Renowned for their excellence, Croatian wines have consistently impressed connoisseurs worldwide, earning prestigious accolades and cementing their position among the finest in the world. Now, esteemed wine critic Samantha Maxwell bestows her coveted recommendation upon Croatia's diverse and captivating vintages.
Samantha Maxwell's article on Croatian wines, featured on the specialized portal Tasting Table, offers an insightful exploration into the diverse wine regions of Croatia and their unique offerings. Maxwell's journey takes her from the islands to the inland vineyards, where she discovers a plethora of native grape varieties that contribute to Croatia's distinctive wine culture.

From Island Vines to Inland Estates

What stands out in Maxwell's article is her appreciation for Croatia's indigenous grape varieties, particularly those that are exclusive to the region. She highlights the charm of Croatian zinfandel, known locally as Crljenak kaštelanski, emphasizing its fruity profile and robust tannins, distinguishing it from its American and Italian counterparts. Maxwell's nod to the Bedalov winery and Benmosché Family Wine underscores her positive experience with Croatian zinfandel.

Furthermore, Maxwell's admiration extends to plavac mali, a bold red wine celebrated for its full-bodied nature and rich flavors of blackberry, dark cherry, and plum. She acknowledges its ancestral connection to zinfandel, adding depth to its story and allure. Maxwell's recommendation of Dingač from the Pelješac Peninsula showcases her enthusiasm for the finest expressions of plavac mali, highlighting its Mediterranean nuances and aromatic complexity.

Transitioning to white wines, Maxwell explores maraština and graševina, appreciating their unique characteristics and regional significance. Despite maraština's likely non-native origins, Maxwell recognizes its importance in Croatian winemaking, particularly along the Adriatic coast. Likewise, her description of graševina as a "workhorse" grape reveals her understanding of its prevalence in Croatian viticulture while also acknowledging efforts by producers to elevate its quality and complexity.

Maxwell's focus on pošip underscores its status as a standout white wine variety in Croatia. She acknowledges its versatility and terroir-driven expressions, praising its fresh acidity and nuanced fruit flavors. Maxwell's recommendation of pošip from Korčula and her mention of Pošip Čara and Blato 1902 demonstrates her enthusiasm for this exceptional Croatian wine.

In her exploration of Croatia's vibrant wine culture, Maxwell eloquently delves into two remarkable grape varieties: babić and grk. Babic's journey from blending grape to premium wine exemplifies Croatia's winemaking innovation, while grk's rarity and coastal terroir lend it a unique allure. Maxwell's vivid descriptions evoke the boldness of babić's dark berry notes and the delicate salinity of grk, inviting readers to explore these hidden gems firsthand.

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Overall, Maxwell's article reflects a deep appreciation for Croatia's wine heritage and the unique qualities of its indigenous grape varieties. Through her exploration, she not only highlights the diversity of Croatian wines but also encourages readers to seek out these distinctive gems for an authentic wine experience.

You can find the complete article on Tasting Table's website.