Croatian Wines

Plesivica

croatianwines — Fri, 10 Feb 2012 08:51:14 +0000

The history of this extremely charming region is similar to historical events of Northern and North-Western wine-growing regions of Croatia. The Church, nobility as well as the wealthy towns of Samobor and Jastrebarsko, have contributed to the cultivation of grapes, from the Middle Ages until the present day. Many vineyards, situated on predominantly small plots, have maintained old traditions of supporting grapes with wooden stakes. Plesivica region is famous for the growing of a diverse varieties, ranging from traditional indigenous varieties to several varieties of American origin, such as Noah, Isabelle and Delaware. Vineyards/Winemakers focused on varietal wines are dominated by renowned international varietals such as Chardonnay, Riesling, Sylvaner, Grasevina, Rizvanac and Portugieser. Traditional local varietals, such as Sipelj, Plavac zuti, Kraljevina, Belina and Moslavac are only to be found in vineyards with diversified varieties.The Plesevica region is famous for its significant number of quality winemakers, able to compete with the most renowned brands.
Typically continental climatic conditions, with cold winters and abundant precipitation, are mostly suitable for the more aromatic varietals, such as Sauvignon and Muskat, which regularly achieve outstanding results. However, Riesling, with its significantly distinct characteristics, shows finest results in this region, especially when grown in the most suitable areas. The most appropriate agriculture areas of the region are mostly situated very high above sea level and are distinguished by a “healthy” air circulation. Vineyards are usually situated on very steep slopes, providing an ideal blend of grapes and solar rays. This is a perfect natural environment for Riesling, a variety which requires both a cold climate and direct contact with sun. In this region, Riesling is represented in three very distinctive, but equally attractive styles. The first, a part of the regular vintage, is humbler in character, with a fruity flavor, reminding of peaches and apples. Its aroma also shows mild hints of wild flowers. It produces light to medium brisk wines of a refreshing flavor. The second style is more complex. Grapes are harvested only after reaching high sugar levels, with flavors gaining in complexity. The fruity aroma is more mature, reminding of deliciously stewed peaches and apricots. Floral shades, with the prevailing aroma of locust, have become sweeter. Due to high levels of alcohol and substantial extracts, flavors are full-bodied, thus producing a strong, rich and delicious wine. As the product of a late or elective harvest, the third style of Riesling is dessert wine, with an intense scent of locust honey and apricot jam and a full-bodied, long-lasting aftertaste. A single varietyl, producing three completely different, but equally top-quality styles in such a small region, deserves the title of champion of the Plesivica region. Portugieser, another leading varietal of the region, is perhaps not of the same top quality as Riesling, but the local winemakers did not intend to cultivate another varietal with similar characteristics. Portugieser is a young, frisky wine with very short life-span and is therefore best used before the end of winter. This gentle, raspberry flavored red wine with a mildly sour aroma is bottled each November under the same brand. Each and every winemaker sells his supplies, one month after they have been placed on the market. All regional winemakers decided to brand this varietal together and they have produced a very successful, frisky and sociable wine which makes Portugieser one of the leading varietals of the Plesivica region.

Ivo Dubokovic – serious wines from garge

croatianwines — Sun, 05 Feb 2012 12:37:53 +0000

Ivo Dubokovic is certainly one of the pioneers of garage wineries and certainly one of the most serious ones in Croatia. Dubokovic vineyards are located on the island Hvar, one of the warmest and sunniest islands in the Adriatic spreadinog over microlocalities of Sveti Nikola, Sjevernih Teras and Medvid bod. Soil structure ranges from, limestone pebble, white sand with small percantage of red soil, giving an ideal nutrition source to indigenous varieties such as Mali Plavac Drnekusa, Parac, Kuc, Bogdanusa and Marastina. Dubokovic prefers that his wines are dense, bold, with a fuller body and structure, therefore he leaves grapes on vines till late September through the October. His opus is truly diverse and covers nearly all styles of wine. From light and crisp dry white wine called “Moj Otok” (my island), medium and full bodied wines called “Moja M” (My M, stands for Marastina) and “Moja B” (stands for Bogdanusa), young and opulent Rose, to red wines starting with fresh wine called “Laganini” (take it easy) slightly heavier called “2718 hours of sunshine in a bottle”, followed by exceptional, rich and masculine “6009 years ago” to the cult wines “Medvjedica” (feamle Bear) and “Medvid” (male Bear). Dessert wines are represented by Prvi Poljubac (First Kiss) and Don Peter.
Ivo’s approach to vinification techniques are rather unusual and innovative for traditional southern Croatia. White wines undergo through thet two or three days maceration and followed by fermentation in used wooden barrels after which Sur lie maturing is comming, with the exception of “Moj Otok” which is fermented in stainless steel tanks. Red wines are macerating nine to fourteen days, where for last two days “6009 years ago” goes through a two-day Ripaso method..”Medvid” and “6009 years ago” are aging in medium toasted barrique barrels. “Prvi Poljubac” and “Don Petar” are made by traditional Dalmatian method of must reduction (slow cooking of must, in order to concentrate the flavors and denser the structure). Dubokovic wines are not filtered.

