A rich, powerful Greek Syrah with edgy tannins, smoke, red fruit, pepper and some spice and chocolate notes. I discovered it in a local Greek restaurant in Brussels and couldn’t resist buying some for home. I normally focus on local grape varieties, not international varieties, but for this wine I made an exception. The producer describes the wine, which is aged for 16 months in new oak barrels and another six months in the bottle, as having “a nose rich in aromas and focused on dark fruits, such as blackberries, black cherries and plums, followed by multiple layers of black pepper, liquorice, cloves, thyme, laurel leaves, hints of truffle, black chocolate and tobacco.”
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