Louis Tete Brouilly - A tasty and affordable Red for Thanksgiving

Louis Tete Brouilly - A tasty and affordable Red for Thanksgiving

For decades now, Gamay in the form of Beaujolais Nouveau has been a sought after wine. Its timely release (a week before Thanksgiving) made it the perfect option for the holiday and it adorned countless Thanksgiving tables. This fun, easy drinking, low alcohol, light-bodied and fruity wine made a lot of people happy and still has many loyal fans.

If you never got on the Nouveau band-wagon you are not alone; but don’t overlook Beaujolais altogether. May we suggest an upgrade? A 2016 Brouilly, a Beaujolais Cru by Louis Tete. Still made with the Gamay grape, but from a single designated area, Brouilly.

Brouilly has style, finesse, and character; showcasing the vibrant fruit of Beaujolais and the earthiness of Burgundy.

This classic Brouilly opens up with cherry and currant aromas, followed by floral notes highlighted by forest brush. On the palate this light-bodied wine has playful red berry flavors, mingling with licorice and mineral notes ending with a lingering finish and light tannins.

Four stars and two thumbs up!! 

Wine for Thanksgiving: Check

Tormaresca Neprica 2014

Tormaresca Neprica 

2014 Puglia, Italy

Years ago I was blind tasting wines for a large event focused on the wines of Southern Italy. The challenge was to find three wines that were reasonably priced (budget limitations) that would impress the attendees. Many were tasted and rejected before the three perfect wines were found for the event. One of the wines selected was Tormaresca Neprica, a red blend from Puglia. I couldn't get over this new discovery. It tasted great, the price was right and it had a cute name, NEPRICA. Neprica is a play on the blend of the wine, Negroamaro, Primitivo and Cabernet, hence NE-PRI-CA.

 Fast-forward a decade plus later and the wine is still as impressive as it was back then.

Mature aromas of plum and dark berries with subtle hints of baking spices. Medium-bodied and firm on the palate with vibrant tannins, locorice, black cherries and blackberries carrying through the lasting finish.  ****/5

Why you should buy this wine? Because it's frigging delicious.

Salute!

Costas Mouzouras

Motto Backbone Cabernet Sauvignon

Motto Motto Motto Backbone Cabernet Sauvignon

2014 California

This is the little Cali Cab that could!

Dark garnet color. Aromas of plum, dark mature berries and soft heather undertones. Plush and plentiful on the palate, with bright berry flavors that mingle among the light tannins. Notes of leather, tobacco and black olives echo on the background. Beautifully balanced with a finish that lingers forever. (in a good way!)

“This is a great Cabernet at $12.99 at $5.99 is the best thing that happened since sliced white bread!” ****/5

I understand that the holidays could drain everyone's budget but this Cab will deliver quality for just 6 bucks without putting a dent in your budget.

- Costas Mouzouras

CHINOLA Passion Fruit Liqueur

CHINOLA Passion Fruit Liqueur 21% abv 750ml by Costas Mouzouras

Chinola, from the Dominican Republic, is sustainably grown and kept 100% raw in an effort to provide an unparalleled level of freshness for your enjoyment. Employing an old-world blending style inspired by Austrian craft distillation methods, each passionfruit vine is meticulously grown and harvested by rows. It's natural, tropical aroma and subtle sweetness marry with the texture of its pulp to create a versatile product that appeals to all palates. Similarly possessing a nice tang due to its natural acidity. Chinola can be enjoyed as an aperitif, in a spritzer, or mixed with your favorite spirit!  Find it at Warehouse Wines

Tamworth Distilling Eau de Musc Castoreum Flavored Whiskey

“The most interesting part of this unusual spirit is how familiar it is. While the idea of beaver sac may conjure anticipation of odd flavors and sharp aromas, the reality is castoreum acts to fortify good whiskey flavors. The vanilla nose is underscored with the addition of spice from the birch oil and wild ginger. Wild ginger, or Canadian Snakeroot, has a woody spice much like common ginger, but offers floral (almost perfumey) qualities. These piquancy notes circle around to raspberry, which is also added to comingle with the castor sac’s natural fruitiness.

