Just because the sunsets arrive earlier, the shadows cast longer, the nights undulate with the mating songs of crickets and the haunting bumps of falling acorns, does not mean that it is suddenly unacceptable to drink white wine.
True, my craving for red wine – suppressed in the oppressive heat of summer – is beginning to awaken and warm my veins. Nonetheless, autumn and winter are still fine times to crack open a white wine – preferably one of fuller body – when the urge strikes or menu demands.
Zagorje is a wine growing region nestled in the cool, green rolling hills of northern Croatia, just beyond the capital city, Zagreb, and Medvednica mountain. Slovenia lies to the north.
The region is noted for the cultivation of cool climate grapes, about 90% of which are whites varieties such as graševina, pušiplje (aka moslavac or šipon), kerner, gewürztraminer, müller-thurgau (aka: rizvanac), yellow muscat, pinot blanc, pinot gris, riesling, sauvignon blanc, andsylvaner.
Red varieties include blaufrankisch, gamay, pinot noir, portugieser, cabernet franc, and cabernet sauvignon.
Enjoy the view – and try to taste these refreshing and food-friendly wines if you can! Cheers!
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! 🙂
Indisputably the color of Valentine’s Day is red. Red hearts. Red roses. Red candy. Red velvet. Red blushing of the cheeks when one is happily asked by a secret admirer or sweetheart to “be my Valentine”.
Often the wine of the day is red too. Malbec, pinot noir, Rioja, Barolo, merlot and cabs are perennial favorites among mainstream consumers. While some of those wines may be fine choices, if you’re looking to impress your sweetheart with your creativity and red wine savvy, why not go with something a bit more adventurous and unique – like plavac mali from Croatia. 🙂
Exceptions to the February 14th red wine rule exist, of course. Last week Wine Spectator magazine published an article entitled “Oysters, Caviar and Sauvignon Blanc for Valentine’s Day”– a tempting and sexy suggestion that is bound to excite and convince some red wine drinkers to break with tradition and cross over to the white side.
Valentine’s Day is also a time when there is much chatter – and debate and disagreement – about wine and chocolate pairing. Is it a match made in heaven? The answer – especially in regard to dry wines – is probably not. Very sweet foods will make dry wine taste astringent and bitter. Wines with some residual sugar sweetness may succeed, but it’s hit or miss. To paraphrase a famous quote from Forrest Gump, when it comes to wine and chocolate pairing, “you never know what you’re gonna get”. 😉
By far the most intriguing argument in favor of red wine at Valentine’s Day stems from a widely-circulated article in Wine Enthusiast Magazine called “Women and Wine: Red-Rules”. The article cites a study from the University of Florence (Italy) in which it was discovered that moderate consumption of red wine seems to increase a woman’s libido: “Women who consumed one to two glasses of wine a day reported an enhanced sexual appetite and improved sexual performance… researchers from the University of Florence study believe certain chemical compounds in red wine increased (sic) blood flow to one’s erogenous areas, ultimately causing an influx of sexual stimulation.”
Very interesting, indeed! 🙂
So – if you are now convinced that red wine is the way to go on Valentine’s Day, below you’ll find three Croatian red wine suggestions – all made from the indigenous plavac mali grape – to help tickle your fancy this Valentine’s Day. We’ve nicknamed them “the Donkey”, “the Poet” and “the Saint”, for reasons you’ll soon discover.
Your choice of which wine to serve will depend on your mood, expectations and needs. If you want to release your inner animal and really romp, go for the playful power of the Donkey. If a more romantic, nuanced and sensitive approach is appropriate, let the Poet serenade and seduce you. If the evening demands a little divine intervention or magic touch, call upon the Saint.
Whatever your choice, each of these wines is delicious in its own right, full of character, charm, and mystique. All three wines are bursting with sexy, sun-drenched flavors of Croatia’s Dalmatian coast – where there just happens to be a heart-shaped island. You certainly can’t get hotter than that for Valentine’s Day!
