Greek Wine Festival 2026

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

A wine of pale ruby colour, medium aromatic intensity. On the nose, it delivers red fruit dominated by red cherry, raspberry, cranberry, and red plums; black fruit mainly bramble, damson, black cherries, and black plums; herbaceous aromas, such as tomato leaf, tomato paste, olives; spice such as allspice. Fruit is enveloped in restrained oak influence giving aromas of vanilla, cream, and butterscotch.

On the palate, the wine is dry, with medium + acidity, medium body, framed by fine-grained medium + tannins, firm but suave versus red, black fruit extract, a layer of botanical flavours and medium alcohol. It displays medium intensity of flavours but persistent and vibrant finish. Its tannins and acidity levels are balanced versus fruit and alcohol integration; a clean, elegant easygoing start on the palate but followed with layers of complexity, juiciness and characteristic herbs. This vintage can be enjoyed now but can be kept for bottle ageing as it has enough tannins to be resolved, acidity and fruit.

Young Assyrtiko vines with an average age of 50 years old, grown in the lower elevation areas of Santorini.White wine vinification at low temperature to bring out the fruity side of Assyrtiko. The wine ages on its lees for six months.Notes of melon, pear and citrus fruit, combined with herbal hints and persistent minerality. Fresh

This has quite a bit of intensity, a good sense of pleasing bitterness, waxy texture, a cool finish and plenty of aromatics. Lime, green mango, quince, cumquat and brine make headway, so too a little white pepper and some celery salt. It’s refreshing, has that textural nous, delivers on interest and feels easy going. Not particularly complex, but particularly good to slug down with a whole roast goat. MIKE BENNIE, The Wine Front

Gaia Monograph Agiorgitiko is one of the great entry points into modern Greek red wine and a terrific introduction to the Agiorgitiko grape. Produced by Gaia Wines in the famed Nemea region of the Peloponnese, the wine comes from hillside vineyards sitting around 500 metres above sea level, where cooler conditions help preserve freshness and balance.

Agiorgitiko is often called the “Blood of Hercules” and is one of Greece’s great native varieties, capable of producing everything from bright, juicy everyday reds through to serious cellar-worthy wines. The Monograph sits firmly in the former camp — vibrant, fruit-forward and incredibly drinkable. Expect juicy cherry, pomegranate and plum fruit with hints of spice and soft earthy notes, all wrapped in supple tannins and bright acidity.

Douloufakis was the estate that resuscitated Vidiano from a scant 10 hectares at the turn of the 20th century. The estate now farms a total of 25ha organically with a strong focus on Vidiano grown on Crete’s abundant limestone. Although famous for the single-vineyard, barrel-fermented Aspros Lagos, this steel-fermented wine is a brilliant introduction to the variety. Fleshy and bold with some of the richness and decadence of Viognier, with attractive flavours of fresh peach, melon and apricot, but the palate is a completely different game: alert, spicy, structured by notable acidity and with real drive and concentration through to the finish. DECANTER

Malvasia di Candia. Dry-farmed in Malevizio province, south of Heraklion, at 400–500 m. Cool fermentation in stainless-steel tanks with selected yeasts.

Fragrant, pretty, jasmine-scented nose. Clean, appetising and crisp, with bright orchard fruit – nice precision. JancisRobinson.com

Sourced from dry-farmed vineyards, typically aged 45 to 50 years, at elevations of 200–300 meters.Harvesting: Hand-picked in the early morning into small crates to preserve freshness. The grapes are immediately cooled to 8°C, destemmed, and undergo pre fermentation skin maceration for 9 hours at 10°C. Temperature-controlled fermentation occurs entirely in small stainless-steel tanks. The wine is then aged on its fine lees (sur lie) for three months with frequent stirring for a richer texture.

An aromatic and vibrant wine displaying expressive notes of peach, apricot, jasmine, and citrus, particularly lime and grapefruit. On the palate, it is typically medium-bodied with a round and juicy texture, supported by crisp acidity. A subtle touch of bitterness and herbal nuance on the finish adds complexity and balance.

Lifted peach, pear, floral notes and dried herbs with a touch of minerality. Ripe apple and yuzu zest create a fleshy fruit-driven palate balanced with a saline mineral warmth. JancisRobinson.com

2025 been a breakout year for Greece in the DWWA with no fewer than four wines in our Best in Show selection. For the first time, one of these is red: we’re delighted to welcome Gouménissa to our Top 50 this year. Gouménissa is one of the showgrounds for Greece’s Xynomavro grape variety, though here (in contrast to Naoussa and Amyndeon) it can’t be a varietal wine and must be blended with Negoska. Xynomavro is often regarded as Greece’s answer to Nebbiolo: it takes well to long ageing, and retains structure while its fruit modulates. This, though, is a relatively young incarnation, with translucent dark red colours; characteristic scents of cooked fruits, sweet leather and warm furniture wood; and a deep, searching flavour which has as much red-fruit acidity as it does tannin. The overall effect is vibrant as well as authoritative and masterful. It’d be better with food than without, though this is not a red which begs for longer in the cellar. DECANTER

The Sclavos Orgion Mavrodaphne 2022 is a dry red wine from Cephalonia, Greece, featuring a deep ruby colour with aromas and flavours of chocolate, plum, raspberry, coffee beans, tobacco, and dried fig. It has a medium body, velvety tannins, and a high, refreshing natural acidity, with a long, complex finish and hints of Ionian Sea salt. The wine is produced using organic, biodynamic, and natural winemaking principles, with fermentation and aging in a combination of tanks and barrels.

