Domaine Papagiannakos Erythros

Domaine Papagiannakos was established in 1919 in the heart of the plain of Mesogaia, Attica - just 30km from the shadow of the Acropolis. Third generation winemaker, Vassilis Papagiannakos, was born and bred in Markopoulo, and grew up around the family winery. At that time the Savatiano variety was the winery' s sole focus - but later Malagouzia was introduced, along with Cabernet Sauvignon, Merlot and other varieties. Vassilis owns 10 hectares of vineyard in the Attica region, and maintains long-term leases on a further 20 hectares, with vines on average 50-60 years old. Rocky, sandy, clay topsoil nurtures low yielding bush vines - extremely limited irrigation is employed. The Papagiannakos family continues its traditions whilst bringing the winery into the 21st Century with a stunning and innovative bioclimatic winery.

In 2007 their state of the art bioclimatic winery was completed which saves energy in the wine-making process and is built to allow gravity to move wine from one part to another. They have moved to lighter weight bottles, use electric vehicles on the domaine and are taking steps to reduce their CO2 output as much as possible over the years to come. The pine used for their Retsina has been sourced from the same resion collector for many years and comes from forests located just 15 minutes drive from the domaine.

Agiorgitiko, Cabernet Sauvignon

Both the indigenous Agiorgitiko, (70%), grapes and Cabernet Sauvignon, (30%), are sourced from old vines cultivated in the clay soils of gently sloping Peloponnese vineyards, at around 300m altitude.

Each grape is vinified separately. After a 5-day pre-fermentation cold soak, the must undergoes a 15 day vinification at controlled temperatures. After a 6 month maturation in new French oak barrels the blending of Agiorgitiko and Cabernet Sauvignon takes place.

A lovely introduction to the classic Greek Agiorgitiko (pronounced 'Ah-yor-YEE-te-ko' !) grape.

Ripe dark fruit aromas with a hint of spice. The wine has rich bramble fruit with notes of blackcurrant pastille, and is finely structured with well-integrated French oak, fine tannins, a light savoury note and a twist of liquorice on the finish.

Great with steak, or try lamb-stuffed peppers.