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?