Wines (48 View)

Organic

100% Limnio, not to be confused with Limniona, is fermented entirely in stainless steel. This wine has a dark Nebbiolo like color with a slight orange ring on the edges. The wine is voluptuous on the palate displaying dark, brambly fruit notes, pepper, and earth. The wine is savory with chewy tannins that are slightly firm with the first glass. The acidity is perfect adding the perfect lift to this sumptuous wine. This is a fascinating wine. 13.5 % abv

Organic / Biodynamic

This is a crisp,high-acid, white wine displaying notes of pear, white flowers, mineral, a slight herbaceousness, and finishes with a zippy salinity. Delicious!

Organic / Biodynamic

100% Malagousia, a native Greek variety that was near extinction, fermented in stainless steel tanks. Extremely aromatic with notes of green apples, waxed lemons and green tea. Fresh and saline, with a medium body and a waxy texture that finishes dry. Bring on the shellfish! 13% abv

Organic / Biodynamic

This 100% Limniona hails from Tyrnavos, which is flat, flat, flat, and in summer punishingly hot, which makes the balance and delicacy that Christos Zafeirakis regularly achieves in his Limniona all the more striking. Ripe but restrained, with a tantalizing tug-of-war between floral and earthy, this Limniona speaks clearly of its soil. The 2020 is medium- bodied but heavy on complexity, offering in turn the sharpness of raspberries, a bloody tang wreathed in smoke, and the woodland character of the layer on the ground where old leaf litter dissolves into the earth below. Reminiscent of an earthy Beaujolais. 13% abv

Gaia produced a wonderful Greek rose in 2023. This label has shorter skin contact, four to six hours, hence the odd name. It is dry but not at all sharp. This seems solid, filling the mouth, showing power and emphasizing its flavorful fruit laced with some cherry nuances. It's never candied or too simple, though, as it shows off the depth in terms of mouthfeel. The dry finish makes this a lovely food wine.

Organic / Natural

Avgoustiatis (meaning ‘of August’ in Greek) is an early-ripening variety found mainly on Zakynthos. Pre-fermentation maceration followed by spontaneous fermentation for 20 days. Aged for 18 months in old barrels (4-6 years-old). The key to the wine’s name is August… picked early, this indigenous variety is yet another rarity. It falls somewhere between red Burgundy and Cru Beaujolais. Strawberries and redcurrants. Nice balance of grapey, crunchy fruit and subtle, soft tannin and acidity. Forest floor ala Cab Franc that will please the Loire Valley Red drinkers. To be enjoyed young and slightly chilled. 13% abv

Organic

Verdea is a traditional appellation of the Greek Island Zakynthos that reflects the Venetian influence. The name references the apparent green color of the grape juice as fields with many different varieties were harvested together and, as they all ripen at different times, the unripe/green grapes would give it a characteristic color and the resulting wine a high acidity. This story is perhaps hard to square with the usual high alcohol content of the wines, which would suggest much riper grapes! Either way, high alcohol and high acidity were traditional ways of preserving wine before the invention of modern winemaking.

The Kefallinos Verdea is certainly not co-vinified as a field blend, but rather each variety is fermented separately in old oak barrels (4-6 years-old) and a total of 16 separate barrels are used to make the final blend. A lovely straw yellow gold color. This oaked white has aromas of grass, peach blossom, with hints of green walnuts and golden plums. The palate is weighted with lots of concentrated white peach and citrus peel notes, reminiscent of Viognier. Its incredible acidity makes the alcohol almost incidental.

Rose petal color and intense mousse are the first signs of a wine that has been created to make a celebration out of any occasion. The experience is completed by the vivid strawberry and cherry aromas,typical of Xinomavro, and the pronounced acidity that adds nerve and lift, balancing with
the wine’s elegant sweetness.

100% Xinomavro sourced from Amyndeon, across the mountains from Kir-Yianni’s home base of Naoussa and a historical source for high-acid grapes for rosé. This is fermented to an irresistible 17 grams or so per liter of residual sugar before a Charmat-method secondary fermentation that comes out to a creamy 3.5 atmospheres of pressure.