A joint venture between two friends who are passionate about native Greek varieties. From their vineyards in ‘Nemea’ they craft wines from the noble Agiorgitiko grape which excels in the area making a powerful and complex red wine.
Dense, red fruited, smokey, dark chocolatey, soot with a clean, schisty/mineral core. This reminded me of a great Hunter Shiraz with its fruit power but structural balance. Lovely wine, great match with the food.
Nemea – Considered the crown jewel of the new wine industry in southern Greece. There is tremendous agreement that no matter what its potential may be elsewhere, the Agiorgitiko is perfectly adapted to Nemea. Especially to the middle of three zones of different elevations, the so-called ‘semi-mountainous’ zone, at elevations of between 450 and 650 metres, where the overlap of ideal conditions result in good fruit, acidity, body and colour.
Peloponnese – The most historic and diverse region of Greece. The North Eastern corner around PDO Nemea makes red wines from Agiorgitiko. The higher altitude PDO Mantinia makes whites and sparkling from Moschofilero. There is also PDO Patras where four appellation wines are produced, a dry white, two sweet whites and a fortified red.
Agiorgitiko – “St. George’s” A red variety that has traditionally been grown in the Nemea region of the Peloponnese, this can make claim to be Greece’s noblest. It is one of the more commercially important indigenous Greek varieties, and it can take on a large range of characteristics, from soft to very tannic, depending on factors in the growing and winemaking processes. Characteristically dark cherry coloured wine with wonderful bouquets of damson, and berry flavours on the palate. Agiorgitiko is one of the two widely-grown heat-resistant Greek wine-making grape varieties, the other being Xinomavro.