Athenee Importers

Guest Post: Harvest Report 2011 from Estate Argyros on Santorini

2012-03-02T07:48:00.002-08:00

Below is a guest post written by Estate Argyros on the 2011 vintage, which in their opinion rivals 2006. To date I have tried the Atlantis White 2011 and am amazed by the aromas - something that was not as evident in the 2010.

2011 Harvest report - Estate Argyros, Santorini

Vintage 2011 is considered as one of the best ever and is similar to the historical 2006.

The pruning started in November 2010 and it was completed in two periods, November and March

During the winter we had significant amount of rainfall and unusually low temperatures.

The beneficial winter rainfalls lasted from November to April and along with the low temperatures gave to the vine good boost and rest.

In spring time, mild conditions were favorable for flowering.

The bud break started around the 15th of April.

The climate enabled the grapes to ripen slowly to full maturity, giving the wine great finesse of aroma, crispness and structure.

Summer was consistently cool.

Veraison was completed in late June.

The north breeze in July and August has moved development along nicely.

The harvest started on the 10th of August and ended the first week of September.

Αlthough, some parcels that were even two weeks behind were harvested in late September.
Probably, this was one of the latest harvests on record.

The crop was near the average.

The exceptional weather conditions of 2011 resulted wines with lovely freshness, intensity and concentration

GAIA Wines Assyrtiko Wild Ferment - An interesting discussion

2012-03-01T10:52:00.000-08:00

Recently I submitted GAIA Wines Assyrtiko Wild Ferment 2011 for review. The reviewer sent an e-mail asking about the oak treatment on the wine which then morphed into a discussion on the complexity of the wine. Below you will find the question & answer. A fascinating read which only leads to the intrigue of this wine.

Question(s):

Perhaps you might comment…I have always found the taste on the Wild Ferment to be a bit different. I call it a “mushroom-y” nuance, a sort of darker tone. Assuming you agree, what do you most attribute that to? The yeast? The wood combination? All things together?

Also what is it you feel you get from the Acacia instead of, say, French oak?

Answer:

One question raises - in most cases - a second one ! By saying "a bit different" I presume that you mean different from other Santorini wines. Well this is a wine that at the end of the day combine many different elements that lead to what I would describe as "complexity" and - obviously - difference from other wines that don't do so.

Please let me clarify.

Element of complexity 1.

Vineyards. In order to minimize risk of undesired strains we use a rather big number of vine plots/areas (consider that practically every 1.000 lit. of must originate from a different plot. For the 2011 vintage we have used Assyrtiko from 12 well separated vineyards).

Element of complexity 2.

Fermenting conditions. Half (50%) of the must is fermented in INOX vats at relatively low temperatures (16-18ºC) where the yeast strains work slowly creating esters, secondary / fermentation aromas. The remaining 50% ferments in mainly new (80%) barriques at significantly higher temperatures, reaching even picks of 26-28ºC. At these temperatures yeast work in a totally different pathways that help the expression of the primary / varietal aromas.

Element of complexity 3.

Choice of wood. As mentioned only 50% of must ferments in barriques.

The brake down is :

20% of 300 lit. French Oak (Nevers),

20% of 225 lit. American Oak,

10% of 225 lit. Acacia.

I like Acacia in Assyrtiko. I have tasted also on Agiorgitiko and it was a real disaster. But when used to Assyrtiko it provides depth to the wine and a distinct "flower-y" dimension, faraway from the "woodenness" of oak.

The drill in the use of bigger barriques, American oak, acacia and used barriques (some 20%) is to provide to the wine a solid base for evolution without overpowering it with wood / oak. Obviously so many different types of wood add-up to complexity.

Element of complexity 4.

Wild Yeast. In reality we should be discussing "wild microflora" and not just wild yeast. IN the sulfur-rich Santorini soil it seems that microorganisms are well adopted and the SO2 added by the wine maker has less impact when it comes to yeast or even bacteria inhibition. In a study conducted some 15 years ago by a French faculty and myself on a spontaneously fermenting Santorini Assyrtiko must, we counted some 18 different yeast strains coexisting from beginning to the end of fermentation at equivalent populations without a Saccharomyces cerevisiae domination and in addition some lactic bacteria were even present and actively working (probably it's here that you may search the origins of your "mushroom-y" tone. Can't tell you really. I'm not so sure I can spot it. Is it truffles that you mean ?)

In a sense we do in a natural (and non controlled way) what the yeast industry is trying to initiate now days by proposing mixed strain or sequential inoculations, having realized that just one stain leads to rather boring results !

Hope that some answers have been given.

1st Look - Mercouri Foloi 2011 with its Updated Label

2012-02-07T10:29:00.000-08:00

With the 2011 vintage, the Mercouri Estate has updated several of its labels for a fresher, more modern look. Within the next 2 weeks we will receive the 2011 Mercouri Foloi White in both 750ml & 375ml sizes. This style of label will also start to appear on some of the Estate's other labels as well.

2011 Mercouri Foloi Label

2010 Mercouri Foloi label

The wine will carry the new EU appellation classification of PGI Peloponnese, which replaces the Regional Wine of Peloponnese classification of the previous system.

Mercouri Foloi White remains a blend of 85% Roditis grown on the higher altitude "Foloi" vineyards and 15% Viognier for aromatics.

