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.
A real bargain for sweet wine lovers! Golden colour with a honey and orange blossom bouquet; medium-bodied spicy and sweet orange and honey flavours but nicely balanced with cleansing acidity. Serve with blue cheese or cake.
Made from the indigenous Savatiano grape, appropriately grown near the ancient Temple of Artemis, long associated with Dionysus, the god of wine, this deeply coloured wine offers complex, elegantly scented floral notes, stone fruit and citrus fruit. Stone fruit, lively citrus and some green fruit flavours evolve in the mouth with a suggestion of bitter almond on the refreshingly dry finish. A lovely wine from another Greek variety that deserves to be better known.
Light mint, crushed cassis, wild scrubby herbs and elegant purple florals fill this Xinomavaro through the mid-palate. It's Barolo-esque up front, even pouring with a brown tint in the glass. However, as soon as you get to the finish, the raging, grippy Xino tannins take over, stripping this of easy drinking pleasure if you're not consuming with lamb or ribs. There's a lovely freshness that carries this compact wine, though those tannins require serious protein or a day in the decanter to mitigate now.