(2012) No oak here ('inox' means stainless steel tanks were used), in a pale-coloured wine with that lovely Assyrtiko fusion of leafy herbs, crunchy apple and salty minerals. It is very expressive and inviting, and on the delivers a lovely mouthful too: it has some weight, spice and texture despite its clarity, a broad pear and apple juicy fruit sweetness being overtaken by citrus-fresh, lemon peel acidity into the finish. Delightful fish and seafood-friendly stuff, would be great with some salt and pepper squid maybe.
(2012) Armi, meaning top of a mountainside in a Cretan, is the 500 metres altitude location for this vineyard. From rocky soils and with a windy exposition, this cool site is said to suit the aromatic Thrapsathiri variety. It has a very appealing nose, with ripe melon and orchard fruits, perhaps a little more character than the Plyto, with a touch of oatmeal too. On the palate it is ripe and round, with a bit of texture giving it lovely mouthfeel, and quite fat lemony and bright apple fruit to the fore. Acidity is good, and this has concentration and a bit of spicy substance.
(2012) Barrel-fermented and made from the indigenous Vidiano, this comes from an unirrigated, low-yielding vineyard at an altitude of 610 metres. Pouring a pale yellow colour, this offers aromas of gentle nuttiness and apple fruit, but it is all fairly discreet and low key. On the palate there's a really pleasing sweetness and ripeness to the fruit; the juicy apple is there, but it hints at more tropical tones before some of that gently toasty oak influence adds weight and spiciness. The acid comes through too, cutting the concentrated fruit in a very intense wine that is in some ways Burgundian. Concentrated and impressive.
(2012) There's no information on the Lyrarakis web site and this label is only in Greek, apart from the legend "Wine from old white vine trees," so I am guessing this is some of the older indigenous grapes grown in the region of Fourfouras village. It has a deep colour, quite a buttercup yellow, with attractively earthy, gently oxidised aromas. I wonder if this has been made in a traditional, oxidative way. It is buttery and appealing, and onto the palate it has honey and vanilla, a buttery richness and some very sweet fruit, with a big core of intense citrus acidity. Lovely and traditional stuff, that's out of sync with crunchily reductive styles, but I thought it had bags of flavour and personality reminding me of some wines I've tasted in Cyprus and Georgia of this style.