Winemaker Notes
Ktima (Domaine) Zafeirakis Limniona is a benchmark Tyrnavos red built on finesse: bright, precise fruit, lifted aromatics and a distinctly savory, tea-leaf finish. In the glass it shows a medium ruby–purple hue, with an expressive nose of wild strawberry, cherry and raspberry, layered with black tea, forest-floor/mushroom and Mediterranean herb notes.
On the palate it's medium-bodied and agile, defined by refreshing acidity and silky, fine-grained tannins—more "Burgundian" in texture than heavyweight, yet unmistakably Greek in its herbal, earthy undertow. Expect the aftertaste to linger with red fruit and black-tea bitterness, which makes the wine feel both gastronomic and moreish.
Food pairing: Think roasted and grilled dishes rather than saucy richness. Pair with lamb chops with oregano/thyme, herb-roasted chicken, or pork tenderloin with cherry or plum accents. Mushroom risotto or grilled mushrooms echo the wine’s earthy side beautifully, while tomato-based Greek classics like kokkinisto also work thanks to the wine’s acidity
Professional Ratings
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James Suckling
Crushed raspberries, citrus rind, raw mushrooms and licorice on the nose of this fresh, savory and elegant red. It’s medium-bodied, zesty and crisp, with lightly crunchy tannins. From organically grown grapes. Delicious now.
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Robert Parker's Wine Advocate
The organic (and currently converting to biodynamic) Ktima Zafeirakis 2022 Limniona is elegant and firm with an expressive bouquet that is characterized by aromas of blackcurrant, dried herb and rosebud. It shows a versatile, mid-weight approach with balanced acidity and fine tannins that give this wine a naturally food-friendly profile. This barrel-fermented and aged red is full of unexpected surprises, and it remains elegant all the while.
A unique winery for its standards was established in Tyrnavos region in 2012. The Zafeiraki Winery is located in region "Palaiomylos" in Tyrnavos. The soil is characterized as clay with high concentration of flint stone. With respect to the environment, our aim is to highlight the unique micro-climate in the region of Tyrnavos.
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.