"The signs of optimism begin at Athens airport, where two wine bars have opened"by Barry Smith / June 16, 2016 / Leave a comment
Published in July 2016 issue of Prospect Magazine
While Greece’s economy continues to struggle, its wine industry has gone from strength to strength. New wineries have quickly made their mark and the wine world’s interest has been piqued by novel flavours wrought from native Greek grapes. So why is Greek wine enjoying such success? Does adversity produce joyful wines from its rocky soil?
The last 20 years have seen the rise of cult wineries like Gaia and Sigalas and a growing confidence in the Greek wine world, fuelled by friendly competition. Different regions and wineries spur one another on to greater efforts, not by producing flawless, though bland, international wines, but by delving back into Greek tradition. Wine maker Vangelis Gerovassiliou rescued the white Malagousia grape from near extinction. Such signs augur well for the future.
The signs of optimism begin at Athens airport, where two wine bars have opened celebrating the offerings of the well-established Kir-Yianni estate in Naoussa. Its well-made wines span an impressive range. Further afield you can find a wealth of fine wines from both the mainland and the islands.
The grape Assyrtiko from Santorini has long been known but now you can explore its different expressions in the hands of careful makers. Gaia’s Wild Ferment Assyrtiko is made with natural yeasts though their Thalassitis is not. Both are fine examples, showing Assyrtiko’s characteristic oily richness and refreshing citrus finish. The 2014 Wild Ferment introduces unpredictability with subtle grassy notes, while the 2014 Thalassitis is all control and steely precision. Domaine Sigalas produces a desirable 100 per cent Assyrtiko, slightly sali…