Wine Region: Nemea

(2023) From one of Greece's red wine hotspots, Nemea on the Peloponnese peninsula. This is 100% Agiorgitiko (sometimes known as 'Saint George'), aged in French oak barrels with some new oak. Its name comes from an ancient Greek convention of bringing together 14 or 27 people to discuss an idea. Medium density dark crimson in colour, there is some floral fragrance here, intertwined with fresh cherry and bright cassis fruit. Oak adds a subtle sheen of vanilla. Plenty of ripeness and succulence on the palate, but nicely brisk acidity, along with moderate tannins and just 12% alcohol leaves this juicy and spicy in the finish. Note the 'mixed dozen' price of £12.99. Watch the video for more information and food-matching ideas.

(2021) A blend of 55% Moschofilero and 45% Roditis from Nemea on the Greek mainland, this is an aromatic white, definitely showing something waxy and Riesling-like, with rose-like perfume as well as citrus. On the palate it is surprisingly full-textured and weighty for a 12% alcohol wine, but the pithy lemon and lemon rind fruit and sheer acidity gives it great clarity. At under £9, it is very appealing and a bit different. Great with fish and seafood, from calamari to mussels.

(2013) Greece's Agiorgitiko (or St George) grape is one of its hero red varieties, and this wine from Nemea in the Peloponnese peninsula is fresh and relatively light with only 12.5% alcohol. It has a bold cherry/purple colour and attractive aromas that are at once cherry-bright and fruity, and gently earthy and sappy, not a million miles from a quality Beaujolais. A little cedar and spice suggests some ageing in older barrels perhaps. On the palate it does seem a touch lean, a touch underpowered, but that spicy cherry fruit and that green-tinged, olive character gives some real pleasure.

(2003) Nice floral nose, with hints of exotic lychee fruit. The palate is punchy and full, with a touch of honeyed, oily texture and richness before good acidity. Quite long.

(2003) Very clean, almondy, subtle crisp pear fruit. The palate is quite ripe and has a nice quality of fruit, with hints of pineapple, but all restrained with elegant acidity.

(2001) Rich coffee-bean oak almost smothers super-ripe, very modern black fruit that is sasparilla-sweet and jammy; almost like Coca-cola. The palate is fruity, balanced and drinks well, with plenty of juicy blackcurrant and decent acidity.

(1999) Solid purple/black colour. Very distinct rubbery note on the nose: like car tyres. Fruit then emerges, quite baked and plummy, with some sweet blackberry notes and a little bit of Claret-like pencil-shavings. On the palate the fruit is very firm-edged and lean, quite acidic and savoury. Not quite convincing, this might be better with food.