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(Synonyms: Vranac Crmnichki, Vranac Crni, Vranac Prhljavac, Vranec.)
Vranac is a red-wine grape originating in Montenegro, and still primarily produced there, though there are also significant amounts made in Macedonia, Serbia, and Kosovo; it is (obviously) one of the most important varieties in that wine-conscious region. (Montenegro is a small but interesting country in the Balkans, fronting on the Adriatic Sea across from Italy.) It seems to be a quite ancient variety, and is involved genetically with several other notable grapes, from Zinfandel to Plavac Mali.
Vranac wines are big boys: full-bodied, deep colored, quite tannic, and with high alcohol levels—but, interestingly enough, rather soft acidity. The palate is typically a mix of dark-red and black fruit flavors, usually intense. Because there are numerous clones of the type (owing to its long history), work is still in progress—as modern winemaking techniques have taken hold—to identify the best of those clones.
There does seem to be some differentiation in winemaker styling as between Vranecs made in Macedonia and Vranacs (note the spelling difference) made in Montenegro: the former tend to be bigger and rich, rather like some American Zinfandels; the latter are less aggressive and more disciplined, rather like many of the reds made just a hop and a skip across the Adriatic, in Italy.
Factoid: The name Vranac translates to “black stallion”.
Another decent variety losing ground in the U.S. owing to little interest, falling critic ratings, ever-shrinking availability, and rising prices. We used to list our nominal quota of five suitable candidate wines with ease; now we’re down to just a couple. Sigh.
In looking up these wines, remember that some spell it as Vranac and others as Vranec. Search engines don’t always catch the one from the other.
• This wine’s Wine Searcher “Reviews” page.
• This wine’s CellarTracker review pages.
• Retail offers of this wine listed by Wine Searcher.
• Retail offers of this wine listed by 1000 Corks.
• This wine’s Wine Searcher “Reviews” page.
• This wine’s CellarTracker review pages.
• Retail offers of this wine listed by Wine Searcher.
• Retail offers of this wine listed by 1000 Corks.
We could find no reasonably available Vranac wines better enough than those listed above as to justify a “splurge” price.
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Some Descriptions of Vranac Wines
“Young Vranac wines have a bright purple hue and a nose full of red berries and fruit jams. Its firm tannin structure provides crispness and richness, with medium to high levels of extraction and acidity. After a year or two of aging, the purple develops into an intense dark ruby and the nose develops a more complex aroma that can include hints of cinnamon, chocolate, liquorice, flowers, black fruits, herbs and even woods such as oak. The taste is subtle, round, and full. It loses its sharpness and develops a longer and smoother finish.”
“[Vranac] produces dense, deeply-colored red wines with flavors and aromas which range from sour cherry, blackberry and blackcurrant to chocolate, mint and vanilla. Vranac’s name translates roughly as ‘strong black’, giving a good indication of the wine’s character…The berries’ high sugar content makes for wines with relatively high alcohol, and typically a pleasant bitterness on the finish, which is similar to Primitivo [Zinfandel]. High tannin content and good levels of acidity make Vranac wines key contenders for oak ageing, which imparts vanilla and spice characters, and the wines can often improve with age.”
“It has always struck me that the southern Balkan red wine variety Vranac has great potential. Even the most commonly available example…is impressive…I had also been reasonably impressed by examples of the variety made over the border in the Republic of Macedonia, where it is known as Vranec.”
“Vranac usually delivers wines that are deeply colored with juicy acidity. The best examples of Vranac can have mid- to long- term aging potential…We’ve come across two general styles of Vranac during our research trips. The first has high extraction, dark fruit flavors, and plenty of oak. This style is the most prevalent in North Macedonia and Eastern Herzegovina. For wine lovers who enjoy rich Californian and Australian reds, this style of Vranac might appeal to them. The second is widespread throughout Montenegro. It’s juicier and more red fruit-driven than the first style. This style of Vranac can taste similar to some of the reds from southern Italy, which is across the Adriatic Sea from Montenegro.”
“Vranac makes wines with deep color, high-extract, and juicy acidity. Unfortunately, the majority of the examples we’ve tasted are over-oaked with enamel-stripping acidity…Yes, there may be cheap examples out there…That being said, there are some standout Vranac wines in Montenegro (in addition to Bosnia-Herzegovina and Macedonia).”
“When fully ripe, the grapes produce high sugar, high alcohol content with a desirable level of bitterness which is similar to Primitivo. Tannins remain high and good levels of acidity makes the grape ideal for oak aging to develop further characters of vanilla and spice notes.”
Quoting Ivana Simjanovska, author of Macedonian Wine Guide: “The word Vranec means Black Stallion and that turns out to be a very descriptive name. The young stallions have a bright purple color and a nose full of red berries and fruit jams and lots of tannins. They are not easy to ride. After a few years of aging the color develops into an intense dark ruby/black and the nose develops a more complex aroma that usually has hints of chocolate, black fruits and cinnamon. It has lost its sharpness and developed a longer and smoother finish.”
“ The wines and even jams made from young Vranac grapes usually have a bright purple hue. The high sugar content in the berries helps produce wines with a high alcohol content and a pleasing bitter finish…The high tannin and acid levels make Vranac wines great options for oak ageing – this introduces vanilla and spice characters all while improving with age. This might be since the tannin provides a crisp and rich structure for the grapes. As it ages (about 2 years) it becomes more dark and ruby in colour. It also develops nuances of cinnamon, liquorice, herbs and even woods like oak. The overall taste is very subtle yet round and full bodied.”