Brett happens

All wine, most of the time

oenopole’s Greek spring workshop (5/6)

with 2 comments

The last two wines of the tasting were served without food.

IGP Letrini 2008, Domaine Mercouri ($19.75, 11885537)
Refosco (80%) and Mavrodaphne (20%). Fermented with native yeasts in stainless steel vats. Matured 10 to 12 months in French oak barrels, 40% new. 13% ABV.
Red fruit and a herby almost ferny greenness. Swirling brings out an iodide note. It’s like standing in a seaside raspberry patch. Medium-bodied and dry, the fruit ripe but held in check. Dark minerals, light velvety tannins and bright acidity round out the picture. The savoury finish leaves an impression of purity and freshness. Even better than the bottle tasted back in March. (Buy again? Yes.)
> A wine this elegant and balanced is by definition food-friendly. At the tasting, I had no trouble imagining it as an accompaniment to a veal or pork roast or stew.

And speaking of revisiting Greek wines tasted back in March, I recently opened a second bottle of the Achaïa 2011, Kalavryta, Domaine Tetramythos ($15.45, 11885457). Though I popped the cork a few hours in advance in case it was still in that “weird reductive phase,” I needn’t have bothered: on the nose and in the mouth, the wine was clean, pure and savoury, a pleasure to drink and a fine pairing for pork chops in a sage-flecked tomato sauce.

Written by carswell

May 21, 2013 at 14:55

Posted in Tasting notes

Tagged with , ,

2 Responses

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  1. Brought the Greek Refosco to family in Ontario this weekend and it went over better than an acid Bolghieri of $10 more…
    But I kinda figured. That ferny greenness channeled some Niagara wine vibes so I was serving it to converts, you might say?


    May 21, 2013 at 15:05

    • Can definitely see how the Mercouri could appeal to a Niagara palate, Weingolb.
      I wonder whether anyone in Ontario is experimenting with Rofosco. Ditto Mondeuse, though the suspected relation between the two varieties has reportedly been disproven.


      May 27, 2013 at 10:34

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