1. “The Donkey”:Vinarija Dingac2006 Dingač. This is the original, timeless Croatian classic with the donkey mascot on the label. It’s packed with savory fruit and earth aromas of dried fig and plum, brambly blackberries and cherry, licorice, rusted iron and iodine mineral notes, and a touch of leather. Funky yet friendly, this premium wine from the local cooperative on the Pelješac peninsula was aged in large, old wooden vats and has a touch of residual sugar that helps offset the dry, dusty tannins and gives roundness to the slightly baked fruit flavors. At 14% alcohol, it’s big but not overly powerful and shows a beautiful translucent garnet color. Enjoy with steak with black truffle butter and grilled portabella mushrooms or seafood risotto. And yes, there is enough viscosity and sweetness in the wine to hold up to a mild dessert. It works particularly well with the beloved hazelnut nougat chocolate from Croatia called Bajadera. 🙂
2. “The Poet”:Miloš 2006 Plavac. Proprietor and winemaker Frano Miloš is known to recite his poetry for lucky visitors to his winery in Ston on the southern-most shores of the Pelješac peninsula. And like the man, his wines are sublime and slow to open. But when they do, they speak candidly and romantically of the place from which they came and of the struggle to remain kind and gentle in such a harsh, rustic and unforgiving landscape. “In hues the colors pour through the glass, reflecting shades in motion. In their layers they speak, narrate, whisper of a time of hardship” writes Frano. The 2006 Miloš Plavac delivers “garnet color with a salmon edge. Nose of red roses, autumn floor, mushrooms, and earth give way to red fruits and well rounded tannins. Frano oversees a simple vinification with natural yeasts, and 12 months in neutral Slavonian oak followed by 24 months bottle aging before release” (tasting notes by Blue Danube Wine Company).
(By the way: That earlier reference to oysters and Sauvignon Blanc? The good news is that Plavac Mali seems to be one of the rare red wines that can successfully pair with oysters. Read about it here and decide for yourself: Shucking Plavac.)
3. “The Saint”:Saints Hills 2008 Dingač, St. Lucia vineyard. The latest heir to the cult wine throne in Croatia, its prestige further fueled by famous wine consultant Michel Rolland’s involvement with the winery. This single-vineyard wine is made from plavac mali grapes grown on the steep, sun-drenched, seaside slopes of Croatia’s most-prized vineyard appellation: Dingač. Fermented in large wooden vats and aged for 15 months in French oak barrels, this full-bodied wine is rich with sun-baked black fruits, roasted herbs, dried fig, licorice and spice. Powerful (15.5% ABV) yet soft and elegant, this wine would do well to accompany braised beef short ribs, roast lamb, wood fire-grilled meats and fish, aged hard cheeses – and even dark bittersweet chocolate. 🙂
(While this in fairly old news now, for the sake of posterity and future curious minds – and anyone who might have missed it all – here is a recap of the Wines of Croatia Grand Portfolio Tasting event in New York City back in June, along with two videos of the festivities. It was a great day, one that we hope to repeat next year and on in other locations. Stay tuned – and enjoy this look back in time.)
On June 13, 2011, Wines of Croatia – in partnership with the Association of Winemakers at the Croatian Chamber of Economy (Hrvatska Gospodarska Komora) and the Consulate General of the Republic of Croatia in New York – held the first-ever Grand Portfolio Tasting of the country’s top wines.
The event, held at Hudson Terrace in New York City, was attended by 120 sommeliers, wine buyers, journalists, bloggers and other trade personnel.
At this historic invitation-only tasting, nearly a dozen producers from Croatia’s leading boutique wineries poured their terroir-specific wines from the continental and coastal regions of Croatia.
Guests of the Grand Tasting were treated to wines produced from an array of indigenous grape varieties, including Malvasia Istriana, Pošip, Teran, Plavac Mali, Graševina, Malvasia of Dubrovnik, Babić, Debit, Crljenak Kaštelanski, and Žlahtina, as well as international varieties like Merlot, Cabernet Sauvignon, Chardonnay, Sauvignon Blanc, and Riesling.
Prior to the rooftop walk-around tasting, an educational seminar was conducted by Certified Sommelier and Wines of Croatia founder, Cliff Rames. Guest speakers at the seminar included Joe Campanale, sommelier and co-owner of Anfora Wine Barin New York City, and winemaker Ivica Matošević.
Here is a really cool video documenting the day’s events:
Representatives of the Croatia Chamber of Economy included Davor Komerički, Morana Stinčić, Igor Barbarić, Ivona Grgan, and Božica Marković. Representing the Consulate General of the Republic of Croatia in New York and joining us as honorary guest was Consul General, Marijan Gubić.
To salute Croatia’s status as a truffle-producing nation, a noted truffle hunter from Tartufino was also on hand to discuss Croatia’s deep historic connection with truffles from the Istria region.
On May 10, 2011, Richard Bampfield became the first Master of Wine (MW) to visit Croatia to expressively taste and review its wines.
