Join us this Saturday for an exciting tasting of the wines of Greece showcasing a variety of fun & approachable wines from native varieties.
Saturday 5th April
2.00pm-5.00pm
Open on the day:
2.00pm-5.00pm
Open on the day:
'23 Papagiannakos ‘Old Vines’ Savatiano $35
'22 Argyros 'Atlantis White' Assyrtiko/Athiri/Aidani $38
'23 Gerovassiliou Malagousia $68
'23 Gaia 'Notios' Agiorgitiko/Syrah $28
'22 Thymiopoulos 'Earth & Sky' Xinomavro $75
'23 Samos 'Phyllas' Muscat $34
'22 Argyros 'Atlantis White' Assyrtiko/Athiri/Aidani $38
'23 Gerovassiliou Malagousia $68
'23 Gaia 'Notios' Agiorgitiko/Syrah $28
'22 Thymiopoulos 'Earth & Sky' Xinomavro $75
'23 Samos 'Phyllas' Muscat $34
Enjoy 10% discount when you purchase any three bottles on the day.
Hosted by Nathan Miller of Déjà Vu Wine Company, and free of charge.
Discovering the Wines of Greece
Greece is one of the world’s oldest wine-producing countries, with a history that stretches back over 4,000 years. Ancient texts, including those by Homer and Aristotle, reference the significance of wine in Greek society, from religious rituals to everyday life. Winemaking flourished during antiquity, with Greek settlers introducing viticulture to Italy, France, and beyond. Despite this rich history, Greek wines largely remained under the radar internationally for much of the 20th century. However, in the last few decades, a new generation of winemakers has revitalized the industry, blending tradition with modern techniques to produce wines of exceptional quality and character.
One of the most exciting aspects of Greek wine is its incredible diversity. With over 300 indigenous grape varieties, Greece offers a wine experience unlike any other. The country’s varied geography—ranging from volcanic islands to high-altitude mountain vineyards—creates a multitude of microclimates and soil types, allowing for distinct expressions of terroir. Santorini, for example, is famed for its Assyrtiko, a white grape that thrives in the island’s volcanic soil, producing wines with remarkable minerality and ageability. In northern Greece, Xinomavro is often compared to Nebbiolo for its structured tannins and complex aromatics, while Agiorgitiko from Nemea delivers plush, fruit-driven reds that balance power with elegance.
Greek wine is also deeply intertwined with the country’s food culture. Traditionally crafted to complement Mediterranean cuisine, these wines are known for their bright acidity, freshness, and versatility. Crisp white wines from the Aegean Islands pair beautifully with seafood and fresh salads, while robust reds from the mainland stand up to grilled meats and rich stews.
In recent years, Greek wines have been increasingly recognized by international critics, with major publications such as Decanter, Wine Spectator, and Wine Enthusiast featuring them more prominently. High-quality producers are now exporting their wines worldwide, introducing more people to Greece’s remarkable viticultural heritage. Despite their growing reputation, Greek wines still offer fantastic value compared to their European counterparts, making them an excellent choice for both casual drinkers and serious collectors.
Whether you’re a seasoned wine lover or just beginning to explore Greek wines, there’s never been a better time to dive in. From the sun-drenched vineyards of Crete to the wind-swept slopes of Naoussa, Greece is producing wines that are as captivating as its history. This week, we’ll take a closer look at some standout selections that highlight the best of what Greek wine has to offer. Get ready for a journey through one of the world’s most exciting and underrated wine regions!
Papagiannakos
The Papagiannakos family have been involved in the Attica region since the 12th Century. It is in the last decades though, under the guidance of Vassilis Papagiannakos, that they have forged their own path, showing the world what the variety Savatiano is capable of. They have established themselves as a benchmark for the complete package, when it comes to the modern Greek wine industry. Their winery and grounds are immaculate, and the design of the facility is nothing short of first class, however it is also Vassilis’ understanding and commitment to the variety Savatiano and their consistent work at growing and producing the finest examples of indigenous varieties, such as Malagousia and Agiogitiko, that has stood them firmly at the forefront of the contemporary Greek wine industry.
The region of Attica is originally the home for retsina however, since the 60’s Papagiannakos has worked to lift the variety, Savatiano, to ever greater heights. The single vineyard ‘Vientzi’, is a masterful wine and a delicious example of how textural and complex this variety can be. The modern take on Retsina sees a balance of flavours that truly speaks of Greece and the Old Vines Savatiano is immediately delicious, but also age worthy. A true pioneer of the Modern Greek Wine industry these wines are truly unique expression of their region. Its Mediterranean climate is distinguished by legendary sunlight, the greatest in Greece, with average annual temperature of 18°C. Frost is non-existent and phenomena such as snow, hail and storms are rare. Attica’s winds are mild to average. The northerly “Meltemi” winds and sea breezes dominate the coastal zone in the summer lowering the temperature. It was not by chance that the ancient Greeks settled in this region. The Landscape (and Soil) of East Attican vineyards is varying and made up of undulating hills and hidden streams. The terroir is a combination of clay, sand and gravel which enables rainwater to drain well and the air to circulate. These are truly unique wines.