It should make its way into general distirbution over the next month or so. Those attending the Athenee Importers Roadshow in Seattle, Portland OR, Chicago & NYC will be able to taste it there.

Mastiha Production - a fascinating process

2012-02-06T14:02:00.000-08:00

Earlier this month I posted an announcement regarding a new distillery we will begin working with from the island of Chios - Stoupakis Chios Distillery. I have been doing some research on the process and it's quite fascinating. Mastiha production is still a labor intense process with a mastic harvest still done by hand.

Prepping for Mastiha harvest

Before tapping the mastiha tree, the area at the base of the tree is swept clear of any debris and foreign matter.

Prepping the ground

Once the ground is swept clean, a white powder is spread around the base of the tree to collect the mastic as it drips from the tree

Tapping the Mastiha tree

Incisions are made into the tree trunk at various points to encourage the flow of Mastiha sap

The Mastiha flows in drips down the tree where it then lands in the white powder. Once it dries there, it becomes hard and forms clumps.

Separating the Mastiha

The hardened Mastiha is then separated from the powder and sent to the distillery for further processing.

Here is an example of cleaned Mastiha before distillation.

Now that the Mastiha is at the plant, here is the production process:
Step 1: Sugar & Water are mixed together until the sugar is dissolved in the water

Step 2: The natural Mastic oil from the Mastiha sourced from the trees is combined with alcohol (96% ABV) whose agricultural origin is molasses. They are stirred until the oil has dissolved into thealcohol base.

Step 3: The solutions in step 1 & 2 are combined

Step 4: Once combined, the mixture is filtered

Step 5: The finished product is then bottled and released

There you have it. It's old school but the end product is delicate in aroma and flavor. Can't wait to get it here in the next month or so!

Guest Post - 2011 Gentilini Harvest Report - Cephalonia

2012-02-02T08:16:00.000-08:00

This post focuses on the Ionian island of Cephalonia and the Gentilini Winery. You can also follow the winery on Twitter at @petrosgentilini.

Gentilini Winery

2011 Harvest Report - Cephalonia

Cephalonia had 780mm of rain compared to an average of 1100mm so it was somewhat dryer than usual. However, this did not cause any problems.

The vines flowered well in May and it was dry and windy, perfect for pollination.

It rained in June, and the Robola grown in the valley was hit by Downy Mildew. However, the Robola grown on the slopes were spared. This is where we source our Robola.

The growing and ripening season was delayed by 10 days.

The Tsaoussi and Sauvignon Blanc were harvested in the 2nd week of August with good fruit and sugars.

The Robola ripened slowly, concentrating flavours, and came in around August 25.

The Agiorgitiko, Syrah and Mavrodaphne all came in during the first 15 days of September. All the reds had super concentrated fruit with a fantastic balance between sugar and acidity.

Overall the 2011 vintage was good in quality, although the whites were low in quantity.

Marianna Kosmetatos, Owner - Gentilini Winery

New Olive Oil Producer - Lantzanakis Estate

2012-02-01T09:15:00.000-08:00

With the turmoil happening in Greece, many growers of olives for olive oil have decided to bypass selling to the cooperatives and to strike out on their own. For many years Athenee has been working with the Cooperative of Sitia for their wine & spirits and their olive oils. The Sitia olive oils have been extremely popular here in the US. The quality and flavor are recognized as some of the best in the world.

Unfortunately, we have been plagued by poor harvests the past 2 years and have had inconsistent inventory levels. In order to keep customers happy, we have decided to begin working with a private grower in addition to working with the Cooperative. In the last quarter of 2011 we began importing small quantities of PDO Sitia 0.3 and USDA Certified Krya EVOO from the Lantzanakis Estate. Pricing has been competitive and quality consistent - customers are happy and that makes us happy.

By April 2012 we will also begin importing the Estate's PDO Sitia EVOO with an acidity level between 0.5-0.7%. The flavor is practically the same as the cooperative's - after all, they were selling it to the cooperative for bottling up until recently.

Lantzanakis Estate offers PDO Sitia 0.3 in glass bottles and in tin. Krya USDA Organic EVOO is available in 500ml glass bottles only. The PDO Sitia will be released in glass & tin as well. We expect for this line to arrive in the US late March. The olive oil is available in select markets across the country and online at http://www.sitiaonline.com/.

Guest Post - GAIA Wines Santorini & Nemea 2011 Harvest

2012-02-01T09:11:00.000-08:00

This post will focus on GAIA Wines report of the harvest on both Santorini & Nemea. On Santorini they produce the Thalassitis and Assyrtiko Wild Ferment. Their main winery in Nemea produces the rest of the company's wines. You can follow the winery on Twitter @GaiaWines.

GAIA Wines 2011 Harvest Report

Santorini 2011.

The main characteristic of the vintage was that July & August were rather fresh if compared to other years. Probably the second coldest summer of the decade on the island, after the one of 2009.

That resulted in rather slow maturation speed, fact that had a direct impact on the Assyrtiko attributes.

Grapes were extremely healthy, with a crisp acidity & minerality, as they always normally do. The bonus that derived form this rather “fresh” summer was the increase of the aromatic intensity. Wines have a more distinct fruitiness than what they do on a “conventional” harvest, such as 2010.