While in Croatia, Mr. Bampfield hosted an exclusive Master Class at the Hotel Bastion in Zadar. The event, sponsored by Yacht Gourmet Croatia, was designed to introduce guests to the U.K wine market while assessing the quality and potential of Croatian wines as an export product and tourist offering (particularly for the yachting community on Croatia’s Adriatic Sea).
Attending the Master Class were 25 winemakers from Croatia, including Alen Bibich, Andro Tomić, Ivica Matošević, and Mladen Rožanić. Other guests included yacht crews, representatives of luxury villas and rental agencies, and Croatian journalist Rene Bakalović (who published this article in Croatia’s largest daily newspaper, Jutarnji List).
After the Master Class and tasting, Mr. Bampfield noted that many of the Croatian wines he tasted would “hold their own” against similar wines produced elsewhere in the world.
“Croatian wines have the advantage of history, which is a good thing”, Bampfield said in a statement to Croatian TV. “Croatian wines are unique and unlike anything you can find elsewhere. But this has a negative side, too. If people cannot find the wines, then they cannot get to know them. I think the U.K. market is ready for Croatian wines. But Croatia must be smart about its promotion and placement of the wines.”
Alessia Cortesi, owner of Yacht Gourmet Croatia, said that the event was very interesting for the Croatian winemakers, and very important for Croatian wines. One of Yacht Gourmet Croatia’s goals is to promote Croatian wines among wine buyers in the nautical market and demonstrate that Croatian wines are an authentic product that can compete on the same level with many French or Italian wines.
“This event was an excellent step forward for Croatian wines. Master of Wine Bampfield confirmed that the wines are top quality and have potential on the international market. He discovered many of Croatia’s native grapes, some of which he would not otherwise be able to taste abroad”, added Cortesi.
Wines of Croatia was graciously and generously granted exclusive permission to publish Mr. Bampfield’s tasting notes, which follow below for your enjoyment. Cheers!
Tasting Notes by Richard Bampfield, MW
Badel 1862 Sauvignon Blanc, Daruvar 2009
Sweaty Sauvignon, very French, restrained, classy. Pleasing sweetness on palate, real depth of flavour. Dry and refreshing, the residual sugar undoubtedly enhances the character and flavour. Delicious.
Bibich 2009 Debit
Distinctive aromas, green apple, perhaps gooseberry too. Good fruit, pear-like texture, almost like a sherry. Fresh, dry, appetising, enjoyable and easy drinking.
Bibich 2008 Debit Lučica Riserva
Gold. Oaky, old-fashioned. Flat entry on palate, does not have the freshness to support the oak flavours. Oxidative and seems dated in style. Certainly sherry-like.
Boškinac 2009 Grand Cuvee
Golden colour. Alcohol highly evident and lacks freshness of most. Heavy and a bit clumsy.
Degrassi 2010 Malvazija Istarska Bomarchese
Gently unoaked, reminiscent of good, unoaked Chardonnay. Very clean, fresh, mineral notes, persistent although flavours are restrained. Quite neutral on finish, but very fine.
Degrassi 2009 Terre Bianche Cuvee Blanc
Very fresh smelling, modern, expressive. Fresh and persistent, good acidity. Pleasing lightness of touch, very easy to drink, quite international in style.
Figurica 2009 Kulica Coupage
Fresh, apple and nut aromas. Well made, relatively simple, but natural, dry and easy to drink, especially with food.
Korta Katarina 2009 Pošip
Fresh, pears and nuts. Evident cool ferment characters, but well done. Dry, fresh, lovely fruit. Fine, light touch to the oak, natural and appetising.
Kozlović 2010 Malvazija
Clean, light, scented. Light on palate, gently perfumed, good texture. Bright, young and appetising.
Kozlović 2008 Santa Lucia Malvazija
Golden colour. Toasty aromas, orange peel, marmalade. Nice texture and flavour, not dissimilar to traditional semillon-based Graves. Dry, characterful, may not appeal to all.
Matošević 2008 Alba Barrique (Malvazija Istarska)
Sweet oak on nose which tends to dominate. No question that the oak is sweetly flavoured and enhances the flavour of the wine……..but it hides the grape flavour in my view.
Matošević 2008 Alba Robinia (Malvazija Istarska, aged in acacia wood)
Honey, roasted nuts, less overtly oaky than the French oak. Lovely sweetness on palate, good texture, fresh acidity. Exciting wine, finishing brisk, dry and flavoursome.
