Greece

Tasting Notes: Deep black reddish color with tinges of blue and violet. On the nose, black cherry, black currants, cedar, leather and black pepper and cacao. On the palate, the wine is full bodied, acute tannins with spicy dark chocolate and defined blackberries with hints of dried herbs. Great potential ageing for ten years plus. Food Pairing: Lamb chops, venison, grilled sirloin steak with bordelaise sauce. Grapes: 85% Cabernet Sauvignon15% MerlotABV: 13.5%** Only 2 in Stock ** ...

Grape Variety:  100% MerlotType of wine:  Dry RedTasting notes:  Fragrant, classy and polished ripe fruit. Notes of blackberries and blackcurrants. It is concentrated and dense, but not heavy-handed. Spicy, complex with a long and fruity aftertaste.Technical information:   Hand harvest, alcoholic fermentation in stainless steel tanks, maceration for 16-20 days.Malolactique fermentation in both oak barrels( 50%) and stainless steel tanks ( 50%).Evolution in French oak...

Full bodied with fine tannins, complex aromas of red fruit, with hints of prune and leather.The mouth is well structured & balanced, it has a velvety palate and a long finish.Can be cellared for an additional 5-10 years. - WineryBlend:90% Mantilaria10% Mavrotragano ** Only 8 in Stock **

The dominant Assyrtiko variety, into the blend of the Atlantis White, is ennobled with a small proportion of Aidani and Athiri, to balance the acidity with the fruit - WineryBlend:90% Assyrtiko5% Athiri5% Aida ** Only 2 in Stock **

The dominant Assyrtiko variety, into the blend of the Atlantis White, is ennobled with a small proportion of Aidani and Athiri, to balance the acidity with the fruit - WineryBlend:90% Assyrtiko5% Athiri5% Aida

To many, Estate Argyros is seen as the leader and founder of the modern Vin Santo from Santorini. In recent years, the Estate has moved to a series of aged wines (4, 12 and 20 year), in order to show the evolution of Vin Santo from youth to its peak. The references to years now represents an average age of the wine in the bottle, thus making the aging system similar to sherry. When a vintage is listed on the label, it infers that the majority of the wine in the bottle is from that year. -...

To many, Estate Argyros is seen as the leader and founder of the modern Vin Santo from Santorini. In recent years, the Estate has moved to a series of aged wines (4, 12 and 20 year), in order to show the evolution of Vin Santo from youth to its peak. The references to years now represents an average age of the wine in the bottle, thus making the aging system similar to sherry. When a vintage is listed on the label, it infers that the majority of the wine in the bottle is from that year. -...

To many, Estate Argyros is seen as the leader and founder of the modern Vin Santo from Santorini. In recent years, the Estate has moved to a series of aged wines (4, 12 and 20 year), in order to show the evolution of Vin Santo from youth to its peak. The references to years now represents an average age of the wine in the bottle, thus making the aging system similar to sherry. When a vintage is listed on the label, it infers that the majority of the wine in the bottle is from that year. -...

Varietal: 100% Agiorgitiko Quick Facts: The first successful attempt to make an Agiorgitiko wine outside Nemea, matured 10 months in new French oak. - Winery ** Only 11 in Stock **

Varietal: 100% AssyrticoQuick Facts: From the famous Assyrtico varietal originally from Santorini, this wine with aromas of lemon-blossom and citrus is well balanced with a rich and fruity taste and pleasant acidity. 450 cases produced - Winery ** Only 1 in Stock **

Flavour: Rich, exceptional structure, with a good balance of alcohol and acidity, and a long finish. Serve at 12°C. Nose: Aromas of citrus (lemon, orange, bitter orange) blending nicely with mineral and metallic notes. Food pairing: Fish and seafood dishes, hors d’oeuvres, white meats with light sauces, lamb with stamnagathi greens. The Areti is produced from the Assyrtiko varietal cultivated on the Biblia Chora estate, near Ambelia, where the soil is limestone and clay. Once the grapes are...

