The New Old World
January / February 2025
THE WINEMAKERS
Testament Winery and Black Island Winery were founded in 2017, as a project inspired by Zhoda Investments, with the goal of combining Dalmatia’s two thousand year old wine tradition with 2 modern winery, ecological vineyards (Testament), breathtaking views, and Dalmatia’s leading winemakers.
Testament Winery's chief oenologist, Juraj Sladic, is at the very core of the Testament brand and vision. He comes from a long tradition of winemakers, has a strong education in the field, and has quickly become known and widely respected as one of the most prominent young winemakers in Croatia. It was for this reason that he was hand selected for Testament, and given free reign to craft the wine vision from scratch, and to both experiment and innovate.
Longer term members of the New Old Wine Club may remember Igor Radovanović from the summer of 2023, when we showcased some of his own production. Igor is however also the Manager and Chief Winemaker at Black Island Winery.
At first glance he may not look like a winemaker, but do not let looks fool you. Igor was born and raised in Smokvica on the island of Korčula - the ancestral home of Dalmatia's flagship white grape - pošip. Winemaking is a part of life here, and his destiny was set at a young age, following in his mother's family footsteps. One of Dalmatia's leading wine talents, as both winemaker and consultant, Igor was hand picked by the Zhoda Investment team to run the Black Island Winery from its launch.
THE WINERIES
Testament Winery vineyards are located in the wine-growing region of Northern Dalmatia, in the immediate vicinity of the medieval town, Šibenik. With the unique climate and the specificity of the soil (limestone karst with less than 20% soil), the grapes constantly struggle to grow and thrive. This centuries-old ritual of survival is felt and seen in the resulting wines’ intense and deep colours, and in their intense flavours and aromas.
All vineyard work is completed manually and wine is certified organic. Wines are a true representation of the varietal, pure and natural. The region's flagship red wine, babić, for example, is produced both with and without oak aging. Across their whole portfolio, where oak is used, it is used to round, not to influence.
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Black Island Winery vineyards are located on the island of Korčula, on the outskirts of Smokvica, the ancestral home of pošip. For centuries, local people have planted indigenous varieties on the terraced fields carved out of rocky hillsides, fed by water from streams. Today, Igor and team do most of their work by hand, just like their ancestors.
The rich, reddish-brown soil of Smokvica, together with fresh water ponds and a hot sunny climate with over 2,800 hours of sunshine per annum, create an incredibly microclimate, simply perfect for winemaking.
THE WINES
We are excited to offer 3 different varieties from the much loved Dalmatian Dog line of wines - Pošip, Babić and Plavac Mali. These are complemented with Testament Babić - the big sister of Dog Babić.
DALMATIAN DOG POŠIP
JOS'S TAKE
A crisp, fresh and modern take on the fantastic pošip grape, with that intoxicating touch of salinity that keeps enticing you back for another sip.
A wine that is easy drinking and makes me yearn for the Adriatic summer.
DALMATIAN DOG POŠIP
Handpicked grapes are crushed with minimum pressure. Fermentation takes place for 3-4 weeks in stainless steel tanks under strict temperature control at 15°C.
The process of fermentation is followed by 2 months of stirring the fine lees.
POŠIP
Indigenous to the stunning island of Korčula, birthplace of Marco Polo, pošip is a very adaptable and terroir driven grape that produces full bodied yet fresh whites.
Wines are rich and yet fresh, with herbal, mineral and saline notes - a perfect companion to seafood.
TASTING NOTES
Black island Winery's Dalmatian Dog Pošip is a crisp and fresh white wine made from the pošip grape. The wine has a great saline notes, floral aromas, citrus fruits, Mediterranean herbs and hints of apple. Great balance between freshness and complexity.
SERVING RECOMMENDATIONS
Best served at 10 - 12°C.
PAIRING RECOMMENDATIONS
Seafood, shellfish and white fish dishes.
DALMATIAN DOG BABIĆ
JOS'S TAKE
Sour cherries and Dalmatian herbs. The mouth waters. Babić is a grape to be discovered. Always enjoy Juraj's fresh and wood free take on this indigenous variety.
