Amyndeon, Greece

100% sustainably grown Xinomavro. Spontaneous fermentation, aged in neutral vessels (concrete and/or large barrels), minimal sulfur, no heavy manipulation. 13% alcohol. Bright, structured, and savory—a classic example of modern Xinomavro finesse. The nose is captivating: dried cherry, fresh oregano, rose petals, and black olive tapenade leap from the glass. On the palate, it’s vibrant and textural, with flavors of cranberry, sundried tomato, grilled plum, and a thread of wild herbs that ties it all together. Tannins are present but fine-grained, giving structure without grit. Acidity is textbook Xinomavro—zippy, refreshing, and food-loving. The finish is long and savory, echoing with Mediterranean spice and a little dusty rose. This isn’t souped-up, extracted Greek red. This is lithe, layered, and age-worthy. You’ll want a second glass. Then a third. And then some lamb.