Greece Map / Geography of Greece / Map of Greece - Worldatlas.com Print this map In some future millennium when the definitive history of Planet Earth is chronicled for all to see, the impact and influence of both ancient and modern Greece will occupy countless chapters. It was here in ancient times that many accomplished architects, philosophers, poets, teachers and thinkers would prove influential in the development of the Western World, and the collective works and legends of such great men as Aristotle , Hippocrates, Homer, Plato and Socrates live on today, and for very good reasons. The recorded history of Greece began in the Bronze Age (3000-1200 BC), with the rise of many powerful regional cultures. Typical of ancient civilizations, they too eventually crumbled, and in Greece, they were followed by the growth of Athens and Sparta (consequential city-states), as well as the development of Greater Greece.

During this 'Classical Age' massive construction projects were undertaken including the building of the Parthenon atop the Acropolis, enduring literature was written; Socrates, the fabled philosopher, was inspiring the youth of the day with his unwavering commitment to logic and truth, and the spark was lit for the birth of the modern principles of democracy. In 776 BC, the first Olympic Games were held in Athens. This lengthy creative and prosperous period was eventually interrupted by a Persian invasion of the mainland, a war between Athens and Sparta (won by the Spartans), and the rise of Alexander the Great and the Macedonian Empire. Subsequently the Romans invaded Greece and quickly took control. The Western Roman Empire began to fade around 300 AD, and Greece became a part of the Byzantine Empire, or the Eastern Roman Empire. Constantinople (now Istanbul, Turkey) was the capital city and Constantine I became its first Christian Emperor. The Byzantines lasted for some nine hundred years, until Constantinople was conquered in 1204 during the Crusades. In the early 16th century the Ottoman Turks captured this capital city, and most of Greece was then under Turkish control.

The War of Independence with the Ottoman Turks began in 1821, but Greek independence was the direct result of military support from Britain, France and Russia. For on-going stability reasons, those powers and other European forces decided to install a non-Greek king, and that monarchy concept remained into the 20th century. During WWI, Greek troops fought with the Allies but there were problems growing on the home front. In 1936 the Communist Party had widespread popular support and in that same year General Metaxas was appointed prime minister by the king and he established what would prove to be a disastrous fascist dictatorship. In World War II, Greece was first invaded by Italy and then occupied by the Nazis. After Germany's defeat by the Allied Forces, internal fighting continued in Greece between supporters of the king and Communist rebels, with Communism finally crushed in 1949. Greece made a positive move and joined NATO in 1952, but a few years later a military dictatorship took control and it soon suspended many political liberties and forced the king to flee the country. The 1974 democratic elections and a referendum created a parliamentary republic and abolished the monarchy.

In 1981 Greece joined the EU, and has never looked back. Greece is quite a remarkable place as you can literally touch the antiquities of the past and stand right where the genesis of our modern cultures and political systems began. You can also enjoy the colorful charms of its many islands, towns and villages, shop in Athens and meet a friendly face at every turn. In 2004 the Olympic flame returned home to Greece as this remarkable country played host to the Summer Games. It was a resounding success, one that paid tribute to the assertive, determined and multi-talented citizens of this great land, both past and present. ISLAND ATTRACTIONS & MAPS Amfora – Uncorking Croatia Got Chardonnay? Chardonnay 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. (photo © 2012 by Cliff Rames) Krauthaker’s Rosenberg 100% chardonnay is sublime; while Kutjevo winery’s 2009 Chardonnay de Gotho Aureus won a silver medal at the 2011 Chardonnay du Monde wine 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. Tomac Anfora (photo © 2012 by Cliff Rames) 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 grapes at Krauthaker vineyards (© 2012 Cliff Rames) 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. Iuris winery 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.

Agrolaguna Festigia (© 2012 by Cliff Rames) Terra Rosa soils, Istria (© 2012 by Cliff Rames) In Istria, iron-rich “terra rosa” soils lend nice structure and minerality to the region’s red wines (think the Coonawarra region 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 Merlot? It’s just about everywhere, from Dalmatia to Istria to Slavonia. Sometimes it’s good ( Agrolaguna Festigia); BIBICh Sangreal ; 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 Vaynerchuk reviewed – 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 Cabernet franc is sparsely-planted, but Moreno Degrassi in Istria produces a lovely version full of typical cab franc character (cherry and black fruits with a hint of tobacco and sweet herbs). Pinot Noir (photo courtesy ) Šember sparkling pinot (© 2012 by Cliff Rames) 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 Korak in 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 (Shiraz) 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 Benkovac winery cultivates 103 hectares of vines that spawned the award-winning 2007 Korlat Syrah .