On my ideal dinner, certainly be served “Medvid”, “Medvjedica”, “6009 years ago”, and “Prvi Poljubac”

Frano Milos – Guardian of Mali Plavac

croatianwines — Sat, 04 Feb 2012 08:25:40 +0000

I will start the story with the lyrics of artisan winemaker, that my wife and I visited just before New Year, “In the hues of colors pour through the glass of reflecting shades in motion. In their layers they narrate speak, whisper of time of hardship. Down the glass rims tender and slow tears arise as if from a different world they derive, they slowly descend, slide, closing the circle, talking”, his name is Frano Milos from Ponikve, village located at the Peljesac peninsula.
Frano is a true lover and “guardian” of Mali Plavac in its prime sense; wild yet seductive, robust yet subtle, bold but at the same time gentle and soft. Wine of contrasts, sun, stony soil and love. His vineyards are stretching across the southern terraces of Peljesac, cut into the amphitheater open towards the Adriatic sea. Temperatures during summer are very often exceeding 40C, and rain is rarely visiting this part of Croatia. This specific micro-climate appeared to be perfect for Mali Plavac. Interestingly, the harvest often takes place at the end of August, and due to high temperatures wines are usually exceeding 14.5% alcohol. Nevertheless, you don’t have to worry that the wines will be harsh and unbalanced. Alluvial / rocky soil rich in calcium, and fact that rain is extremely rare, forcing vines to “work” for existence, therefore the concentration of color pigmentation, flavors and tannins are at the highest level, without jeopardizing acidity level in wines. Milos wines, unlike the vast majority of Peljesac’s wines, are easily aging up to 15 years, holding essential vitality, rich and lasting aromas and flavors, and the desire to pour a second glass. I don’t want this to sound like a paid advertisement, but Frano Milos wines are exceptional example of Mali Plavac from Peljesac.

Network for wine lovers

croatianwines — Tue, 31 Jan 2012 07:31:29 +0000

Thanks to Mark Norman and Allan Horne for their enthusiasm and putting together The Wineries of the World.

http://www.thewineriesoftheworld.com/

Join us !

Aleksandar

Chardonnay Milva 2008

croatianwines — Mon, 30 Jan 2012 08:48:31 +0000

Grape Variety – Chardonnay
Region – Western Istria, Croatia

If you fancy Mersault style Chardonnay, Roxanich Milva is wine that you definitely have to try. Milva did not went through filtration, easy to notice since wine is not crystal clear and beside that, Roxanich use longer maceration, and afterwards barrel fermentation, and aging in order to extract color, aroma and flavor compounds as much as possible, quite similar to Rhone whites. Milva has a dense old gold color, so it looks older than it is. Like most of macerated wines, Milva has an intensive, yet elegant and complex nose, difficult to describe in few words. Still, I will highlight a rich honey a like aromas interwoven with exotic fruits, nutmeg, almonds and white flowers and generous dash of minerality. Milva is deep and round. Rich, ripe and harmonious flavors helped by viscous texture are fleshing luscious sensation, conquering the palate in few seconds. Finish have remarkable length with nutty aftertaste.

I would recommend Milva with grilled salmon or grilled trout, also I enjoyed Milva with veal Cordon Bleu.

