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Palivou Vineyards Agiorgitiko St George Red 2003
George Palivos’ philosophy as a wine maker is simple. He believes that the wine is made in the vineyard and not the winery. His is a labor of love. He pays particular attention to the terroir to yield high quality wine. The environment is perfect for making robust fruity wines with high acidity and are beautifully balanced. The vineyards are 1400-2133 feet above sea level in a mountainous region near the Bay of Corinth. The red chalky soil, the cool breeze of the Bay, and steep slopes yield the ideal conditions for the beautifl wines. Mr. Palivos states that he lets the vineyard make the wine fully respecting Mother Nature and the grapes that give us the must. He, of course, is humble. At harvest time, he and his family are the first to examine the grapes before hand picking. The vinification process is classic in his state of the art winery using stainless steel tanks and French oak barrels, specifically barriques.
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 wine styles exists, made mostly from Greece’s plentiful indigenous varieties. After centuries of adversity after Ottoman rule, the modern 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 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 varieties. Assyrtiko, the crisp, saline variety of the island of Santorini, is one of the most important and popular white varieties, alongside Roditis, Robola, Moschofilero, and Malagousia. Muscat is also widely grown for both sweet and dry wines. Prominent red 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.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.