Rich and fuller bodied than expected from a 2-year bourbon, this whiskey has a bolstered mouthfeel from the ingredients. Dry, smoky spice with fleeting hints of fresh-cracked boughs and mint that open up to reveal rustic-sweet sensations of wet hay, vanilla, wood sugar, and saddle leather interspersed by waves of red fruit. This raspberry aroma fits nicely with the fruit notes of a sweet bourbon. Warmth and spice finish out the first sip, where oils act to lengthen the finish. The finish structure all coming from those deeper qualities of birch oil, oak, ginger, and leather.”

Tamworth Distilling

It seems that I am one of a few people outside the distillery that actually tasted the new Tamworth Whiskey called Eau de Musc, I have to say that it was amazing. Notes of honey heather and vanilla Soft, round and balanced on the palate and an amazingly soft finish. I am certainly buying a bottle for myself, did you get yours?

by Costas Mouzouras

ROSE PISCINE Rose Wine France

ROSE PISCINE

Rose Wine

France

You don't have to be in the Mediterranean to enjoy this Rose. 

Traditionally people in the French Riviera will order “Une Piscine de Rosé”, a glass of rose wine served in oversized goblets over ice that will quench their thirst and remain cold in their glass under the rays of the Mediterranean sun. 

Rose Piscine, is a wine specifically made to be enjoyed over ice. 

Made with Negrette (90%) and Muscat de Hamburg (10%) in the south of France this pale, pink colored wine, shows white flowers and rose petals on the nose, followed by strawberry and lychee. “Salty” minerality on the palate and supple exotic fruits on the finish.

If you are heading to the shore, to the pool, to the park or planning a BBQ  this Memorial Day weekend, grab a few bottles of this Rose and kick-start your summer the right way! Open the bottle (no corkscrew needed) when you are ready, add some ice cubes in your glass and voila! 

by Costas Mouzouras

Dopo Teatro by COCCHI

Dopo Teatro by COCCHI Vermouth Amaro 500ml 16% abv by Costas Mouzouras Dark purple color, aromatics ripe plums, macerated dark berries, cinnamon, cardamom, chocolate sweet vanilla.  Followed by a herbaceous and earthy bouquet.   Lavish palate, with sweet berries, spices and herbs witha hint of bitterness, that carries through the long, long finish. Cocchi likes to refer to their products as aromatized wine. I guess it makes it easier for consumers to understand than referring to them as Vermouth or Amaro. The mixology crowd is always on the hunt for interesting Amari and Vermouth and this combines the two! Dopo Teatro is a Vermouth Amaro. The original recipe of Giulio Cocchi is used for Dopo Teatro with Artemisia, Rabarbaro, ChinaCalissaia and Legno di Quassio and a double infusion ofcinchora. What makes this product very unique from the rest of the Amari out there is the addition of Barolo Chinato to the base wine. Barolo Chinato is made by adding a maceration of herbs and spices to a Barolo wine. Just like an Deus ExMachinaVermouth drinkers will love the complexity of Dopo Teatro, sweet enough to be consumed on its own but it the Barolo Chinato provides a divine intervention to make this Vermouth Amaro far from ordinary.reallyshine in cocktails.  Amaro drinkers will love the bitterness and the balanced sweetness. Use it in your favorite cocktail for added complexity or enjoy it on the rocks with a slice of orange. Vermouth di Torino alle erbe e spezie amare ____ Fondata 1891 Asti - Italy Shortcut Manhattan 1 part Cocchi Dopo Teatro 3 part Sagamore Spirit Rye (or your favorite one) Fill glass with ice, add Dopo Teatro and Rye, stir until the ice starts melting, top off with more ice and garnish with a maraschino cherry.

