Club Corner
June 2025 Rosé Club
Greek Rosé The Greeks have been making wine for a really long time. They have also been making rosé longer than anyone else. While there is evidence of winemaking in Greece going back as far as 6,500 years, when the first wild grape vines were domesticated in northern Greece, the first documented histories of wine in the region can be traced to the Minoans of the island of Crete and the Mycenaeans of Peloponnese around the 15th century BC. During the Classical period, Greece even developed advanced grape growing techniques that would be familiar to viticulturists today such as lowering yields to produce higher quality wines and studying various types of soils to find the most suitable for growing local varietals. Much of this early wine was rosé of a sort. Field blends of white and red grapes would be crushed by foot and put into large clay containers to ferment. This pink, oxidated, off-dry and slightly tannic wine would then be diluted with water to create a lighter, easier-drinking wine. This wine was so popular that it was considered barbaric to drink undiluted wine. Even while the Greeks and Romans experimented with making separate wines from red and white grapes, this style stayed favored, as those early red ones were often overly tannic and difficult to drink. The technique even spread north in the 6th century BC when the Phocaeans, people from an ancient Ionian Greek city on the western coast of Anatolia (modern day Turkey), migrated to what is now Marseille, in France. They brought grape vines with them and made the same pink blend of red and white grapes there, leaving a thriving example for the Romans to follow when they landed in Provence a few thousand years later. While Greek wine remained popular well into the Byzantine Empire, more recent Hellenistic viticulture has gone through a series of rough patches, including Ottoman rule, phylloxera, and World War 2, with adverse effects on quality, until the early 70s saw the categorization of the wines by designation of origin. This focus on local standards sparked a renaissance of Greek wine, empowering smaller producers and growers over the last few decades to make distinct wines with a deep sense of place. This month we will be focusing on rosé from two such producers that have been producing wine from indigenous Greek varietals. Think Pink! Justin Malesheetz Semeli Mountain Sun Rosé 2024 Region: Korinthia, Greece About the vineyard: Located in the hilly Koutsi region of Nemea, these vineyards are at a higher elevation, between 500-600 meters (between 1,640 and 1,968 feet), on sloping clay soils. The Semeli Estate spans 250 acres, and they also source grapes from other growers within Koutsi, as well as the neighboring areas of Asprokampos, Kastraki and Ancient Nemea. About the winemaking: Made from 100% Agiorgitiko, a thin-skinned varietal indigenous to the Peloponnese region of Nemea, known for its deeply colored reds and an ability to be made into a range of styles, from ageworthy reds to dessert wine made from dried grapes similar to the Recioto wines made in Valpolicella. The grapes are handpicked to ensure quality and chilled to 7-8°C (44.6-46.4°F) to preserve aromatic compounds within the grapes before being destemmed and put into gravity flow tanks, allowing for gentler extraction and protecting the wine from being exposed to too much oxygen at this point in the process. The wine undergoes a 6-hour cold maceration and ferments in stainless steel tanks at 14-16°C (57.2-60.8°F). The wine is then left to mature on the fine lees for three months. Tasting notes: Pink with a rose-y red hue at the rim, the aromas of ripe cherry and strawberry immediately jump out of the glass, followed by notes of nutmeg and dried thyme leaves. Fuller-bodied and dry, with the roundness and richness of red cherry fruit framed by a ginger spiciness and vibrant acidity with a long juicy finish. Winemaker: Yiannis Flerianos Price per bottle/Price per case: $18.99 btl/ $205.09 Suggested Food Pairing: Grilled octopus, younger firm cheeses like Cotija and Feta, fried anchovies, trout rillette Oenops Apla Rosé 2023 Region: Drama, Greece About the winery: Oenops is the brainchild of winemaker Nikos Karatzas, an enologist trained in Bordeaux who was the winemaker at Ktima Pavlidis from 2006 to 2015. As a negociant, Nikos does not own any vineyards himself, instead creating partnerships with vineyards and grape growers that share his philosophy in organic viticulture throughout Greece to create his wines. About the winemaking: 50% Xinomavro, 30% Mavroudi, and 20% Liminiona from sites across Drama and Macedonia. The grapes are chilled and meticulously sorted before being pressed via a pneumatic press with a small amount of whole cluster to provide structure and enhance aromatics. The wines from each plot are then fermented separately in a combination of stainless steel and concrete tanks and aged for 2-3 months on the lees before being bottled. Tasting notes: A pale, light salmon in the glass, with notes of strawberry, tangerine, tomato and bay leaf, and a bit of a tropical guava note. Medium-bodied with a bright, tart acidity. Flavors of tangerine, strawberry, and fresh raspberry linger on the palate with a long, citrusy salinity on the bone-dry finish. Reviews: “Ethereally pale with aromas of blood orange, ginger and rosemary. A blend with impeccable definition, subtle grip and moreishness as it opens. Like all Oenops wines I've tasted, the finish is notably long, and for an introduction to one of the great wineries of Greece this delivers a stack of entertainment. As a well-picked quote from Charlie Chaplin on the label says: 'Simplicity is not a simple thing'.” - Ollie Smith, Decanter Winemaker: Nikos Karatzas Price per bottle/Price per case: $21.99 btl $237.49 Suggested Food Pairing: Grilled salmon, Greek salad, soft goat cheese, as an aperitif
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November 2023 Wine of the Month Club
