Pretty aromatic nose made of fresh lemon, dried herbs, white peaches and white flowers. Just as charming on the palate. Simple and without any pretention but so pleasing and easy to drink. Great value.
The first sip transports you immediately to the sunny climes of the Peloponnese. Medium body with a slightly oily texture and notes of stone fruit and dried herbs underlined by lemon zest. The fresh acidity and pleasant bitterness provide the necessary element to pair with scallop ceviche or roasted lemon chicken. Great value.
Representing the third generation, Vassilis Papagiannakos shows how interesting Savatiano can be when taken seriously. Perfectly adapted to Attica’s extreme hot and dry climate, the indigenous grape thrives without any irrigation. This wine is made from vines averaging 50 years of age. Medium body with pretty aromas of pear and citrus with fresh acid and a nice mouth-coating texture. Outstanding value. Shines with seared scallops, halibut and, of course, grilled octopus.
Very pale in colour, almost water white. Spicy, Muscat-like honeysuckle and peach bouquet. Light-bodied, aromatic, with a white peach flavour. Very elegant.
Greece produces a great selection of well-made wine at an astonishing price and this is a perfect example. Made of 80% Roditis and 20% Malagousia, this crisp dry white wine has a fairly oily texture with notes of lemon, rose, rosemary and litchi. A touch of carbon dioxide gives the wine an extra refreshing lift. Fried squid with tzatziki is an obvious match but it would also be a good partner to Thaï green curry seafood.
The winemakers intend this as a refined Retsina: they took the edge off the pine nose to tame it down. Now smells a bit like a Viognier (peaches and apricots) matured in a pine barrel. Full-bodied on the palate, tasting of peach preserves with lemon and more pine flavour. Pair with a Greek salad with plenty of fresh oregano and a good baguette. Also would be a good palate-cleansing accompaniment to an olive oil tasting. Drink now.