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Alpha Estate, Amyndeo, Vielles Vignes Single Block Barba Yannis, Xinomavro Reserve 2014 (1x75cl)

The 2013 vintage was awarded 92 points and Highly Recommended status by Decanter (www.decanter.com) in their January 2018 edition article: The Most Exciting Wines of 2017 (see blue link below).

Alpha Estate Reserve Vielles Vignes Single Block Xino 2013 - January 2018 Decanter review

Alpha Estate is located in Amyndeon, North West Greece. It is the brainchild of two visionaries, second generation vine grower Makis Mavridis and Bordeaux trained wine maker Angelos Iatrides. Angelos is one of the most talented winemakers working in Europe. This pristine estate in the cool highlands of Western Macedonia comprises 120 hectares of privately owned single block vineyards and employs the most up to date vineyard techniques and winemaking technology to produce world class wines from French and indigenous Greek varietals.

The Single Block Barba Yiannis is named in honour of Mr Yiannis, from whom the block was purchased in 1994. The vineyard is located in Amyndeo, in the region of Macedonia. The vines are ungrafted, pre-phylloxera bush vines which are over 90 years old. The summers are hot, so in order to avoid extreme water deficit a "root zone drying irrigation" is used, to ensure the optimum conditions for the nourishment and maturation of the grapes. The vines are grown in sandy clay soils.

The grapes were destemmed, lightly crushed and cold soaked with skin contact. The fermentation took place using an indigenous yeast strain. Fermentation took place at gradually increasing temperatures, before being maintained "sur lie" or on its fine lees for eighteen months with regular stirring. Maturation took place in Allier - Bertrange French oak casks of medium grain, for 24 months, with a minimum of a further 12 months ageing in the bottle. The wine was bottled without fining and filtration.

A complex and typical Xinomavro (pronounced Ksee no' ma vro), showing aromas of smoky black fruits, strawberries, dark cherries, liquorice, sundried tomatoes, and delicate spice. Full bodied and structured on the palate, with a rich depth of fruit, concentrated savoury notes and a touch of oak. The velvety tannins lead through to a persistent and aromatic finish.

A perfect match with juicy red barbecued meats, roasted lamb, spicy sausage and red peppers baked in olive oil.

This wine is suitable for vegetarians.

£18.90

Assyrtiko, Ktima Kir-Yianni 2017 (1x 75cl)

Kir-Yianni was founded in 1997 by Yiannis Boutaris, one of the leading figures in the Greek wine industry, when he left the Boutari Wine Group, the premium family wine company that his grandfather established in 1879. Today, Stellios Boutaris, a member of the fifth generation of winemakers, leads Kir-Yianni into the next phase of its history, by dynamically exploring the cornerstones of the Kir-Yianni philosophy: the desire for innovation, respect for tradition and using his knowledge of the wine, from the grape to the end consumer.

The vineyard lies at an altitude of 700 meters within the viticultural zone of Agios Panteleimon, in the Amyndeon Appelation in Northwestern Greece. The vineyard’s mean yield does not exceed 40 hl/he. The soil is sandy and poor, thus offering the possibility of producing wines of exquisite quality and rich aromas. The microclimate of the region is characterised by cold winters and warm summers, while the four neighbouring lakes contribute to the creation of a mild continental climate. This Assyrtiko is produced from young vines that are between 6-8 years-old.

The grapes are cold soaked in order to maximize the extraction of aroma precursors into the must. Following racking, the must is inocculated with selected yeasts. After the end of the fermentation, the wine matures for a period of 4-5 months on fine lees, thus gaining more volume and complexity.

On the nose the wine displays aromas of white fruits and flowers. On the palate, the citrus acidity balances with the warm alcohol and the round mouthfeel of the wine, and finishes with a lingering aftertaste. This is a fine Assyrtiko wine with an intense character produced from young vines growing on the mountainous vineyards of Amyndeon.