Greece The origins of Greek wine can be traced back to 4000 BC, when people in northern Greece first began cultivating vines. The region possesses diverse and abundant terroir, encompassing towering mountain ranges, verdant valleys, and islands abundant in minerals. The soil is teeming with fertility, generously hydrated, and basks in ample sunlight during the summer months, while enjoying warm autumns, creating the perfect conditions for ripening. With more than 200 grape varietals unique to Greece, such as Xinomavro, Assyrtiko, Agiorgitiko, and Savatino, the country stands alone in producing wines that are unmatched elsewhere in the world. In the Northern Greece wine region of Macedonia, you will find Wine Art Estate. The story of Wine Art Estate begins when Yiannis Papadopoulos, a civil engineer by profession, decided to make the wine he loves to drink and share with friends. This decision soon changed this relationship with wine: he pivoted from the role of wine lover to the role of winemaker. He first revived a family-owned vineyard and constructed a frugal facility that would house the wine making process in his old paternal hometown of Mikrochori, Drama. A small underground cellar was built for the aging of the first vintage and the ones to follow. The first experimental wines were released with the contribution of consultant oenologists and showed enormous potential. Following that time’s trends and focusing on Bordeaux varietals, the first varietals planted were non native such as Sauvignon Blanc, Cabernet Sauvignon, Merlot, and Chardonnay. They followed this by planting a discerning selection of Greek varietals such as Assyrtiko, Malagousia, Agiorgitiko, and Xinomavro. Wine Art Estate’s philosophy is that great wine begins in the vineyard, is grown by those who adapt, listen to nature, and are respectful of the land’s energy. They are committed to sustainable agricultural processes whilst producing high quality wines without compromise to preserve the land for generations to come. Traveling to the south, you’ll eventually land on the island of Crete, which lies at the southern edge of the Aegean Sea. A mountainous island, Crete is a major producer of olive oil, citrus fruits and garden vegetables. Owner and founder of Manousakis Winery Ted Manousakis was born in the village of Vatolakkos in 1943, but he left the island at the age of 11. For an enterprising young man, the possibilities were endless. After university, he was successful in a number of business endeavors including industrial security, real estate development, and hospitality. However, success came at a price: the near loss of his Cretan heritage. Nostos is the Greek word for “yearning to come home” and this propelled Ted back to the land of his birth. He wanted to be more than a mere visitor, he wanted to give something back to the island that he loved. Wine has deep roots in Crete’s traditions and lifestyle, and filled the memories of his childhood. There was no better way to pay homage to those traditions and bring people together to enjoy life’s simple pleasures. It began in 1984, when the hills around the village of Vatolakkos were still untouched by civilization and the wild herbs of Crete were abundant and fragrant. Since Ted is neither an oenologist nor a viticulturist, he carefully selected a team of expert consultants including Laurence Feraud, Pascal Marchand, Lucie Morton, Bruce Zoecklein and Yves Herody. They conducted numerous studies and came to the final decision to plant the Mediterranean varieties of Syrah, Grenache, Mourvèdre, and Roussanne. These are the grapes they cultivate to this day. They feel that the environmental conditions and the terroir are ideal for these exquisite varieties. Soil, sun, weather conditions and yearning converged to perfection and gave birth to Manousakis Winery and the first vineyards were planted in 1993. Cheers, PlumpJack Wine Team Wine Art Estate Plano Malagousia Region / Country of Origin: Drama, Macedonia, Greece About the vineyards: The vineyards are planted on carefully chosen slopes, situated between two parallel mountains, Mount Falakro and Mount Menikion. These mountains create a unique growing environment with amazing potential for the production of distinctive wines. The microclimate of the area fosters the production of full-flavored and balanced grapes with great aromatic potential. About the winemaking: 100% Malagousia (Mah-lah-gou-zyá). Cold soaking on the skins prior to fermentation is done to transfer aroma components from the grapes to the must. Fermentation occurs in stainless steel tanks with “batonnage sur lies” (stirring of the fine lees) for a month; a method that gives the wine volume and complexity. Tasting Notes: This wine is the benchmark for Malagousia, both balanced and expressive. On the nose, intense character which brings a Mediterranean garden with green herbs to mind. Citrus fruits, unripe peach and a wonderful green characteristic reminiscent of green pepper, freshly cut grass, fennel and mint. Its wonderfully refreshing acidity in combination with the moderate body and medium alcohol make a real flexible wine, easily paired with different foods without losing its expressiveness. Winemaker: Akis Papadopoulos Price: $27.99 btl/$302.29 cs Suggested Food Pairing: traditional egg-lemon ‘avgolemono’ sauce, stuffed zucchini, Pasta alla Genovese with basil pesto sauce, Dolmas stuffed with rice and pork Manousakis Winery MRS Red Blend Region / Country of Origin: Crete, Greece About the vineyards: The vineyards are situated on the hills just outside the village of Vatolakkos where the soils are predominantly rich in clay and argil, ideal for limited plant growth but great for good soil wringing. The Mediterranean climate keeps them on their toes but provides the conditions needed for delicious grapes. Much to their satisfaction, their chosen varieties have thrived and have done exceptionally well in their environment, achieving great balance in the vineyard and finding a comfortable home in Crete. About the winemaking: 20% Romeiko, 80% Syrah. The Romeiko is grown on deep, clay loamy, calcareous soil at 200 to 280 meters altitude. It ferments in stainless steel tanks then fermentation continues in used barrels for six months. The Syrah is grown on schist, sandy clay loamy at 320-380 meters altitude. It ferments in stainless steel tanks and ages in stainless steel tanks for 12 months. Tasting Notes: MRS stands for Manousakis, Romeiko, Syrah. Dry red wine with aromas of black berries, cranberries and some nutty character. Medium bodied wine with gentle acidity, rounded tannins, and lots of ripe dark berries with some vanilla notes. Winemaker: Kostis Galanis Price: $23.99 btl/$259.10 cs Suggested Food Pairing: Roasted red meats, slow cooked lamb or goat, a nice charcuterie plate.
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