Trapan 2007 Shuluq Syrah (photo courtesy ) 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 Awards competition. 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. Zinfandel grapes on Peljesac (© 2012 Cliff Rames) 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 oppose the 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 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 Bolfan in 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! Bolfan wines (© 2012 Cliff Rames) For sauvignon blanc, watch for the award-winning Badel 1862 Sauvignon Daruvar and Zdjelarević Sauvignon 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 in Kutjevo (© 2012 Cliff Rames) 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 winery and Iločki podrumi make a luscious Ice Wine (“Ledeno vino”) from the variety. Iločki Podrumi Traminac Ice Wine Iločki Podrumi "Ledeno vino" (© 2012 Cliff Rames) 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! 🙂 winesofcroatia Joe Campanale Joe Campanale , beverage director and co-owner of three hot New York City restaurants – dell’anima , L’Artusi , and Anfora – recently visited Croatia to attend the Dalmatia Wine Expo and tour some of the country’s wine regions.

(Photo by Maggie Hoffman) Anfora Wine Bar, NYC (photo by Graham-Kates) In a charming and sweetly memorable moment from his trip, Joe sent out this tweet on Twitter: “Ok I’m about to fall asleep in Korčula but this picture of vineyards clinging to a mountain is still on my mind “. Vineyards on Hvar island (photo by Joe Campanale) In this exclusive interview, Joe shares some more thoughts and observations about his trip and offers some sage advice for the future of Croatian wines. 1. You just returned from a tour of a few wine regions in Croatia. What are your general impressions of Croatia as a country and as a wine-producing country? Croatia is country with a ton of stunning natural beauty, like the electric-blue Adriatic coast, breathtakingly steep vineyard sites, endless islands and incredible mountain peaks. It is fascinating to see a country as a relatively new quality wine producing country trying to find its way, sometimes with great success. I think the quality is only going to improve as the vines get older and as winemakers become more experienced and share information with other producers. (Photo by Joe Campanale) 2. Was there anything that surprised you? Disappointed you?

Blew you away? I was surprised by the extreme beauty. It was really one of the most stunning places I’ve ever been, and I was not expecting that. I was blown away by the sheer steepness of some of the vineyards, especially in Dalmatia. It is heroic to work them. High altitude Plavac Mali grapes on Hvar island (photo by Joe Campanale) I was also surprised by the truffles! Croatia is one of the few places that truffles grow in the world and they were incredibly delicious. I was disappointed to see a lot of Plavac Mali wines that were unbalanced, too hot and alcoholic, often with 15.5% alcohol or higher and residual sugar. Seaside Plavac Mali vineyards, Hvar (photo by Joe Campanale) 3. How many of Croatia’s different indigenous grapes varieties did you try through the wines you tasted? Any favorites? We probably tasted 15-20 different grapes. I loved the white grapes Pošip and Grk for their minerality and crisp acidity, though Grk was just a bit more complex.

As for red grapes I thought that Terran had the most potential for its structure and food pairing ability. Cebalo Grk (photo by Cliff Rames) 4. Were there any particular wines that really impressed you? Any “wow” moments? Miloš 1994 Plavic Mali showed me that Plavic Mali has an incredible ability to age when it’s made in a balanced style with alcohol kept in check. Also Miloš is one of the few producers making wine a very traditional, natural way. He holds the wines back until they are ready to drink. Frano Miloš (photo courtesy of Miloš winery) 5. You visited Tomac winery and tasted his “Anfora” wine. Wines made in amphora are a particular interest of yours. What did you think of Tomac’s version? I love Tomac’s Anfora wines and his entire philosophy. His wines were balanced, nuanced and delicious. They were also unique but not in a way that would turn off people who haven’t had them before. I also loved his Pinot Noir.

