“Very, very good value.” - Julia Harding MW

“A fabulous choice for the finest banquet.” - Decanter, 93 points

You’ve been invited to dinner by some friends, who see you as someone who ”knows their wine”, and you know they will be curious to see which wine you bring. The pressure is on. All the predictable names are off the table and the food they’ve prepared is “just some casual mezze that we’ve thrown together”, but you know they’ve been working on it for weeks. You want to bring something that everyone, from the appreciative novice to the opinionated mansplainer, will enjoy. Well, here’s your answer: a lavish Greek rosé, which the critics have been raving about.

It’s a sort of mid-orangey-gold, with rich and intense aromas that evoke apricot flesh, tangy red fruits, blood orange and rose. There are tannins, thanks to the extended skin contact, which add great structure to the full-flavoured, slightly spicy but lively and refreshing palate. A whole-hearted wine that you could drink on its own before a meal, but also with the structure for a variety of spiced foods. 12.5% alc. Drink now-2030.

Press reviews:

JancisRobinson.com: “Hand-picked Xinomavro from several parcels of non-irrigated, young vines around the village of Fytia at 450–650 m on schist and granite soils. Maceration for 12 hours, fermentation with indigenous yeasts over a period of 5–6 months in stainless-steel tanks, no malo. Aged in used 500-litre barrels for 4 months. This wine started out in 2006 as a means to make sure the 500-litre barrels were not left empty after bottling the Earth and Sky red. Unusually, the wine is bottled in brown glass, to protect the wine from the light rather than show off its colour.

Light but not overly pale orangey pink. You can detect the maceration time from the light aroma of dried grasses on the nose, and the time on the skins plus the long fermentation has brought complexity and many layers of flavour. This is firmly textured, slightly chewy, very fresh and the ultimate, versatile food wine. Tastes dry but full and rounded in the mouth, with flavours of bitter apricot and a hint of red fruits. It would be possible to mistake this for a subtle skin-fermented white, though the tannins are relatively subtle and the fruit generous. Delicious and with the capacity to age. (At 10 years old, the 2013 tasted amazing in 2023.) VVGV (JH)” 17 points

Decanter: “In its dark bottle, this serious rosé is built to age and looks forward to an era of Greek wine production where rosé rivals reds and whites for flagship status. Lovely flecks of bronze in the glass, and the aromas reward decanting with savoury framing around some exotic splendour along the lines of gingery spice and papaya. A few months in oak bolster depth and savoury resonance alongside fresher notes that pop like dots of red apple and tiny raspberry pips. After an hour it opens into orange peel and rose nuances underpinned by lavish intensity, which makes it a fabulous choice for the finest banquet of crab or lobster. Farmed organically, using biodynamic practices.. Drink now-2034.“ 93 points

Certified organic. Biodynamic. Vegan friendly.