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Skouras Megas Oenos Red 2010

Other Red Blends from Greece
  • W&S92
  • RP91
13.6% ABV
  • RP92
  • RP93
  • RP90
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13.6% ABV

Winemaker Notes

Very deep and intense purple. ?n the nose it is dense, concentratedand complicated but elegant. Aromas of ripe fruit such as blackberries and black raspberries coupled with spicy characteristics, smoke and a touch of leather fill the nose. On the mouth, it is silky but powerful framed by delicate tannins and gentle acidity offering flavors of ripe fruits, cloves, black pepper and just a touch of herbs.

Blend: 80% Agiorgitiko, 20% Cabernet Sauvignon

Critical Acclaim

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W&S 92
Wine & Spirits
Although the name, “big wine,” suggests a bruiser, this 2010 is one of the most graceful vintages of Megas Oenos in recent memory. Sure, it’s dark and generously fruited, but the fruit comes in layers, scents of earth, spice and fir trees bringing to mind the scent of Nemea’s higher, cooler elevations. There’s some vanilla from oak, and 20 percent cabernet blended in to bolster the agiorgitiko, but the wine feels firm and savory, an elegant version of a modern Nemean red.
RP 91
Robert Parker's Wine Advocate
The 2010 Megas Oenos is the typical blend of Cabernet Sauvignon (20%) and old vines Agiorgitiko (80%). There was one notable change here, though: less oak impact. It was aged in French oak for 18 months (50% new, the rest second use). Completely undeveloped, it nonetheless seems like a perfectly constructed Megas Oenos, tight at the moment, but certain to evolve well; a bit too oaky just now, but likely to pull itself together perfectly; elegant, but subtly concentrated. It is an impressive performance that might eventually make it "best in show", although it is a lot easier to give that nod to the more developed 2006 at the moment. Give this 3-5 years of cellaring, though, to show what it has. After holding it open for a couple of hours, it was far better and came together well. It should age well. I opened this at 7:30 a.m. I began to play with it around 8:45 a.m. It was far better at 1:30 p.m. Drink 2016-2030.
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Skouras, Greece
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Argolida Valley in Peloponnesos is a blessed land full of nature's gifts: world-famous for its citrus fruits (oranges, lemons, tangerines), its olive oil and olives, it is now fast becoming synonymous with our wines also. George Skouras, proprietor, oenologist and wine-maker at Domaine Skouras studied oenology at the University of Dijon. He went to work for a number of wineries in France, Italy and Greece before setting up his own in Pyrgela in Argolida Valley 1987.

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.

Other Red Blends

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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.

DMDMG10_2010 Item# 146311