Tomislav Tomac (photo by Joe Campanale) Tomac Anfora (photo by Cliff Rames) Tomislav & Zvonimir Tomac (photo by Joe Campanale) Tomac, buried anforas (photo by Joe Campanale) 6. Can you offer a little advice on what Croatian winemakers can do better to compete on the world market, particularly in the US? I’d say focus on creating wines and flavors that are indicative of Croatia. Embrace your native grapes and create wines that go well with food. Croatia is never going to be able to compete at the lowest end because of cost parameters and there is so much competition for “international-styled” wine. So the only way Croatia can compete is on it’s uniqueness of high-quality, balanced wines. (Photo by Joe Campanale) 7. Say one thing that American consumers/wine lovers should know about Croatian wines. Croatia has an immensely diverse amount of grape varieties and terroirs, creating the opportunity for a wide range of wine styles. There are a few very interesting wines now but these wines will continue to improve. (photo by Joe Campanale) 8. How did you like the Croatian restaurants/cuisine?

Do you have a favorite dish? Any food and wine pairings that you really liked? The restaurants were of an extremely high quality. We ate a lot of extremely fresh fish and the local shrimp were especially sweet and soft. One of the fun things that quite a few restaurants did was that they put out a wide variety of olive oils for us to taste with our breads. One restaurant even had 15 local olive oils on the table. Seaside restautant in Dubrovnik, Croatia (photo by Joe Campanale) Succelent Adriatic prawns (photo by Joe Campanale) Dried Dalmatian figs & local schnapps (photo by Joe Campanale) Not everything was about wine: Clai Plum Brandy (photo by Joe Campanale) 9. Would you like to return to Croatia someday? Where would you go? Of course! There are a 1,000 islands and I’d like to explore them all but I want to go back to Korčula first.

winesofcroatia Three years ago the organizers of Vinistra (the annual wine festival of the Association of Winegrowers & Winemakers of Istria, Croatia) launched the first World of Malvasia (“Svijet Malvazije”) competition, an event that precedes by a couple of weeks the annual Vinistra wine expo, with the results formally announced on the first day of the fair. Each year producers of Malvasia from around the world are invited to submit wines made from any of the numerous sub-categories of the Malvasia Bianca family of grapes that exist in the Mediterranean basin. Malvazija Istarska Not surprisingly, given that the event is organized by Vinistra and held in the lovely Croatian seaside town of Poreč, Malvazija Istarska is typically the most common variety of Malvasia represented in the competition. Malvazija Istarska – or Malvasia Istriana – is native to an area that encompasses the Istrian peninsula of Croatia, western Slovenia, and northeast Italy (Friuli). However, fine examples of other sub-varieties of Malvasia usually find their way to the competition and are a welcome reference point of comparison.

This year’s event showcased examples of Malvasija Dubrovačka (Malvasia of Dubrovnik), Malmsey, and Malvasia Volcánica, in addition to the ubiquitous Malvazija Istarska. Malvasija Dubrovačka For the purposes of judging, the wines are organized into three categories: 1) Still Dry Wines 2) Natural Sweet Wines 3) Liqueur Wines (Fortified Wines) To ensure a perception of impartiality and to give the competition international creed, the International Organisation of Vine and Wine (OIV) sponsors the event and oversees the judging, which is conducted by teams of wine professionals, including sommeliers, journalists, wine buyers and restaurateurs. (photo courtesy of Vinistra) This year, the World of Malvasia competition was held April 27-30, 2011 and included a record number of submissions: 219 wines from five countries (Croatia, Slovenia, Italy, Portugal, and Spain).

“For the third consecutive year and with a record number of submissions, the World of Malvasia competition has further established itself as the premier forum for the contemplation, discussion, and evaluation of Malvasia as a grape variety and wine”, said Mario Staver, president of the Vinistra Evaluation Committee. On May 13, 2011, at a formal ceremony on the opening day of the 18th annual Vinistra wine expo, the 2011 World of Malvasia winners were announced. Of the 219 wines submitted for judgment, a total of 65 received medals, with Gold medals awarded to 43 wines and Silver medals to 22 wines. Croatia dominated with a total of 32 Gold and 17 Silver medals. Italy received four Gold and two Silver medals, while Slovenia followed with three Gold and three Silver – all in the “Still Dry Wines” category. Portugal finished with three Gold medals, while Spain scored one Gold medal in the “Liqueur Wines” category. (photo courtesy of Vinistra) “When you look at the results of this year’s competition, it is evident that the average quality of the wines continues to improve.

