Domaine Zafeirakis Limniona 2015
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A relatively new winery, set up in 2012 in the Tyrnavos region of Thessaly in Central Greece. Christos Zafeirakis, head winemaker at the estate, is following in the local grape-growing tradition that was established by many past generations of his family. The vineyard has clay and flint soils and benefits from a unique microclimate, which is ideal for growing the local indigenous grape Limniona. Domaine Zafeirakis made its first vintage with this variety in 2008. Terry Kandylis: Charming and perfumed, with an elegant nature and an aromatic lift. Very good integration of the wood, great tannic management and long length, with very appealing fruit. A beautiful wine. Yiannis Karakasis MW: A very perfumed and pure nose displaying aromas of roses and cherries. Delicious! Savoury notes combine with well-played tannins on the palate. This is a great example of Limniona. Nico Manessis: Floral complexity, with a juicy, round and complete palate. There’s well-integrated oak too. This is a one-of-a-kind wine. I think of this variety as Greece’s answer to Pinot Noir.
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Whether it’s the grape or the winemaker’s Italian training, this wine evoked comparisons to northern Italian reds by our tasting panel. It’s something about the tart fruit and the bitter spice; the way the volatile acidity lifts the wine, and the cedar fragrance. It’s pretty and elegant, and makes you hungry.
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The methodology of the bio-culture in our vineyards together with the non-use of specific fermentation processes and enzymes in the production contribute to this effort. Equally important role to the quality of their wine plays the low productivity per stremma (550-600Kg).
The Zafeirakis family is involved with the viticulture in the area of Tyrnavos for more than 100 years.
Christos Zafeirakis, the forth in the line who continues the family tradition, takes the family business to the next level by bottling the first wine from his private vineyards in 2005.
After he completed his studies in Oenology (Athens, 1996-2000) he decided that his desire was to enrich his knowledge and expand his experience. Thus, he continued his academic carrier at the University of Milan (Italy, 2003- 2004) where he undertook a master’s degree in Oenology (MSc).
Soon after he returned to Greece he followed his father’s footsteps with main goal the production of high quality wines from grapes of organic farming.
Meanwhile, his passion for the art of high quality wines drove him to many famous wineries at Piemonte, Alto Adige and Tuscany (in 2002, 2003 and 2004 equivalent) where he had the chance to gain valuable lessons and enhance his working experience.
Finally, it is worth mentioning that the last ten years new kinds of grape were adopted such as Syrah, Merlot, Sangiovese, Chardonnay, Malagouzia etc. Moreover, it is crucial the attempt to revive local varieties one of which is "Limniona", which was first produced at November of 2008.
Beyond the usual suspects, there are hundreds of red grape varieties grown throughout the world. Some are indigenous specialties capable of producing excellent single varietal wines, while others are better suited for use as blending grapes. Each has its own distinct viticultural characteristics, as well as aroma and flavor profiles, offering much to be discovered by the curious wine lover. In particular, Portugal and Italy are known for having a multitude of unique varieties but they can really be found in any region.
A picturesque Mediterranean nation with a rich wine culture dating back to ancient times, Greece has so much more to offer than just retsina. Between the mainland and the country’s many islands, a wealth of Greek wine styles exists, made mostly from Greece’s plentiful indigenous varieties. After centuries of adversity after Ottoman rule, the modern Greek wine industry took off in the late 20th century with an influx of newly trained winemakers and investments in winemaking technology.
The climate—generally hot Mediterranean—can vary a bit with latitude and elevation, and is mostly moderated by cool maritime breezes. Drought can be an issue for Greek wine during the long, dry summers, sometimes necessitating irrigation.
Over 300 indigenous grapes have been identified throughout Greece, and though not all of them are suitable for wine production, future decades will likely see a significant revival and refinement of many of these native Greek wine varieties. Assyrtiko, the crisp, saline Greek wine variety of the island of Santorini, is one of the most important and popular white wine varieties, alongside Roditis, Robola, Moschofilero, and Malagousia. Muscat is also widely grown for both sweet and dry wines. Prominent red wine varieties include full-bodied and fruity Agiorghitiko, native to Nemea; Macedonia’s savory, tannic Xinomavro; and Mavrodaphne, used commonly to produce a Port-like fortified wine in the Peloponnese.