Titolo by Elena Fucci

The Change of Aglianico del Vulture: One Vineyard – One Woman - One Wine

Elena Fucci took over the family property from her grandfather and changed the course of Aglianico del Vulture.  A single vineyard on the steep slopes of Monte Vulture located over 1800 feet above sea level. Vines ranging from 50 to 60 years old, and a dark mineral-rich soil with layers of clay and ash. Organic farming, hand harvested, small batch stainless steel fermentation, followed by French cask aging, bottled without fining or filtration. The results:

A deep purple-colored wine. Reserved aromas and tight body upon opening but with time red and dark fruits intermingling with floral notes and earthy “ashy” notes. On the palate, the wine is rich and elegant. It harmoniously distributes the flavors coating your mouth with layer after layer of complex flavors. The finish is long and intense.

An Aglianico that quickly became my favorite and it soon to be yours.

by Costas Mouzouras

Let’s Travel to Greece Together

No Passport necessary for this wine tour!

If you are stuck at home just like us this summer, then join our travels through wine and have a staycation with us.  Try one (or all) of our specially selected Greek Wines and tour Greece through your wine glass. Passports are not required, just let your imagination and your wine glass take you there.

We are kicking off your trip in Northern Greece in the region of Naoussa.

Xinomavro is for true wine lovers. Produced only within 4 appellations in northern Greece this red is a complete Diva. Difficult to grow, difficult to manage and requires lots of love and patience during the wine making process. A wine that has a deep character, is terroir driven, age worthy and food friendly!

A must visit winery in the region is Argatia . A two level structure with the winery located on the first floor and the family home on the second. Dr Haroula Spinthiropoulou an agronomist turned winemaker who has dedicated her life to perfecting Xinomavro in the region and it shows.

Argatia Xinomavro 2011

The Argatia Xinomavro from Naoussa is all a Xinomavro should be.  Dry red berries, forest brush, and ripe tomato aromas. Medium-bodied on the palate, terroir driven with an explosion of flavors with every second. The finish is persistent long and dry. 

Next stop, is Siatista. Just about an hour or so west of Naoussa. A small traditional town of 5000 some residents known for its Saffron and its wines. We are visiting the winery of Dio Fili (Two friends) a small family owned winery that has been producing fantastic wines for several generations.

Xinomavro from Siatista tends to have that dark leather, tobacco, and barnyard earthy aromas that instantly distinguishes itself from the ones produced in Naoussa; but on today’s visit, we are just tasting a Xinomavro rose.



Dio Fili Xinomayro Rose 2016
Dio Fili Xinomavro Rose is truly amazing and a must try wine. It is bright with red fruit aromas, medium-bodied with a lovely acidity that is persistent on the palate and throughout the long, mineral, herbal finish.

A glass of this Rose will instantly transport you to the hills of Siatista sitting on a terrace watching the distant sunset.



Our next stop is Mantineia in Peloponnisos. With an altitude of over 2000 feet above sea level, Mantineia can certainly produce cool, dry white wines from Moschofilero. Moschofilero with its wild and exotic intensity and tangy crispness.

The Troupis family has been producing wines since the 1970s.  The experience and love of the vine of Tasos Troupis can be tasted in every sip of his Moschofilero

Fteri Moschofilero by Troupis 2015
Intensely fragrant Moschofilero, combining floral, fruit and citrus aromas. It is clean and crisp making it perfect as an aperitif or with light meals. Go ahead, you deserve a glass of this refreshing white after work.






From Mantineia we are off to Nemea. Winemaking in Nemea is as ancient as any in the world; from the time of Hercule to today.

Agiorgitiko is a grape that transforms itself with every type of soil but it only thrives in Nemea. The variety of soils and terroirs in the area helped to create different styles of wines.