In other words, year-after-year Istrian producers are producing better and better wines. That is a trend that I am sure will continue,” said Ivica Matošević, president of Vinistra. Taking the only “Grand Gold” medal was a dessert wine from Croatia, the 2009 Vin de Rosa by Sergio Delton – a little-known producer from Vodnjan in Istria. At 92 points, the Vin de Rosa was the highest scoring Malvasia wine of the competition. The second-highest scoring Malvasia wine (90.67 points) was 10-year old non-vintage Madeira from Justino’s in the “Liqueur Wines” category. The third-highest score (89.83 points) went to a Malvasia Volcánica wine: the 1956 Canari from Bodegas El Grifo in Spain.

Keeping with the underdog theme, two relatively unknown producers – M&G International from Umag, Croatia and Franko Radovan from Višnjan, Croatia – each (with 89.6 points) took home a Gold Medal for their 2010 vintages in the “Still Dry Wines” category. Franko Radovan (photo by Cliff Rames) (Side note: Franko Radovan’s home and winery are in a village just outside of Višnjan, a hamlet called Radovani. Yes, Franko – like the more-famous Moreno Coronica – has a village named after him too!) The only other producer to achieve the 89-point threshold was Benvenuti, a winery in the medieval hillside town of Motovun in Istria, Croatia. Their sweet 2009 Malvazija Istarska was awarded 89.5 points, putting it in second place in the “Natural Sweet Wines” category and making it the fifth-highest score of the competition.

Nikola Benvenuti (photo by Cliff Rames) Hot on Malvasia Istriana’s tail in the “Still Dry Wines” category is a Malvasija Dubrovačka (Malvasia of Dubrovnik) from Crvik winery in southern Dalmatia, just below Dubrovnik. With 85 points, the 2009 vintage was the only Croatian “Malvasia” from outside of Istria to win a medal. It is interesting to note the many different styles of Malvazija Istriana represented within the “Still Dry Wines” category. There are young, fresh, unwooded versions (most of the 2010 vintages). There’s Malvasia aged in traditional oak (Matošević). Aged in acacia (“akacija”) wood (Kozlović; Matošević). Extended skin maceration (Vina Gordia Kolomban). And even a Malvasia fermented in amphora (Kabola). Kabola Amfora It could be said that Malvasia’s diversity and ability to express a wide-array of characteristics is both a blessing and a curse.

Whatever you may think, the 2011 World of Malvasia competition is an important venue that showcases the international appeal of this often misunderstood grape and reveals the many fascinating expressions of its geographical origin across a wide arch of Mediterranean terroirs. Like in any large family, you have winners and losers, geniuses and dopes, artists and scientists, poets and pedestrians, easy-going personalities and difficult-to- understand characters. (photo courtesy of Vinistra) But there’s no denying that the sum of all these parts is a colorful kaleidoscope of diversity: from straw-yellow freshness to “orange wine” wackiness; from bone-dry minerality to lusciously sweet indulgence; from bitter almond palate teasers to mouth-filling acacia-flower and honey scented “sweeties”; from low-alcohol refreshment to fortified power. Malvasia – via its many brothers, sisters, nieces, nephews, cousins, and other relatives once-removed – offers something for every palate. So choose your winner – and raise your glass to the many intrepid producers who are digging for gold in the red, white and lava-soiled hills that rise so beautifully in the world of Malvasia. Your palate may shine as a result.

(photo courtesy of Vinistra) 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 and and are reprinted here with permission. This is Part VI – the final installment – in our series of post from Mr. Martin’s report, presented here for informational purposes. The statements, suggestions 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. Tasting Notes: Sweet Wines 2007 Daruvar Grasevina Izborna Berba Prosusenih Bobica – 88 This Grasevina is a selection of dried berries. It has a tight nose: tangerine, dried honey, white flowers and honeycomb. A viscous entry on the palate, well balanced with dried honey, creme brulee, toffee and apricot, just lacking a little poise and cohesion on the finish but good length. Tasted May 2010.

(photo courtesy of Badel1862) 2009 Krauthaker Grasevina Izborna Berba Prosusenih Bobica – 87 This lacks a little vigour on the nose that is intended to be TBA in style but not pulling it off in terms of purity or complexity. It’s a shame because the palate has an engaging fresh entry with yellow plum, honey, nutmeg and ginger, maintaining that freshness right to the end. Not quite there this time, but one to watch. Tasted May 2010. Krauthaker's Grasevina sweet wine on the tasting menu of the Fat Duck restaurant 2006 Kutjevo Grasevina Izborna Berba Prosusenih Bobica – 89 This has a lovely, well-defined nose which is more Muscat than Grasevina: acacia honey, orange-blossom, quince and almond. The palate has a slight nuttiness on the entry counterpoising the thick honeyed fruit, good weight, just a little cloying towards the finish but I like the purity on the smoky finish.