Nemea 2011.

An average to good vintage. An unusually wet spring led to a drop of production by an average of -25% (in some cases it drop even reached a staggering -40%) due to ravaging mildew infection.

Some sub-area of Nemea such as Koutsi or Asprocambos were exempted, mainly because of their elevation and the beneficial drying winds that prevail in these areas. In those areas Agiorgitiko matured slowly and reached good levels of sugars and polyphenols .

Pleasant aromas, soft tannins and a rather medium structure synthesize this 2011 vintage. Definitely not as aromatic as the 2006, nor as structured as a 2007, or “accomplished” as a 2008, it remains far better that a 2009 and probably slightly inferior to a 2010.

Yiannis Paraskevopoulos, Owner & Oenologist GAIA Wines

Guest Post - 2011 Harvest report from Samos

2012-02-01T09:03:00.000-08:00

I get many inquiries on how the harvest has been in Greece. I have asked my wineries to provide me with Harvest reports. As I receive the reports, I will post them here and then on my website, http://www.atheneeimporters.com/ in a section called Harvest Report. I hope to have that up and running in the next week or so.

Here is the Harvest Report from UWC Samos:

UWC Samos

Vintage Report – Vintage 2011

2011 was a very good year for the grapes, one of the best we have seen the last years.

The weather conditions were very favorable meaning that the rains during the winter were at a satisfactory and average amount and the summer was cool without instances of extreme heat. The cool summer made the grapes mature gradually and naturally which led to a very satisfactory result quality-wise.

As far as diseases are concerned, compared to other vineyards in Greece, we had very little downy mildew (plasmapora viticola) which resulted in a slight reduction of the quantity and had no negative effect on quality.

The harvest began August 8^th and ended October 3^rd

Mr. Ilias Kariatoglou, Agriculturalist

Mastiha & Ouzo from Chios

2012-02-01T08:56:00.000-08:00

After more than 2 years of searching Greece, Athenee Importers is pleased to announce that we will be launching Homericon Mastiha Liqueur and Kazanisto Ouzo from the Stoupakis Distillery from Chios.

Our anticipated launch date is April 1st in NY, NJ, DC, PA, Chicago, New Orleans and select cities on the West Coast. Once more distribution agreements are finalized, we will post announcements on our website and on twitter @atheneewines.

We will have both 200ml & 750ml bottle sizes available for both items. See below.

The creation of Mastiha liqueur is a fascinating one that I am only just learning about. Once I get schooled myself I will post my discoveries here.

New Release - Thimiopoulos Young Vines

2012-01-31T15:34:00.000-08:00

Since the 2006 vintage, Athenee has been working with Apostolos Thimiopoulos to bring a new, modern version of Xinomavro to market. This happened with the release of the Uranos 2006 (Ghi kai Uranos in Greek). This wine - fresh, fruity, meaty, complex, great structure and body quickly captured the attention of the wine trade around the world.

For those not familiar with Apostolos' story, his family have owned vineyards in Naoussa for over 50 years. In the past, they sold their grapes to the local Cooperative or to other wineries. However, Apostolos realized the potential in his family's lands to produce high quality wines. The vines were on average 35-50 years old with established root systems and excellent drainage. He convinced his family to stop selling the grapes to others and to give him the opportunity to make wine on his own. His modern approach to Xinomavro makes wines like none currently in the market. With the success of Uranos, we began exploring options for a second label.

About 5 years ago Apostolos began replanting plots of the family vineyards to increase vine density with the aim of increasing overall quality. Now that the newly planted vines are coming on line, he needed to find something to do with the juice. As it stands, the youngest vines he'll consider for use in Uranos is 15 years old. As a result, he decided to release a light, fruit forward, fresh style of Xinomavro never seen before. This is how Young Vines was born.

Young Vines is made from the juice of the vines that are between 5-15 years old. It is meant to be more Pinot Noir - like in style. It is fermented in stainless steel and then sees about 6-8 months in oak originally used for Uranos. It's a refreshing wine to drink that has instantly won fans around the US. We sold out of the 2009 in less than 2 months - that was an Athenee record. We are now working with the 2010 and expect to remain in this vintage for the next 6-8 months.

Like Uranos, Young Vines is made Biodynamically. It is meant to be enjoyed in its younger years and is a great wine for heartier pasta and lighter meat dishes. This wine is making its way into broader distribution channels - for now it's in select markets like Denver, Northern California, Seattle, Portland OR, Portland ME, New York & NJ. More distributors are starting to come on board and we hope to have broader distribution as the year progresses. Retail pricing ranges from $18 - $22 depending on which coast you are on. You can buy it online through several retailers on both coasts.

This wine will be available for tasting to the trade during our Road Show 2012 events this March. If you are trade or press in or near Seattle, Portland OR, Chicago or NY, be sure to register to attend. Over 75 Greek wines from today's top producers will be open for you to taste. Each winery table will be staffed by its owner, winemaker or very knowledgeable export staff.

Argyros Atlantis White 2011 - 1st tasting notes

2012-01-31T11:19:00.000-08:00

2011 was a mixed harvest. For some, it was excellent. For others, hail and mildew (something unseen before this year) destroyed close to 50% of their crops. For Santorini, the harvest was overall quite good. Over last winter, the island received a fair amount of rain - something that is not always expected. Add in a consistent growing period, not too many extremes in temperatures, and you've got the recipe for good wines.

