Winery CarićJubo’v
Red wine
This wine is a blend of 2 varietals which are the Plavac mali and the Merlot.
This wine generally goes well with beef, game (deer, venison) or lamb.
Wine flavors and olphactive analysis
On the nose the Jubo’v of Winery Carić in the region of Dalmatian Coast often reveals types of flavors of oak, red fruit or black fruit.
Food and wine pairings with Jubo’v
Pairings that work perfectly with Jubo’v
Original food and wine pairings with Jubo’v
The Jubo’v of Winery Carić matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of spit-turned boar leg (oven) with "automatic watering"., lamb tagine with prunes and almonds or duck aiguillettes with apples.
Details and technical informations about Winery Carić's Jubo’v.
Discover the grape variety: Plavac mali
Powerful and alcoholic reds with an inky colour, firm tannins and a dense palate, on intense aromas of blackberry, candied plum, fig, Mediterranean garrigue (bay, rosemary), spices and balsamic notes. Excellent ageing potential. Star of the Dalmatian appellations Dingač and Postup on the vertiginous slopes of the Pelješac peninsula, also in Hvar and Brač. Native Croatian variety, a natural offspring of Crljenak Kaštelanski (ancestor of Zinfandel) × Dobričić.
Last vintages of this wine
The best vintages of Jubo’v from Winery Carić are 2017, 2016, 2015, 2013 and 2011.
Informations about the Winery Carić
The Winery Carić is one of of the world's greatest estates. It offers 9 wines for sale in the of Dalmatian Coast to come and discover on site or to buy online.
The wine region of Dalmatian Coast
Croatia's Adriatic coast, native identity grapes in full revival. Signature Plavac Mali: powerful, sun-soaked reds with notes of candied blackberry, black plum, dried fig, garrigue, tobacco and spices, firm tannins and a warm palate — at its peak in Dingač and Postup (Pelješac). Also dense Babić. Ample, aromatic Pošip whites (pear, honey, fennel), lively Maraština, mineral Debit.
The word of the wine: Destemming
Operation consisting in eliminating the vegetal part of the bunch supporting the berries, its maceration with the must giving a herbaceous taste to the wine.
