Greek Wine

Alpha Estate is located in Amyndeo, North West Greece. This pristine estate in the cool highlands of Western Macedonia comprises 220 hectares of privately owned single block vineyards, which are certified sustainable, and employs the most up to date vineyard techniques.

The Malagouzia grapes come from a single vineyard site, known as "Turtles" because it is a nesting site for the local turtle population. The vineyard covers 36.35 hectares in the Amyndeon plateau. The vines are grown at an altitude of 620 to 710 metres above sealevel. Planted at a density of 5,900 vines per hectare, they yield 65 hectolitres per hectare, following green harvest and selection. The soil is sandy to sandy-clay over limestone which offers the vines excellent drainage. When the grapes have reached optimal maturity, they are hand-harvested in 15 kilogram baskets, to preserve the quality of the fruit.

The grapes were destemmed, carefully sorted and then lightly crushed, before being cold soaked with skin contact. The must was fermented in temperature controlled stainless steel tanks and was then maintained on its fine lees or "sur lie" for two months with regular stirring, imparting a creamy texture and added complexity to the wine

A lively nose of grapefruit, nectarine and hints of almond blossom leads to a richly textured palate, has superb length, balance and plenty of finesse. Bright and zesty on the finish.

91 Pts, Robert Parker, 2023 16.5 Pts, Jancis Robinson , 2023 91Pts, Decanter, 2023

Alpha Estate is located in Amyndeo, North West Greece. This pristine estate in the cool highlands of Western Macedonia comprises 220 hectares of privately owned single block vineyards, which are certified sustainable, and employs the most up to date vineyard techniques and winemaking technology.

The Single Block Barba Yannis is named in honour of Mr Yannis, from whom the single block of 3.71 hectares was purchased, in 1994. The estate vineyard is located in P.D.O. Amyndeon, in the region of Macedonia and is situated at an altitude of 620 to 710 metres above sea level. The vines are 100% ungrafted, pre-phylloxera Gobelet (bush) vines, which are over 90 years old. The summers are hot, so in order to avoid extreme water deficit, a ‘root zone drying irrigation’ is used, to ensure the optimum conditions for the nourishment and maturation of the grapes. The vines are grown in sandy clay over limestone soils, which provide excellent drainage.

The Xinomavro (pronounced Ksee no' ma vro) grapes were destemmed, lightly crushed and cold soaked with skin contact. Fermentation took place using an indigenous yeast strain which has been isolated from the specific block. The grapes were vinified at gradually increasing temperatures, before being maintained "sur lie" or on its fine lees, for 18 months with regular stirring. Maturation took place in Allier-Jupille French oak casks of medium grain, for 24 months, with a minimum of a further 12 months ageing in the bottle prior to release. Bottled without fining and filtration.

A complex and typical Xinomavro, showing aromas of ripe red berries, strawberries, dark cherries, liquorice, sundried tomatoes and delicate spice. Full bodied and structured on the palate, with a rich depth of fruit, concentrated savoury notes and a touch of oak. The velvety tannins lead through to a persistent and aromatic finish.