(2019) This was the first unoaked Xinomavro to on the market a decade ago, after several years of experimenting in how to tame the tannins of the Xinomavro variety. Decanter magazine obviously thinks they've managed that, awarding this vintage 93/100 and naming it one of their 50 'Most Exciting Wines of 2018'. Ruby in colour, there's a lovely cranberry and pomegranate, maybe dried fruit character on the nose, a little exotic note of strawberry/lychee in the background. In the mouth that sweet softness of pulpy red fruits is there, not underripe, but cool and herbal too, enough of a roughening edge of tannin and acidity to give it energy, in a lovely medium-bodied wine that is agile and light, and very moreish.
(2013) Made by Apostolos Thymiopoulos in the central Greek mainland, this is a blend of the native Malagouzia (70%) and Roditis (30%) that weighs in with a featherweight 12% alcohol. It seems to me that it could well be Greece's white wines that are its aces in the pack - especially those from the islands, but also wines like this. It is a powerfully aromatic, floral and ripe pear-scented wine that has some delicately herbal and exotic aspects that remind me of Torrontés and Gewürztraminer. It bursts with fruit and flavour on the palate, a piercing note of green-streaked acidity bracing the wine, and leading to a crisp, clean and elegant finish with a hint of sweetness in the background.
(2003) Fantastic ripeness here; lush mulberry and mint aromas verging on being a little volatile. Attractive palate, with sweet fruit and a little herb and raspberry pertness. A bit odd overall.
(2003) Good nose of red plums and blackcurrant, some cedary hints, and thankfully tones down the oak a little. The palate has a dusty quality to the fruit and drying tannins, though there is a cool classiness with glimpses of gravel and earth, and lots of silky tannic finesse.
(2003) This blends Cabernet Sauvignon with the local Limnio. Very odd nose. Somehow I am reminded of being at the dentist! There are notes of incense, burning candles, sandalwood and all sorts of exoticism. The palate is full and textured, with some sweet, ripe black fruit set against a firm tannic framework, but possibly a little hollow on the mid palate.
(2001) Made from 100% indigenous Xinomavro, this has a very attractive nose of minty blackcurrant and blackcurrant leaf with creamy, ripe berries. Very fresh. On the palate a soft tannic structure underpins lighter black fruits that are quite juicy and nicely acidic. Medium-bodied, and finishes with style.