, cigar box, smoke and dried herbs. Quite complex for a Merlot. The palate is medium-bodied and does not quite have the complexity of the nose, spicy red-berried fruit, mulberry and a touch of cooked meat/spice, but just lacking a little freshness on the finish to merit a higher score. Tasted May 2010.
2008 Daruvar Grasevina – 89
This has fine definition on the nose with light aromas of acacia, honey, fine lees and a touch of orange-blossom. The palate has a ripe entry with light honeyed nose, lemon peel and quince jelly, viscous towards the sweet finish balanced by good acidity and crispness. This is a well crafted Grasevina. Tasted May 2010.
P.S. from Editor: In Part IV, we will present Mr. Martin’s notes and scores for Istrian wines.