Gašpar, Plavka, 2016

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It is very likely most Dalmatians will be in awe at a wine workshop titled “A different red Dalmatia.” Once they discover that besides Plavac Mali, Dalmatia is home to other varieties. Lasina, Darnekuša, Babica…, responsible for some of my favourite wines.

It is slightly ridiculous to include Plavina in that selection. Plavina or Plavka is (I hope) still the second most represented Dalmatian red variety. Unknown to the general public, aside from some attempts by Vinoplod in the wrong direction.

The genetic brother (or sister, hard to tell with double gender varieties) to Plavac and Vranac, comes from Vrgorac in this case. It doesn’t matter where that is, what matters is where it belongs according to the new geographic origin.

By what I’ve had the opportunity to try of Plavina/Plavka, the wine generally has as softer body and softer tannins than Plavac, as does the Gašpar Plavka. Gašpar also managed a crispy freshness on the palate, preserving the juicy fruit of ideal ripeness, while keeping it a wine, not a superficial perfume.

Vinification, leathery grapes, followed by sour cherry, but dried and a discrete spice form a wooden barrel, I have a hunch. Salty aftertaste is surprising, as a hint of something terroir, but let’s not overdo it.

I don’t know why I am surprised by another good wine from Plavina when such wines should be in abundance and when they should be accessible, in distribution and price…

Translated from, for the original click here.


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