Ivica Matošević prvi hrvatski vinar pozvan da nastupi u The James Beard Foundation

Vinarija Matošević prva je hrvatska vinarija koja je pozvana sudjelovati na večeri u organizaciji vodeće američke kulinarske fondacije The James Beard Foundation. Pod nazivom „Mystical Malvasia“ („Mistična malvazija“), Ivica Matošević će predstaviti svoja vina, i potencijale istarskih autohtonih sorti, na večeri 14. listopada u prostorijama fondacije u New Yorku. 

Ivica Matošević prvi hrvatski vinar pozvan da nastupi u The James Beard Foundation (doc)

The James Beard Foundation

Matošević i Superbrands

Međunarodna organizacija Superbrands jedini je globalni i neovisni autoritet na području brandinga. Prisutna je na 4 kontinenta i u 88 država širom svijeta, čiji je glavni cilj identificirati vodeće brandove na svakom pojedinom tržištu te, na taj način, dodatno promovirati disciplinu brandinga.

Matošević vina nositelj je Superbrands nagrade 2010 (pdf)

Superbrands Croatia

The Haute Seat; Luxury postings from the top- The Financial Times, June 19 2011

howtospendit.com

Tom Harrow is a wine writer and presenter, consultant and events and vineyards tour host.What he said about us in his article “The Haute Seat; Luxury postings from the top” please read on the website.

Next up, Ivica Matosevic, one of the region’ s pioneers,  took me trough a fascinating comparison of his malvasia cuvées- proving the age-ability of the varietal and also its wonderful affinity with acacia, which really lifts the grape’s perfume.

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croatianchronicle.com

NEW YORK – June 13, 2011 marked the first-ever grand portfolio tasting of Croatian wines, which took place at Hudson Terrace in New York City. Cliff Rames, founder of Wines of Croatia, an organization that promotes the wines and lifestyle of Croatia, led an educational winemaker seminar. A tasting on the terrace followed, featuring Croatia’s signature native varieties including Malvazija, Pošip, Teran, Plavac Mali, Graševina and Žlahtina.

“There are three important things you need to know about Croatia,” Rames said. “First, while it might be new to some of you, Croatia has been a winemaking culture for a very long time. Americans are surprised that Croatia makes wine. I like to refer to [Croatia] as ‘the new old world.’ They are old world, but new to us.”
“Second is location, location, location,” Rames said. “Croatia is not really Eastern Europe, not really Central Europe, not really Southeastern Europe; it’s kind-of all of the above and none of the
above. ‘Mediterranean country’ is how we tend to define it. Some[Croatian] vineyards are the most beautiful places on Earth—vines clinging to rocky slopes leading down to the Adriatic Sea, vineyards on islands that are covered with wild rosemary and olive trees.”
“Third, Croatia has a fabulous array of indigenous grape varieties, many of which don’t grow anywhere else on the planet,” Rames continued. “Some people ask, ‘Are these oddball wines?’ I like to say off-the-beaten-path wines. They’re wines of character, with authenticity and a sense of place.”

Croatia offers mostly small-production, handcrafted boutique wines. There are 17,000 registered vine growers, and 33,000 hectares of vineyard surface area. Every year, Croatia produces 65 million liters of wine. “Wine growing and wine drinking is an inherent part of the Croatian culture, lifestyle and tradition,” Rames said. When Croatia became part of Yugoslavia, winemakers were required to sell their grapes to big cooperatives, which created a focus on quantity rather than quality. Now, with a new generation of winemakers, Croatia is turning the page to a new chapter of Croatian winemaking.
Guests had an opportunity to meet some of the producers and distributors of Croatian wine on a grand terrace overlooking the Hudson River. Among importers who represent Croatian producers were Blue Danube Wine Company, Tasty Wine Company, Vinum USA, Oenocentric, Katharine’s Garden, Empty Glass Wine Company, and Dalmata.
The full list of wineries represented: Agrokor vina, Bibich, Bodren, Cattunar, Coronica, Degrassi, Enjingi, Grgich, Ivan Katunar, Karaman, Katunar vinarija, Korta Katarina, Kozlović, Krajančić, Krauthaker, Matošević, Miloš, Bura-Mokalo, Nada, Pavlomir, Piližota, Piquentum, PZ Čara, PZ Dingač, PZ Gospoja, PZ Putnikovic, PZ Svirče, PZ Vrbnik, Roxanich, Saints Hills, Šipun, Tomić, Trapan, Zlatan Otok i Žlahtina Union.