Tasted May 2010 2007 Ilocki Podrumi Traminac Ledena Berba – 85 This Slavonian Gewurztraminer icewine has a lucid golden colour. The nose is fresh and lifted with pineapple, honey, tangerine and lemon zest: good definition. The palate is well defined on the entry, very pure with lychee, pineapple and honey, but loses its way towards the finish, fading far too rapidly. Tasted May 2010. 2008 Mladina Traminac Ledena Berba – ? Strange fruit salad nose, cloying palate dominated by residual sugar. Undrinkable. Tasted May 2010. 2008 Agrolaguna Muscat Ruza – ? Weird nose of a Hornby train set: very metallic. That palate is barely drinkable, completely out of balance and volatile. Tasted May 2010. 2007 Bodren Chardonnay TBA – 83 From northwest Croatia, this Chardonnay TBA style wine is rather cloying on the nose: saccharine, unclean with some odd damp moss notes.

The palate is better, cleaner and crisper on the honeyed entry but the finish is lacking purity and poise. Tasted May 2010. Bodren's sweeties (photo by Cliff Rames) 2008 Bodren Cuvee Ice Wine – 88 This has a fresh, honeyed nose with acacia, honeysuckle and a touch of quince: good definition and purity. The palate has a honeyed entry with good acidity, nice sense of tension here with quince, peach and marmalade, very fine focus on the finish, not complex but certainly a level above other Croatian ice wines. Tasted May 2010. 2008 Tomac Riesling – 87 This sweet Riesling has a touch of lime, orange peel and butter on the nose. Vibrant grapefruit and mango dominated palate that could do with more harmony, but it has good length and clarity. Fine. Tasted May 2010. 2007 Tomac Amfora – 90 From North Croatia, this Chardonnay (50%) sweetie is blended with local varieties from the Plesivica region.

It has a fine minerally nose with limestone, orange-blossom, lychee and gooseberry. Good definition. Ripe on the entry with touches of butterscotch, vanilla pod and frangipane. Very fine and intriguing. Tasted May 2010. Tomac Amfora (photo courtesy Tomac winery) 2006 Kabola Amfora – 90 This Malvasia from Istria has a light nose of honey, melted butter and nutmeg, succinct and well defined. A touch of dried honey on the entry, waxy texture, hints of lanolin and hazelnut, leading to weighty, dried fruit, nectarine and smoke tinged finish. Very natural. Excellent. Tasted May 2010. Clai Sveti Jakov (photo courtesy Clai winery) 2008 Clai Sveti Jakov – 89 An Istrian Malvasia with a very intriguing nose of dried honey, yellow flowers, musk and quince.

For some reason, it brings to mind a perfume that my grandmother always wore (and nobody under the age of 70.) The palate is medium-bodied with a waxy entry, good acidity, dried fruit, nectarine, a touch of ginger and dried apricot. Nice weight and cohesion. Serve this slightly chilled. Reprinted with kind permission from the author, courtesy of Photos by Cliff Rames (unless otherwise credited) 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. MALVAZIJA ISTARSKA 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% Fresh, lightish, subtle rather than neutral, some citrus, light herbs on the nose.

Crisp, dry, tight and clean. Persistent though pretty linear. Mineral and long. (JH) 13.5% Matosevic wines 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% Roxanich Antica 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% photo courtesy of Korta Katarina winery 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% photo courtesy of Tomac winery TERAN 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% Arman Teran 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% 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% Istravino Dajla wines 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% Gracin wines (photo courtesy of ) Text by Ivana Krstulović Carić, dipl.ing.agr. Edited by Cliff Rames, Wines of Croatia Photos by Ivana Krstulović Carić (unless otherwise noted) While the diseases and pests that attacked Hvar’s vineyards and wrecked the island’s economy were eventually conquered, viticulture as a way of life never fully recovered to its previous level of importance. Total vineyard acreage fell by over 2,000 hectares to 3,500 hectares under vine. The economic and social impact would be felt for decades to come, resulting in a further decline in production as many residents of the islands (including Hvar) abandoned their vineyards and homes to go abroad to seek work and a means of steady income. photo by Cliff Rames However, a local family, led by Niko Duboković Nadalini – a powerful ship and land owner, winemaker and the mayor of Jelsa – spearheaded an effort to restore the vineyards of Hvar. They introduced modern method of grafting grapes onto phylloxera-resistant American rootstocks and shared the technology with local wine growers.