Matošević 2009 Grimalda Bijelo
Intriguing mix of Chardonnay, Sauvignon and Malvazija. Actually really interesting, with a distinctive and pleasing Sauvignon lift to the aromatics. Fine and complete on the palate, harmonious and fresh. Well judged oak, delicious.
Roxanich 2007 Malvazija Antica
Deep gold. Very perfumed, complex – notes of yeast, marmite, thick cut marmalade, fernet branca. Dry, textured, good acidity, long flavours, evident amontillado sherry character. Touch of alcoholic warmth on finish, very fine.
Saints Hills 2009 Nevina
Aromas not too oaky, note of pepper. Higher in alcohol than most and seems heavy. Appears to have sacrificed flavour for alcohol. But interesting blend of an international variety (Chardonnay) with a local grape (Malvasia Istriana).
Tomac (2007?) Anfora
Deep, orange gold. Complex aromas of poached pears, toast, creme brulee – note of acetate. Somehow smells of ice cream. Dry, assured, pleasing orange-peel tanginess. Surprisingly, not that oxidative. Very persistent, very natural, very good.
Trapan 2010 Malvazija Istarska Ponente
Gently perfumed, touch phenolic, hint of marshmallow. Fine, dry, touch mineral, bit heavier than the others, but the overall sensation of lightness is still very pleasing.
Trapan 2009 Uroboros (Malvazija)
Honey, nuts, creamy. Rich, oxidative notes, but not overtly oaky. Good acidity and very clean finish. Lasts well, fine food wine.
Korta Katarina 2010 Rosé (Plavac Mali)
Subtle, vinous, really smells winey, even of white wine. Lovely flavours, not like any other rose I have tasted, note of pepper, which reinforces the sensation of great freshness. Very good.
Roxanich 2008 Rosé
Mature orange. Stewed strawberries, marmite, almost smells of Rivesaltes, definitely some very attractive grapey notes. Dry, very Burgundian, somewhat surprisingly it tastes of mature red Burgundy! Intense flavour, fresh, dry, persistent. Interesting.
Saints Hills 2010 St. Heels Rosé
High alcohol, dry, but lacking a core of flavour. A bit heavy-handed and lacks the pure drinkability and freshness of a rose.
Tomac Pjenušac Rosé (sparkling)
Pale, red tinge. Excellent, fruit aromas, very bright. Dry, fresh, beautifully balanced, long and elegant. Extremely classy glass of sparkling rose.
Trapan 2010 Rubi Rosé (Cuvee)
Deepish colour, pale red. Touch confected, smells familiar, almost Australian, may be the Syrah component. Plenty of flavour, vinous, tastes off-dry (but is apparently dry). Good, bold style that retains good freshness.
Badel 1862 Korlat Syrah 2007
Fabulous aromas; pepper, ginger, spice; reminiscent of young Grange. Sweeter style of Syrah; intense, ripe, mellow tannins, spicy, savoury and hedonistic. Very generous; lovely current drinking.
Badel 1862 Plavac Mediterano 2008
Meaty aromas, note of liver, notes of green pepper, reminiscent of certain St Emilion. Fresh, fruity, Merlot character persists, but with more overt freshness. Good – and genuinely tastes Mediterranean!
Bibich 2008 Riserva R6
Mature-looking. Warming, pleasing aromas, some of the sweetness of aroma of a Tawny Port. Sweetly fruited, mature but not cedary. Dry and slightly bitter on the finish, comes across as faintly Italian in style on the palate.
Bibich 2008 Bas de Bas
Very deep colour. Lifted, perfumed, strong new oak. Sweet, expressive but not overripe Syrah; very fine. Really intense on the palate, well judged oak, beautifully balanced by an overall sensation of freshness. Seductive, not over-extracted. Well done!
Rich, oaky; perhaps a note of volatility. Bold, high alcohol, big wine. Better suited to the US than the UK.
Degrassi 2007 Merlot Contarini
Really good Merlot aromas, note of meatiness. Good sweetness of fruit and a fine, fruit-forward, appetising appeal that seems to characterise the Degrassi style. Fresh, pure and early-maturing, excellent restaurant wine.
Degrassi 2005 Refosk Terre Rosse
Creamy, spicy, but seems to be tiring. High acidity, bitter cherry characters, very Italian. Very long and very fresh for its age. Definitely interesting but seems better suited to Italian market than British one.