Chocolate, plum, raspberry, coffee beans, cocoa, tobacco, cinnamon, and fresh turned earth. There is at touch of sun-dried figs, black cherries, and wild thyme. A prominent chocolate note, along with plum, and cocoa to finish. Remains fresh and vibrant despite the deeply pitched fruits. Lovely.

Alexakis Winery Vidiano is a brilliant example of why this once nearly forgotten Cretan variety has become one of the most exciting white grapes in Greece. Grown on the island of Crete, Vidiano combines richness and texture with freshness and aromatic lift, often drawing comparisons to varieties like Viognier or richer styles of Chardonnay, though with a distinctly Mediterranean personality.

The Alexakis version is bright, generous and immediately appealing, showing ripe stone fruits, citrus peel, white flowers and hints of herbs and spice. There’s a lovely slippery texture through the palate, but also enough acidity and saline freshness to keep everything balanced and energetic. It’s the sort of wine that feels both exotic and incredibly easy to drink.

Fermented in concrete tanks, 3 months on the lees.

Herbal style of Assyrtiko. Intense, mouth-watering and with a lovely fine-grained texture giving a very long finish. Powerful style, concentrated yet very fresh. JancisRobinson.com

A varietal Assyrtiko blending grapes from seven separate vineyards, the 2023 Santorini Cuvée Palatia shows well, opening with intense lime pith, stone dust and a slice of grapefruit. Subtle pastry adds another aromatic layer. Hitting the medium-bodied palate with ample finesse, the 2023 is a vivifying Assyrtiko with poise on the precise finish. (92) NICOLAS GREINACHER, Vinous

The 2024 Assyrtiko Monograph shows inviting lemon zest, grapefruit and subtle stony aromatics with a complementary hint of lime. Light-bodied, racy and refreshing, the 2024 is a breezy Assyrtiko with moderate resilience on the citric close. NICOLAS GREINACHER, Vinous

Blending Malagousia and Assyrtiko in equal proportions, the 2024 Estate White opens with moderate-intensity pear, melon and subtle passion fruit aromas accentuated by a whiff of blossom. Medium-bodied and zesty, the 2024 dissolves with very good energy on the steely finish. NICOLAS GREINACHER, Vinous

Not the first Greek rosé to have that scent of decaying flowers and leaves that is, counter-intuitively, incredibly attractive (even sensuous, I'd argue). Florist shop meets garden-in-autumn meets under-hedgerow meets lying-in-long-grass-by-a-river-bank. Slight petillance. Tang. Iodine. Bitter orange juice. Satin texture and beautiful dustiness. Something of an electric-guitar rasp, keen and energy about this wine. JancisRobinson.com

Dark ruby garnet, ochre reflections, delicate brightening at the rim. Inviting bouquet of precious wood and nougat, tobacco savouriness, dark fruit, delicate liquorice and blackberries, fine balsamic touch. Juicy, elegant, taut, delicate cherries, ripe, firm tannins, mineral and chalky on the finish, shows fine extracted sweetness, very good persistence, a multi-faceted food companion. 95 points. (95) PETER MOSER, Falstaff 

The Alta Xinomavro steps things up in terms of depth and detail. Coming from higher altitude vineyards, the wine leans into a more lifted, aromatic and refined expression of Xinomavro, often showing wild strawberry, sour cherry, rosehip, spice and earthy savoury notes. The tannins are generally softer and more polished than many traditional examples, giving the wine a more elegant, almost Pinot Noir-meets-Nebbiolo feel. It’s a brilliant example of how modern Greek producers are pushing the variety toward finesse and site expression without losing its unmistakable identity.

The Young Vines Xinomavro (sometimes labelled Jeunes Vignes) is the more approachable and immediate expression in the range. Sourced from younger vines around Trilofos and Fytia in Naoussa, it’s fermented mostly in stainless steel and concrete with little to no oak influence, preserving freshness and purity. Expect bright cherry and raspberry fruit, dried herbs, rose petal and that classic Xinomavro savoury edge, all carried by crunchy acidity and fine tannins. It’s vibrant, energetic and one of the great value introductions to the grape.

Seven days on skins and aged in 2,000-litre oak.

Mid-to-light bricky red. Intense aroma of sweet-sour cherry and wild strawberry. Bright, zesty and mouth-watering, with those mature flavours that develop quickly in young Liatiko but are stable for a long time. Nicely chewy and so satisfying and fresh at the same time. JancisRobinson.com