Their winery in Zavala* earned numerous world-class wine awards in those times. Grafted young vine on Hvar (photo by Cliff Rames) Yet after the nationalization* initiatives of the early 20th century, their winery was abandoned. Today most of their vineyards are overgrown with pine trees and macchia*, although certain sections have recently been replanted with young vines by local winemaking families, such as the Carić family in Zavala and Zlatan Plenković. Zavala World War I brought the Italian occupation of Hvar, during which time the Croatian language and culture were suppressed. Soon thereafter Hvar was absorbed into the newly-founded Kingdom of Serbs, Croats and Slovenians, which later became the Kingdom of Yugoslavia. The Great Depression (1929-1932) had an obviously negative impact on wine production, and many winemakers and co-operatives, because of large debts, imploded and ceased to exist. As a result, the local population set off on another large exodus to distant countries such as the USA, Chile, Argentina, New Zealand and Australia, where they hoped to find new lives and jobs.

Today you can still find living witnesses of this hard time. My grandmother, Danica, still recalls her mother’s sad sighs while she was baking bread. “A board of bread, one hectoliter of wine”, she would say. This meant that to buy 20kg of flour, one had to sell 100 liters of wine. Modern mechanization, vehicles and roads were unheard of in these times. In order to reach the vineyards on the south slopes of Hvarske Plaže and the wine cellars of Ivan Dolac, wine-growers were required to climb over steep heights of Vorh Mountain. The summit of Hvar island It is interesting to note that before the arrival of phylloxera, mostly white indigenous grapes were grown on the south slopes of Hvar: Bogdanuša, Mekuja, Parč, Kurtelaška, Vugava. Only later did Plavac Mali, the most widely-planted red grape in Dalmatia, come to dominate and prevail in the area. Plavac Mali grapes (photo by Cliff Rames) Up until World War II, every town on the south side of the island had its own quay where boats would dock to buy wine.

Traders would visit wine sellers, sample the wines and set their prices. The price of wines from Hvarske Plaže was always significantly higher than those from the north side of the island where the grapes were of lower quality and sugar levels. Transporting the wine from the cellars to the boats was a challenge due to the steep slopes. Donkeys often bore the burden of carting the wine from villages situated far from the sea to the docks. Once at the sea, the traders would fill wooden barrels with the wine and then throw them into the sea, where they were picked up by the boats. Sometime after World War II, Peroslav Carić (Slavko) noticed a new invention – rubber hoses – while visiting a marketplace, and he purchased some 2000 meters of hose. His idea to use the hose for pumping wine from the seaside stone reservoirs into the barrels was a success, and he soon offered his service to all the villages on the south side of Hvar, as well as a few on the island of Brač.

Pitve–Zavala tunnel With the building of the Pitve–Zavala tunnel in the early 1960s, life became easier for the locals, who no longer had to each make wine in their own cellars and then transport it to the buys. Instead they transported the grapes through the tunnel to the big wineries on the north side of Vorh Mountain for processing. But this progress was not necessarily good news. The large wineries, such as Hvarske Vinarije, Dalmacijavino, and VinoProdukt (today the cooperative Svirče), shifted into quantitative winemaking. Quality diminished but was offset by positive developments regarding modernization and better organization of production, brands and sales. Svirče cooperative (photo by Cliff Rames) Thanks to the hard work of Ivo Politeo, Hvar achieved its first wine with Protected Geographical Origin status, “Faros”, which was produced by Dalmacijavino from locally indigenous Plavac Mali grapes from the south slopes of Hvar. This is Croatia’s second wine with protected status, the first being Dingač from Pelješac.

