Monemvsia red wine 2013
The Monemvsia Red wine from Monemvasia estate has a mature style with cherry, mocha, coffee, earthy and truffle flavours against a meaty and savoury background.
Producer Note - The Monemvasia Winery was founded in 1997 with a clear objective: to revive the production of Malvasia wine in its birth place. The Frankish name for Monemvasia is Malvasia, which originally lent its name to the wine. In the 12th century and for the subsequent 300 years, this wine ruled the European world. It is still produced in many countries, but until recently was not being produced in the country of its origin - Greece. The Monemvasia Winery created the first privately owned 121 hectares of vineyard, planted with local varieties. It is committed to producing quality wines which showcase the characteristics of the indigenous varieties and the terroir of the peninsula of Maleus.
Vintage - 2008 was a typical vintage, with a mild winter, followed by a cold start to the spring which warmed up into summery days. The summer months were hot and arid with strong winds towards the end of the season. Autumn was almost dry, with cooler evenings, which helped to produce concentrated flavours in the berries. Harvest started in the second week of August when the sugar and acidity levels were in perfect balance, resulting in wines with excellent varietal flavours and aromas.
Vineyard - The Agiorgitiko (pronounced Ah-yor-YEE-te-ko) and Mavroudi (Mav-ROO-dee) vines are grown on the peninsula of Maleus at the edge of the Parnonas mountain range. The altitude of the vineyards range from zero to 500 metres above sea level. Surrounded by the Myrtoo Sea to the north-west and by the Laconian Gulf to the south-west, the vineyards are influenced by Mediterranean climate with high sunshine hours and sea breezes. The soils are acidic and are low in organic matter. All these factors contribute in creating a unique terroir and the climatic conditions present an ideal environment for healthy vines, which are cultivated with minimal intervention.
Winemaking - Selected grapes were destemmed, crushed and inoculated with carefully selected yeasts. An extended maceration took place at 28°C, so that the Agiorgitiko variety can express its opulent characteristics. Fermentation was followed by malolactic fermentation and then the wine was matured in new oak barrels for a period of 12 months. This wine is only released after significant bottle ageing.
Tasting Note - A gloriously aromatic wine, still showing plenty of primary red fruit aromas, complemented complex notes of leather, spice, floral nuances and hints of undergrowth. Round and balanced, with ripe tannins and a velvety texture, it has a savoury character that leads to a long finish.
Serving Suggestion - Ideal with roasted red meats, steak-frites or mature cheese.
Grape Agiorgitiko 90%, Mavroudi 10%
Winemaker: George Tsimpides
Region: Monemvasia Sub region: Monemvasia Country: Greece
Alcohol: 13%
BodyValue: C (A is light, E is full bodied)
Residual Sugar: 1.4
Contains Sulphites: Yes
Vegetarian/Vegan: Yes/Yes
Milk/Eggs: No/No
Organic/Biodynamic No/No