Varieties: Αssyrtiko 40%, Sauvignon Blanc 60%Characteristics: A gentle, yellow-green colour of remarkable clarity. The marriage of the cosmopolitan and fragrant Sauvignon with the Greek Assyrtiko produces a wine with a powerful aroma redolent of exotic fruits, peach and citrus. A rich, cool and beautifully balanced flavour, pleasant acidity and a lasting, fragrant aftertaste. - Winery ** Only 3 in Stock ** ...

Varieties: Αssyrtiko 40%, Sauvignon Blanc 60%Characteristics: A gentle, yellow-green colour of remarkable clarity. The marriage of the cosmopolitan and fragrant Sauvignon with the Greek Assyrtiko produces a wine with a powerful aroma redolent of exotic fruits, peach and citrus. A rich, cool and beautifully balanced flavour, pleasant acidity and a lasting, fragrant aftertaste. - Winery

A luscious blend of three Greek indigenous red varietals: Limnio, Mavroudi and Mavrotragano. Limnio, mentioned by the philosopher Aristotle as "Limnia ampelos" (=vine from the Greek island Limnos), is the oldest attested Greek grape variety.Entirely fermented in oak tanks, malolactic fermentation ensues in the same tanks and then the wine is aged up to 18 months in new French oak barrels.It has dark ruby colour, an excellent and complex structure. Its blackberry fruit offers spice and depth,...

A luscious blend of three Greek indigenous red varietals: Limnio, Mavroudi and Mavrotragano. Limnio, mentioned by the philosopher Aristotle as "Limnia ampelos" (=vine from the Greek island Limnos), is the oldest attested Greek grape variety.Entirely fermented in oak tanks, malolactic fermentation ensues in the same tanks and then the wine is aged up to 18 months in new French oak barrels.It has dark ruby colour, an excellent and complex structure. Its blackberry fruit offers spice and depth,...

A wine produced from Chardonnay, which was planted in the estate back in 1983. After skin contact, it is fermented in new oak barrels and then remains in contact with its primary yeast lees for five months, gaining creaminess and excellent varietal essence of character.Bright pale yellow in colour with a rich mouthfeel, honeyed texture and citrusy scents on the palate, as well as nuances of dried nuts and vanilla. This wine is capable of improving for several more years due to its strength and...

Evangelo is a blend of the red grape variety Syrah and the white Viognier.Fermentation is induced simultaneously for both grape juices in Burgundian oak tanks of 40Hl. One of the benefits of adding Viognier is the process of co-pigmentation, which stabilizes the colouring of the red wine. In addition to its softening qualities, it also adds a stabilizing agent and enhanced aroma to the wine. After malolactic fermentation in the same tanks, the wine is aged from 12 to 18 months in new French...

This wine is entirely produced from the rare Greek grape variety of Malagousia. Further to skin contact, to enhance the extraction of aromas it is fermented in stainless steel tanks between 18-20 °C and then matured on lees for a few months gaining depth of flavour and floral aromas. It has a brilliant straw colour with greenish shades and an aroma of matured fruit such as pear, mango and citrus.On the palate, the rich flavours of lemon peel enhance the appealing mouthfeel, adding a...

The wine is quite dark ruby and concentrated, elegant with a pronounced bouquet of black fruits and spices (flavors of ripe plum, cherry). On the palate, the wine offers gentle tannins enhanced with great fruit intensity, yet round and harmonious.The finish is spicy, long and persistent. Plenty of ageing potential (10-15 years). To be served at 16-18 °C.Food pairing: particularly well suited to roast pork, poultry, richly flavoured meat and game dishes. A perfect companion for many savoury...

The floral variety of Viognier was initially planted in the estate in 1993 under the supervision of the Aristotle University of Thessaloniki.The vinification starts with skin contact followed by barrel fermentation in new French oak. Finally, the wine is matured on lees to enhance the rich creaminess and mouthfeel. Intense gold in the colour, it exhibits a fragrance of peaches, pears, and smoky accents to the finish. It should drink well young yet last for 5 years.Food pairing: a great choice...