Mountain Fish Agiorgitiko 2015
Mountain Fish from the Strofilia winery takes a modern expression of the traditional style of Agiorgitiko. Pronounced aromas of ripe red bing cherries and cassis followed by hints of vanilla and cloves that carry through the palate. Vibrant and well balanced with a long finish.





Ok, get your swim suits ready Santorini here we come! A breath taking island with beautiful beaches, white houses, and vineyards that extend from sea level to the top of the hills.  Old vines planted on black ash, volcanic soils with extremely low yields producing exceptional opulent wines with firm structure.

Assyrtiko produces wines with distinctive character and great minerality; wines that can be enjoyed in their youth or hold for a few years. Most assyrtiko wines are unoaked.

Domaine Sigalas was founded in 1991 by the Sigalas Family. Their passion for assyrtiko quickly put them on the map as one of the best producers on the island.

Domaine Sigalas "Aa" Assyrtiko-Athiri 2016
This white wine is a blend of Assyrtiko and Athiri with citrus aromas a lively palate and great mineral finish.

Take your shoes off, sit down take a sip of the wine and close your eyes. You will see the blue sea and smell the salt in the air.






We are finishing off our trip to Greece with a second winery visit in Santorini; the Artemis Karamogelos Winery. Karamogelos started producing wines for his personal consumption from the local indigenous grapes in 1952. Today, three generations later tradition combined with a modern point of view resulted in wines that express the true Santorini character.

Feredini Assyrtiko 2016
The mineral soil of Santorini is really the center point of this wine. Light citrus notes medium-bodied, lush flavors, savory, briny notes with a long mineral finish.

** Beware ** This wine will make you want to visit Santorini tomorrow!

Στην υγεια μας! Costas Mouzouras

When a dream comes true

I had met Jacque Capsouto many, many years ago during a wine trip to Israel. Within five minutes a friendship was formed. We both shared the love of wine and more importantly, a passion for Israeli wine.

Jacque was the proprietor of Capsouto Freres, a French (non-Kosher) restaurant that had the most extensive Israeli wine list in Manhattan. I was just a very ambitious wine buyer at Gotham Wines with an extensive Israeli wine selection. Over the years, we tasted together, argued about wines, and hosted wine events together which featured only Israeli wines. Often we would simply share a meal at his restaurant enjoying several wines. No matter how the conversation would start, we would always end the discussion with his dream to make his own wine in Israel.

In 2012 when Superstorm Sandy overtook Manhattan, including the Capsouto Freres restaurant. Jacque decided that this was the time to dedicate himself to his dream and plant vineyards in Israel. Capsouto Freres never reopened after Sandy, but the Jacque Capsouto Winery was born.

Fast forward a few years, and here we are with the inaugural vintage of Jacques Capsouto Cotes de Galilee Village Blanc 2014, Cotes de Galilee Village Rose 2014 and Cotes de Galilee Village Rouge.

These three Kosher wines were made from French varietals, in tribute to his childhood years in Lyon.  The wines that sparked fire in his heart are now in a bottle bearing his name.  Every time I enjoy one of the wines I can’t help it but see Jacque’s face smiling in front of me with a big grin stating the obvious ,“YES I did it, and I did it right!”

  

Jacques Capsouto Vignobles

Cotes de Galilee Village Blanc, Cuvee Eva 2014

60% Grenahce, 19% Roussane, 14% Clairette, 7% Marsanne

This straw yellow color white will capture with hints of pineapple, sweet vanilla, white peaches and apricot, followed by aromas of green apple and pear.  On the palate the wine displays fresh fruit, earthy ‘chalky’ flavor intermingled with herbal notes. It finishes clean and crisp.

Cotes de Galilee Village Rouge, Cuvee Samuel 2014

40% Mourvedre, 31% Grenache Noir, 26% Counoise, 3% Syrah

Deep purple color, with dry plum and cassis aromas, followed by notes of earth, leather and spices. On the palate the wine is medium-bodied, with vibrant fresh red fruit flavors. The finish is long and mellow.

