According to Greek and international wine experts, that have reviewd a great number of samples, we have completed a list of the 10 best Greek\u00a0red\u00a0wines, made from indigenous Greek grapes.<\/p>\n
1.<\/strong> 2.<\/strong> 3.<\/strong> 4.<\/strong> 5.<\/strong> 6.<\/strong> 7.<\/strong> 8.<\/strong> 9.<\/strong> 10.<\/strong> +1.<\/strong> According to Greek and international wine experts, that have reviewd a great number of samples, we have completed a list of the 10 best Greek\u00a0red\u00a0wines, made from indigenous Greek grapes. 1. 2008 Domaine Sigalas Mavrotragano,\u00a0PGI Cyclades. 94 points. 100%\u00a0mavrotragano. (50+ yrs. old vines)\u00a0organic. 18 months…<\/p>\n","protected":false},"author":1,"featured_media":15680,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[90,92,2,91],"tags":[86,78,85,134,128,112,114,79,73,94,80,121,120,74,109,75,84,129,83,76,115,81,126,127],"class_list":["post-16161","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-greece","category-greek-wines","category-wine","category-wine-tourism","tag-cefalonia","tag-experiences","tag-greece","tag-greek-red-wines","tag-greek-wine-experience","tag-greek-wine-tasting","tag-greek-wine-workshops","tag-greekwines","tag-kefalonia","tag-kefalonia-wine-tasting","tag-robola","tag-robola-wine-tasting","tag-robola-wines","tag-tastings","tag-thessaloniki-wine-tasting","tag-vinoculture","tag-wineevents","tag-wine-experience","tag-winetastings","tag-winetourism","tag-wine-workshops","tag-wines","tag-wines-in-greece","tag-wines-of-greece"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/thegreekwineexperience.com\/index.php\/wp-json\/wp\/v2\/posts\/16161","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thegreekwineexperience.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thegreekwineexperience.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thegreekwineexperience.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thegreekwineexperience.com\/index.php\/wp-json\/wp\/v2\/comments?post=16161"}],"version-history":[{"count":4,"href":"https:\/\/thegreekwineexperience.com\/index.php\/wp-json\/wp\/v2\/posts\/16161\/revisions"}],"predecessor-version":[{"id":16168,"href":"https:\/\/thegreekwineexperience.com\/index.php\/wp-json\/wp\/v2\/posts\/16161\/revisions\/16168"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thegreekwineexperience.com\/index.php\/wp-json\/wp\/v2\/media\/15680"}],"wp:attachment":[{"href":"https:\/\/thegreekwineexperience.com\/index.php\/wp-json\/wp\/v2\/media?parent=16161"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thegreekwineexperience.com\/index.php\/wp-json\/wp\/v2\/categories?post=16161"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thegreekwineexperience.com\/index.php\/wp-json\/wp\/v2\/tags?post=16161"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n2008 Domaine Sigalas Mavrotragano,\u00a0PGI Cyclades. 94 points.
\n100%\u00a0mavrotragano. (50+ yrs. old vines)\u00a0organic.
\n18 months new French oak.
\nRegional food:\u00a0Kleftiko,\u00a0World: Roast leg of lamb, game, spicy casseroles, hearty pies, blue vein cheeses.
\nDeep ruby red. Dense viscosity. Alluring aromas of oriental spice and dark fruit like plum, blackberry and black currant. \u00a0Rich and gentle tannins, balanced acidity and complex aftertaste. Very complete wine, with years still to develop, not unlike a great Italian nebbiolo! Wonderfully lasting finish.<\/p>\n
\n2005 Boutari Filiria,\u00a0PDO Goumenissa, 92 points.
\n50%\u00a0Xinomavro\u00a0\/ 50%\u00a0Negoska,\u00a0organic.
\n12 months on French oak.
\nRegional food:\u00a0Beef tenderloin. World: game, lamb chops, organ meat (sikoti), kokoretsi, matured cheeses.
\nDark ruby. Light viscosity. Tempting, complex aroma of black olive, dried fruit and some oak. On the palate affluent acidity and round tannins, dark fruit and spice. Fleshy structure and a good lasting finish. Will develop still.<\/p>\n
\n2008 Dougos Rapsani,\u00a0PDO Rapsani. 91 points.
\nxinomavro,\u00a0krassato,\u00a0stavroto.\u00a01\/3 each. organic.
\n12 months French \/ American oak.
\nRegional food:\u00a0Kokoretsi,\u00a0Kontosouvli,\u00a0World:\u00a0roast beef, spicy lamb stews, veal medallions in a red-wine sauce.
\nBrilliantly deep ruby. Dense. Developed aroma\u2019s of fig, prune, red currant, and medium toast. Harmoniously interacting flavors like plum, prune, black currant (cassis), vanilla, black pepper. Pleasant acidity. Medium\/full body. Round fleshy texture and a lasting finish.<\/p>\n
\n2008 Kir-Yianni Ramnista,\u00a0PDO Naoussa, 91 points.
\n100%\u00a0xinomavro.
\n16 months in French \/ American oak 225 \/ 500 lt. barrels.
\nRegional food:\u00a0Kokoretsi. World: game, hearty stews, matured cheeses.