Argyros Atlantis White 2011 arrived in the US just last week. The label has changed slightly to accomodate the new EU laws and is classified as a PGI Cylcades.

It is a blend of 90% Assyrtiko and 5% each Athiri & Aidani for aromatics. The grapes are hand picked and then vinifed in the traditional white wine making method. The wines were fermented in stainless steel and then blended just before bottling. The resulting wine is pale yello in color. The aromatics arenmore prevalent this year as opposed to 2010-there are more ripe fruit and citrus notes than before. On the palate, the wine is medium bodied with a fuller mouth feel than 2010. The acidity is balanced and crisp. It is a pleasure to drink. Like 2010, the entire Atlantis line is in screw cap. The approximate retail price ranges from $15-$18 depending on where you are in the US.

It should make its way into general distribution within the next few months as distributors move out of 2010 and into 2011.

Thimiopoulos Uranos 2008 - a new look for the new vintage

2012-01-31T11:18:00.000-08:00

The new look for 2008

In a departure from the original label from it's inception, Apostolos Thimiopoulos has decided to change the Uranos label to a more modern and eye-catching one. According to Apostolos, the 2008 vintage reflects changes/improvements in the vineyard that have been taking place over the last few years. With more of the replanted vines producing the quality of fruit that he desires, 2008 has seen an increase in production and in overall quality.

Is wine in NY supermarkets really a bad thing?

2011-05-26T13:47:00.000-07:00

Over the past few weeks the debate and discussion has been going on regarding legislation that may be introduced in Albany regarding wine sales in supermarkets. Feelings for and against the proposed legislation run deep. As an importer of a more hands-on portfolio, I am swayed to believe that wine in supermarkets isn't the evil that the opposition claims it to be.

Athenee Importers has distribution in over 36 states - many of which already allow wine to be sold in supermarkets and wine shops to sell non-alcoholic beverages and food products. Wine shops coexist with supermarkets and from what I have seen, better quality wines end up becoming the focus of these shops and the "bulk" or "cheap" wines find their homes on supermarket shelves where most of them belong anyway. It can also make wine shops more specialized - a destination to buy your wine, throw in some cheese and possibly even some olive oil that you would not find in your mainstream market. These foodstuffs have the ability to be marked up 20-30% and increase the store's margins.

For importers like myself with a niche portfolio, this is a welcome opportunity. As I see it, retail shops will potentially have to shift away from buying mass market brands in quantity and will need to focus on working with better quality wines from established and lesser known wineries/wine regions where the customer doesn't have as much experience with. They will be able to offer them something unique and provide a better customer experience.

If the law allows for wine shops to sell foodstuffs, this opens up another avenue for us to sell our olive oil & vinegars. For companies like mine, this is a great opportunity to increase distribution outlets past supermarkets and small grocery stores whose focus is on price point and tend to stay away from higher priced, specialty items.

Another proposal that may be introduced is to allow owners to have more than one shop ("chains"). While it IS illegal here now, some crafty owners have found ways around this law and even though on paper the shops are not the same name, they really are affiliated. Other states have allowed "chain" stores to exist. Even though in some states chain stores dominate the landscape, the way that NY has pricing laws enacted, stores still could not buy in extremely large drops and then share the goods amongst the other stores. They would need to buy only for one store at a time (unless NY changes the laws).

Overall, I do agree that in this cash-strapped state increased revenue from the taxes alone would help the state's purse and can only help towards getting us out of the financial troubles that we've been experiencing since the crash in 2008. It will also give the customer the opportunity to have an experience of shopping for alcohol and other foodstuffs in one location. This is something that consumers in other parts of the country have been enjoying for years.

Since the state assembly has only 4 weeks left in session, we will see if they take up the discussion and whether or not the debate will continue or be set aside yet again. Stay tuned.....

First look: GAIA Notios White 2010

2011-02-20T09:22:00.001-08:00

The new look for Notios White

Since the late 1990s, when we began working with GAIA Wines, one of the first wines we imported was the Notios White & Red. Back then, quality wines at a good price from Greece were few and far between. The Notios line, with its fun and quirky packaging, was a breath of fresh air in the US market. Through the 2009 vintage, those of you who have seen this wine in the market will remember that each case had 4 different labels in it. With the 2010 vintage of both the red & white, the winery decided to modernize the package and combine all 4 labels into one. Additionally, both the Notios Red & White are now released with screw cap closures.

The word "Notios", means south in Greek. This reference lends itself to the wines because they both come from the southern Greek region of the Peloponnese. The use of a Greek word to establish a brand was ingenious at that time - it's easy to read, pronounce and drink!!

The Notios White is made from a 50/50 blend of 2 indigenous southern Greek grapes - Moschofilero and Roditis. Moschofilero grows in the Arcadia region of southern Greece - it is known for its floral aromas. Moschofilero is a pink skinned grape that is used to make mainly white wines but is also used in rose and sparkling wines. This grape is the only variety allowed in the Mantinia appellation. In blends, Moschofilero is used typically for its floral notes. Roditis is a grape that is common across southern Greece. It is one of the authorized grape varieties for Retsina production. Roditis is a grape known for acidity yet lacks significant aromatics. It has citrus flavors and aromas. On its own, Roditis typically isn't very exciting and lends itself very well to blending. For this wine, Roditis is used as the acidity component. With is subdued aromatics, it gives Moschofilero the platform to shine. Each grape is vinified separately and fermented in stainless steel.

