Harking Back to Roman Opulence

During my stay on Hvar, I visited Tomić Winery (Bastijana est. 1997, in Jelsa, http://www.bastijana.hr/index_eng.html) several times. The winery produces between 130,000 – 150,000 bottles yearly.

It has to be the most beautiful of the wineries to date from the stand point of decor, barrel cellar, and winery working area. A lot of thought (and money) has gone into the design of the winery.

Upon entering one is greeted in the pillared foyer where examples of three different soils and the wines these terroirs produce are on display.

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Stone steps lead up and down.

On the upper level is a large comfortable room outfitted with leather sofas, a wine library, and a display of all the wines the winery produces: the Whites – Bogdanuša, Beleca (a blend of Pošip and Bogdanuša), SV. Klement Pošip (from a vineyard on the island of St. Klement near Hvar Town); the Rosé – Opolo; the Reds – Plavac mali, Caplar (a blend of 50% Cabernet Sauvignon and 50% Plavac mali), and SV. Klement Cabernet/Merlot blend; the dessert wine (made from dried grapes) – Prošek Hectorovich.

There are also offices on this level belonging to the winemaker, Andro (who trained in France), his son, Sebastijan, who has a degree in economics and who oversees the marketing and daily operations of the winery. Even daughter, Dr. Janica Tomić, who teaches at the University of Zagreb, takes an active interest in the winery and has recently completed the WSET Level 4 Diploma.

Taking the stone steps down one level brings you to the spotless working cellar equipped with an array of stainless steel tanks . This level also leads outdoors to a grape receiving area, crush pad, and gravity-fed large tanks.

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The next level down is perhaps my favourite part of the winery as it contains the barrel cellar (French oak, American oak, Slavonian oak) and the tasting room modelled after ancient Roman dining rooms and called Triclinium.

Toga parties have been held here!

Part of the smart design of the winery was the inclusion of a kitchen equipped to cater food.

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Tasting Notes: Caplar 2009 (14.5% alc.) (50% Cabernet Sauvignon, north coast vineyards of Hvar, and 50% Plavac mali, south coast vineyards of Hvar, vinified separately and then blended, aged for 6 months in barriques)

Appearance – deep ruby red

Nose – warm dark fruit (black currant, plum)

Palate – plums, raisins, spice, earthy, meaty but elegant, soft tannins

Hvar wine scene news: http://villashvar.com/en/blog/why-are-international-wine-enthusiasts-moving-to-hvar


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