(2024) 100% Xinomavro from vineyards in the prime Naoussa region, the natural pressure of grapes in the tank produces free-run juice, and a press is not used. Low temperature fermentation is followed by 'gentle' aging in French oak barrels for a year. A little softness of colour on the rim of this 2019 wine, aged character on the nose too with an autumnal leafiness, Pinot-like hints of truffle and undergrowth and fruit in the red spectrum. This drinks really nicely, mellow and developed, pulpy berry fruit backed up by a little firmness to the tannins and a bite of acidity, spicy into the finish.
(2024) A blend of 50% Malagouzia, 30% Assyrtiko and 20% Xinomavro grapes, with fermentation at low temperature then aged on fine lees for three weeks. Highly aromatic, talcum and freesia join lime and lemon on the nose. The palate bursts with sweet, juicy fruit, with some orange peel and nectarine, running into well balanced acidity. Arguably my favourite wine of this trio.