What to Give a Wine Retailer?

Today on Christmas Eve, Eve WSJ published “What to give a Wine Retailer? The Good Stuff” by Lettie Teague. Ms Teague survey professionals around our city of what they would love to receive as a gift and what they don’t want. If you are still searching for the right wine gift for a friend or family member these professional opinions should help a little. What to Give a Wine Retailer? The Good Stuff Merchants weigh in on which vintages they would want—and which they wouldn’t By LETTIE TEAGUE, Dec. 22, 2015 6:53 p.m. ET PHOTO: TIM ROBINSON “It’s the busiest time of the year for New York area wine merchants. They’re giving advice and gift-wrapping bottles and restocking—and restocking—their shelves. What wines would these hardworking retailers like to receive themselves? Which bottles will please them and which ones are the vinous equivalent of a stocking full of coal? For Costas Mouzouras, wine director of Gotham Wines & Liquors on Manhattan’s Upper West Side, a Zinfandel from Sonoma’s Rockpile vineyard would make him smile. But, Mr. Mouzouras added, “If you are really my friend, you know that a Nebbiolo would steal my heart.” And for well-wishers thinking of gifting Mr. Mouzouras a bottle of Beaujolais, please don’t. “No Gamay for me,” he said.”  (Read the entire WJS Article) Here is why I love what I love! Why would a Zinfandel make me smile? Zinfandel's are great with food!  They are jammy: blueberry, cherry, boysenberry and plum to name a few.  They are spicy, smoky and zingy.  They have moderate tannins, high acidity and a relatively high alcohol level (approx. 14-17%) which translates to being big and bold, despite it'smedium-bodied color!  And Zinfandel's pair great with nearly all meats: barbecued red meats, lamb, chicken, quail, pork, ham and veal.  It also loves curries and the associated spices: ginger, garlic, cinnamon, turmeric, pepper, cocoa, vanilla.  It's such an adaptable wine that I could pull it out and drink it with nearly any meal I cook. One of my favorites is Brulium's 2012 Zinfandel.  It is a wonderfully balanced bodied wine.  Full of ripe plum,black currant and spice, it has a long finish with a nice amount of acid and mineral finish. It's perfect for drinking now or keeping for 10 years, so I can enjoy it now with family and friends or keep it for a special occasion. Why would a Nebbiolo steal my heart? Where do I start?!  100% Nebbiolo, Barolo's are age-worthy red wines grown in the Northwest of Italy.  Rose petals, raspberry, white pepper and cherries are the defining flavors when young.  As they age, the leather, chocolate and licorice gets integrated and the combination is something quite remarkable and explosive.  Because of the high tannin levels, Nebbiolo's are better when they are at least 10 years old, however are best between 10-25 years.  Keeping a wine like this would allow me to think of the gift-giver for a decade or more. The Burlato Nebiolo Langhe 2014 has bright tastes of raspberry, alongside delicate floral tones. Lively and bright, there is a nice amount of fruit followed gently by tobacco.  High in acid and tannins, this wine will age graciously for many, many years.  I would love to get this so I can look forward to drinking it in many years by Costas Mouzouras December 2015

Dinner with Friends

When Tanya invites you to her home for a special dinner featuring her “world famous” Steak & Guinness pie, you do not turn it down.  It is a golden ticket you do not decline. So last Friday evening to a close group of dear friends gathered at Tanya’s apartment for an intimate Shabbat dinner. The guests conspired to compliment Tanya’s outrageously good cooking with an assortment of stunning wines and we put together this outstanding assortment.

Recanati Special Reserve White 2012

Golden color, with floral aromas, peach, pear, herbs and a hint of earthiness. On the palate it has bright herbal and green notes, lush body with hints of apple and apricot. Persistent finish with herbal notes.