Intense, with refreshing acidity and firm structure, Assyrtiko is a wine ideal for pairing with a variety of foods including fish fillet roasted or poached, fried cod, oven-roasted stuffed squid, pasta in white sauce and white cheeses. 

£12.00

Diaporos Single Vineyard Xinomavro, Ktima Kir-Yianni 2015 (1x 75cl)

Kir-Yianni was founded in 1997 by Yiannis Boutaris, one of the leading figures in the Greek wine industry, when he left the Boutari Wine Group, the premium family wine company that his grandfather established in 1879. Today, Stellios Boutaris, a member of the fifth generation of winemakers, leads Kir-Yianni into the next phase of its history, by dynamically exploring the cornerstones of the Kir-Yianni philosophy: the desire for innovation, respect for tradition and using his knowledge of the wine, from the grape to the end consumer.

See/click the link below for an excellent data sheet from the winemakers themselves.

Diaporos Single Vineyard Xinomavro, Ktima Kir-Yianni 2015 - fiche technique

Deep red color with purple hues. The nose shows a complex aromatic character composed of successive layers of vanilla and chocolate notes from oak maturation, plus strawberry aromas typical of a young Xinomavro enhanced with floral hints of violet. The intense acidity adds zing to the rich, concentrated body, while the flavour intensity and the robust structure of the wine are a promise of a long ageing potential.

£26.29

Gaia Agiorgitiko PDO Nemea Peloponnese 2015 (1x75cl)

One of the pioneers of the modern Greek wine revolution Gaia Estate was established in 1994 by Greek winemakers Leon Karatsalos and Yiannis Paraskevopoulos. Operating two different wineries they make cutting edge wines in both Nemea and Santorini. Gaia's main aim is to present the potential of the indigenous Greek grape varieties to wine enthusiasts worldwide.

The vineyards are located near to Koutsi, a semi-mountainous village. The vineyards here are known for their chalky soils and good drainage. The cool temperatures, the ideal sun exposure and the steep inclination of the vineyards give lower yields than other parts of Nemea, producing berries of excellent concentration.

The grapes were harvested at optimal maturity levels and then underwent traditional vinification. The wine was matured in old French oak casks for 12 months.

A fragrant concentrated red packed with red cherry and rhubarb fruit and herbal nuances through to a robust finish.A well-structured wine with intense ripe fruit aromas, herbal nuances and well-integrated oak flavours. Agiorgitiko is the red grape of Nemea, making silky smooth, fruit-packed reds with a velvety finish.

£14.35

Gaia, Notios Red PGI Peloponnese, 2016 (1x75cl)

The 2015 vintage was awarded 89 points and Recommended status by Decanter (www.decanter.com) in their July 2017 edition review of Summer reds (to chill)  (see blue link below). We are now "onto" the 2016 vintage, which we judge to be of similar quality.

 

Gaia Notios 2015 - July 2017 Decanter review

 

One of the pioneers of the modern Greek wine revolution Gaia Estate was established in 1994 by Greek winemakers Leon Karatsalos and Yiannis Paraskevopoulos. Operating two different wineries they make cutting edge wines in both Nemea and Santorini. Gaia's main aim is to present the potential of the indigenous Greek grape varieties to wine enthusiasts worldwide. Vineyard Produced from grapes of exceptional maturity that are cultivated in a low-yielding, non irrigated vineyard on the hills surrounding the Nemea wine region. Here, the soil structure consists of a shallow clay layer of approximately 70 to 80cm, that lies upon the lime soil. This type of clay retains humidity and releases it back to the vines when required thus helping to naturally monitor the water stress in the vine, producing concentrated flavours in the berries.  

 

This wine, Agiorgitiko 85%, Syrah 15%, was matured in new 225-litre French oak casks from the Nevers & Allier departements, with medium-plus toasting.

 

A light bodied wine with spicy flavours of fresh plums and red cherries. A lovely summer red. Light bodied with a refreshing, velvety mouth feel and intense, persistent aromas of ripe red fruit, with elegant notes of butter caramel on the finish. A good all rounder that can be enjoyed with a variety of meals from light snacks to red meats.

