This wine is a blend of Kotsifali, a thin-skinned aromatic variety which is native to Crete, and Syrah, which adds a darker hue and rich peppery notes. It is very well-structured with balanced acidity and a velvety texture.  On the palate, black berries and forest fruits combine with earthy notes and linger through the finish.

WINE INFORMATION

Founded in the 1970s by Stelios Alexakis, the Alexakis winery is the most important wine producer on the island of Crete. Stelios’ sons Lazaros and Apostoli are now in charge of day-to-day operations and tap into both their deep winemaking know-how and uniquely extensive relationships among the small growers of the island to deliver delicious small-production cuvées.

From the Heraklion region of Crete, the grapes for this wine are grown at altitudes of 400-700m. The microclimate here is marked by cold winters and hot summers and made milder by the presence of northwesterly winds coming from the Aegean Sea. The soil is sandy clay loam, rich in calcium, on medium slopes, mainly facing northwest. Cultivation interventions focus on two directions: increase of the useful leaf area, where necessary, and short but frequent watering during the ripening stage, if needed, to avoid dehydration. Apart from the intense expression of the characteristic aromas of the varieties, the goal here is to present full phenolic maturity.

Grapes are hand-picked in the morning hours, from 6.00 to 12.00, to avoid high temperatures.  The wine is aged in 100% new French (Kotsifali) and American (Syrah) oak barrels for about 12 months, and the final blend is then bottled.

Grilled preparations, Hearty stew, Lamb, Red Meat, Wild Game