Degrassi 2007 Terre Bianche Cuvee Rouge
Deep, youthful. Very fresh, bright Cabernet aromas. Refreshing, peppery edge to the fruit; juicy, flavoursome; tastes just off-dry. Really enjoyable and the sweetness of fruit is balanced by the pepper character.
Figurica 2009 Cuvee Figurina
Fresh, unusual aromas – a mix of raspberry fruit and gamey characters. Juicy, fresh and flavoursome, apparently with a touch of sweetness. Light, appetising and easy drinking.
Korta Katarina 2007 Plavac Mali
Mature looking. Stewed aromas, alcoholic, big wine, could easily have been made in Australia. Touch of volatility? Reminiscent of Chateau Musar; not a style that would be mainstream in the UK.
Roxanich 2007 Cabernet Sauvignon
Deep, starting to mature. Really classy; pencil-lead cabernet aromas, a sort of restrained Penfold’s Bin 707. Very pure, ripe cassis character; assured, long, tobacco edge, moderate tannins. Great freshness; top class.
Roxanich 2007 Superistrian
Intriguing aromas that remind me of butter, cream and coconut……..but it is not oaked! Fruit comes through well on the palate but not yet as complex as it could be. The firm tannins and grip suggest this will still improve for a few years.
Roxanich 2006 TeranRe
Intriguing aromas, seems to show the meatiness of Merlot but also the rawer meat characters of Syrah; touch of reduction (in a positive way). Very fresh acidity, great flavour; firm but balanced tannins. Tastes like a really classy Pays Catalan. Magnificent.
Tomić 2007 Plavac Mali Reserve
Perfumed, classy – clear oak, but also some lifted fruit and floral characters. Really nicely made, good oak, fine overall balance and intensity of flavour. Warming, but not alcoholic.
Bibich Ambra NV (Debit)
Pale to medium, yellow-brown. Unusual aromas, notes of dried grapes like PX, but also reminiscent of the must aromas of Pineau de Charentes. Compelling on the palate though, great grip and length. Sweet, well done.
Bodren 2008 Chardonnay Ice Wine (Ledeno Vino)
Not as sweet as the Riesling, but still very sweet. Beautifully made and balanced, very complete…….but I cannot help thinking that the relative lack of aroma and character betray the fact that Chardonnay lacks the intensity of flavour to make the best dessert wines.
Bodren 2008 Pinot Blanc Ice Wine
Fresh, pears, stone fruits. Very sweet, good texture and beautiful balance. Really good, with a fresh, peppery finish.
Bodren 2009 Rajnski Rizling Izborna Berba Prosušenih Bobica (TBA)
Very fine, baked apple aromas, lifted, pure, fine Riesling. Very, very sweet, almost liquorous, like apple puree. But well balanced acidity, hugely impressive.
Degrassi 2009 Muškat Bijeli San Pellegrin
Lightly grapey, also a touch soapy. Sweet, some CO2 for freshness, well balanced, but lacking a bit in real grape flavour and verve.
Kozlović 2009 Muškat Momjanski (semi-sweet)
Excellent aromas, reminscent of Muscat blanc a petits grains. Sweet, grapey, floral and bright. Fresh, flavoursome, lovely balance. Not that complex but beautifully done.
Tomić 2006 Prošek Hectorovich
Perfumed and soapy, notes of grapes and orange. Sweet, well balanced acidity, gripping and very fresh. Very good, really zingy – hard to describe the flavours, but it certainly works!
Croatian wine is making a concerted effort to reach UK wine glasses. Last month, the Fine Wine Croatia group, around 30 producers working together, came to London to show their wares.
The wines had been carefully selected to avoid overwhelming UK journalists and other members of the wine trade with too many different indigenous varieties, which I found pretty frustrating as I would have preferred to have tasted a little more widely, although the proliferation of wines made from Malvazija Istarksa (or Malvasia Istriana), the most widely planted white variety that makes up about 10% of the Croatian vineyard area (total c 32,500 ha/80,310 acres) and about 60% of the plantings in Istria, did show, for example, just how many different styles of wine can be made from it, even among the dry wines. On the whole, based on this tasting, I’d say that Malvazija Istarksa has greater potential for quality than Graševina (aka Welschriesling).