Slavonia

croatianwines — Fri, 20 Jan 2012 10:47:21 +0000

Typ ical wh ite varietals
• Grasevina (pronounced: gra-she-vi-na) COMMON SYNONYM Welschriesling
• Chardonnay
• Pinot Gris
• Sauvignon blanc
• Rajnski Rizling (pronounced: rain-ski riz-ling) COMMON SYNONYM Riesling
• Silvanac zeleni (pronounced: sil-va-natz ze-le-ni) COMMON SYNONYM Sylvaner
Typ ical red varietals
• Pinot crni (pronounced: pi-no tzr-ni) COMMON SYNONYM Pinot Noir

• Frankovka (pronounced: fran-kov-ka) COMMON SYNONYM Blaufrankische
• Merlot
• Cabernet Sauvignon

Th e most prominent wine-growing hills
• the hill of Daruvar (pronounced: da-ru-var)
• the hill of Đakovo (pronounced: dja-ko-vo)
• the hill of Feričanci (pronounced: fe-ri-tchan-tzi)
• the hill of Kutjevo (pronounced: kut-ie-vo)
• the hill of Orahovica (pronounced: o-rah-o-vi-tza)
• the hill of Slavonski Brod (pronounced: sla-von-ski b-rod)

Slavonia is one of the largest wine-growing regions in Croatia, with a long viticulture tradition in every corner, from Bilogora to Papuk. The Slavonian climatic features remain unchanged in almost every part of this spacious region. Most distinguished feature is that autumn is generally warmer than spring, providing favorable effects on natural processes of sugar accumulation, which is one of the primary determinants of wine quality. Considering wine tradition, Slavonia had a very turbulent past. Archaeological findings are indicating that viticulture was introduced to the area at the time of the Ancient Romans, although their arrival seems to have been fatal, as wine growing was not mentioned again until the 13th century. The Cistercians from Kutjevo monastery were particularly responsible for the reappearance of viticulture in the region. They organized complete agricultural production, which included wine growing as an important part of the Christian tradition. During the Turkish occupation, wine growing seems to have disappeared from the region, only to reappear after their withdrawal. At the time, viticulture was reintroduced to the region, due to the Church, especially to the Đakovo diocese, but also through many noble families from the region, such as the counts Jankovic from Daruvar. Wine production in Slavonia endured another terrible blow at the end of 19th century, when most of the grapes were attacked by disease and blight. When looking at the short-term consequences, disease stopped almost all wine production in the area, whereas long-term consequences included the introduction of new varietals of mostly German origin, such as Grasevina (Welschriesling), Sylvaner and Riesling. Many local varietals became completely extinct. After the Second World War, new French varietals were introduced, mostly of the Pinot family, which finally completed the current selection. Grasevina is most certainly the most valuable Slavonian varietal, although often underestimated due to its unpretentious name and some lower quality wines from the lowland area. Climatic conditions and fecund soil of the region provide ideal surroundings for its cultivation. As Grasevina is harvested rather late, its characteristics blend perfectly with cool springs and warm autumn periods. If a vineyard’s position is carefully planned, its inclination to decay may be annulled. If Grasevina is exposed to sufficient amount of solar rays and cultivated on the appropriate hillside, it accumulates sufficient sugar levels and reduced cropping, providing an excellent end product. Grasevina wines from Slavonia are usually distinguished by fruity flavors, reminding of apples and other ripe fruit. Gentle almond shades as well as herbal flavors, such as chamomile, green tea and hay, are almost regular components of this particular varietal. The share of sweet, flowery flavors as well as an aroma of honey is developed consistently with the increasing remnants of un-boiled sugar. Late and selection vintage are abundant in flavors, which are a mixture of wild flowers, locust honey and quince jam. Grasevina is usually very brisk, due to naturally high levels of acids, which together with rich extract, low levels of un-boiled sugar and a substantial degree of alcohol, creates a heavy and delicious flavor. The aftertaste is usually distinguished by a mildly bitter note, which gives Grasevina its unique appearance. Riesling, another very popular Slavonian variety, is primarily cultivated in very limited areas of the region. The best vintage usually comes from the Kutjevo vineyards, whose Riesling is usually rich and flowery in flavor with a hint of citrus fruit and traces of “more serious” and disguised notes of kerosene. It develops its full flavor after one year, so quality wines do not appear on the open market very quickly. Riesling reminds in style of its German counterparts in the Pfalz region. This region proved itself as a welcoming place for all Burgundy varietals, probably due to the fact that both regions are situated at the same latitude. Chardonnay and Pinot Noir, as well as Pinot Grisi in some cases, have shown exquisite characteristics. Both white and red varietals of Bordeaux origins are also present in the region. Several vintages of Cabernet Sauvignon have shown good results whereas Merlot and Sauvignon Blanc show excellent results on regular basis. The highest slopes of Slavonia are used for the cultivation of special wines. Ice Wines, which are successful on a regular basis, together with dry wines are awarded gold medals at many prestigious competitions worldwide, such as ‘Decanter World Wine Awards’ or ‘Mundus Vini’.