The 2010 Notios White has aromas on the nose of flower blossoms and ripe tropical fruit. It is medium bodied with flavors consistent to the nose in addition to citrus notes. It has a pleasant, lengthy finish with lingering mineral and floral notes.

Notios White is a great option to serve as an aperitif or with lighter dishes such as fish, pasta and chicken. The Notios line retails for approximately $12-$15 a bottle.

First look: GAIA 14-18 2010

2011-02-20T08:38:00.001-08:00

2009 14-18 on the left & 2010 on the right

Last week we received our first shipment of GAIA Wines 14-18h 2010. This wine has been part of Athenee's portfolio since we first began working with the winery in 1997. Every year its popularity continues to grow and has been a wonderful introduction to Greek wine for many a consumer.

14-18h is made from 100% Agiorgitiko that is grown on high altitude (800m above sea level) vineyards in the Nemea region of the Peloponnese. The grapes grown at this altitude tend to be more aromatic and this lends perfectly to the idea behind this wine. The name, 14-18h, refers to the number of hours the skin and juice remain in contact for color extraction. On average, most rose wines have less extraction time (on average it's about 6-10 hours depending on the style of wine you are going for). In this case, 14-18 has an intense plum color and in some vintages it bordered on fuchsia. Many mistake the wine for a lighter red as opposed to a rose.

One of the most significant changes to come to this wine is that it is now available in a screw cap. As you can see from the picture above, the 2009 (on the right) bottle was taller and for many on the buy side of the business, the bottle was too tall to fit on a shelf or in the refrigerator easily. The new bottle is about 2 inches shorter and remedies complaints we've had in the past.

GAIA decided to move to screw cap last year after the winery's owner and chief oenologist, Yiannis Paraskevopoulos, went to Australia. In the past, you could not broach the topic of screw caps with him without hearing a lecture against it. Somehow on this trip he had an epiphany and all of the 2010 vintage of their value wines (Notios Red & White, 14-18h & Ritinitis Restina) will be released in screw cap.

I had the opportunity to try the 2010 vintage this weekend. True to years past, the color of this wine is a ruby red. On the nose, bright cherry and raspberry aromas are found. On the palate, the flavors continue from the nose. This year I was pleased to find that the acidity was a bit higher along with notes of persistent minerality. The finish was medium in length and pleasant. This wine is always in my wine fridge because it pairs well with so many different types of food. I especially love this wine with turkey - it has just the right amount of tannin and acidity to compliment it. Even though we are moving into spring, keep this in mind for next fall.

GAIA 14-18 retails around $15-$17 a bottle. The 2010 vintage will be making its way through the distribution channels over the next few months and will be readily available across the US by May, if not sooner.

First look at the Argyros Atlantis Rose 2010

2011-02-20T08:31:00.000-08:00

Last week our first shipments of 2010 white & rose wines arrived. Weather in NY this winter has been a bit harsh and I was worried the first containers of the year would meet with rough weather and shock the wines. Luckily we unloaded everything with above freezing temperatures and all was well.

In our portfolio we have offered two rose wines every year - GAIA 14-18h and the Spiropoulos Meliasto. In recent years we have offered a third rose from various producers to see if they would work or not. Unfortunately, the options we tried, albeit that the wine was good, never really translated into strong enough sales to justify permanently including it in our portfolio moving forward.

Two years ago when we were in Santorini, we tasted the Argyros Atlantis Rose. I had fond memories of the wine and thought it would make a good addition. To my chagrin, I was overruled that year and another producer's rose was added instead. The Atlantis Rose kept nagging at the back of my brain and when the opportunity arose to work with it, we took it.

The Argyros Estate is one of Santorini's oldest wineries and wine producing families. The Argyros family has been producing wine commercially since the early1900s. The winery is famous for their Vin Santo dessert wines in addition to their still wines. The Atlantis line is the company's value line with all wines selling on the shelf under $20 a bottle. This line includes Atlantis white, rose and red.

Atlantis Rose is a blend of 80% Assyrtiko and 20% Mandilaria. Assyrtiko is Santorini's main white grape variety that is known for its intense minerality. Mandilaria is a red grape that grows throughout the southern islands of Greece such as Rhodes, Crete, Paros and Santorini. Mandilaria is known for its fruit notes, light to medium body and soft tannin.

Even though this wine is made from only 20% Mandilaria, it has a bright purple-ruby red color that would make you think that the percentages were different. On the nose, ripe cherry aromas were present. On the palate, the Assyrtiko really made itself known - the palate was intense, high acid and mineral. The Mandilaria was present and gave the wine a pretty ripe berry flavor.

I had this wine at a BYO pizza joint in Brooklyn and it paired beautifully. The acidity cleansed the palate and the fruit paired very well with the pepperoni and tomato sauce. It will work very well with Asian and Indian cuisine in addition to grilled meats and Ahi tuna steaks. I am pretty confident that this wine will be one of my staples this spring/summer.

