Alpha Estate’s owner and winemaker, Angelos Iatridis, learned his trade in Bordeaux. Thus, it is no coincidence that he produces some of Greece’s most polished wines. This SB is cleanly made with good weight, mouthfeel and acidity. The profile of lemon balm, citrus and herbs lingers long. Pair with kalamari or grilled vegetables, topped with shaved Parmesan and drizzled with lemon and olive oil.
Malagouzia is Greece’s answer to Gewürz (some say Muscat.) It is medium-bodied with a perfume of peach, flowers, white pepper and honey. The length is excellent, with fresh acid acting as a backstop. Pair with grilled mahi mahi topped with a jalapeño/fruit salsa.
Moschofilero has become Greece’s aromatic gem, much the way Albarino has for Spain. At every vintage, this wine offers exceptional value. The current release charms with aromas of peach, apricot, orange blossom, spice and honey. Although dry, there is very good length and crisp apple acidity. It is a must!
This elegant blend of Cabernet Sauvignon and Agiorgitiko smells of cherries, cassis, bell pepper and earth. It is mid-weight with very good length. The tannins are smooth, so it is ready to drink, preferably with grilled quail or smoked cheddar sausages.
I tried this wine last year at the winery and also this past summer, and each time it scored the same. This blend of 60% Syrah, 20% Xinomavro and 20% Merlot possesses a saturated colour as well as a bouquet of cassis, violets, dark cherries, spice, plum and herbs. Full bodied yet refined, the finish carries long. Pair it with roasted pork loin in a cinnamon-scented tomato sauce or pistachio-crusted rack of lamb.
This blend of Sauvignon Blanc and Vilana offers great value. It is crisp, with peach, flowers, grapefruit and citrus flavours. Light bodied with medium length, it will multi task as both an aperitif or with cheeses.
Greek Vinsanto is the original incarnation. It is also much sweeter that its Italian counterparts. The grapes for this wine were sun-dried for 10 days, fermented and then aged in barrel for three years. This treatment has produced an amber colour and a beguiling perfume of almonds, raisins, prunes, Seville orange marmalade and liquorice. The finale is long. Serve it well chilled with strong chesses and nuts.