It is extremely difficult to summarise a country’s wines when the regions and winemaking styles are so diverse and when winemakers are testing international markets, but I found the more distinctive whites, generally those made from Malvazija Istarska but also the single example of Pošip, fell somewhere between Friuli and Slovenia in overall character, with a touch of Hungary thrown in – plenty of extract (like Riesling) and with a spectrum of flavours that ranged from crisp and mineral/non-fruity via fresh and more herbal to the weightier more textured wines. The acidity was generally fresher than in other varieties I have come across that share the Malvasia name, in Italy and Greece, for example.
Among the reds, I preferred the wines made from or based on Teran to those made from Plavac Mali, though it is clear to see that for these distinctive dark-skinned varieties, full grape maturity is essential and not always achieved in either – to avoid green flavours in the former and astringent tannins in the latter. According to Ivica Matošević, site selection and green harvesting are critical for Teran (also known as Refosco d’Istria but not the same variety as Italy’s Refosco dal Pedunculo Rosso) to control the variety’s natural tendency towards high yields and consequent poor ripening. This is why he currently blends Teran with Merlot, though he now has some better sited vines that he hopes will produce the sort of fruit he is looking for.
Overall, the reds, especially the more interesting ones based on indigenous varieties, seemed to be more of a work in progress than the whites – or perhaps I just mean that they were very ‘local’ in style – lots of character, a bit up and down in quality, and often needing just a touch more refinement (in terms of refining the fruit rather than ironing out the character). Rather like untamed northern Italians or some corners of south-western France.
I’d particularly like to have tasted more wines from the white-skinned Pošip variety and from the dark-skinned Babić.
This time last year, Richard Hemming visited Croatia and reported on his findings in Richard goes to Croatia. See that article for more background on the landscape, including pictures.
The wines are grouped by variety (or by colour where there weren’t many examples) and alphabetically by producer (sur)name within those groups. Here and more generally in the tasting notes database, we have English translations for the regions of origin that would be too opaque for anyone not familiar with Croatian (eg Western Istria instead of Zapadna Istra), but we have kept the Croatian names for subregions such as Kutjevo.
Coronica Malvazija Istarska 2009 Western Istria 16 Drink 2010-2011
Lemony, a little grassy/herbal. Sour and stony in a fine textural way. Has that delicate graininess of so many Italian whites. Tight and fresh. Invigorating. (JH) 13.6%
Kozlović, Santa Lucia Malvazija Istarska 2006 Western Istria 16 Drink 2009-2011
One year in barrique. Deeper gold than their unoaked, younger wine. Honeyed oranges. Intense, and smells as if there is botrytis there. Developed and oaky – oak pretty much obscures the variety. But the finish is very tangy and rich. Just a little too broad to be fine. Full of flavour though. High alcohol but not too intrusive. (JH) 15%
Matić Malvazija Istarska 2008 Western Istria 16 Drink 2010-2011
Intensely herbal and grassy. Towards boxtree. More Sauvignon Blanc-like but there’s also a light and attractive peachiness. Crisp, clean and modern but less distinctive than some. (JH) 13.1%
Matošević, Alba Barrique Malvazija Istarska 2008 Western Istria 16.5 Drink 2010-2012
Pretty tight, some citrus, touch of creamy oak and oak sweetness on the palate. Fine boned, taut and zesty without that much fruit flavour but that same herbal note as in the unoaked wine. Oak is subtle and balanced and gives a creamy oatmeal palate. Elegant but less distinctive than the acacia-aged wine. (JH) 13.5%
Matošević, Alba Robinia Malvazija Istarska 2004 Western Istria 17 Drink 2006-2012
Keeps fresher in acacia barrels, apparently and it does seem younger. Really fine honeyed nose. Honeyed but not at all oxidised. Slight woody/cedary flavour on the palate. Reminds me a little of mature Chenin with a herbal element. Crisp and dry and rich in the mouth without any fat. (JH) 13.1%
Matošević, Grimalda 2008 Central Istria 16 Drink 2010-2011
50% Chardonnay, 25% Sauvignon Blanc, 25% Malvasia Istarska.
He did the blend because he found similar notes in the varieties – citrus, herbal, mint. Slight mintiness here. Very fresh, doesn’t have quite the subtlety of the varietal Malvasia Istarskas. (JH) 14%
Roxanich, Antica Malvazija Istarska 2007 Western Istria 17 Drink 2010-2013 Skin maceration) 80 days, aged in large wooden vats (70hl and 35hl) for 30 months, bottled without filtration.
