Portrait of Hrvoje Baković
i. Biography
Hrvoje Baković works the Dalmatian red through Plavac mali, with the aim of keeping the wine elegant, powerful, and distinct from mass-market bottlings. At Baković in Supetar, the point is not polish for its own sake but wild-yeast terroir character carried through the wine.
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Coming Up
Training at the University of Zagreb gave Hrvoje Baković a base for a practice defined by precision rather than ornament. Since 1996, that work has been tied to Baković, where the winemaking has remained focused on Plavac mali.
Where They Are Now
At the Supetar address, the current line of work stays on Plavac mali, with wild-yeast terroir character treated as the marker that sets the wine apart. Hrvoje Baković’s approach keeps the emphasis on the grape, the site, and the style of the finished red.
Signature
Hrvoje Baković’s signature wine is Baković Plavac Murvica (2009).
In Their Words “When I came back, looking at the landscape and these positions so good for planting vineyards, I decided to go in for wine production.” “I’m a self-taught winemaker, although I’ve felt a link with the vineyards since I was little.”
FAQ
Asked of Hrvoje
What is Hrvoje Baković's current role?
As of 2026, Hrvoje Baković is Winemaker.
Where did Hrvoje Baković train or study?
Hrvoje Baković trained at University of Zagreb.
The Sunday email
Read about winemakers like Hrvoje Baković in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.