The international awards won serve to demonstrate that wood can be superfluous to red wine making requirements ... not always but definitely sometimes.
DALMATIAN DOG BABIĆ
Harvested in mid September.
Fermentation takes place with 7 days of skin contact. Undergoes spontaneous malolactic fermentation.
Fermented and aged in stainless steel to maximize freshness. Testament Dalmatian Dog Babić is certified organic.
BABIĆ
Local to the central and northern Dalmatian coast. The best quality grapes are grown on old vines, in windy locations where yields are low.
Genetic analysis is complicated and ongoing. It is confirmed to be related to Plavac Mali - either as a grand-parent or half-sibling, as a result of it's relationship with Dobričić.
TASTING NOTES
A fruity, medium-bodied, organic wine with lively freshness and firm structure. It has a dark ruby color and aromas of ripe red cherry and Dalmatian herbs. Aged in stainless steel, to preserve fruit and freshness, Dalmatian Dog Babić is terroir-driven, vibrant and full of life.
SERVING RECOMMENDATIONS
Best served at 14 - 16°C.
PAIRING RECOMMENDATIONS
Charcuterie, pizza, pasta and grilled meats
DALMATIAN DOG PLAVAC MALI
JOS'S TAKE
A "light plavac mali" is something of an oxymoron (most registering at 14 °++ on the alcohol scale). Juraj has, however, pulled it off with another fresh take on one of Croatia's indigenous varieties, and once again proving that wood is not always required.
DALMATIAN DOG PLAVAC
Grapes are handpicked early in the morning and processed the same day.
Fermentation with skin contact lasts ten days and malolactic fermentation is spontaneous. The wine is aged in stainless steel to maximize freshness.
PLAVAC MALI
Plavac Mali is an ancient variety, and the most widely planted red in Croatia.
It thrives in mainland Dalmatia, the Pelješac peninsula, and nearby islands , where it loves the steep sandy terraces that sweep down to the Adriatic Sea.
TASTING NOTES
Dry, garnet-colored red wine. It has an aroma of dark cherryand plum with hints of tea, clover, and rosehip. Testament Dalmatian Dog Plavac is fruity, with a medium body and lively acidity balanced by soft tannins at the end of the palate.
SERVING RECOMMENDATIONS
Best served at 14 - 16 ° C.
PAIRING RECOMMENDATIONS
Pastas, pizza, grilled and BBQ meats.
TESTAMENT BABIĆ
JOS'S TAKE
As close as you'll likely get to a "Croatian sangiovese", medium bodied, smooth, with well integrated oak influence. Chianti lovers take noe ...
TESTAMENT BABIĆ
Harvested in mid September. Fermentation takes place with 10 days of skin contact. Undergoes spontaneous malolactic fermentation.
Aged for six months in used barrique barrels - a mix of American and French oak. Testament Babić is certified organic.
BABIĆ
Babić is local to the central and northern Dalmatian coast. The best quality grapes are grown on old vines, in windy locations where yields are low.
It thrives in extreme locations, on rocky, seemingly inaccessible terrain, where grapes need to fight to survive.
TASTING NOTES
"While Babić is not as well known as Plavac Mali, what it lacks in recognition it makes up for in elegance and finesse. Recent DNA profiling identify it as related to Dobričić which is either the grandparent or half-sibling and a relative of Plavac Mali. The Testament Babić is dense and full bodied with a dark red berry, herbal spice lift and freshness similar to some Italian varieties like Sangiovese or Aglianico. Babić preserves acidity better than Plavac Mali and other native Dalmatian red varieties, resulting in more harmonious and balanced wines. Generous, supple and rounded tannins. Organically grown in the less-fertile karst limestone soil vineyards, which help to curb its natural vigour and concentrate flavors and complexity."
Janet Dorozynsky DipWSET, PhD.
SERVING RECOMMENDATIONS
Serve at 16 ° C.
PAIRING RECOMMENDATIONS
Pairs well with risotto, shrimp and tuna dishes along with a variety of grilled meats.