It is always a very good thing to have your eyes open for new exciting things going on in the world of wine. I recently discovered this very local grape from the Greek island of Cephalonia. It is not known anywhere outside the island, though, the grape has some close ‘relatives’ known as the Slovenian Rebula, and the Ribolla grape, which has been cultivated for many years in the Friuli region of Northern Italy. The grape produce lemony crisp wines, which are excellent refreshing. It is not wines to be stored for 10 years, but it is a very pleasant drink when young and chilled.

Here are the best examples which I have ever tried before. They are from the producer Gentini, who also makes a fantastic red Syrah blend. Try them if you can get your hands on them.

On the picture we see the ‘standard’ 2008 Robola, excellent, ready to drink now. Chill it and drink it with a lot of  ‘Calamares’ and salads with tomato, onion, lemon and Olives. It is so great with the high acidity components on most salads. It is a great drink, but it is not a ‘great’ wine. Tastevins: 2, Adventurers Choice, Party Bottle.

2008 Robola ‘Cellar Selection’ This was absolutely the most serious bet on a Robola that was more than ‘just a good drink’. This wine was not ready yet, it was closed, had a bit to high acidity, but showed a good deal of potential. It had the fresh lemon/lime notes in the nose, and the taste had a good long feeling, a great structure and very well balanced fruit. Tastevins: 3, Adventurers Choice

I’ve recently visited wonderful western Peloponnese, Greece, just a couple hours drive west from Athens. We were a big group of around 30 sommeliers, MW’s, journalists and buyers from Denmark, Sweden, Norway and Finland, invited and hosted by the Greek organization called HEPO. I was pleasantly surprised by the good quality of many of the wines.  In my opinion, the wines made from the local Mavropahne, Agiorgithiko, Roditis and Robolo grapes were all very good.

I shall review some of the wines later, but for now, I will show you some of my pictures taken of the trip as a whole.
When you are learning about new wine areas, you cant get everything from just reading some book. You have to go out in the fields, to feel the people, the food, the music, the love, the animals and all the other things that makes
each wine region in the world unique. I hope you will get inspired by my pictures.

Brand: Diaporos
Winery: Kir Yianni Estate
Vintage: 2005
Appellation: Vin de Pays d’Imathia (Naoussa – Greece)
Varietal: 87% Xinomavro + 13% Syrah
Winemaker: Yiannis Boutaris
Oak: 19 months in 225lit French & American oak casks (+6 months further ageing in bottles)
Type: Red Dry
Alcohol: 14,8%
Vineyard: Block #5 of the Yianakohori Vineyard in Naoussa
Wine Making: The grapes are handpicked and sorted on a conveyor belt before crush. After a seven–day pre-fermentation cold soak at 12° C and the first blending of Syrah and Xinomavro, the must undergoes a 20 day vinification at controlled temperatures. Fermentation and post-fermentation temperatures lie between 28-30°C. Roughly 40% of the wine ferments in open-top tanks with pigeage. Almost all vats are pressed at mid-fermentation and all of the wine finishes off its malolactic fermentation in new oak barrels. After the first six months the percentage of new oak drops to 20%. Fine and filter very lightly.

Brand: Mantinia Tselepos

Winery: Tselepos Estate

Vintage: 2008

Appellation: Mantinia AOC (Greece, Peloponnesus)

Varietal: Moschofilero

Winemaker: Yiannis Tselepos

Oak: No Oak

Type: Dry White Wine

Alcohol: 12%

Brand: Thalassitis Oak Fermented

Winery: Gaia Wines

Vintage: 2008

Appellation: Santorini A.O.C. (Greece – Aegean island)

Varietal: Assyrtiko

Winemaker: Yiannis Paraskevopoulos

Oak: 6 months in new 225 lit French oak casks from the Nevers forest

Average Price: EUR 15

Alcohol: 13,5%

Number of cases: 6.018 (bottles)

Category: Classic! A “banker”; the epitome of its class or ranking, region or country, grape or style

Rating: 4,6 (on a 1 – 5 scale)