Danube Valley

croatianwines — Thu, 19 Jan 2012 16:24:00 +0000

Typical white varietals
• Graševina (pronounced: gra-she-vi-na) COMMON SYNONYM Welschriesling
• Traminac (pronounced: tra-mi-natz) COMMON SYNONYM Gewürtztraminer

Typical red varietals
• Frankovka (pronounced: fran-kov-ka) COMMON SYNONYM Blaufrankische
• Cabernet sauvignon
• Merlot

The most prominent wine-growing hills
• the hill of Srijem (pronounced: sri-em)
• the hill of Erdut (pronounced: er-dut)
• the hill of Baranja (pronounced: ba-ra-nia)

The slopes of Fruska gora and Baranjska planina, situated on the valleys of Srijem and Baranja region, were already accepted as ideal locations for the growing of numerous varieties at the time of the Ancient Romans, who were the first to initiate viticulture to the region. Their renowned tradition was continuously developed through the Middle Ages, which was disturbed under the Turkish siege of the area. When the Turks left the region, during the late Middle Ages, new lords, the noble families of Odelschalchi, Eltz, Chech as well as the Dukes of Savoy, reestablished old viticulture traditions which have been flourishing in the area ever since. Climatic characteristics, determined by cold winters, cool springs, hot summers and moderate autumnal seasons, make this lovely region an ideal place for the cultivation of various varieties. Geographically strictly speaking, it is of utmost importance to place vineyards on hill slopes, since lowland depressions, numerous in this region, are subject to frosts during wintertime, which would require complete removal of a vineyard. Another reason for such a placement would be the cases of decay during autumn seasons, due to reduced air circulation. Constant gentle breezes and a position at the appropriate height above sea level, such as in the case of the vineyards Principovac from Ilok or Knezevi vinogradi, make this region healthy and ideal for major viticulture achievements. Characteristic varietals of the region are Traminac (Traminer) and Grasevina, although the latter is far more popular today. However, one hundred years ago the situation was very much different, with Traminac having been a leading regional varietal. In this region, Traminac is produced as a dry or semi-dry wine. This quality makes Croatian Traminac quite special. If its quality is to be continually developed, it could make a significant mark on the international market. Grasevina, on the other hand, is a very popular varietal on the Croatian market, showing tremendous potential in the area. With a significant reduction in cropping and timely harvesting, Grasevina is distinguished by flowery and fruity scent with a defined, tangy, juicy and refreshing flavor.

Continental Croatia – intro

croatianwines — Thu, 19 Jan 2012 16:05:07 +0000

Continental Croatia is distinguished by cold winters and warm summers. However, Central and North-western Croatia are significantly colder regions in comparison with both Slavonia and the Danube region. Western parts of Croatia are therefore appropriate for the cultivation of more aromatic varietals, such as Sauvignon, Muscat and Riesling, the latter being extremely resistant to low temperatures. Northern and Central Parts of Croatia are ideal for the cultivation of aromatic varietals and bring forth wines of the highest quality. Eastern Croatian regions are suitable not only for the cultivation of Burgundian grape varieties, especially the Pinot varietals, such as Pinot Noir and Chardonnay but also for the cultivation of the most prominent variety of continental Croatia – Grasevina. Although Grasevina is to be found in almost all continental sub-region, its cultivation has shown distinct results in the Danube region and Slavonia. Traminac, Frankovka as well as Cabernet Sauvignon and Merlot showed the best results on the eastern areas of the Danube region. Eastern Croatia is specific in cultivating larger vineyard areas, unlike other Croatian regions, in which individual vineyard plots are rather small with an average surface of one hectare. Slavonia and Danube regions are the most appropriate terroir’s for the cultivation of Grasevina.

