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Plavac Mali is an old red-wine grape originating in the Dalmatian coast region of Croatia, which remains its home today.
“Croatia has many indigenous grape varieties that are not very well-known internationally, partly due to their complicated names! Croatians are not afraid of a long row of consonants in one word and have some special characters like č, ž or dž. So you might find yourself totally confused when you wish to order a glass of Pošip or want to buy a bottle of Grk.”
—Dario Drmač
Plavac Mali wines are big boys, thick, rich, tannic, and clocking in with alcohol levels normally around 13% but capable of reaching as much as 17%. There are two basic styles, which reflect the two growing areas: the Pelješac peninsula and the Dalmatian hinterlands. The peninsula is home to most of the better Plavac Mali bottlings, which are rich and full-bodied, while the hinterlands produce wines—by no means to be snooted—that are lighter and fruitier. The peninsula itself comprises two appellations of note: Dingač and Postup, with some saying that Dingač has a higher rate of quality preoducers.
Factoid: Zinfandel (known in Croatia as Tribidrag) is one of the two parent grapes for Plavac Mali (the other is the little-known Dobričić).
“Plavac Mali is known for producing rich, flavorful wines that are high in both alcohol (typically 12% but up to 17%) and grape tannins. Common flavors and aromas include blackberries, dark cherries, pepper, and spices. Croatian wines from this grape include the reds from Dingač and Postup on the Pelješac peninsula, Hvar island, Brač island, and the rosé Opol (a vinification style). The wines can be created as dry, such as Dingač and Postup, as well as semi-dry.”
“It is one of Croatia’s most planted varieties, and is known for producing dense and robust reds with black cherry flavors and notes of pepper, smoke and spice. Plavac Mali wines are high in alcohol and tannins, and have excellent aging capabilities, a trait not often seen in Croatian wines. Most plantings can be found on the Dalmatian Coast, particularly on the Peljesac Peninsula, where the appellations of Postup and Dingac provide the best-known examples of Plavac Mali wines. Here, the variety thrives on sandy, south-facing terraces above the sea, often trained as bush vines to avoid the harsh effects of the Mediterranean sun. In this terroir, Plavac Mali gives low grape yields, leading to concentrated wines…Wines made from Plavac Mali follow the trend for rich, age-worthy red wines.”
“It is grown almost exclusively in the southern-most Croatia, as produces the best wines if grown in abundant heat and sunshine and as little rain as possible in the late spring and summer. So, the Pelješac peninsula, as well as the islands of Hvar and Brač, and vineyards in Konavle region, south of Dubrovnik are the locations where most of the really good Plavac Mali wines are made. The yield is quite low, per vine, but the sugar content is extremely high, so the wine has high alcohol content (13 – 15%, usually, but some producers have gone as high as 17% !), and also high tannins. The flavour is mostly described as rustic, with hints of dark berries, cherry, pepper and spice, and the wine has excellent aging capabilities, especially in the best years, when the wine is high quality to begin with. Often it is aged in oak barrels, and the result is a rich, powerful wine”
“[T]he grape makes bold, powerful wines that are overwhelmed with ripe fruit and high in tannins. Plavac mali is usually made as a varietal wine, and it is popular as a flagship Croatian red wine. The best expressions are thought to come from the peninsula of Pelješac, from [the] Dingač and Postup appellations.”
“It is a wine that is rich and full of flavor, higher in both alcohol and tannin, with lower acidity, and has flavors of blackberry, dark cherry, pepper, carob, dry figs, and spice. Plavac Mali translates to ‘small blue’, and this grape is so important in Croatia that it was the first to have its own appellations – Dingač and Postup, which are both located on the Pelješac peninsula in South-Central Dalmatia.”
“Plavac Mali shows two very distinct styles. If cultivated on superior locations, such as Dingač and Postup, [it] varies from those cultivated in the area of Peljesac and the South Dalmatian hinterland. The former, with its full-bodied, rich taste and firm personality can compete with some of the most famous international wines. The latter, being light and fruity, [seems] a completely different variety.”
“The flavors change a great deal depending on which of the main mainland areas or islands that the grapes are grown. Overall, it tends to have deep flavors of blackberries, pepper, and other spices. The alcohol can run as high as 15%, but tends to be around 12.5% – 13% in most vintages of the wine. Plavac Mali pairs very well with foods and takes very well to aging.”
“ It produces deep-colored, alcohol-rich and tannin-rich red wines with diverse aromas of cherries, plums and blackberries and, with appropriate expansion, also has aging potential.”
“The grape thrives in the all-too-common sunshine on the Pelješac Peninsula in southern Dalmatia. The blueberry-like grapes may be small, but they pack a punch. The extensive amounts of sun exposure give these grapes high potential for alcohol, sometimes reaching 16 percent ABV when fermented. These blue beauties are also high in tannin…Like any wine, quality and price range from high to low. The best examples of this Croatian sweetheart come from two appellations on the Pelješac Peninsula: Dingač and Postup…Plavac can also be age-worthy. As Plavac ages, its blue-fruited palate and vibrant purple colors evolve into a blood-like hue bursting with peppery notes slathered in herbs and spices perfect for a decadent feast.”
“Because of altitude and vineyard site variation, Plavac can produce wines in a range of styles, from full-bodied, powerful, and tannic, to lighter, fresher, and more elegant.”
