Every year a creative idea from the creative workshop of Jelene Bulum comes out, which, judging by the number and the reactions of the guests, hits the urban hedonists in the right place: the palate is always ready for the finery, the bottle of fine wine and the excellent team with which you can share your impressions.

The lover of the seventh art and vineyards for a while, at least once a month, visit the Zagreb wine-tower at Kaptol - wine cellar Bornstein - and enjoy a program titled Wine & Cinema, where the main culprit for them cool party Jelena Bulum and always laughable hosts Doris and Ivana Srpek, together with their talkable wineskins, will lead through the world of film and wine with a bit of bite.
Apart from the celluloid-enologic promotions, Jelena last Saturday in collaboration with the Witrina vineyard in Vlaska Street and with the help of Manuele Maras, just below the Cathedral, launched another urban event of a sympathetic name Wine glass after pay. Actually, a simple idea of ​​tasting some interesting wines and simple meals presented by winemakers and producers themselves, instead of going to the cockpit and plenary sessions in some of the smoked city cafes, apparently came to a fertile ground because Witrina was a bit full, so many used the toothy sun and occupied several tables in front of the wine shop.
At the first post-placemic gathering, Jelena invited guests to the Istrian winemakers Nikola Benvenutija and a splendid first-class garage winery Ivu Matošina, and the owners OPG Nikolic whose kittens and sheep have a free dog on the banks of the Koran River and the team from Zigantea who offered sandwich canopies with smoked boškarina and rucola, and truffle chips.

Winery Welcome from the small town of Kaldir, the wine-growing facades that came with hammers after the shredding at Dolac in Zagreb presented three wines: fresh Malvazi last year, Teran Anno Domini from 2016. and a flower of terrasses of nebiolla, tempranilla and merlot whose name is an effective combination of the geographical origin of wine and its color, Caldierosso (Kaldir + rosso), also from 2016. years.
In the vineyards located in the wine-growing region of Western Istria, not far from Motovun, the Benvenuti family is breeding the three most important Istrian autochthonous varieties: malvasia, teran and mushrooms which, on special white-soil conditions of the terrestrial configuration on the white soil, provide special raw materials for the production of premium wines is a family life philosophy: wine is exactly what the person behind it is - in this case, it is Livio, Albert and Nikola. Although almost a decade later, they started producing wine from Istrian feathers such as Kozlović, Coronice, Matošević or Degrassi, after a relatively short period of time they knew that they belonged equally to that society ...
Base last year malmsey with which it started to hang out of the walnuts with the wines, fully fulfilled the expectations: exceptionally fresh, greenish-colored colors featuring fruity aromas of tropical fruit and present mineralism are now harmonious, full of body and strong taste. She's got a call and is calling yet! Approved with fries, spinachs and fries which this time did not exist, but malvasia, conveniently chilled, can always (even) drink without gastronomic accompaniment.

Nikola Welcome to a good company

The first red carpet Caldierosso The Benvenuti family was produced by 2015. year, and vintage 2017. has already won silver at Decanter. Freshness and tannins Caldierosso has got teran and nebbiola, garnet red color and tempranilla density (Spanish low alcohol and acid content, rich in aromatic substances and color), and merlot has united all in a very well balanced blend with its softness. Each variety is separately picked and vinified, macerates 5-10 days, followed by mixing of wine and stewing in large wooden barrels for about a year. They dominate fruity aromas (strawberries, raspberries and ripe dark fruits), and flower aromas of violets that eventually evolve into vanilla and oregano scents. It's full, even robust, yet soft in the mouth and very long. Meat dishes such as grilled roasted potatoes with roasted paprika or lamb chops in a baby's nut sauce are the foundation for this powerful swimsuit, and smoked boškarin was not a bad choice.
From the vineyards of Spain - for Istrian high-quality (300 mnm) - comes another prestigious Benvenuti's label: Teran Anno Domini 2016. And they have already received recognition at Decanter and IWC and have proven to be able to catch up with this somewhat wild sort of acid, many of which often know how to cope, and literally like a bumblebee-to-bitchy taste. Mature, succulent cherries with a long retro-flavored flavor are a tasty bomb but balanced with acids giving it a harmonious texture. Anno Domini is a teran that has sprinkled 24 months into oak barrique barrels, with a great potential for bottle development for at least a decade, but is now ready to enjoy. In addition to lamb, tuna and steak, try this Teran with truffles too!

Ivo Matošin, Babic. There are plenty of vinohips and vinos. Ivo and his daughter Maja Matošin are one of the winemakers who are still in the garage category, but not because of low production standards and poor quality, but only because of the limited quantities of exceptionally quality Babić, a true Mediterranean terroir of wine. Small quantities of babies are almost the rule because the processing of vineyards is extremely demanding (the vineyards in the Primošten hinterland are difficult to access, small, fragmented areas), and yields are extremely small. But quality is unquestionable because the father and daughter produce wine that fully meets the expectations of a variety characterized by balanced acidity and tannins.
Ivo brought in to taste the 3 harvest in Zagreb: 2012 (Reservations), 2016. and 2017., so young that he still has no label. I had the opportunity to try and 2013. (personally best) and 2015. year and each one fell off my leg - not literally because Matošini Babići, though character - easy to drink. Stocks from 2014. year does not exist because the year was extremely dry, and the same was the 2017. a year reminiscent of the first harvest from 2012., is also dry. But then the vineyard was very young and Ivo says it's "something that is not going to happen anymore, you only experience something once in your life. 14% alcohol, but with little sugar because the berries were half-cooked. In the older vineyard, the sugar would have more than 30 grams per liter and would get past."There is a big difference compared to other berries, and for the real experience of babies, it is still a bit chatty.
However, Babic from 2016., Though still young, is now dark red with a recognizable nose wrap, and is definitely a wine with the predisposition to become a top wine with the years - at this point still fragrant aromas and fruity, which babić it does not fit, but I'm not quite sure it will keep its vinothekes in the cellars because it's so enjoyable that you can not get tired of it.

Martina, Ivo and Jelena, face with pay

Berth 2017. again, because of the extremely low yields of drought, with plenty of sweetening and will be even more interesting for several years. Definitely wine with potential. Last year's harvest was great, years with plenty of rain and sun in abundance, so it's worth keeping track of when it will be on the market.
With Babić and a pleasant chat with Ivo, Nikola and the other team that constantly came from the paycheck, we were all happy with the heads as we drank the famous Pepelko OPG Nikolić cheese.

Winemakers and producers this time joining an interesting guest: Boris Ruzic, interior designer and conceptual architect who is his approach perfectly fit among people driven by similar passions - back to the roots, traditions and values ​​that have since time immemorial part of their region.

Face with pay, there is nothing else but a trip to your feet and Dolac, and then ..., so now you know where to go!