Deep gold and bright. Some bruised apple notes, complex, rich, orange and apricot. Powerful, dry, very clean and refreshing even with that amount of tannin. Opens up to more perfume and herbs. Slight phenolic bitterness on the finish but it’s attractive if you are ready for it. Honeyed as it warms up. But still has good freshness. Highly distinctive in this line-up. (JH) 14.1%
Belje Graševina 2009 Baranja 16 Drink 2010-2011
Fresh and citrussy but tastes off dry and quite full in the mouth. And then a tart lemon finish. Modern, bright and clean. (JH) 14.1%
Belje, Goldberg Graševina 2008 Baranja 16 Drink 2010-2011
Much deeper gold. Not much on the nose – a touch of honey. Rich, slightly sour, off dry. Silky and fills the mouth. Apricot flavours. Slightly bitter on the finish but pure and dense. (JH) 14.8%
Feravino Graševina 2009 Feričanci 16.5 Drink 2010-2012
Fine limey Riesling nose, a little mineral. Dry, tight, fresh, clean and zesty. Fine and fresh. Tight and energetic with a light grapiness on the palate but mainly crisp citrus. Persistent too. (JH) 13.6%
Galić Graševina 2008 Kutjevo 15 Drink 2010-2011
Pretty neutral nose. More full bodied and richer than the Mihalj but still rather simple. (JH) 12.8%
Krauthaker Graševina 2009 Kutjevo 15.5 Drink 2010-2011
Slightly grassy. Like a dense Sauvignon Blanc. Crisp and fresh and modern. Citrus on the palate, dry and fresh. Slight phenolic dryness on the finish. (JH) 14%
Krauthaker, Mitrovac Graševina 2009 Kutjevo 15 Drink 2010-2011
More mineral than their straight Graševina and even a little smoky. Off dry, concentrated but a little harsh with a bitter aftertaste. Concentration is there but (tasted on the warm side) not much pleasure. (JH) 14.5%
Kutjevo, De Gotho Graševina 2008 Kutjevo 15 Drink 2010-2011
Lemony Riesling nose. Mineral and citrus. Sort of woody (not oaky) on the palate though it is produced in stainless steel. Bitter aftertaste. (JH) 14%
Feravino Pinot Blanc 2008 Feričanci 16 Drink 2010-2011
10% fermented in barrique. Fresh, clean and dry and a fine example of the variety. A very slight textural grip and a depth unusual for Pinot Blanc. (JH)
Korta Katarina Pošip 2007 Korčula 17 Drink 2010-2012
Clean and delicately limey citrus. Rich and creamy and full bodied but with very good acidity. A distinctive variety. Fine grip but smooth. Rich, lightly honeyed, dense and powerful but still fresh. Complex, fresh, dry and long. (JH) 14.7%
Kozlović Muškat Momjanski 2008 Western Istria 16.5 Drink 2010-2011
Labelled polusuhi, ie off dry. Intensely grapey floral nose. Rose petals too. With a fine tannic grip to freshen it up given the moderate acidity. Medium but not at all cloying with that slight phenolic structure. Highly aromatic – maybe OTT for some. (JH) 12.2%
Roxanich, Milva Chardonnay 2007 Western Istria 16.5 Drink 2010-2014
Deep gold. Shorter maceration than for the Malvazija Istarska. Slightly reductive, honeyed. Really nutty and full of flavour. Chardonnay but not as we know it. Quite tannic but not unnecessarily so. Fresh on the finish and very concentrated. A very distinctive style. (JH) 13.7%
Tomac, Amfora 2007 Plešivica 15.5 Drink 2010-2012
50% Chardonnay plus about seven other locally grown varieties. Pale gold. Spicy orange and apricot. Not totally clean on the palate and rather astringent. Interesting rather than pleasurable. (JH) 12.5%
Arman Franc, Barrique Teran 2006 Western Istria 17 Drink 2009-2014
Very deeply coloured. Elegant and subtle dark fruit aroma. A touch smoky. Firm and juicy and dense. Firm but ripe tannnis. Finesse and freshness. Still so youthful. (JH) 12.5%
Coronica, Gran Teran 2007 Western Istria 16 Drink 2010-2012
A little leafy, and pretty dry. Fresh but could perhaps do with a little more ripeness to balance the tannins? Very juicy and fresh and fruit gets sweeter at the end but tannins slightly prominent for its age and only moderate fruit weight. (JH) 13.5%
Istravino, Dajla Teran 2007 Western Istria 16.5 Drink 2010-2012