\nRadiant dark purple. Medium viscosity. Deep, rich aroma\u2019s of blackberry, blueberry, plum, sandalwood and black olive. Vivid acids. Complex flavors of red currant, black currant and dried tomatoes. Balanced tannins and oak. Medium\/full bodied. Appealing lively texture. This wine will go a long way!<\/p>\n
\n2008 Alpha Estate Reserve\u00a0Xinomavro,\u00a0PDO Amyndeon,\u00a0\u00a091 points.
\n100%\u00a0Xinomavro, \u00a0Vieilles Vignes
\n18-20 months French oak.
\nRegional food:\u00a0Slow Roast Greek lamb. World: dove\u2019s breast, saddle of hare & lamb, veal liver, prime red meat.
\nDeep ruby. Concentrated density. Amazing aroma\u2019s of sweetish ripe plum, prune and blueberry. Soft vanilla tones. Elegant acidity combining ripe currant, plum and cherry flavors, sundried tomatoes, black olive and tobacco leaf. Impressive finish leaves you with a wish for more!. Make sure to decant hours ahead…<\/p>\n
\n2008 Lyrarakis Mandilari,\u00a0PGI Crete, 90 points.
\n100%\u00a0mandilari
\n12 months new\/old French oak, 9 months bottle.
\nRegional food:\u00a0Kokoretsi. World: prime red meats, kleftiko, game, rich matured cheeses.
\nDeep dark purple. Dense viscosity. Thanks to very low yields and a twelve month stay on new\/old French oak, this wine is a great symphony of aromas and rich flavors. In the nose ripe plums and prunes, vanilla and some cocoa.
\nOn the palate concentrated plum, black currant and some fine tannins.
\nA grape to remember! Certainly this variety will go a long way\u2026<\/p>\n
\n2005 Tsantali Rapsani Grand reserve,\u00a0PDO Rapsani, 90 points.
\n1\/3\u00a0Xinomavro, 1\/3\u00a0Krassato, 1\/3\u00a0Stavroto.
\n18 months new French Allier barrels, 18 months bottle.
\nRegional food:\u00a0Ragu of braised lamb. World: kokoretsi, lagos stifado, game, \u00a0wodino me lachano, prime roasted \/ grilled meat, blue vein cheese.
\nDense purple. good viscosity. Expressive aroma\u2019s of cherry, blackberry, black currant (cassis). Modest tones of forest floor, smokey bacon, and vanilla. Gentle flavors of raspberry, blackberry. A dash of black olive, clove, and cedar. Balanced, matured body. Smooth textured. Appealing finish. Still improving\u2026<\/p>\n
\n2006 Papaioannou Agiorgitiko, vieilles vignes,\u00a0PDO Nemea, 89 points.
\n100%\u00a0agiorgitiko, old vines (+50 years old)
\nDio certified organic.
\n12 months French oak.
\nRegional food:\u00a0Kleftiko.\u00a0World: rich meat stews, kokoretsi, paidakia, game, rich cheeses.
\nDark ruby, slightly brown rim. Great viscosity. Distinguished, elegant nose of ripened dark fruit like cherry (amarone), blackberry and plum. Well supporting fragrances of cedar and mushroom. Well balanced flavors of ripe dark fruit with a tinge of oriental spice and mellow oak. Firm body with a velvety structure. Pleasant long finish. Great class! Should improve even more\u2026<\/p>\n
\n2007 \u00a0Domaine Skouras\u00a0St. George,\u00a0PDO Nemea, 89 points.
\n100%\u00a0Agiorgitiko
\n12 months French oak.
\nRegional: food\u00a0kleftiko, lagos (hare) stifado. World:\u00a0kid (suckling goat), blue vein cheese.
\nDark purple colored. Good viscosity. Well developed aroma\u2019s of cherry, blueberry, plum, black currant (cassis), vanilla, and tobacco. Rich flavors of blueberry, blackberry, black currant (cassis), oak, and garrigue. The body is medium\/full. Volumptuous smooth texture. The wine finishes Long. Surprising! 12 months new French oak.<\/p>\n
\n2008 Aidarini Single vineyard,\u00a0PDO Goumenissa. 88 points.
\n70%\u00a0xinomavro, 30%\u00a0negoska.
\n12 months new French oak.
\nRegional food:\u00a0Slow roast goat.\u00a0World:\u00a0lamb, kid, red meat, game, casseroles, grilled vegetables, matured hard cheeses.
\nDeep dark ruby. Medium+ viscosity. Spicy nose, dried medicinal herbs and prominent majoram, dried berries and a hint of plums, some old oak. Fairly juicy preserved cranberry and plum fruit, very slightly medicinal, floral traces, more earthy notes and old oak, very slightly prominent tannins, shows its origin, fairly persistent and has some backbone, very good finish.<\/p>\n
\n2009 Gerovasiliou AVATON. Unrated yet! A unique wine that has a long way ahead, made from one of the most gifted Greek winemaker!
\nWinery: Domaine Gerovassiliou
\nWine Type: Dry red
\nVintage: 2009
\nVarietal make-up: 40% Limnio, 30% Mavroudi, 30% Mavrotragano
\nAlcohol level: 13.5
\nViticulture: sustainable
\nGeographical indication: PGI Epanomi
\nTotal number of bottles produced: 5.000 bottles.<\/p>\n","protected":false},"excerpt":{"rendered":"