£11.65

Gaia, Notios Red PGI Peloponnese, 2017 (1x75cl)

The 2015 vintage was awarded 89 points and Recommended status by Decanter (www.decanter.com) in their July 2017 edition review of Summer reds (to chill)  (see blue link below). We are now "onto" the 2016 vintage, which we judge to be of similar quality.

 

Gaia Notios 2015 - July 2017 Decanter review

 

One of the pioneers of the modern Greek wine revolution Gaia Estate was established in 1994 by Greek winemakers Leon Karatsalos and Yiannis Paraskevopoulos. Operating two different wineries they make cutting edge wines in both Nemea and Santorini. Gaia's main aim is to present the potential of the indigenous Greek grape varieties to wine enthusiasts worldwide. Vineyard Produced from grapes of exceptional maturity that are cultivated in a low-yielding, non irrigated vineyard on the hills surrounding the Nemea wine region. Here, the soil structure consists of a shallow clay layer of approximately 70 to 80cm, that lies upon the lime soil. This type of clay retains humidity and releases it back to the vines when required thus helping to naturally monitor the water stress in the vine, producing concentrated flavours in the berries.  

 

This wine, Agiorgitiko 85%, Syrah 15%, was matured in new 225-litre French oak casks from the Nevers & Allier departements, with medium-plus toasting.

 

A light bodied wine with spicy flavours of fresh plums and red cherries. A lovely summer red. Light bodied with a refreshing, velvety mouth feel and intense, persistent aromas of ripe red fruit, with elegant notes of butter caramel on the finish. A good all rounder that can be enjoyed with a variety of meals from light snacks to red meats.

£12.10

Kali Riza Xinomavro Vieilles Vignes, Ktima Kir-Yianni 2016 (1x 75cl)

See/click the link below for an excellent data sheet from the winemakers themselves.

Kali Riza Xinomavro Vieilles Vignes, Ktima Kir-Yianni 2016 - fiche technique

Bright red colour, fruity aromas, rich and complex character on the palate, refreshing acidity, lingering aftertaste. Intense aromas of wild strawberry and cherry entwine with ne herbal hints, while on the palate the pronounced freshness balances with the ample body, offering a wine ready to be enjoyed now, but also suited for long time aging. Pairs ideally with meat cooked in red sauce, wild mushroom risotto, stuffed peppers with cheese or ground beef, meat pies, grilled cheese Red with bronze hues, a colour typical for the Xinomavro sourced from Amyndeon.

£14.30

Ktima Gerovassiliou Avaton 2013 (1x75cl)

The 2015 vintage was awarded 90 points and Highly Recommended status by Decanter (www.decanter.com) in their August 2018 edition panel tasting of Greek reds (see blue link below). The 2013 vintage is the currently-available release from the UK importer, and we offer this.

Ktima Gerovassiliou Avaton 2013 - August 2018 Decanter review

Ktima Gerovassiliou is the brainchild of Evangelos Gerovassiliou. He initiated the revival of the family vineyard by planting the nearly extinct Malagousia in 1981. This state of the art winery is now surrounded by 74 hectares of meticulously well cared vineyards on the slopes of Epanomi. Ktima Gerovassiliou guarantees consistent, high quality wines of international acclaim every year and his Malagousia remains the benchmark to this day.

At Ktima Gerovassiliou, the single, private 74 hectare 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 in the region of Epanomi 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.

The grapes were fermented in small oak casks, followed by malolactic fermentation. The wine was aged in French oak barrels for a period of 18 months.

A luscious blend of three Greek indigenous varietals, where ripe dark fruits combine with notes of raisin, coffee, cacao and a hint of spice. Perfumed and polished, this smooth, medium bodied wine has an abundance of mouthwatering, juicy plummy fruit leading to a dry finish and is totally unique. This is a versatile red which accompanies hearty stews, savoury dishes and full-flavoured game dishes with ease.

