This is delicious. A blend of Mavrodaphni and the rare Mavro Kalavritino from from the Achaia region of the Peloponnese (Robinson, Harding, Vouillamoz 2012) which are thick skinned varieties producing tannic wine. In this case, with seven years under it's belt this blend is drinking beautifully now. Floral, dried red fruit, spice, integrated oak (vanillin), juicy acidity and tannic structure. But it's the old world savoury, herbal, dusty, dry, lengthy nature that is compelling. It rocked with pork souvlaki and Peasant (Greek) salad and would be sublime with herb encrusted roast lamb. May 2017.

Blend of 60% Mavrodaphne and 40% Mavro Kalavritino. Tasted from decanter. Lovely floral, purple fruit, lavender, dried fruit and sweet spice aromas of great intensity. The palate is full-bodied with nicely integrated tannins and very appealing aroma replays along with sour cherry flavours. Very good acidity and finishing long. Drink now or age 5-8 years. Tasted May/2016.

Notes of quasi dried/raisin cherry and dark berry fruit, secondary aromas of leaf/leather/drried herbs and a hint of iodine. Many 30$ medoc like charecteristics, but a mouthfeel more reminiscent of an aged, savoury italian red. Has many of the characteristics of a fine structured red, i just feel that there many xinamavro's below and around this price point that deliver more of what im looking for in greek wine.