Jakobović, Graševina 2006
Kutjevo wine growing region
Pozeško-Slavonska County is mentioned as early as the 13th century. The central part of the county, the ancient Romans dubbed Vallis Aurea (Golden Valley), is surrounded by the hillsides of Psunj, Papuk, Krndija, Dilj and Pozeska gora. County’s center is the town of Pozega, built near the Roman settlement of Incerum on the banks of Orljava river. Village of Ramanovci in the municipality of Kaptol, some seven kilometers from Pozega, is where Mario Jakobovic’s family cellar is located. The chief varieties grown by the Jakobovic family are Grasevina and Rhein Riesling. Lately, their wines have been making a breakthrough on the market. Although they are not a household name, and although there is so much Grasevina on Croatian market today that we can hardly list all the vintners who make it, this ordinary, non-predicate Grasevina vinified “by the book” pleasantly surprised us with its simplicity. When a wine has the characteristics of the variety it was made of, then you can be 100 percent sure that the bottle won’t disappoint. Grasevina is the most widespread variety in Croatia, and the big names in Croatian names in winemaking already came of age (Enjingi, Krauthaker, Zdjelarevic, just to mention a few). Although it seems that it is hard to make a breakthrough, there is no doubt that if Mario and Snjezana Jakobovic continue doing such a great job, they will be able to win a few more palates.
The wine has a fresh, airy aroma, with playful notes of apples, pears and lime that turn into aromas of tropical fruits in the sip. On the palate, the wine is delicious, completely rounded and full - full to crispiness, so to speak. Grasevina can be used to make some magical wines, for example, the ice harvest Kutjevo Grasevina, but Grasevina can become a second rate wine that, instead of bottles, is sold in cartons and other paper and plastic containers. This Grasevina is labeled as a dry wine, although it surely has a small residue of unfermented sugar that contributes to deliciosity. This is a light wine with only 12 percent of alcohol by volume, but perfectly blended. The only shortcoming, if we can speak about shortcomings when it comes to different tastes (i.e. tastes in wine), is the lack of minerality. Perhaps if this Grasevina was refined with a note of minerality – just so it does not disturb the fresh fruit aromas that turn into tropical fruits – we believe it could have been even better. In any case, this is truly a pleasant wine and a proof to big names that small names are skillful enologists and can make good wines.
Best paired with:
Surprise your guests offering them this wine as an aperitif. Otherwise, you can serve it with fish, lighter pasta, chicken, but not aggressively treated in heavy sauces, and vegetable dishes.
10 to 12°C