The era of Socialism brought further degradation of quality and the number of acres under vine, due to the disparaging attitude towards agriculture and farmers. Today it is estimated that there are only 300-500 hectares of vineyards on Hvar, a huge decline from the 5,750 hectares of the mid 19th century. However, a reassessment of current vineyard acreage is underway, which will hopefully provide more precise data about present day viticulture. Vineyards on upper south-facing slopes (photo by Cliff Rames) When faced with the global economic problems of the present day, we can’t help but wonder what kind of a future awaits us. One thing is clear: we should endeavor to preserve the things most dear to us – our heritage and our vineyards – because crises come and go. Vineyards do not grow overnight. We must learn from the mistakes of our past. Ironically, the vineyards that my family cultivates today were purchased by Ljubo Carić, my husband’s father, even though the same land was once owned by his father, Juraj Carić.

In fact, when widowed with six children, my husband’s grandfather sold all his lands on the prime southern slopes to buy land on the north side of Vorh Mountain, which he thought would be easier to work. Vineyards in Svirče, north side of tunnel (photo by Cliff Rames) Unfortunately, he lost almost all the value of his investments and savings when the Austrian Crown (currency at the time) was converted to the Yugoslavian Dinar. He never accomplished his dream of growing quality grapes in his new vineyards. Note: More about the development of wine production on Hvar and the relationships between local winemakers will be covered in subsequent articles. Stay tuned! Postscript from the editor: On May 31, 2010, the winemakers of Hvar joined together to establish their own representative association (“udruga”). Elected to be president of the Association of Hvar Winemakers is Mr. Andro Tomić of Bastijana winery in Jelsa. Marija Gabelić was chosen as vice president, and the author of this article, Ivana Krstulović Carić, will serve as secretary.

The association’s mission will be to promote Hvar as a wine destination, revitalize abandoned vineyards, and protect & promote native grape varieties. Andro Tomić (left), Bastijana winery (photo by Cliff Rames) * Key to Terms in the Article: Stari Grad: the “old town” on Hvar, also known as Pharos. Neretvans: Citizens of the Principality of Neretva (7th century). Neretva is a river valley and its surrounding delta area in south Dalmatia, Croatia. Svirče, Sveta Nedilja, Jelsa, Vrboska, Stari Grad, Hvar, Zavala: Towns on the island of Hvar. Hvarske Plaže or Plaže: a sub-appellation on the island of Hvar – considered the best on the island. Translated as “Hvar’s Beaches” or simply “Beaches”. The name came from the fact that the vineyards are located on slope above gravel beaches of Hvar’s south shore.

Nationalization: The act of seizing land or other private property and converting it into public ownership, as occurred during the communist years when Croatia was part of former Yugoslavia. Macchia: Scrub land biome in the Mediterranean region. Link to original article in Croatian: Text by Ivana Krstulović Carić, dipl.ing.agr. Edited by Cliff Rames, Wines of Croatia Photos by Ivana Krstulović Carić (unless otherwise noted) Since the arrival of Greek colonists in 385 B.C., the Dalmatian island of Hvar, Croatia has endured many changes. Rulers, empires and foreign armies have come and gone. Today the marks and scars of these events remain a part of the island’s cultural-historical identity and economic position in the region, and the ethnic composition of the island reflects the genetic patchwork left behind by the influx of settlers over time. But one thing remains virtually unchanged. This is a tale about the continuity of winegrowing and winemaking on Hvar, which has survived the many rises and falls caused by wars, social unrest, vineyard scourges, and economic hardship.

In the beginning, From the Aegian island of Paros the Greeks brought grapevines and planted them in the fields of Stari Grad, thus establishing the island’s first vineyards. The Greeks then divided the fields of Stari Grad*, also known as Ager (originally named Chora) into 73 equal parcels and allocated them to the local settlers. The fields of Stari Grad One year after their arrival, a conflict between the Greek settlers and the local Illyrian tribes broke out. With the help of Dionysius I of Syracuse’s fleet (winner in the war against Carthage and ruler of Sicily), the Greeks were able to defeat the Illyrians and strengthen their hold on the island. According to Roman historian, Appian, the Illyrian mainland tribes considered wine from Hvar a valuable commodity. Clay amphora bearing the seal of Pharos, which were recently excavated near the Neretva River in southern Dalmatia, affirms the importance of wine in the cultural-historic lifestyle of the region.