Leafy with both red and black fruit. Fine freshness, balance and good fruit. Not complex but a real whole and very youthful with a long fresh aftertaste. Tannins are present but add freshness rather than astringency. (JH) 12.5%
Matošević, Grimalda 2008 Central Istria 16.5 Drink 2010-2012
85% Merlot, 15% Teran. Zesty and lightly peppered red fruit. Really juicy: dry and fresh and jumps out of the glass with energy. Structured without being tannic. Mouthwateringly fresh. (JH) 13.8%
Roxanich, RE Teran 2007 Western Istria 16.5+ Drink 2011-2015
Quite reductive at first on the nose. Very tight and fresh, maybe could do with a little more flesh but there is an elegance and a naturalness that shines through. Aged in big oak. Dry and demanding tannins but not harsh. Needs food. (JH) 13.4%
Korta Katarina, Plavac Mali 2007 Pelješac 16 Drink 2011-2013
Bright mid garnet, wild red fruits, spicy, dry and tense. Tannins still have a firm grip and the texture is rustic but the flavour lively. (JH) 14.7%
Miličić, Dingac Plavac Mali 2006 Pelješac 15.5 Drink 2010-2012
Quite perfumed, almost floral nose. Much softer than the Postup Mare wine. Smooth and flavourful though perhaps a little sweet-tasting on the finish (as opposed to savoury). (JH) 14.5%
Postup Mare Plavac Mali 2006 Pelješac 14 Drink 2012-2014
Odd and marked green bean nose, still very grippy tannins. No fun with high acid to exaggerate the tannins. Needs a good steak to make it more palatable but that wouldn’t really improve the aromas. (JH) 15%
Saint’s Hill, Dingač Plavac Mali 2007 Pelješac 16.5 Drink 2009-2013
Mid garnet. Sweet. soft, blueberry/blackberry fruit. Contrast between sweet almost toffeed fruit and dry but smooth/savoury tannins. Fresh and flavourful but a bit hot on the finish. Distincitve, a little rustic and then a sweet/sour aftertaste. (JH) 15.5%
Zlatan, Barrique Plavac Mali 2007 Hvar 16 Drink 2011-2013
Bright mid garnet, wild red fruits, spicy, dry and tense. Tannins still have a firm grip and the texture is rustic but the flavour lively. (JH) 14.7%
Zlatan, Grand Cru Plavac Mali 2007 Hvar 17+ Drink 2012-2017
Mix of French and Slavonian oak. This is more selective than the Barrique version. Smoky, savoury nose. Powerful, dry and very fine fruit. Firm but not harsh tannins. Needs a lot more time but has all the components to age well. (JH) 14.5%
Enjingi, Venje Barrique 2003 Kutjevo 14 Drink 2008-2011
Zweigelt, Crni Pinot, Cabernet Sauvignon, Merlot, Frankovka blend. A slightly stinky reductive aroma. Then very sweet and a bit leafy. Very strange and too sweet-tasting. (JH) 14.2%
Feravino Frankovka 2008 Feričanci 16.5 Drink 2010-2012
Frankovka = Blaufränkisch. 50% new oak. Half French, half Slavonian. Pure sweet ripe red fruit. Distinctive fresh fruit with a lovely bite on the back palate, almost a note of citrus. Perhaps a little rustic but in an attractive characterful way. Zesty and fresh. (JH) 13.7%
Feravino Zweigelt 2008 Feričanci 15.5 Drink 2010-2012
Aged in Slavonian oak. Sweet coconut aroma on the nose with lots of dark berry fruit. Straightforward but that coconut sweetness is too much for my taste. (JH)
Galić Pinot Noir 2008 Kutjevo 14 Drink 2010-2011
Sweet fruit, a little toffeed and then hot on the finish. Fresh enough but not much fun. (JH) 13.5%
Roxanich, Superistrian 2006 Western Istria 17 Drink 2010-2015
Merlot 40%, Cabernet Sauvignon 40%, Borgonja (Gamay x Pinot) 20%. 36 months in big oak. You can certainly smell the cassis of the Cabernet here. Sweet dark fruit, a touch leafy, rich and dense and masses of fruit. Lovely freshness, very youthful, very clean and pretty sophisticated. Bright and healthy and youthful. (JH) 13.5%
Suha Punta Babić 2007 Primošten 16.5 Drink 2010-2012
Distinctive yet hard-to-describe aroma: peppery, dry and dense. Seems to have quality potential. Spicy and tense and yet has lovely crunchy berry fruit. Bags of flavour with that peppery aftertaste. I’d like to taste some more examples of this variety. (JH) 14%