Croatian Winemakers Present their Young Wine Labels at En Primeur

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The first tasting of young wines that are about to arrive on the market is a very important event on the wine scene, Jutarnji List wrote on February 20, 2017.

The moment offer the first opportunity for the broadest audience of the wine business, made up of caterers, wine press and traders, to assess the true potential of last year’s harvest. Which varieties show promise, which regions dependability, which winemakers justify their status and which do not.

Until now all the information on wines boiled down to winemaker propaganda and it is hard to expect self-criticism from someone who wants to sell their product. At En Primeur, the market found some new hopefuls and confirmed the status of old favourites, made sure of the quality of the current harvest and can now begin to plan wine charts for restaurants or offers in stores and wine shops.

The manifestation which began six years ago at Vinistra was joined two years ago by other regions. As it grew rapidly, it was split into two locations: the one in hotel Esplanade presented wines of Istria and Kvarner on February 13, the other in hotel Westin for Slavonia and the Danube Region, Highlands and Dalmatia on February 16.

Both tastings showed an avid level of quality of last year’s harvest. A harvest we weren’t really sure what to expect from. It was preceded by the 2015 harvest welcomed with great pomp and even higher expectations, probably influenced by the frustrating 2014. However, 2016 is in no way inferior to 2015. We can conclude it is more balanced and with at least an equal development potential.

Istria gained excellent red wines and Malvasias rich in aromas, Graševina in Slavonia is better than in 2015, Plavac is better in Dalmatia, while Pošip and other varieties are equally as good. Highlands of Croatia have the best results yet. Škrlet is a potential new hit, the Sauvignons are scented, lively and attractive, Pinot Neros are intense and elegant, Muscats are scented. The expert interest was higher slightly in Westin than in Esplanade, dominated by caterers and sommeliers.


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