Achaia Clauss Mavrodaphne
Other Dessert from Greece
A full-bodied red dessert wine that dates back to 1854, Mavrodaphne has a rich yet delicate taste and a Port style aroma with hints of coffee, toffee and rich, spicy nuts. Refined raisin and black cherry fruit flavors are layered with smoky, caramel tones.
Wine & Spirits - "This thick, purple mavrodaphne reserve has gone the way of a tawny Port, age simultaneously lightening and deepening its flavors. Now the fruit is more baked apple and apricot, while the freshness has turned to truffle, spice and deep caramel. Most remarkedly, the sweetness has mellowed considerably, giving plenty of ripe flavors while finishing light and clean."
Achaia Clauss Winery
Achaia Clauss Wine Co. was founded by Gustav Clauss, a native Bavarian, who in 1854 decided to settle in Patras after a business trip to the region. He was so enthused with the beauty of Greece's natural landscape, especially of Patras, Achaia, which is located in the northwest Peloponnese. Hence, he built a castle and within its walls he made a wine factory." His first wine was Mavrodaphne, a transplant from the Ioanian Islands. It has been said that it was his Iberian approach to vinification and love for sweet wine that made Mavrodaphne a successful crop in the region and subsequently, an appellation wine. Mavrodaphne and Muscat of Patras were first produced in 1854 for himself and friends. While the winery was built in 1861, it was not until 1873 that he introduced Mavrodaphne and Muscat in cork finished bottles. In 1880, Demestica was introduced from the village of Demestiha. In 1901, Demestica became the first bottled dry wine of Greece.
Today, the Achaia Clauss Wine Co. is one of the largest wineries in Greece and the largest exporter of cork-sealed Greek wine exporting to forty-two countries. Its portfolio includes thirty-two wines and four spirits ranging from young, refreshing wines to boutique style wines with depth and richness. View all Achaia Clauss Wines
About GreeceView a map of Greece wineries Greece
Much of the wine drinking culture in Europe comes from the early Greek settlers. Home to Dionysus, the God of Wine, Greece has long touted the virtues of drinking wine. With over 400 indigenous varieties, you won't find many Cabernet Sauvignon and Chardonnay wines, although the grapes do grow here and are occasionally blended. The climate of Greece is good for growing grapes, with very warm summers and little rainfall. Most wines exported today are owned by bigger companies, like Boutari and Kourtakis. Smaller wineries are producing higher quality wine, but much of it is drunk in Greece.
The regions of Greece might remind you of reading Homer or studying ancient history. The two main larger grape-growing regions are Macedonia and Peloponnese. Some of the regional grapes to know include the whites, Assyrtico and Moscofilero as well as the reds, Agiorgitiko and Xynomavro. In the Peloponnese, there are a few sub-regions making white wines from the pink-skinned Moscofilero grape. These wines are aromatic, dry and a bit spicy in flavor. The most popular red of Peloponnese is Agiorgitiko, which can make both dry and sweet, port-like wines. Xynomavro is the red grape of Macedonia, where it produced deep, dense, earthy red wines that are often oak-aged.
Notable FactsThe regions of Greece might remind you of reading Homer or studying ancient history. The two main larger grape-growing regions are Macedonia and Peloponnese. Some of the regional grapes to know include the whites, Assyrtico and Moscofilero as well as the reds, Agiorgitiko and Xynomavro. In the Peloponnese, there are a few sub-regions making white wines from the pink-skinned Moscofilero grape. These wines are aromatic, dry and a bit spicy in flavor. The most popular red of Peloponnese is Agiorgitiko, which can make both dry and sweet, port-like wines. Xynomavro is the red grape of Macedonia, where it produced deep, dense, earthy red wines that are often oak-aged.
Customer ReviewsSign In to Add Your Review3 }div>3.2 out of 5 stars
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2 ratings, 2 with reviewsawa54 - Middlebury, VT35/5/2011Never having had this wine before I wasn't sure what to expect. I'd describe it as somewhere between a ruby Port, an Oloroso Sherry and desert Zinfandel. The first impression I get is a hint of smokiness, followed by dried fruit and then a rich/dry savory finish. I like the lighter body of this wine, not as heavy as any of the wines I compared it with and the sweetness is fairly subdued, especially since that sweetness is nicely balanced by the slightly tart acidity and earthy tannin that come on after the initial flavors. A very unique wine, probably not for everyone...but if you are looking for a new dessert/digestive offering, then it's well worth investigating. At $12 a bottle I rate it a very good value as well.32/25/2011This one has a strong raisen-like flavor to it. I was expecting something more like a port but was pleasantly surprised. The quality for the price is amazing and would definately keep this wine on hand.
Alcohol By Volume Guide
Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.
- 5 Stars: