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Boutari Moschofilero 2011

Other White Wine from Greece
  • W&S90
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Winemaker Notes

Boutari Moschofilero (mo-sko-FEEL-ero) is a premium white wine made from 100% Moschofilero grapes grown in high elevation vineyards in the AOC region of Mantinia in the Peloponnese.

The wine is brilliant, crystal-clear, white-yellow color with green tints. A fresh wine with an intense floral and fruity bouquet dominated by aromas of white rose, melon and citrus. It is well-balanced and fresh, with intense flavor and long aromatic aftertaste (orange blossom, grapefruit).

Critical Acclaim

W&S 90
Wine & Spirits

A touch pink, this Moschofilero stands out for the juxtaposition of its delicate florality and stony, salty minerality. The combination is mouthwatering, firm without being weighty, bringing to mind an image of Mantinia's cool, stony moonscape with flowering peach trees. It will make an elegant companion to light white fish.

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Boutari

Boutari

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Boutari, , Greece
Boutari
The Boutari family has been crafting wines from Greek varietals since 1879, when Yiannis Boutari first started producing red wines in the small northern village of Naoussa. Since that first vintage the family has become a pioneer of Greek wines. From exporting the first bottled red wine from Greece to reviving lost varietals, Boutari now crafts wines from six different regions using varietals that are grown nowhere else in the world. In a constant quest for improvement Boutari maintains "demonstration" vineyards around Greece where local farmers are invited to learn new methods and techniques for improving their grapes. The results have been astounding: Boutari has been named an International Winery of the Year by Wine and Spirits 14 times – only 5 wineries in the world have received the award more times. Achievements such as developing the modern style of Santorini to reviving lost varietals have garnered lavish praise from the wine press and spawned a generation of high-quality Greek wines made by vintners who cut their teeth under the tutelage of the Boutari family.

Santa Maria Valley

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A lesser-known but elite AVA within the larger Santa Barbara district, the Santa Maria Valley AVA runs precisely east to west starting near the coast, allowing Pacific Ocean air to funnel through and cool the vineyards. This allows grapes to ripen evenly and achieve their full potential by harvest time. Combined with minimal rainfall, consistent warm sunshine, and well-drained soils, this creates an ideal environment for grape growing.

Many of the wineries here are small and highly respected, having established a reputation in the 1970s and 80s for producing excellent Pinot Noir and Chardonnay. More recently, Syrah has proven quite successful in the region as well. Many vineyards here are owned by growers who sell their grapes to wineries, so it is common to see the same vineyard name on bottle from different wineries. Bien Nacido is perhaps the best-known and most prestigious.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

EMP658065_2011 Item# 118016

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