Wine & Olive
Harvest on the islands that make it - Pelšešac, Korčula, Hvar, Vis.
Reserve A PlaceAsk A Question- Sailed in autumn, during harvest
- Cellar tastings with the people who make the wine
- Olive presses that have been in the same family for centuries
- Plavac mali, pošip, gršac and grapes with no export market
- Island cooking built around what has just been picked
- Sold by the cabin, open to men and women
Croatia makes serious wine and almost nobody outside Croatia knows it.
The Wine & Olive week sails the coast that produces it: PelŠešac for plavac mali off near-vertical terraces, Korčula for the white grapes nobody has heard of, Hvar for lavender and old vines, Vis for the oldest of all. We go in autumn, during harvest, when the cellars are busy and the coast has emptied.
The olive half matters as much. Some of these presses have been in the same family since before the Republic of Venice arrived, and the oil never leaves the island because there is never enough of it.
We taste where it is made, standing in the cellar with the person who made it. There is no tasting room, no lanyard and no bus.
How The Days Run
- Day One
- Split. Boarding and across to the first island for dinner.
- Day Two
- Hvar. Old vines, lavender, and a cellar in the hills.
- Day Three
- Korčula. White grapes, a walled town, and a very long lunch.
- Day Four
- Pelšešac. The steep terraces, and the reds that come off them.
- Day Five
- An olive press, and lunch where the oil is made.
- Day Six
- Vis. The furthest island, and the oldest vines in the Adriatic.
- Day Seven
- Return to Split.
What The Price Covers
- Seven nights aboard in a private cabin
- All meals aboard and dinners ashore
- All cellar and press visits, with tastings
- Skipper and crew
- Harbour and berth fees
Afterwards
A written list of every producer visited, with how to order from them once you are home.
Take Your Place
Places are held for 48 hours from enquiry. Tell us who is coming and we will confirm the cabin.
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