(2018) A blend of Agiorgitiko with 10% Xinomavro, this pours a really saturated deep red colour.Â The wine was aged 12 months in French oak, and that might partly account for the smokiness on the nose, but there's an interesting balsamic and black cherry skin character too, peppery and lifted. In the mouth it is very firm, an extracted, very dry black fruit character, pretty good structure from inky tannins and cherry acidity, and the oak again just adding a smoky, rounding quality. It finishes on dry fruit and decent acidity.
(2018) What a lovely sweet-fruited, ripe and glossy wine this is, but tempered with a bit of real structure and bite. Twelve months in French oak barrels has rounded and added cedar and a touch of smokiness, but the purity of fruit and the taut, wirey structure of firm but ripe tannins and cherry-pit acidity is lovely.
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