2018 Matosevic, Grimalda Red, 6x750ml

2018 Matosevic, Grimalda Red, 6x750ml

2018 Matosevic, Grimalda Red, 6x750ml

A blend of Merlot, Cabernet Sauvignon and indigenous Teran from the Brdo vineyard in Istria. The nose has aromas of cherries, dark chocolate and tobacco. The palate shows good concentration with roundness and spice coming from the 15 months ageing in French oak barrels.

Availability: 3 weeks

Case size: 6 / Bottle size: 750ml

Duty Status
From £130.00

Drinking Dates: Now-2028

The powerfully enticing nose bursts with aromatic kirsch and black chocolate, reminiscent of a Black Forest Gateau. There’s a spicy streak of fresh ginger and a hint of yuzu, too. The silky and succulent palate is blessed with mouth-watering acidity and an abundance of vibrant fruit; red grapefruit, red cherry, wild strawberry, and mulberry, to name a few. The overall sensation is one of effortless elegance and nuance. Stylistically, I’d compare it with a fine Fleurie, from one of the best producers. It’s irresistibly refreshing and sensual and has a lingering mineral note. Partner with poached salmon, goat’s cheese, or creamy chicken dishes.
2018 Matosevic, Grimalda Red, 6x750ml

Described by Steven Spurrier as “Croatia’s best winemaker”, Ivica Matošević has established himself as a force of nature in the country’s burgeoning wine industry. This is due to his unbridled passion, which led him to divert his career from a PhD in agriculture, to winemaking. This passion is reflected both in his wines, which are exuberant, fresh and true to their nature, and in what he has achieved for the reputation of Croatian wine.

The grapes are sourced from the Brdo vineyard in Central Istria. The vineyard is afforded exceptional conditions – a Mediterranean climate, close proximity to Lake Butoniga and lots of sun. The steep southern slopes, at altitudes of 260-300 metres above sea level, are elevated away from the threat of frost. The soil composition of the vineyards is predominantly limestone, marlstone and sandstone. It is Matošević’s goal to slowly cut off the use of any chemicals by using a minimum of pesticides and no herbicides. Instead, mechanical cultivation is applied, as well as mulching between the rows. Only organic fertiliser is used to restore the soil’s balance. Strict pruning maintains low yields.

Before processing, the grapes were manually sorted before destemming, crushing and fermentation on the skins for up to two weeks. This was followed by a period of 15 months of ageing in French oak barrels. The wine was then further blended and aged in stainless steel vats prior to bottle ageing.