Description: Having created two very different wines made from the world class Agiorgitiko grape variety our NOTIOS RED – a wine designed best enjoyed in its youth – and GAIA ESTATE – our made to last flagship we have now added : AGIORGITIKO by GAIA. This wine was the missing link of that admirable chain called Agiorgitiko The exceptional 2000 vintage produced high quality grapes harvested from hillside vineyards in NEMEA. The wine was aged in French oak casks. A structured wine, showing the...

Assyrtiko Wild Ferment is made from 100% Santorini Assyrtiko whose fermentation takes place with only the naturally occurring yeasts found on the grapes. Once fermentation takes its course, 20% of the wine is aged in a blend of wood (oak, acacia, etc…) and then blended with 80% stainless steel fermented Assyrtiko. Wild Ferment is a gamble every year – the yeasts control the process and the final product is limited. Since its first release in 2008, Wild Ferment has brought Assyrtiko’s potential...

A red dry wine made from the Agiorgitiko grape. The vines are planted on a ten-degree slope facing West-Southwest. After harvest, selected grapes are destemed, crushed and inoculated with strains of dry active yeast. The skins and juice are left in contact with each other for approximately six days at 28C. After fermentation, the wine is racked twice for clarity and then matured in French oak casks for approximately forty-five days. The result is a violet colored wine with intense flavor,...

The only high quality retsina available in the market today. Ritinitis is made from the Roditis grape variety that is harvested in the Aegialia region of the North-eastern Peloponnese. Once the grapes are destemmed and crushed, only the free-run must is kept for the Ritinitis production. Fermentation lasts approximately 30 days at 16C. During fermentation, a carefully calculated quantity of resin from the Pinus Halepensis pine tree is added to the must. After fermentation, the wine is...

Description: THALASSITIS OAK FERMENTED is produced by fermenting and ageing Santorini’s Assyrtiko grape in oak barrels from Nevers and in acacia casks from Southern France. The fermentation is carried out in 225lt new French oak casks from Nevers. After fermentation, the young wine is aged “sur lie” (on lees) in the same casks for 4-5 months. During this period yeast lees are once a week put into suspension by stirring (bâttonage). THALASSITIS OAK FERMENTED is a well-structured wine with...

This unique wine is produced on the island of Santorini. The vines are planted on a 15-degree slope facing East and Southeast on transferred pumice stone soil. The wine is made from the Assyrtiko grape and is light and aromatic. Only free run must is used, which is then fermented for approximately days at 15C. The resulting wine is almost white in color with honeysuckle aromas and a minerally finish. - Winery ** Only 6 in Stock ** ...

Select harvesting of grapes from the Minies region and vinification in steel tanks. Complex and balanced, medium bodied with subtle floral fruit with citrus, melon and honey notes. - WineryVARIETALS:40% Tsaoussi40% Muscat of Cephalonia20% Sauvignon Blanc ** Only 2 in Stock **

Vidiano variety when vinified carefully offers Peach and appricot aromas well knitted with layers of fresh herbs and subtle minerality. - WineryVarietal: 100% Vidiano ** Only 4 in Stock **

Bright, golden colour. Beautifully evolved nose of aromas of pineapple and mango on a palate of honey and delicate vanilla-like hints of the oak. Its mouth is round and generous, giving a feeling of the sweetness of Chardonnay and it is balanced in acidity with a long-lasting freshness on the finish. - Winery

Vineyard:From the privately owned vineyard at Kokkinomylos (Tegea, Arcadia, Greece), located on a hillside with a north-west orientation and clay-rocky soil at an altitude of 750 meters. The low yield per stremma and late harvesting result in ripe and aromatic grapes. Wine and Wine-making:Classic red wine vinification with a lengthy period of extraction lasting for 25 days. Aged 15 months in new oak barrels. Tasting Notes:Deep red colour with a rich velvety texture. Aromas of ripe red fruits...