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Premium France Corse Wine, 2005

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Croatian

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In 2007, more than 215,000 tourists from the U.S. and Canada visited Croatia—up 17% from 2006. Old Dubrovnik is a popular attraction and a destination for cruise ships, while the hundreds of miles of Adriatic coastline between Dubrovnik in the south and Istria in the north are the focus of the jet-set and vacationers who want to explore the more than 1,000 islands (66 of them inhabited).

Croatian wines certainly belong to some of the best wines in the world. The coastline and islands represent one of two large wine producing areas in Croatia. Here, crisp white wines are made to order for the just-caught seafood of the region, particularly the zesty Malvasia of Istria. Island wines are a natural for seafood, too, and certain grapes are almost exclusive to their islands: Krk island is known for Zlahtina, and Korcula, reputed birthplace of Marko Polo, is the home of Posip.

In southern Dalmatia, centered around the Peljesac Peninsula just north of Dubrovnik, the red Plavac Mali grape is king. This first-generation offspring of Zinfandel (which was genetically traced to Croatia by Dr. Carole Meredith of UC Davis in 2002) is also grown on the island of Hvar and other areas of Central Dalmatia, where it complements the local lamb.

In 2009, Croatia shocked the wine world by walking away with eight gold medals at the prestigious Decanter Wine Awards, beating out such stalwarts as Chile and New Zealand.

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Babic Pilizota kvalitetno, 2015

SUSTAINABLE FARMING From the vineyards on the outskirts of Šibenik, Croatia, comes this Babić by winemaker Ivica Piližota. Aged for 12 months in large Slavonian oak, this Babić gives us aromas of ripe dark fruit, particularly blackberries, blueberries, plums, and figs. These aromas are accompanied by the typical earthiness and barnyard of the Babić grape, which is what gives this wine a certain body weight. The palate is traditional Babić – smooth, yet firm, mouthwatering acidity. It is gamey, and its petite tannins allow for a gentle finish. A very friendly and intriguing character invites you to keep on sipping. Enjoy with red meats, wild game, cured meats and cheese.











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$20.99
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Babic Pilizota Reserve, 2013

SUSTAINABLE FARMING The Piližota family brought exceptional quality back to the Babić grape varietal - and Piližota Babić (Premium) is what a Babić should be! This wine comes from Primošten, Croatia, the location of one of the most beautiful vineyards in the world. So exceptionally stunning, they are being considered as a UNESCO World Heritage site! On the nose, it has its very unique and typical scents of barnyard, earthiness, laced with dark, warm fruit and spices. The palate gives us layers and layers of complexity. At first, warm, sweet spices, followed by deep, dark fruit, plums, figs, tobacco and dried herbs. A wine that is sure to change your wine world -- and at a very competitive price!






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$27.99
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$299.99
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Badel Orahovac

Walnuts Liqueur. 24% alc./vol, 1.0 lit.

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$29.99
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Badel Pelinkovac

Herbs liqueur. 31% alc./vol. 1.0 lit.

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Badel Sljivovica

Plum Brandy. 40% alc./vol, 1.0 lit.

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Badel Svatovski Kruskovac

Pear Liqueur, 24% alc./vol.1.0 lit.

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$24.99
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Basina Tribidrag

This Tribidrag wine comes from a renewed famed vineyard site with indigenous croatian varietal Tribidrag / Zinfandel / Crljenak on the west end of Peljesac peninsula. Grapes were picked in August, during early mornings. This wine is powerful yet elegant with great freshness and drinkability. Rich, deep and fruity wine with softer tannins and light complexity.

Enjoy it with stews, red meat roasts, wild fowl, venison, roasted lamb and potatoes with rosemary and Dalmatian herbs, cured meats, hard and aged cheeses, grilled steak meats, burgers, and grilled blue fish.

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Bura Dingac Plavac MalI

Located on the steep 45 degree Southern slopes of Peljesac Peninsula known for its big reds, Bura vineyards produce the most unique, delicious and prestigious wine to ever come out of the Dalmatian Coast. As much as there is talk about all the different wineries and winemakers in Croatia, no other winemaker stands out more than Niko Bura and his sacred Bura Dingač. Niko Bura’s vineyards are fully organic and are the truest expression of the microclimate and land of Croatia’s southern Dalmatian coast. The Bura family has a one of the longest traditions of winemaking in Dingač, spanning over five generations. Typical bottle production of Bura Dingač is very limited (between 1,400 to 2,500 bottles, depending upon the year) and that is why every bottle opening should be treated as a special occasion. Made from slightly raisined grapes and vinified in native yeasts, Bura is a masculine wine of high extract and up to 15% alcohol, with intense black fruit on the nose, along with pine and a note of dry hay.









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Bura Galeria Dalmatia

Farming: Organic. No irrigation, spraying is done only in April, with only powdered sulfites, and copper in “off” vintages

Vinification: All grapes are strictly hand-harvested and then de-stemmed. Fermented separately in open vats with manual punchdowns with strictly only native yeasts, with 8 days of skin maceration. Aged for 3 months in stainless steel (inox) tanks, with an additional 4 months in used 225- liter oak barrels, with a coarse filtration after that.

Tasting Notes: Normally a robust wine, this Plavac Mali is more elegant and restrained. With lower levels of alcohol, the Galeria offers aromas of plums, red currant and blackberry, which are then followed by herbaceous notes of fennel and thyme. Mouth-watering acidity, sweet tannins, thickened earthy fruitiness which lingers on the palate.

Ideal for a variety of dishes: soft cheeses, pršut (prosciutto), brick oven pizza, pašticada, pasta, veal and chicken roasts, grilled seafood or creamy mushroom risotto.

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$21.99
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$239.99
 

Bura Plavac Dalmatia, 2016

PRACTICING ORGANIC Friendly and inviting, just like the Dalmatian Coast, Bura Plavac is a fresh, aromatic wine from the cooler inland vineyard locations on Pelješac Peninsula. Medium-bodied, with fruity and bright aromas of black currant and cherry, it is best enjoyed slightly chilled with young cheeses and casual fare.








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