Dingač ‘Postup‘ 2008
$35.95 a Bottle
$231.00 $215.70 ( Case of 6 )

Dingač ‘Postup‘ 2008


Expect the Unexpected

About the Wine Maker

An hour's drive north of the stunning walled city of Dubrovnik, the Pelješac Peninsula extends roughly 40 miles out into the Adriatic. Its extremely steep hill sides are covered in pine forest, olive trees, figs, herbs, and head-trained vines. The precipitous south facing sea cliff vineyards of Dingač are Croatia’s first protected wine region and the most famous site for Plavac, having a history of wine making going back 1000's of years. Vinarija (winery) Dingač takes its name from this special site. It was founded in 1937 by 550 winegrowing households contributing as one collective, and since the privatisation which followed the fall of Communism in the 1990's, the number has dropped to 300, but their challenges and successes are still shared. 

The Dingač ‘Plavac’ is sourced from grapes grown in the fertile interior Župa Valley. Motorised vehicles and mechanical harvesting are impossible and its for this reason that the stubborn donkey adorns the Vinarija Dingač labels and without whom, grape cultivation here would not have been possible. The near constant exposure to the sun, reflective heat from the Adriatic, drainage in the rocky soil and the cooling “Bura” winds create a perfectly suited terroir for these head-trained and dry farmed vines.

About the Wine

 Plavac Mali  is a cross between ancestral Zinfandel (known locally as Crljenak Kaštelanski) and Dobričić grapes, and is the primary red wine grape grown along the Dalmatian coast. The name refers to the small blue grapes that the vines produce: in Croatian "Plavo" means blue and "Mali" means small.

The most distinct element to the wines from the protected sites of Dingač and Postup is the seaside brininess or “freškina” imparted by the vines proximity to the sea. Near constant sunshine beating down on local herbs like rosemary, thyme and oregano also impart a sweet menthol like herbaceousness. Postup is typically harvested later that Dingač and tends to be a more exotic concentrated wine. Aromas of scorched rocks, dried fruit, reduced fig, plum and tobacco contrast with the sea scent. Powerfully structured and actually salty, the wine pairs amazingly in Croatia with home-cured anchovies, pickled onions, local olives, prosciutto, and thick, dense meaty stews. Unexpected combinations such as raw oysters are also possible due to its unique character.