“Plavac Mali’s most important production area is clearly the Pelješac peninsula, north of Dubrovnik…The peninsula is home to most of the big name Plavac producers and two of the best-known geographically protected units and brand names in one, Dingač and Postup…Wines from Postup often have jammy notes, and it’s harder to find outstanding wines from here, while in the case of Dingač, the saline and algae notes which are often found in top wines demonstrate the terroir’s greatness, especially on the finish. Plavac Mali from both regions is traditionally characterised by high alcohol (15-16%) and somewhat sweet flavours.”
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Some Descriptions of Plavac Mali Wines
“Plavac Mali is known for producing rich, flavorful wines that are high in both alcohol (typically 12% but up to 17%) and grape tannins. Common flavors and aromas include blackberries, dark cherries, pepper, and spices. Croatian wines from this grape include the reds from Dingač and Postup on the Pelješac peninsula, Hvar island, Brač island, and the rosé Opol (a vinification style). The wines can be created as dry, such as Dingač and Postup, as well as semi-dry.”
“It is one of Croatia’s most planted varieties, and is known for producing dense and robust reds with black cherry flavors and notes of pepper, smoke and spice. Plavac Mali wines are high in alcohol and tannins, and have excellent aging capabilities, a trait not often seen in Croatian wines. Most plantings can be found on the Dalmatian Coast, particularly on the Peljesac Peninsula, where the appellations of Postup and Dingac provide the best-known examples of Plavac Mali wines. Here, the variety thrives on sandy, south-facing terraces above the sea, often trained as bush vines to avoid the harsh effects of the Mediterranean sun. In this terroir, Plavac Mali gives low grape yields, leading to concentrated wines…Wines made from Plavac Mali follow the trend for rich, age-worthy red wines.”
“It is grown almost exclusively in the southern-most Croatia, as produces the best wines if grown in abundant heat and sunshine and as little rain as possible in the late spring and summer. So, the Pelješac peninsula, as well as the islands of Hvar and Brač, and vineyards in Konavle region, south of Dubrovnik are the locations where most of the really good Plavac Mali wines are made. The yield is quite low, per vine, but the sugar content is extremely high, so the wine has high alcohol content (13 – 15%, usually, but some producers have gone as high as 17% !), and also high tannins. The flavour is mostly described as rustic, with hints of dark berries, cherry, pepper and spice, and the wine has excellent aging capabilities, especially in the best years, when the wine is high quality to begin with. Often it is aged in oak barrels, and the result is a rich, powerful wine”
“[T]he grape makes bold, powerful wines that are overwhelmed with ripe fruit and high in tannins. Plavac mali is usually made as a varietal wine, and it is popular as a flagship Croatian red wine. The best expressions are thought to come from the peninsula of Pelješac, from [the] Dingač and Postup appellations.”
“It is a wine that is rich and full of flavor, higher in both alcohol and tannin, with lower acidity, and has flavors of blackberry, dark cherry, pepper, carob, dry figs, and spice. Plavac Mali translates to ‘small blue’, and this grape is so important in Croatia that it was the first to have its own appellations – Dingač and Postup, which are both located on the Pelješac peninsula in South-Central Dalmatia.”
“Plavac Mali shows two very distinct styles. If cultivated on superior locations, such as Dingač and Postup, [it] varies from those cultivated in the area of Peljesac and the South Dalmatian hinterland. The former, with its full-bodied, rich taste and firm personality can compete with some of the most famous international wines. The latter, being light and fruity, [seems] a completely different variety.”
“The flavors change a great deal depending on which of the main mainland areas or islands that the grapes are grown. Overall, it tends to have deep flavors of blackberries, pepper, and other spices. The alcohol can run as high as 15%, but tends to be around 12.5% – 13% in most vintages of the wine. Plavac Mali pairs very well with foods and takes very well to aging.”
“ It produces deep-colored, alcohol-rich and tannin-rich red wines with diverse aromas of cherries, plums and blackberries and, with appropriate expansion, also has aging potential.”
“The grape thrives in the all-too-common sunshine on the Pelješac Peninsula in southern Dalmatia. The blueberry-like grapes may be small, but they pack a punch. The extensive amounts of sun exposure give these grapes high potential for alcohol, sometimes reaching 16 percent ABV when fermented. These blue beauties are also high in tannin…Like any wine, quality and price range from high to low. The best examples of this Croatian sweetheart come from two appellations on the Pelješac Peninsula: Dingač and Postup…Plavac can also be age-worthy. As Plavac ages, its blue-fruited palate and vibrant purple colors evolve into a blood-like hue bursting with peppery notes slathered in herbs and spices perfect for a decadent feast.”
“Because of altitude and vineyard site variation, Plavac can produce wines in a range of styles, from full-bodied, powerful, and tannic, to lighter, fresher, and more elegant.”
“Plavac Mali’s most important production area is clearly the Pelješac peninsula, north of Dubrovnik…The peninsula is home to most of the big name Plavac producers and two of the best-known geographically protected units and brand names in one, Dingač and Postup…Wines from Postup often have jammy notes, and it’s harder to find outstanding wines from here, while in the case of Dingač, the saline and algae notes which are often found in top wines demonstrate the terroir’s greatness, especially on the finish. Plavac Mali from both regions is traditionally characterised by high alcohol (15-16%) and somewhat sweet flavours.”