Croatian culinary delights such as the famed Paški cheese were offered by “Gligora”, as well as truffle delicacies presented by “Tartufino” and olive oil by “Ritossa Olive Oil”. Local restaurants supplied an array of delicious dishes including shrimp gumbo from “Ditch Plains”, lobster rolls from “Luke’s Lobster”, “bakalar,” a traditional Dalmatian salt cod dish from “Veslo Restaurant”, and mini
beef sliders from “Hudson Terrace”.

One could almost feel the passion and inspiration crackle through the space as people milled about and sampled Croatian gastronomic treasures. Joseph Campanale, a sommelier at “L’Artusi“, made an inspiring comment that stuck with me: “Croatia has the potential to be a world-class winery.” Although Croatia will never compete with huge wine producing countries, its unique wine will surely find its niche, and will be discovered by those who seek quality and individuality.

[source]

Istria Scores with Grimalda, Nevina & Uroboros: Part IV of the Neal Martin Report

winesofcroatia.wordpress.com

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 www.wine-journal.comand  www.erobertparker.com and are reprinted here with permission.

In  Part IV of his report, we present Mr. Martin’s reviews and scores (based on a 100-point scale) of wines from the Istria region of northwest Croatia, which Mr. Martin tasted in May 2010.  The opinions 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: Istria

2008 Matosevic Alba Barrique – 86
This Malvasia from Istria has a fine nose with well-integrated oak, notes of fresh green apple and a touch of hazelnut. The palate is ripe with fresh acidity, quite malic on the finish with lime zest and citrus fruit. Simple but well made. Tasted May 2010.

2004 Matosevic Alba Robinia – 82
The Malvasia ‘04 has slightly lower alcohol comparative to others in the range, with a rounded, rather buttery nose with tropical fruit. The palate has a lively entry, but the middle is disjointed and attenuated towards the finish. Tasted May 2010.

2008 Matosevic Grimalda (White Blend) – 87
The blend being 50% Chardonnay, 25% Sauvignon Blanc and 25% Malvasia Istriana, the White Blend has fine definition on the nose with apple-blossom, pear and candle wax. The palate has a ripe entry, lightly spiced with a hint of ginger and watermelon on the clean, crisp finish. In a word: tasty. Tasted May 2010.

[source]

Wines from Istria in Croatia, part 2: Acacia and Ivica Matosevic

http://www.bkwine.com/news/wines-from-istria-croatia-acacia-ivica-matosevic/

Ivica Matosevic is the first one to make wine in his family. “You can’t make a lot of money in wine” he says, but it is a nice job! And people like my wines, think they are very drinkable.” He used to work as a landscape architect and 1996 was his first vintage. He is, as most producers in Istria, specialized in malvazia. But he also makes good red wines from the local Teran. Like malvazija, this is a grape with a strong personality and he prefers to blend it with Merlot to get a better balance.

His bestseller is the clean and fresh malvazija Alba. It is bottled early after fermentation on stainless steel tanks. “I want to keep the freshness, this should be an easy-drinking product”, he says. It expresses beautifully the fresh and floral character of malvazia. There is a pleasant bitterness at the finish, also very typical.

Another typical aroma of the malvasia is the acacia flower. Maybe that is why Istrian producers are experimenting with ageing in acacia wood. “We have a local cooper who works with acacia wood, it is quite hard to work with and it gives a strong taste”, says Ivica. “I use 15 % of acacia barrels but never new wood. The acacia gives smoky notes to the wine and also some honey but it allows the wine to keep the extraordinary freshness that Malvazia is capable of.”

Text: copyright Britt Karlsson, BKWine Magazine, http://www.bkwine.com

Photo: copyright Per Karlsson, BKWine Photography, http://www.bkwinephotography.com

 

Decanter: Croatia and the New New World

Decanter.com, Sarah Kemp piše o…

Matošević Ivica :
Ivica Matošević entered the wine world as a pure coincidence; while studying for his PHD in science, he met with a professor in viticulture and what was a curiosity at the start, it’s now a passion. Without family tradition, Ivica started experimenting and he’s is now regarded as one of the most highly regarded producers in Croatia. His range consists of a few blends of international and traditional grapes. The star wine was the Grimalda Crevno, a blend of Merlot and Teran exhibiting pungent red vibrant fruits with a fine acidity and all in harmony.