BR Cohn Cabernet Sauvignon, Trestle Glen Vineyard, Sonoma Valley 2008

Black fruit, olives and oaky notes on the front, followed by dark cocoa, tobacco and black pepper. Big and flavorful on the palate, with black cherries, plum and tamed tannins. Long, spicy finish with noticeable oaky notes.

BR Cohn Cabernet Sauvignon, Trestle Glen Vineyard, Sonoma Valley 2011

Blueberries and cassis on the nose, followed by earthy, fig and mushroom notes. On the palate the wine is big and bold, with brighter jammy fruit and a hint of black olives with soft tannins on the long lingering finish.

BR Cohn Cabernet Sauvignon, Trestle Glen Vineyard, Sonoma Valley 2013

Dark, Intense purple youthful color; sweet floral aromas, caramel, toast and a hint of bell pepper. Firm tannins on the palate, with hint of allspice and vanilla.  The wine is still very young and will benefit with aging.

The meal was wonderful, the wines were memorable, and spending time with friends was unforgettable.

Gilgal Pinot Noir 2013

Gilgal Pinot Noir is from the Golan Heights, the northernmost appellation in Israel. The high altitude and volcanic soil make it an ideal place for Pinot Noir production.
The wine has a light garnet color. Aromas of plum, cherries, followed by macerated red berries and a hint of vanilla. Floral notes and sweet spices delight on first taste.
Medium-bodied and perfectly balanced on the palette. Well-structured with a hint of tannins from oak aging. This little Pinot finishes big with lingering flavors. At 13.5% alcohol you will finish the bottle before you know it.
What a great buy. 
L'chaim!
Costas

A Thanksgiving Tale!

I love Thanksgiving, in fact, I love every holiday. It’s another reason to get together with family and friends and enjoy a great meal, wonderful wines and endless conversation.

I will plan my menu just about ten days before. I finish my grocery shopping by Sunday and start prepping two days ahead; on Tuesday I will start the brining; on Wednesday I will prep all the vegetable dishes -- Clean, cut, blanch etc. all the little details that take precious time away from the important things on Thursday. On Thursday morning, I will study my recipes and literally choreograph every step.

I will leave whatever I planned to serve as appetizers last. This way, if I run out of time we are not missing anything from the main dinner. Of course I always have a selection of cheeses, charcuteries, breads, and dips and olives, and spreads; all the good things that all you have to do is arrange them on a pretty plate.  Wine and cocktails are served non-stop for a good 90 minutes if not more.  When we are finally ready to sit around the table, I will show my beautifully cooked Turkey and then take it back into the Kitchen in order to carve it.

I like to serve everything family style (I guess that’s the Greek in me) and line up an array of wines for everyone to drink. I will serve wines that I never had, some old favorites and certainly I will open bottles that I consider special. Everyone will share what they are thankful for, glasses will clink and with broad smiles on everyone’s face the Thanksgiving feast will begin.

By the time we get to dessert, the pies, the cakes, the chocolates, the cookies most people are wishing they had remembered to put their stretchy pants on.

By now you are wondering, why am I sharing this information? Because I want everyone to understand my answer to a question that I hear several hundred times during this holiday. “What do you recommend for Thanksgiving dinner?” What I really want to say is “whatever you like to drink”. Don’t look for pairings for this occasion, with so many dishes on the table it is impossible to pair one wine or even two for everything.  I will help you discover new wines, find something new for your taste profile, find the bargains and the treasures, but please, please, please do not ask me to pair the wines.

If you want to break it down dish by dish, here’s the scoop;  

For the big bird, my preference will be a Pinot Noir and if you want to be traditionalist a Zinfandel will do the trick.

-          Poco A Poco Pinot Noir

-          Siduri Pinot Noir

-          Dutton Estate Pinot Noir

-          Carol Shelton Wild Thing Zinfandel

-          Dashe Les Enfants Terribles Zinfandel

-          Rockpile Ridge Zinfandel

For all the side dishes that will grace your table, here are a few pairing ideas.