For those of you who like the softer, lighter rose wines, the Atlantis Rose isn't for you. The acidity alone on this wine will catch you off guard. For those who prefer more structure to their rose wines, you will be very happy with it.

The Atlantis Rose will start making its way into various markets this spring and will retail around $15-$17 a bottle.

1st look at the 2010 GAI'A 14-18 screw cap

2011-01-24T08:24:00.000-08:00

2009 14-18 on the left and the 2010 on the right

GAIA has decided to move to screw caps for the Notios, 14-18 rose & Ritinitis Retsina wines. As you can see, the new bottle (on the left) is about an inch shorter than the current bottle. The only other difference is the new EU appellation on the label - the 2009 label has the Regional Wine of the Peloponnese and the 2010 shows the Protected Geographical Indication (PGI) Peloponnese.

We hope to begin selling the all of the new 2010 wines by March.

Osso Buco & Gentilini Syrah Limited Release 2004

2011-01-23T09:47:00.000-08:00

Gentilini Syrah 04 Limited Release Decanting

After a hectic first week back from vacation & a trip to frigid Chicago I decided to make beef Osso Buco for my husband & I. Since there was allot of meat we decided to invite a few friends over. Since I braised the meat, I figured that a spicy Syrah would pair very well and would have enough acidity to stand up to the meat and the sauce. Luckily, I was right.

I decided to decant the wine and did so about 2 hours before our gusts arrived. The wine was a deep red color and surprisingly didn't show signs of age (tawny color, etc...). The nose had opened up beautifully with aromas of spice, vanilla and ripe red berry. On the palate, the wine's tannins had integrated beautifully and the acidity was balanced. Flavors were consistent to the nose and had a pleasant finish. Unfortunately I only had one bottle of this wine and the group was disappointed when we quickly finished it.

The Gentilini S Limited Release Syrah is a wine produced in very limited quantities (about 600 bottles per vintage) annually to commemorate the winery's status as one of the country's oldest boutique wineries (they've been producing wines for over 20 years). The grapes are from a single vineyard and after careful vinification it is aged for 18 months in Ermitage barrels before bottling. This wine isn't available for sale due to its small production. However, Marianna & Petros have been so kind as to bring bottles to me when they come for visits to the US. Aside from the 2004, I also have a 2006 but I think I'll wait to open that on another night.

Here is my recipe for Osso Buco - it's not too complicated and the oven does most of the work for you. I have used meat from the CSA that I belong to, 8 O'clock Ranch. If you are on the East Coast of the US their grass fed meats are really good and are worth ordering from their site. One note: I never use exact measurements - i always eyeball and add or subtract as necessary. Sorry!!!

This recipe serves 4.

4 bone in beef shanks (ask your butcher to tie each one w/twine in order to keep the bone with the meat as it cooks)

flour for dredging

4 tablespoons unsalted butter (divided)

Extra Virgin Olive Oil ( I use Sitia 0.7)

salt & pepper

1/2 cup diced carrots
1/2 cup diced celery
1/2 cup diced onion
2-3 garlic cloves finely chopped
1 14oz can of diced tomato or plum tomatoes coarsely chopped (you can add a 2nd can if you want more sauce)
1 1/2 cup white wine
2 teaspoons Beef Demi glace (if you have it)
low sodium beef or chicken stock (whatever you have on hand - I prefer Kitchen Basics brand)
Bouquet garni: 6 parsley sprigs, 4-5 fresh thyme springs, 2 fresh rosemary springs & a bay leaf all together tied up in a cheesecloth
Garnish: finely minced parsley & lemon zest

Preheat oven to 325F

In a dutch oven (large enough to lay all shanks in 1 layer) heat over moderate heat 2 tbs butter with some olive oil. Don't let the butter burn.
Season each shank with salt & pepper on both sides & then dredge each shank in all purpose flour (both sides).
Add the coated shanks, 2 at a time to the dutch oven and sear until each side is a golden brown (about 3 minutes per side). Remove from dutch oven and transfer to plate or rimmed baking dish & repeat with the remaining shanks.
Once all shanks have been browned add white wine & scrape up the brown bits. Reduce the liquid by half. Pour the liquid into a bowl & set aside.
Add the carrots, onion, celery & garlic to the reduction along with the remaining butter and some olive oil if it begins to look a bit dry. Cook until the vegetables have softened (about 6-8 minutes).
After about 3 minutes, add the beef demi glace if you have it and stir to combine. You may need to add some stock at this point to soften it.
Once the vegetables are softened, add back the reduced wine to the pot and then nestle the shanks on top of the vegetables. Pour the can of tomatoes over the shanks. Add enough liquid (stock) so that it comes up almost all the way up each shank and put the bouquet garni on top. Bring the liquid to a rolling boil. Cover and put in the pre-heated oven.
Bake for 2 - 2 1/2 hours, until meat is practically falling off the bone
Carefully remove the shanks form the sauce and cover with foil to keep warm (this is where the tied up shank will keep the meat from falling apart in the sauce & causing you to fish around for it)
If there is allot of liquid, bring to a simmering boil uncovered to reduce the sauce. Remove from heat. Taste & adjust seasonings as needed (salt & pepper).
If you like a smoother sauce (I do), use an immersion blender on a low speed to blend. Alternatively you can put some of the sauce into the blender and puree it then add it back to the rest of the sauce. Place shanks back in the sauce and let them rest.
Plate the shanks and sprinkle with some minced parsley, lemon zest if you have it on hand to jazz up the presentation.

