(2019) From Elim fruit, there's a very crunchy apple and Asian pear firmness to the aromas, barely a hint of herbaceous character. The palate has a rosy red apple crunch and juiciness. Loads of mineral saltiness and yes there is a little green streak. Beautifully clear and mouthfilling, but super fresh.
(2019) Little bit of Grenache in the blend here, the wine fermenting with wild yeasts in old barrels. Lovely bacon fat note, a touch of game and liquorice, peppery bold red and black fruit beneath. The palate has a powerful concentration, but there is real freshness here, loads of sweet fruit but marinated in a savoury broth. Finishes with plenty of fruit and really precise acidity.
(2019) From Naoussa and 100% Xinomavro, this comes from a small, single-vinyard plot. Deep ruby in colour, there is real lift and fragrance, wild garrigue herbs and flowers, Laspang souchon tea, and taut black berry fruit, quite dry and mineral. In the mouth it is both fruit-forward and subtly mineral, very precise, slaty acids and dry tannins, but the inherent sweetness and intensity of the black fruit, cherry skins and tart blackcurrant, gives elegance and polish. Long and concentrated without every throwing its weight around, it is a lovely, lovely wine.
(2019) What a lovely expression of Xinomavro from 60-year-old vines, herbal, gentle and almost Pinot-like in character from its transluscent, lighter colour to its fleeting aromas of red fruits, truffle and balsamic strawberries. The palate is dry and carries both those not too ripe herbal characters and that strawberry pulp softness and sweetness through. For me, though an element of tartness in the finish, that just adds an extra ounce of fresh, agile character to a most enjoyable wine.
(2019) Its fame on the island of Santorini has perhaps spurred on many modern Greek producers to grow Assyrtiko, undoubtedly a - if not the - star white wine grape of Greece. From vineyards at an altitude of 700 meters and poor, sandy soils, this is typically crisp and zesty and is unoaked. It doesn't have the ozoney seaside freshness of some of the Santorini wines, but instead a yellow plum and lime freshness, lees ageing adding to the texture to give it quite a full and grippy presence, the finish bone-dry and hinting at river stones and saltiness.
(2019) A white wine, blended from 80% Roditis and 20% Malagousia, this is a highly aromatic wine, a subtle spritz on openining seeming to release a waft of jasmine and honeysuckle, over mango and more crisp, apple and citrus fruit notes. Unoaked, the palate zings with that delicate but substantial flavour profile, very zesty, a touch of Mandarin orange to the acidity keeps it dry and fresh, but very approachable. An aperitif style for sure, but could be lovely with thai or spicy szechuan dishes.
(2019) Blending 50% Merlot with equal parts Xinomavro and Syrah, this is a robust and characterful red, very deep in colour and mixing a cherry and briar, herbal quality with rounded berry fruit. That sweet fruit of the nose translates to the palate too, backed by a little chocolate bittersweetness, perhaps a touch of olive, and a grippy rusticity to the tannins that, along with nicely pert acidity, freshness the finish nicely.
(2019) Greek wine lover Peter Pharos recently wrote an article for wine-pages all about the region of Naoussa and the quality of its wines made from the Xinomavro grape, specifically citing this wine as "one of the best value-for-money wines globally." Another densely-coloured red, there's an intriguing lift of kirsch and over-ripe red berries on the nose; not stewed, but super fragrant and pungent, Italian tinned tomatoes, clove and liquorice and fascinating herbal qualities too. In the mouth it is a structured, dense and firm wine, big dry tannins immediately clamping down, that meatiness and balsamic quality, the savoury olive and umami character much more on the black fruit spectrum as sinewy acidity and those tannins, matched by fruit concentration, drive the finish. Needs a steak or venison maybe, and perhaps an hour in a decanter before serving. A much bigger wine than the other Xinomavros in this portfolio.
(2019) A Syrah-dominated blend, along with 30% Merlot and 10% Xinomavro, fruit comes from Naoussa and the wine is aged for 16 months in small barrels, of French and American oak. What an elegant and sophisticated nose on this wine, all graphite and cedar, some wild herbs and flowers, smokiness and an intense blue-black fruit. In the mouth it is smooth and rich, supple tannins and an integrated black cherry acidity barely ruffling the plum and blueberry fruit. Quite grippy in the finish as the tannins bite a little more, but spicy, intense and a bit of a star.
(2019) A blend Of 90% Assyrtiko with 10% of Athiri and Aidani from Artemis Karamolegos, this is a superb example of Santorini at its best. Flooded with fruit, but also basil and lime leaf, and that salty ozone lick of the seaside. I am not sure if there is any oak here, but there is a nutty and natural/earthy sub-text that adds to the complexity. In the mouth it is vivid, vivacious and full-fruited, with that sweep of taut, saline acidity into its long finish.