Green Beans, a Chenin Blanc will work nicely

-          Chateau de Montfort Vouvray

-          Blue Plate Chenin Blanc Dry

Stuffing, Riesling is the wine of choice, preferably one from New York

-          Ryan William Vineyards Estate Riesling

-          Dr. Konstantin Frank Dry Riesling

Mashed Potatoes, should be paired with bubbles, a Blanc de Blanc will be ideal.

-          Andre Jacquart Blanc de Blanc

-          Gosset Blanc de Blanc

If Brussels sprouts make it on your holiday table, a Sauvignon Blanc that sees some oak will do the trick

-          Beaucanon Estate Sauvignon Blanc

-          Sonoma Coast Vineyards Sauvignon Blanc

Sweet Potatoes, a California Chardonnay is a must.

-          Hanzell Sebella Chardonnay

-          Jordan Chardonnay

And no, I did not forget the Cranberry sauce. This will require a jammy Shiraz.

-          Yangarra Shiraz

-          Two Hands, Angel Share Shiraz

There you have it, you have yourself a nifty tasting menu. Whether you stick with your favorites or explore something new, these wine recommendations will be sure to keep a smile on your face from the first to the last bite.

Καλη ορεξη!

Costas

Argatia Winery, Naoussa Greece

It is becoming common knowledge that Greek wines are the New Wines of the Old World.  After centuries of producing low quality wines, Greece is finally back on the rise. With over 300 native grape varieties, it is no wonder that every wine professional out there is taking a closer look at the wines.  It is not unusual to see Greek wines on most wine lists; even the ones that you need an hour to read, with page after page of Bordeaux and Burgundy you will find a selection of Greek wines.

A newcomer to the Greek wine world should start with the wines of Naoussa. Naoussa is a part of Macedonia in northern Greece and an area dedicated exclusively to the Xinomavro grape.  Xinomavro wines are normally released in the market with two years of age, having spent time in oak and then in the bottles. Xinomavro wines are complex, with strong tannins, good structure and elegance. Aromas of red fruit, tomatoes, olives, dried prunes, tobacco, nuts and hints of spices.

My first winery visit in Naoussa this past summer was Argatia, a winery founded in 2000 by Panayiotis Georgiadis and Dr Haroula Spinthiropoulou, a viticulturist and oenologist. A husband, wife and their son, an oenology student form the entire team of the winery.

 Haroula started out her career as a viticulturist, and work for most of the vineyard owners in Naoussa and Amindeon.  Over the years along with her husband they have purchased vineyards in Naoussa; simply because she wanted to verify the instructions that she was dispensing to her clients.  She explained that is one thing to give text book recommendations and another when you have first-hand experience. Eventually, with the vineyards mature and in full production the next logical step was to produce her own wine, that’s how Argatia winery was born.

A winery history in a glass - Argatia 

The first wine released was a 2004 Xinomavro, a white blend of Malagouzia, Assyrtiko and Athiri was added a few years later and more recently a red blend of Xinomavro, Negoska, Mavrodaphne and Moschomavro.

I was lucky enough during my visit to taste every Xinomavro Argatia produced since 2005; and I have to say, it was an amazing experience.

Currently available in the US.

Argatia Xinomavro 2009

A blend of three different vineyards, organically cultivated with sandy clay soil planted with two clones of Xinomavro. Aged in American and French oak for 12 months. The wine has a bright ruby color, with aromas of red fruit, violets, and tomatoes. On the palate the wine is earthy, mineral and spice.

Argatia white 2013

This blend of Malagouzia, Assyrtiko and Athiri has spent just about 6 hours on the skins, and aged in stainless steel.  Mineral notes combined with lemon, peach and herbs on the nose. Medium-bodied with balanced acidity on the palate with great structure and a long finish.