You can make this dish a day or two in advance. Cool completely and then refrigerate. Skim off all fat that has risen to the top and then reheat. Serve the bone & its marrow with a small fork to scoop out the good stuff & enjoy!!!

I served this with a simple salad and potato gnocchi - unfortunately, the dish was inhaled so quickly I was not able to get a picture to post!!!

New to the portfolio for 2011 - Argyros Atlantis Rose

2011-01-07T12:15:00.000-08:00

I am pleased to announce that this spring we will be including the Argyros Atlantis Rose 2010 to our portfolio.

Atlantis rose is a blend of 80% Assyrtiko, 20% Mandilaria

It's color is a vibrant rosy red - which is brought forth from the Mandilaria grape. Aromas of strawberry, apple and cherry fill the nose & mouth. The relatively high acidity of Assyrtiko gives it a crisp freshness.

This wine pairs extremely well with Asian cuisine, light chicken and pork dishes. Expect its arrival around March/April 2011. We will have samples to taste at our 2011 Road Show.

A peak into the mind of an importer - an open letter to wineries seeking representation

2011-01-03T16:56:00.000-08:00

As an importer of product from Greece, 2010 was a challenging one. Strikes were once again a huge thorn in our side - it's extremely frustrating to have orders for product that you cannot fill. Hopefully 2011 will bring an end to the turmoil in Greece and an end to strikes that aside form plunging Greece further down the economic spiral, will help us meet demand with steady supply. It may be wishful thinking but it's January - one can still be optimistic, right?

With the bleak economic picture in Greece, many wineries are looking to sell their product out of Greece. Many feel that they will at least get paid in a timely manner by those other than their compatriots. Over the past few months, we have received inquiries, samples and telephone calls from many wineries - some already known and others up and coming. What amazes me is that there are MANY people involved in the Greek wine industry that have not done their homework and think that it is easy to export their product. I have sat with potential suppliers and when I begin to ask them questions about their products, philosophy, vision and future plans, I am met with a blank stare.

As a result, I think that to start the year off right, I will give those hopeful of exporting to the US market a bit of insight as to what is needed & what to expect. This doesn't just apply to Greeks - hopefully this information will be useful to wineries from other parts of the world as well.

If you are a winery looking to approach an importer, here are a few key points that you need to be prepared for:
1. Familiarize yourself with an importer's existing portfolio. Every reputable importer has a website. Go through a list of the wineries already being imported - do your wines fit a hole in the importer's portfolio or is it similar to other wines already being imported? In many instances, importers are looking to offer their distributors a well rounded portfolio with wines from all regions of the country. If you see a gap somewhere, that can be an opportunity to have your wines and winery taken into consideration.

2. Pricing. Are you going to charge for your wines in Euro or in Dollars? If you are charging in Euro, your wine, without even factoring in freight, taxes, etc... will already be about 30-40% more expensive. You need to factor this into your price offering. No matter how great a wine is, by the time you factor in FX rates, taxes, freight and traditional markup, it will cost reasonably more than what you sell it for in your home country. As a result of the financial collapse, many wineries have 2, maybe 3 vintages holding in tanks. There is an immense pressure to reduce inventory whatever the cost. You are seeing many well known wineries releasing 2nd or 3rd labels at lower price points in order to move through their stock. You are getting great values in this category and while it may be only for the short term, there is enough stock to supply demand for the next year or two (or three). The bottom line is that you are competing against the world's wines for market share - buyers are driven by price. Even if the wine is good but they feel the price is too high, they will pass over it because there will be 5 wines similar to it waiting to fill the slot.

3. Labeling. I have seen my share of hideous labels from many countries. You would think that with the globalization of wine, labels would become modern, cleaner, easier to read. In the US having an English only labels is key. One of the worst things I see is the use of the cliche Greek columns, warrior heads, etc.... Americans buy with their eyes - if they think a label looks cool they tend to buy the wine. If the label looks like it's out of the 1980s, your potential customer will pass your wine over for something more appealing. On your back label, include 2-3 sentences describing your wine. Give the customer just enough info to get them interested in the wine so they take it home & experience it for themselves. Keep the labels clean, simple and in English.

4. Develop POS/Marketing material. Since many consumers are easily influenced by the written word, POS like shelf talkers and info sheets are crucial. You do not need to go to the expense of actually printing them - having it available on your or the importer's website is all that is needed. Those that need the info will print it themselves. Having a plan in place to present to a potential importer shows us that you are serious about the US market and want to invest in it.

5. Spend time in the market. The only way you will really learn the market is to spend time in it. As importers, our schedules are filled with market visits, education and promotional activities. There are only so many hours in the day. If you want your wine to sell, you need to establish a connection with sales reps and buyers. Even one visit a year can establish relationships that will help your wine's sales in the long run. You need to be prepared to visit a minimum of once a year for a week to 10 days. Importers realize the cost associated with this and we truly appreciate it. We will pack your schedule and make you work 'till you drop:-)

6. Be prepared for the long run.

7. Be available electronically. As with anyone in business these days, quick responses to e-mails & texts is essential. There are times when we are in the market and a question comes up that needs addressing. While I'm not an advocate of constant connectivity, a reply within 24 hours is greatly appreciated.

