Cellar Profile
Markou Vineyards is one of the eldest artisanal wineries of Athens. It was first established by the Markou family in 1908 and is currently operated by the 4th generation of family winemakers. They vinify approximately 10 hectares of privately owned vineyards in the Attican wine country of Athens and another 10 hectares of privately owned, certific organic vineyards in the Nemean wine country of Corinth. Grapes in the Athenian vineyards are primarily indigenous varieties such as Savatiano, Assyrtiko, Roditis, Malagousia and Mandilaria. In Nemea, they grow the prized indigenous red varietal, Agiorgitiko. Their vineyards are mostly comprised of 65+ year-old vines in goblet formations that are farmed sustainably, non-irrigated and keep low yields of highly concentrated fruit. Plantings were done in conjunction with nature. Thyme, rosemary and olive and cypress trees grow in the vineyards, which means biodiversity flourishes, reducing the need for spraying and aiding in pest control. A deft touch is used in the winery, with minimal intervention.
Region
Attiki (Attica) is one of the world’s oldest wine regions. The eponymous PGI Attiki is its most well-known appellation and mthe historic city of Athens sits at its centre. A variety of micro and meso climates can be found here and wines produced from this region can vary in body and quality depending upon elevation and proximity to the breezes of the nearby Aegean Sea. Gravel soils with mineral rich and heavy clay deposits, as well as pockets of limestone, are perfect for the production of fine wines. Hot summers are mitigated by the Meltemia winds that blow in from the sea, however care must be taken to keep balance in the wines when sourcing from low-lying vineyards in pockets that do not benefits from these winds to cool the grapes. The main white grapes found here are Roditis, Malagouzia and Savatiano (used historically for the production of world-renowned Retsina), while the red varieties are Agiorgitiko and Mavroudi.
Vineyard
Estate vineyards are scattered throughout the Attiki wine region, one of the oldest on earth. Old vines are planted in gravelly soils, with clay and limestone. The gnarled vines are trained without trellising and tended by hand.
Winemaking
Old vine grapes are hand-harvested and brought to the winery in small boxes to avoid the development of off-putting flavours. The grapes are left to macerate and ferment naturally in a sealed container, using intracellular fermentation inside the grape itself. This process, called carbonic maceration, softens tannins and brings out primary fruit aromas and flavours. The juice is then pressed into stainless steel to finish primary fermentation and malolactic conversion. After brief aging to settle, the wine is bottled unfined and unfiltered, with no addition of SO2.
Varieties
Agiorgitiko is the most widely-planted red grape in Greece, found primarily in the Nemea region of Pelopennese and well as in Attica and Macedonia. A low acid grape by nature, it can run the gamut from soft and easy-drinking, to extracted, full-bodied and tannic, depending upon growing conditions and vinification. It is late-ripening so is frequently left to hang on the vine longer than many other varieties. It has small clusters, tiny berries, thick skins and is extremely prone to viruses and diseases. Mandilaria can be found throughout Greece, but is grown primarily on the Aegean Islands. It is generally used as a blending agent. It offers dark pigmentation, light body and tannic grip, but when given proper care, it can give medium-bodied wines with structure.
Tasting Notes
Striking bright ruby colour, with aromas of ripe red cherry, strawberry and pomegranate. Fruit-forward and fresh, with lively acidity and plenty of juicy primary fruit. The grapes in this blend to tend to produce sturdy wines, however these tannins are quite soft, likely thanks to the carbonic maceration. This lip-smacking, chuggable wine should be chilled lightly and served with an oily fish or grilled octupus.