Croatian Littoral

croatianwines — Tue, 03 Jan 2012 20:00:57 +0000

The Croatian Littoral having a remarkably long and deep historical background. Its influence on the region can currently be only superficially grasped. When considering its influence and the total extent of vineyards, the current situation, when compared with the famous history of the region, does not look promising. Abandon vineyards of Novi Vinodolski and deserted terraces around Bakar area bear witness to this depressed situation. Viticulture and vinification were introduced to the region at the times of Ancient Romans. According to several experts, the invention of wooden barrels for wine maturation is to be attributed to the local Illyrian tribes. The islands of Krk, Cres, Rab and Susak as well as the coastal regions on the slopes of Velebit and Ucka were rich in vineyards, thanks to the Church and Princes of Frankopan, a noble family from the island of Krk. This long and prosperous tradition of viticulture was abruptly brought to an end by phylloxera, at the beginning of the New Era. Most of the vineyards never recovered. Quite a few local varieties completely disappeared whereas others, such as Zlahtina, Trojscina or Gegic, survived only on a limited number of restricted districts. Local varieties of Croatian Littoral re-entered the Croatian wine market 15 years ago. Luckily, this vigorous start has been flourishing to the present day. Zlahtina was first to elegantly return. Over the last decade, it has become an essential attraction on wine lists of several restaurants and stores. Many wine enthusiasts all over the country were delighted with its refreshing character, wonderful, airy scent, which reminds one of gentle flowers and ripe fruity flavor, as well as with its light, smooth, silky taste. It is therefore considered to be the leading varietal of the region. Gegic, another prominent variety, has recently been launched on the national market. This intriguing variety from the island of Pag has been cultivated in the region for several years. Despite having a distinctive scent, its flavor and structure reminds of Malvazija. It covers the whole spectrum of flavors – starting with fine mineral shades, to an intensive, fruity aroma and ending with complex, spicy flavors. As there are no regional varietals of a similar type, the market reaction to its distinctive features will be interesting to observe. Its best quality and a more homogenous style are yet to be improved by increased growth and the selection of the best clones.

Dalmatian Zagora – Hinterland

croatianwines — Tue, 03 Jan 2012 19:14:18 +0000

Dalmatian Zagora, with its complex historical background and isolated position, managed to preserve local varietals in specific small areas of land. Therefore, Kujundzusa and Trnjak from Imotski preserved their original identity and number. Renowned international varietals, such as Cabernet Sauvignon, Merlot and Pinot Sivi have recently increased in number. Soil characteristics of the region provide the same cultivation conditions as the rest of Dalmatia and the Croatian Littoral. It solely consists of limestone rocks with a thin overlay of various types of red soil and some other soil types. Climatic conditions are significantly different from the coastal region. The Dalmatian Zagora has dry, Mediterranean summers with daytime temperatures even higher than in the coastal region. Spring, autumn and winter seasons, with glazed autumn ice and early spring frosts, show characteristics of the continental climate. Hence, wines of Dalmatian Zagora are of a completely different style when compared with Dalmatian region, influenced by the stabilizing impact of the Adriatic Sea. With Kujundzusa, Trnjak and Merlot, being most prominent regional varietals, white varietals of Medna, Zlatarica and Žilavka as well as red varietals of Vranac, Okatac, Rudezusa and Blatina are also accounted for as regionally important. In terms of quality, Kujundzusa and Trnjak should be highlighted. The full potential of Kujundzusa is yet to be discovered. Yet it produced several wines of a very good quality and different styles, which indicates its versatile characteristics and top quality. Kujundzusa wines show low level of acids but are gentle in terms of alcohol volume. Hence, with their complementing delicate and pleasant flavors, such wines are very light and easy to drink. The light citrus flavor is supported by a moderate level of minerals. On the other hand, Trnjak offers pleasant and delicate flavours of berry-like fruit, such as blackberries and raspberries. Its wines are of harmonious, fresh, fruity flavors, and easy to drink. They show low levels of acrid tannins and usually have a low alcohol level by volume. If left to mature in barrique barrels, its flavors become more complex. Other varietals are not significantly represented. White varietals of Pinot Gris and Chardonnay have shown promising results, as with the varietals from the Bordeaux region.