This wine is suitable for vegetarians and vegans.

£17.60

Oenops Xinomavro Naoussa 2016 - no added sulphites (1x75cl)

 

Awarded 91 points and Highly Recommended status by Decanter (www.decanter.com) in their August 2018 edition panel tasting of Greek reds (see blue link below).

Oenops Xinomavro Naoussa 2016 - No Added Sulphites - August 2018 Decanter review

Nikos Karatzas is the face behind Oenops. He studied in Bordeaux then became chief winemaker at Pavlidis winery, before setting up his own project  in 2015.  He is a member of the new generation of Greek winemakers who are immensely proud of Greece's terroirs and indigenous varieties. 

He works from an old pie factory just outside Drama in Eastern Macedonia, which he has filled with concrete tanks, some stainless steel, some oak and some amphoras. Now his own boss, he adores and embraces having the freedom to experiment. His eyes shine with excitement about what he will be able to create in the future. His recent bottlings include this unsulphured Xinomavro from Naoussa,  fermented partly in steel, oak and amphora. 

The Xinomavro ‘no sulfites’ 2016 comes entirely from Amyndeo (north west of Naouossa) where the climate, influenced by lake Vergoritida is a little warmer than the rest of Naoussa. It was fermented and aged exclusively in small Spanish and Italian amphoras before bottling in June 2018.

The nose is impressive with rose, violet, cherries and crushed pepper in abundance. The mouth is still quite restrained and the tannins will soften with further ageing.

This wine is made without added sulphites.

£19.90

Ramnista Xinomavro PDO Naoussa, Ktima Kir-Yianni 2015 (1x 75cl)

See/click the link below for an excellent data sheet from the winemakers themselves.

Ramnista Xinomavro PDO Naoussa, Ktima Kir-Yianni 2016 - fiche technique

Aromas of strawberry, cherry and rose petals, combined with spicy notes, tomato, olive tapenade, tobacco box, sweet spices and vanilla. The wine’s aromatic power and structure reveal strong character and great ageing potential. A typical expression of a Naoussa Xinomavro that will benefit from some time of decanting so that it reveals its full complexity.

£17.10

Tarsanas Single Vineyard Assyrtiko, Ktima Kir-Yianni 2017 (1x 75cl)

Kir-Yianni was founded in 1997 by Yiannis Boutaris, one of the leading figures in the Greek wine industry, when he left the Boutari Wine Group, the premium family wine company that his grandfather established in 1879. Today, Stellios Boutaris, a member of the fifth generation of winemakers, leads Kir-Yianni into the next phase of its history, by dynamically exploring the cornerstones of the Kir-Yianni philosophy: the desire for innovation, respect for tradition and using his knowledge of the wine, from the grape to the end consumer.

The grapes are sourced from the viticultural zone of Agios Panteleimon within the Amyndeon appellation in Florina, Northwestern Greece. The high altitude of the Vineyard (700m) and the poor sandy soils of the area lead to low vineyard yields (about 60 hl/ha) and slow ripening that results in a rare aromatic intensity especially for white grape varieties. Thanks to the four surrounding lakes that act as a buffer zone, the vines experience more temperate weather conditions than expected.

The grapes are picked at a high level of ripeness. Once at the winery, the fruit passes through a stage of pre- fermentation cold soak, a process that helps the extraction of more aromatic compounds from the skins and contributes to the creation of intensely wines. After settling, the must is inoculated with selected yeasts for the onset of fermentation, which is carried out in new 228-lt oak barrels. After the end of the fermentation, the wine remains in the barrels to mature for 8 months. The frequent batonnage applied during the whole maturation period helps to shape the rich character of the final wine.

The nose is dominated by aromas of apple, pear and citrus fruits, with a refreshing character. On the palate, the cold climate adds structure and crispness, with a little touch of salty minerality, supporting the soft flavours coming from the oak barrels. A complex, textured wine with a very long finish.

£22.95
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