Kozlović Santa Lucia

Istria and Primorje, Croatia

Price: 438,00 kn
  • Winery: Kozlović
  • Year: 2016.
  • Alcohol: 14,6%
  • Volume: 1,50L
  • Stuffed squid, grilled mollusks, lighter grilled fish, roasted chicken and turkey with roasted crust, spicy veal, shark meat.

  • 12 °C


Dark yellow in color. Very elastic viscosity. While rotated in the glass, the liquid is rolled without breaking apart, and when it settles at the bottom of the glass, wine legs appear on the inner side of the glass continuously for several minutes. Ripe and rich scent primarily reminiscent of fall seasonal fruits such as pears and apples, and upon opening, of a handful of other scents such as nuts, minerals and dried grass. The taste and scent are very rich. Also full and strong. The spiciness from wood that is barely perceptible or completely neutral on the nose is more prominent here. The beginning is marked by creaminess of taste caused by the rich extract and the type of vinification, in the middle there is a surge of strength and heat caused by the strong alcohol, and only at the end the wine is poured into numerous layers, one after the other revealing the complexity, beauty and finesse of this wine. There is a slight tannic touch that seamlessly dries the palate and balances the creaminess at the very beginning. After that there is a nutty note, primarily almonds, which gives the aroma of ripe fruit a good counterbalance, followed by the spiciness of wood that gently tingles the palate in harmony with the strong alcohol, and finally a mild bitterness that builds on the smooth acids, making it an ideal food wine. Last but not least, there is minerality. Anticipated from the hints of flint, the scent announces the fullness of taste, where it is manifested from beginning to end through its salinity and spiciness, and a kind of roughness that remains in the mouth after the aftertaste has gone. A great wine with an aging potential of at least ten years. More discreet at the beginning than its predecessor, but will be more ready to accept tertiary aromas and has a more pronounced finesse as early as in the fifth year after the harvest.