Skouras Megas Oenos Red 2016
Blend: 80% Agiorghitiko, 20% Cabernet Sauvignon
Critical AcclaimAll Vintages
The 2016 Megas Oenos is a fairly typical 80/20 blend of Agiorgitiko and Cabernet Sauvignon aged for 18 months in 50% new French oak. It comes in at 14.5% alcohol. This is sourced from high-altitude vines (750 meters). Big and lush this year, this might be a bit deeper than last year's, although both are not here together, but perhaps not quite as fresh. It shows bold fruit this year, an unusually ripe character and fine structure. Underneath the fruit is some steel, lead and promises of complexity to come. The tannins are moderately ripe too, and this seems accessible now, but you will be rewarded if you hold it a few years. It will become more interesting and more expressive. They always age well. Even if this is not on the high end of that aging scale, it will still hold well. Rating: 90+
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 large southern region of Greece, the Peloponnese contains the famous appellations of Nemea and Mantineia. While connected to the mainland by a tiny strip of land, essentially the region is a large Mediterranean island and excels in the production of red wine from Agiorghitiko, white from Moscofilero and sweet wine from the Mavrodaphne grape.
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.