Wine Style:
Country:
Region:
Price:
Score:
Notes per page:

Displaying results 0 - 4 of 4

(2020) Forget the crude stuff of seaside tavernas, reeking of pine and rough as old boots: this Retsina is so delicately touched by pine that there is just a faint - and pleasant - wild herb and scrub note to zinging lemon fruit. It's far from ordinary, being organically certified, made in amphora, and fermented with wild yeast. On the palate the piney/herby note is there in the background, but the wild yeast gives light earth and bready notes, which support more direct crunchy apple and citrus into a fresh, appetising finish. Watch the video for more information and food-matching ideas.
(2019) A Moschofilero and Roditis blend, made in stainless steel, this is fresh and yet ripe with a fleshy fruit character. Fruity and bright, lots of elegant fat lemon and orange fruit, a hint of the exotic and I like the long and bright finish with a little weight and texture too.
(1998) Much praised by wine critics, there is extraordinary depth to this wine which at first seems overpowered with charred aromas of toasted oak. On the palate it is surprisingly clean and fresh. It is bursting with tropical fruit and sharply defined by citrus acidity. The oak is still prominent and adds a chewy quality. Long, unusual and full of interest.
(1998) Hugely oaky, nutty, yeasty nose with deep scents of burnt rubber and burnt toast. Much fresher on the palate than the nose suggests with piercing citrus fruit, but hints of peach and ripe mango. Very complex set of flavours though more toasty oak dominates the finish. A bit wild, but full of character and interest.
Displaying results 0 - 4 of 4