Founded in 1885, Tikveš Winery has witnessed the independence of the Balkans, two world wars and one cold one, yet through it all they have continued to make wines from grapes native to the region: RKaticeli, Kratosija, Vranec and Plavec. With the fall of communism and independence of Macedonia this historic estate was privatized and new investments were made to update the practices in the vineyard and cellar. Sustainable farming has replaced industrial farming, yields have been lowered and indigenous varieties have been preserved. With the assistance of Philippe Cambie, they have modernized their cellar practices by utilizing temperature-controlled stainless steel for fermentations with concrete and French oak barrels for aging.

Vrane? is an ancient grape variety native to the western half of the Balkan Peninsula. The grape’s production area is limited to specific parts of Montenegro, the Republic of Macedonia, and Serbia. The name means “wild black stallion,” a nod to the grape’s power.

Wine has been made in Macedonia for over 2500 years.  The name Macedonia is shared by a Greek region and a new republic.  The Republic of Macedonia is south of Kosovo, north of Greece, east of Albania, and west of Bulgaria.  Until 1991 it was part of Yugoslavia, and produced nearly two thirds of that country’s wine.  Between the mid-1990s and 2002, wine production dropped 75%, as former state wineries were privatized or closed.  Today, there is a resurgence of quality wine production, based on both indigenous and international grapes.  Stobi Winery is located in the center of the country, in the Vadar River valley.

Grapes for this wine were hand harvested and fermented in stainless steel.

TASTING NOTES

Aromas of black fruits (blackberry, black cherry), espresso beans, light clove and dusty cocoa. The palate is dry and less ripe than the nose would lead one to believe. Initially rustic and brambly, the wine opens up within 30 minutes showing lusher dark fruits, cigar spice, bark, chocolate-covered cherries and forest floor. It is medium in body with medium acidity, soft tannins and medium finish.

FOOD PAIRING

This wine pairs with a variety of foods, from strong/aged cheeses to roast pork, veal, and venison.  Traditional Macedonian food combines Balkan, Mediterranean, and Turkish influences.  Meat (mutton and beef) and bean based stews (tav?e-grav?e, a skillet bean stew is the national dish) are common, as is ajvar, a red bell pepper spread.  Tomatoes, carrots, eggplant, peppers, and cabbage are often used.  Macedonian musaka is a good partner, as are peppers stuffed with ground meat and rice.

Grilled preparations, Lamb, Red Meat, Roasted Root Vegetables, Slow-smoked Barbeque/BBQ Sauce, Tomato Sauce