From ungrafted vine from the Ionian islands, off the west coast of Greece, we get a white wine on the tannic side, which will totally charm the pants off of... read more →
I loved discovering this producer. This honey-scented wine has an old- fashioned church spicy thing going on. It’s got a little fizz from the trapped CO2, a touch of nutty... read more →
When Frenchman Jérôme Binda landed on the island of Tinos in 2011 he had no prior winemaking experience. So he took some instruction from the naturally-minded Jason Ligas and eventually... read more →
If you’ve been waiting patiently for the Lopez de Heredia rosé to return, drink this to whet that barrel-aged rosé whistle. Domaine Tatsis has the balls to age up a... read more →
This Retsina is perfect for any modern day Symposia. It’s cloudy, exciting and only faintly resinated. No vintage is allowed under the Retsina designation, but do know that this is... read more →
This domaine was certified organic back in 1990, the first year it was available in the country. They work with roditis as well as the unexplored dry versions of black muscat.... read more →
I never quite understood why xinomavro was called the Greek nebbiolo until I tasted this nine-year-old wine from Vasilis Vaimakis. It’s a wild ferment and no sulfur illustration of how... read more →
A positively fascinating, full flavored wine from a grape few people know about. Turns out that aidani is often added to the more well known assyrtiko, which gives the mostly... read more →
This wine comes from the volcanic Aegean Island of Lemnos, and brings the ancient taste of the island with it. This is muscat with five months skin contact, three-quarters of... read more →
Thessaly is in northern Greece, 700 feet up in the hills. Just over a day of skin contact gives a hint of texture which is supported by a further 30%... read more →