'23 Papagiannakos ‘Old Vines’ Savatiano $35
Fresh fennel and bright floral aromas lead onto a broad, peachy palate with an abundance of lemon and herbal characters. The wine is nicely textured with a crisp, citrus-tinged finish. This is mightily impressive in its youth. Textured and long on the finish, it has enough ripeness to deliver some flavor while remaining lively and refreshing. The structure lifts the fruit and allows it to linger. It's precise, clean and focused.
Fresh fennel and bright floral aromas lead onto a broad, peachy palate with an abundance of lemon and herbal characters. The wine is nicely textured with a crisp, citrus-tinged finish. This is mightily impressive in its youth. Textured and long on the finish, it has enough ripeness to deliver some flavor while remaining lively and refreshing. The structure lifts the fruit and allows it to linger. It's precise, clean and focused.
Argyros
There are people who consider Mattaios Argyros, and his late father Yiannis, to be both the best sweet winemakers and the best white winemakers in Greece. Established in 1903, Estate Argyros is currently the largest private owner of vineyards in Santorini. With a focus on sustainable farming practices and indigenous varieties, these past generations have positioned them well. A new winery and visitor centre were finished in 2015, and all this combined shows Argyros to be one of the great Ktimas of Greece. Based in Episkopi Santorini, they own 42ha of vineyards with ungrafted—original rootstock—phylloxera-safe vines, averaging 70 years old, including some of the oldest on the island at over 200 years old. The vast majority of their vineyards are trained in the famous Basket shape (Kouloura), and even when given a choice, Argyros uses this method, which they believe offers greater control over canopy, allowing for finer balance leading to better quality fruit. This use of Kouloura is the reason for the Estate's incredibly low yields that, when matched with state-of-the-art winemaking based on a philosophy of minimal intervention, produce a style that is clean, precise, and razor-sharp. These are truly wines of finesse and poise that benchmark the greatness that is emerging from Santorini.
'22 Argyros 'Atlantis White' Assyrtiko/Athiri/Aidani $38
Crisp and minerally white from the Greek island of Santorini. An exciting blend of native Greek varietals, Assyrtiko, Athiri and Aidani, from the island of Santorini. Citrus fruits and saline minerality make this wine both intersting and easy drinking. Argyros is especially highly regarded for vinsanto and dry white both made from Assyrtiko.
Gerovassiliou
Evangelos Gerovasilliou is regarded as one of Greece's and indeed Europe’s finest winemakers. In 1981, he started reviving the family vineyards that extend over 2.5 hectares in the Papamola region of Epanomi, approximately 25 km southeast of Thessaloniki. They are surrounded on three sides by the sea, with the estate’s west side facing the Thermaic Gulf and Mount Olympus, and the beaches of Pieria. The climate in the region of Epanomi is Mediterranean, with mild winters and hot summers, tempered by sea breezes. After the completion of a modern winery, the first vinification took place in 1986. The vineyards are planted to both indigenous and international varietals; however, it is the white variety Malagousia that has served to put Gerovasilliou on the map. Evangelos is credited with making this variety, Malagousia, famous, and his example is magnificent. It is easily the benchmark for this variety, and with just a touch of oak, shows what a serious wine this grape can produce.
At Ktima Gerovassiliou, the single, private vineyard is cultivated with great care and enthusiasm, which leads to constant research and experimentation with Greek and international varieties. New technological advances blend well with tradition throughout the vine growing and vinification processes to produce high quality wines that carry all the distinct characteristics of the terroir of Epanomi. The climate is Mediterranean with mild winters and hot summers, tempered by sea breezes. The vineyard is surrounded on three sides by the sea, which is three kilometres away, while its west side faces the Thermaic Gulf, Mount Olympus and the beaches of Pieria. The vines are grown in soils which are mainly sandy with a few clayey substrates and calcareous rocks. It is rich in sea fossils, as the surrounding hilly area was formed by sea deposits.