Greek amfora During the time of Demetrius of Hvar, a great soldier and confidant to Queen Teuta of Illyria, Hvar returned to Illyrian rule. In the 2nd century B.C. the Romans conquered Hvar and brought with them the methods to improve the local production of wine. The Romans built many villae rusticae in the fields of Stari Grad and elsewhere on the island, where the owners would reside for the greater part of the year. Remains of villae rusticae at Kupinovnik, Stari Grad fields, Hvar (photo courtesy of Wikipedia) During this time, in the city of Salona, the capital of the Roman region of Dalmatia, a Christian group was founded and guided by Domnius of Antioch (better known locally as Saint Duje). Since Hvar was a major port between Salona and major cities of the Mediterranean, the teachings of the Christian Gospel quickly spread among the islanders, an influence that remains today.

Roman ruins at Salona, Croatia (photo courtesy of Wikipedia) After the fall of Salona (7th century A.D.), some of the city resident fled to the islands, subsequently followed by the Slavic tribe, the Croats. The Croats soon adopted the traditions and winemaking skills that would sustain the continuity of grape cultivation and wine production until the present day. During the Middle Ages, Hvar was subjected to a revolving door of rulers: the Neretvans*, Croatian kings, Byzantine, Hungarian, Croatian-Hungarian kings, and finally the Venetian Republic all took their turns. Despite all the turmoil, vine cultivation and winemaking endured and continued to be the backbone of the local economy. In the Middle Ages, two-thirds of arable land was owned by the Hvar Commune, and the remaining third belonged to royalty and the Church. Stari Grad fields Public lands were offered for rent to the workers, royalty and the Church. Strict rules governed the division of property and the payment of land rent. Grape growers were required to pay 1/6 of the yield to the royalty and the Church.

Discontent led to unrest, and under the leadership of Matija Ivanić, a civil uprising (1510-1514) broke out. The mission: to secure equality between the common folk and the royalty. The uprising was followed by a period of Turkish incursions. The Turks raze the towns of Hvar, Stari Grad and Vrboska. Turkish invasions all along the coast led to demographic changes, as a large number of Croats from the Neretva region and the Makarska coast fled to Hvar in search of safety. Hvar eventually came under control of the Venetians and continued to develop – despite ups and downs – as an economic center of Dalmatia. Wine exports were the leading source of revenue, although Hvar was also well known for its production and export of dried figs, olive oil, almonds, carob and other Mediterranean produce. Photo by Peter Higgins, In the time leading up to the mid-19th century, Hvar was again subject to periodic regime change, coming under control of the Austrians and subsequently the French (beginning of the 19th century).

It also came under attack by the British and Russians, during which time commerce was interrupted and the local economy stagnated. Austria again gained control of Hvar in the middle of the 19th century. As a result, Hvar gained access to new markets in the Austro-Hungarian Empire, which boosted the importance and production of wine. Toward the end of the 19th century, the scourges of phylloxera, peronospera (downy mildew) and oidium (powdery mildew), devastated and ruined the vineyards of France and Western Europe. Wine from Dalmatia suddenly came under higher demand, prompting the residents of Hvar to expand their vineyard holdings to 5,750 hectares. With the increased production and revenues, many wine-growers enlarged their homes and converted the ground floors into wine cellars. The future suddenly seemed bright, and Hvar enjoyed newfound prosperity. Grapevine under attack by Phylloxera To minimize the power of and offset any threat from the buyers and traders, many of the smaller local wine growers decided to organize themselves into the first island cooperatives. One such cooperative, Svirče *, remains today.

photo by Cliff Rames But the unfortunate cycles of history soon took a turn, and the economic boon turned into catastrophe. The Wine Clause, a mandate that allowed Austria to import cheaper wines from Italy, forced a drastic and devastating 350-500% decrease in the price of Hvar’s wines. If that were not enough, the vineyards of Dalmatia – including Hvar – were also attacked by peronospera and oidium, followed in 1909 by the ravaging effects of phylloxera. The glory days of viticulture on Hvar seemed to die a slow death, leaving the population without the means to earn a living, and the local economy teetered on the verge of collapse. A record of these dark days is still visible, engraved in 1901 in a stone panel on the chapel in the village of Ivan Dolac*, which says: In honor of the Mother of God, this Church was built by Ivan Carić of the late Juraj. Since 1852 oidium and peronospera have ruined the grapes. These were hard times. Root pests came from Zadar, and the vines whithered.

In fear we await our doom. My People! Devastated by this affront from God, heed the Virgin Mother Mary. And may God protect us from these three evils. (To be continued…)

Question: Historically, malmsey wine came from what nation and its surrounding islands?
Answer: Greece