Greek Wine Fair - Sydney 2025

The grapes come from selected old vines over 40 years old, giving low yield per hectare with good concentration. Classic red vinification and malolactic fermentation. The wine matures in 500L oak barrels for 24 months and then additional 6 months in ideal cellar conditions.

Pale red colour. Complex nose with aromas reminiscent of ripe red fruits, notes of spicy spices, herbs, tomato leaves and cedar. Full mouth with high acidity and tannins with a pleasant long aftertaste.

The grapes are cold-soaked for up to 10 hours to release all their aromas. The free-run juice is fermented in stainless steel tanks with selected cultured yeast at low temperatures. Following fermentation, the wine is kept on the fine lees for three months. Very little filtration and fining are employed.

On the nose, elegant peachy and floral aromas with a refreshing grassy note. On the palate, the well-judged alcohol adds to the overall richness of the peach and apricot flavours. Medium-full bodied with a satiny texture and a long fruity finish.

Based on the Malvasia of the Venetians, which was made with both red and white grapes. Sun-dried for 4–6 days: 85% is Assyrtiko, Vidiano, Liatiko, plus 15% Muscat of Spina and Malvasia Aromatica. Bottled in 2023 after two years in barrel and then time in tank. RS 156 g/l, TA 7.8 g/l.

Deep, browny gold. Intense aroma of dried and caramelised apricots. Honeyed dried fruits. Immense freshness in a sweet wine and the merest hint of tannins. Candied and bitter orange. Long, delicious finish. JancisRobinson.com