'23 Gerovassiliou Malagousia $68
The Malagousia (pronounced Mah-lah-gou-ZYA) grapes were macerated on the skins to extract the desired level of aromas and flavours. The must was static settled, and the majority was fermented in stainless steel at controlled temperatures of between 18 to 20°C; while 20% was vinified in seasoned French oak. Clarification took place by gravity. The wine was then matured on the lees for approximately two months with regular bâtonnage (lees stirring) which imparted texture and complexity.
The Malagousia (pronounced Mah-lah-gou-ZYA) grapes were macerated on the skins to extract the desired level of aromas and flavours. The must was static settled, and the majority was fermented in stainless steel at controlled temperatures of between 18 to 20°C; while 20% was vinified in seasoned French oak. Clarification took place by gravity. The wine was then matured on the lees for approximately two months with regular bâtonnage (lees stirring) which imparted texture and complexity.
Gaia
As Greek wines have emerged onto the world stage in the past decades, few businesses have been as integral or as influential as Gaia. Holding vineyards in both Santorini and Nemea, they produce some of the country’s most sought-after wines. They have set benchmarks in what has been referred to as the ‘last frontier of the Wine World.’ Ktima Gaia was launched in 1994 by agronomist Leon Karatsalos and oenologist Yiannis Paraskevopoulos and has since produced many groundbreaking wines that have defined the current styles. Their Thalassitis Assyrtiko, the first wine produced by the Estate, is an exercise in class and shows complex minerality in a way that expresses the true greatness of the Assyrtiko grape. A tiny production of ‘underwater-aged’ Assyrtiko, released after four years and named ‘The Submerged,’ is a true collector’s wine that demonstrates the ease with which this variety holds the years. Establishing their Nemea winery in 1997, closely followed by their Santorini facility in 2001, has allowed Leon and Yiannis to work fastidiously at their craft, and Gaia has grown to become one of the world's great wine estates.
'23 Gaia 'Notios' Agiorgitiko/Syrah $28
For the creation of NOTIOS RED two perfectly complementary varieties of the Southern Mediterranean were combined, varieties that have been cultivated for years in the Gaia vineyards, in Koutsi, Nemea. In this blend, Agiorgitiko gives its intense fruity aroma and its soft tannins, while Syrah, which is perfectly adjusted to the climate of the region provides its rich and spicy character along with its sense of structure and depth. Its deep reddish-violet color, its complex aroma and taste intensity makes it a perfect accompaniment of a wide range of spicy and intense dishes. This young wine is best enjoyed at low temperature of 10°- 14°C, even during the hot months of summer.
Thymiopoulos
Apostolos Thymiopoulos is without a doubt the rising star of Naoussa. In the past decades, he has worked with local growers and, at the same time, has forged out an expression of Xinomavro that shows this variety in a modern light. His understanding of natural winemaking is evident, yet the wines maintain a clean, fresh elegance and purity of fruit, that’s delicious! His vines, cultivated according to biodynamic methods at an altitude of 180m in the southern sector of the appellation, are blessed with a good amount of sunshine. The terrain is comprised of Naoussa’s most geologically complex soils, containing limerich marlstone, schist, and granite. These are seamlessly crafted wines with light-handed tannins and almost no oak. Thymiopoulos shuns filtering and extraction, and his wines are aged in vats and barrels the old-fashioned way, which allows for their soft rounded feel in the mouth. Earth and Sky is the benchmark here and was the first wine the Estate produced after being established in 2003. It consistently shows the greatness that is the variety Xinomavro.
'22 Thymiopoulos 'Earth & Sky' Xinomavro $75
'A really lovely, distinctive wine. Organic and vegan. 100% Xinomavro. 40-day fermentation with malolactic conversion. Dark, shaded garnet. Such integrity on the nose! Thrilling vibrancy and stoniness. Dry, nervy finish after fully – but not over – ripe fruit. Drink by 2030.' 17.5/20 POINTS, Jancis Robinson
Samos
The Samos Cooperative has the honor of presiding over Greece’s best-known and most highly regarded appellation. One of Greece’s original cooperatives, the Samos takes very seriously its role as guardian of the island’s famous Muscat tradition. Today, the reputation of its wines is firmly restored to the glory they knew during the era of Phylloxera in France in the nineteenth century.
'23 Samos 'Phyllas' Muscat $34
Bright, light greenish-yellow in appearance with an intense and harmonious bouquet of dried apricot and fruit preserves, with subtle hints of ripe fruit and nuts.
Soft and sweet taste, balanced by pleasant acidity. The elegant mouthfeel is complemented by sweet Muscat notes, set against an aromatic backdrop of ripe fruit and nuts.
Soft and sweet taste, balanced by pleasant acidity. The elegant mouthfeel is complemented by sweet Muscat notes, set against an aromatic backdrop of ripe fruit and nuts.
