Winemaker Notes
Fermented in stainless steel vats. Short skin contact, no malolactic fermentation and short aging over fine lees. Flowery, crisp acidity, intense on aromas and flavors in the nose and mouth. White flowers, soft and fresh, honeysuckle, violets, rose petals, crisp acidity.
Professional Ratings
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Robert Parker's Wine Advocate
The 2022 Moscofilero (in the Skouras transliteration) comes in with 3.5 grams of residual sugar, 6.4 of total acidity and 12.1% alcohol. This is sourced from 31-year-old vines at 650 meters in altitude. As I like to say, this "regular" Moschofilero (Skouras has an alternative spelling) is the kinder and gentler version as compared to Skouras's Salto in this report. This rounds off the acidity that the Salto shows and balances it with a little sugar, resulting in a wine that is less tart but not even a little sweet. Like its Salto sibling, though, this is beautifully structured, showing some tension on the lingering finish. The fruit is more expressive than on the Salto, but its not completely developed. The Salto may have some more upside potential, but this seems to be the better-balanced wine this year. It should also age pretty decently, perhaps for the rest of the decade. Be conservative there, though. For the moment, giving it a couple of months more in the bottle wouldn't hurt.
A pink-skinned variety from the Peloponnese, Greek Moschofilero produces a delicatly perfumed, fresh white wine. There on the Mantineia plateau, the cool growing conditions allow ample time for the grapes to develop balanced sugars and aromatics. Moschofilero is actually the most popular of many mutations of the ancient Fileri grape. These range in color from white to red and produce an array of styles including fruity pink and sparkling versions. Somm Secret—If you already love Muscat, definitely try Moschofilero. Though the grapes are unrelated, they produce remarkably similar wines.
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.