When Graeme, one of our suppliers, put this on the tasting bench here, our eyebrows were probably where yours are now. Macedonia? Vranec? Really? Do you have nothing better? But we’re an open-minded bunch so we a) read about it and b) actually tried it.
And that’s why it’s here. Jancis Robinson describes Vranec as a “very promising red grape variety… rich in extract… responding unusually well to oak ageing...there is an element of refreshing bitterness on the finish”.
Put in terms of what you and we might more readily recognise, we say: think big, intense,southern Italian (Aglianico, Primitivo) but with a heap more structure (say, Mourvèdre). Deep, inky plum colour, aromas of Morello cherry, crushed blackberry, roasted coffee and liquorice; dry, full-bodied, velvety, engaging but rounded tannins. Great with all red meats, baked dishes and mature cheeses.
Have we convinced you yet?
Intense deep plum inky black colour with aromas of black cherry, dark chocolate, hints of roasted coffee and spicy vanilla oak. An intense wine that is dry, full bodied with a velvety texture boasting a fine tannic structure, depth and a long finish of cocoa and vanilla.
Awarded a Platinum Medal and 97 points at the 2018 Decanter World Wine Awards (click link for details)
Every wine tells a story about the synergy between the soil, sun, grapes and the country of its origin. The Tikveš Winery has been narrating the Republic of Macedonia’s story as a winemaking country since 1885. However, the Republic of Macedonia remains one of Europe’s last undiscovered wine countries: it is a natural paradise of vineyards, mountains, lakes and rivers, with a climate perfectly suited to producing quality grapes. Located in the Tikveš region of central Macedonia, the Tikveš estate sustainably cultivates indigenous varieties such as Smederevka, Vranec and Kratoshija. The grapes are vinified in the state-of-the-art cellar equipped with the latest technology under the watchful eye of illustrious consultant oenologist Philippe Cambie, resulting in a series of authentic and characterful wines.
2015 was characterised by good weather conditions throughout the growing cycle, resulting in an excellent balance between sugar, acidity and flavours. The red wines from 2015 are particularly potent, rich in tannins and flavours; ideal for ageing.
Grape Kratoshija 65%, Vranec 35%. A blend of two indigenous varieties, Kratoshiya (pronounced krat-oss-SHEE-yah) has the same genetic origins as the Italian Primitivo variety. Vranec (pronounced VRANash) translates as 'black stallion' and wine made from this grape variety is associated with strength and opulence. The double Guyot trained vines are grown in a hilly plot with a south eastern orientation. Planted in well drained volcanic soils, the roots extend to a depth of 1.2 metres, where the soil is enriched with carbonates, minerals. This complex nutrition level imparts richness to the resulting wines. The vines are green harvested before véraison in order to further concentrate the flavours within the grapes. Harvest is undertaken manually, in order to ensure the grapes are picked at their optimum maturity.
The grapes were cooled for 12 hours, then destemmed, crushed and cold macerated for three days. Vinification took place over the course of 25 days, with regular pumping-over taking place in order to extract the desired levels of tannins, colour and flavours. Pressing took place in a pneumatic press which was followed by malolactic fermentation. 80% of the wine was aged in new French oak barrels for 15 months, followed by a minimum of six months bottle ageing.
A warm and savoury wine showing raisined black fruits complemented by dark chocolate and elegant toasty oak flavours.
Complex and elegant aromas of blackberries, plums and cherries combine with subtle hints of vanilla and toasty notes. Beautifully textured with a mouth-filling palate of ripe berried fruits against a mineral backdrop and a long lasting finish.
Bright ruby red in colour, this wine has complex aromas of red fruits, lightly spiced with an elegant toasted note. The palate reflects the nose with a red fruit character, well-supported by a full-bodied structure, balanced, mature tannins and a long, evolved finish.
In 2001 Gérard Gribelin and Philippe Gervoson fell in love with Domaine de la Zouina. Struck by the richness of the terroir, the particularity of the soil and the climate, they were certain that they could produce unique results and so they decided to translate their passion and wine-making knowledge from Pessac-Leognan to Morocco.
Once harvested the grapes are brought into a cold room and are sorted manually so that only the best grapes are used to make the wine. The fermentation is done at low temperature to maximise the fruit flavours. The wine is then aged in stainless steel tanks for 15 months before being released for sale.
This wine has notes of leather, tobacco and mocha. The colour is very deep, almost black with a ruby rim. The grapes used in the wine are Cabernet Sauvignon, Syrah and Tempranillo – Cabernet Sauvignon is the dominant variety. There are round and soft tannins on the palate which balance the wine’s complexity perfectly. This enjoyable style of wine goes particularly well with all types of meats and cheeses.
A fresh and medium bodied red wine with a combination of black fruits and bitter chocolate, reminiscent of Refosco from Northern Italy.
Les Celliers de Meknès is a private company responsible for about 20% of Morocco’s wine production.
The Beni M’Tir wines are from higher altitude vines grown on clay soils and have more structure. The Riad Jamil Rouge is made from hand-harvested Carignan aged in Allier and Tronçais oak barrels.
This wine which is 100% Carignan is full bodied, dark berry red in colour with aromas of rich and robust raspberry fruit. The palate is warm and well-rounded with soft tannins and complex, cedar, vanilla and spicy notes. This is an oaked red of considerable power and quality.