This is just the tip of the iceberg. I have not even begun to discuss the legal aspects of importing. Those are subjects that importers guide you through once you decide to work together. The bottom line is that working with a winery as a long term relationship. We like to connect on a personal level as well as on a professional one. It's important to be able to put a personality to a wine & brand and it helps make things more "real".

The first quarter of 2011 will be a busy one for us with the Road Show and the release of the 2010 vintage. I wish you all the best for 2011!!

Flying under the radar - Mercouri Kallisto

2010-12-20T09:08:00.000-08:00

For many, when you think of the Mercouri Estate you think of the Foloi or their Estate Red. Both wines have been in the US for close to 10 years and have enjoyed good sales. A few years ago while on our annual buying trip to Greece, Mr. Kanellakopoulos, the winery owner, tasted us on a small production white wine called Kallisto. We were all impressed by it and as soon as he had enough quantity to supply us with a pallet of wine, we brought it to the US.

Kallisto is a 50/50 blend of Robola and Assyrtiko - both grapes are grown at the Estate. While both grapes' historically come from islands - Cephalonia for Robola and Santorini for Assyrtiko, in the Peloponnese they show a unique character. Assyrtiko's nervy acidity is slightly less aggressive and combines nicely with Robola which adds weight and fruit notes to the wine.

It is best when served with seafood, pasta & lighter meat dishes since the minerality and citrus notes compliment those dishes. For the 2009 vintage, only 4400 bottles were produced - approximately 330 cases of 12/750ml bottles.

Since the production is quite small we have only been able to release it into select markets. Now that production is steadily increasing, we will be able to offer it into wider distribution markets. In the December Food & Wine Magazine, the Kallisto was paired Lamb Shanks (p.123).

While production will never be the same as Foloi's, we are pleased to be able to expand the winery's portfolio with the Kalisto.

Oil & Vinegar - the flip side of Athenee

2010-12-14T09:29:00.000-08:00

Olive oil & Vinegar are both logical extensions of the wine business. While this segment isn't a large part of our business, it accounts for about 20% of our sales.

About 10 years ago, the Cooperative of Sitia on the island of Crete, whose wines we import, asked us if we would be interested in bringing in some of their olive oil. We figured a few pallets wouldn't be too much of a burden. Fast forward 10 years - we import container loads of Sitia Olive Oil.

Olive trees in Sitia

The Cooperative of Sitia was established in 1933 and represents most of the growers in the region. Their total production is around 10,000 tons a year. The Cooperative produces different types of extra virgin olive oils based on their acidity levels - the 0.3, BIO Organic (0.5 acidity) & 0.7. All of the Cooperatives oils are produced from the Koroneiki olive.

According to the International Olive Oil Council, "when the acidity does not exceed 3.3 degrees (content of oleic acid 3.3%). In reality, olive oil which has an acidity level of no more than one is much better. You should always read the label on an olive oil bottle to see the degree of the acidity. In Greece, there is excellent olive oil with acidity less than 0.5 degrees! The degree of acidity greatly affects the taste".

Greece produces some of the world's finest olive oils - unfortunately, a good deal of the production is exported in bulk to Spain or Italy & blended with their production to increase output, flavor, etc...

About 5-6 years ago, the superb quality of the Sitia 0.3 caught the attention of Le Bernardin's chef/owner, Eric Ripert while he was in Aspen for the Food & Wine Classic. Since then, Chef Ripert has used the oil in his restaurants and has even shown it on TV when he was on the Martha Stewart show in 2009!! Since then, many chefs that have passed through his kitchen and have moved onto other restaurants continue to work with the oil. Some of our customers in the NY area include: Park Avenue Cafe, Quality Meats, The Hurricane Club, Marea, Alto, Convivio, Porchetta, Olea Restaurant, Le Bernardin. On the retail side, we sell the olive oil via a retail website: http://www.sitiaonline.com/ in addition to the 0.3 being sold at Dean & DeLuca's stores. Prices range from $10 a bottle for a 500ml 0.7 up to $40 for a 5 liter tin. The 0.3 ranges from $14 for the 500ml to $20 for the 750ml and the BIO Organic retails at approximately $16 a bottle.

In addition to Sitia's olive oils, we have begun importing on a smaller scale the Mercouri Estate's Extra Virgin Olive Oil as well. Even though their oil is also extra virgin with an acidity level of 0.3, it is also produced from the Koroneiki olive. With the difference of climates, soil, terroir, the oils taste completely different. The Estate's olive tree groves were established approximately in 1895 - the same time as the winery.

This olive oil tends to be a bit spicier than the 0.3 from Sitia - it's great for salad dressings & dipping good quality bread in. Of this product, we only bring in about 100 cases a year since the production is pretty limited. the average retail price is about $16

Of the olive oils we carry, I cook with the 0.7 exclusively unless the recipe calls for a neutral flavored oil like canola or grapeseed. I use both the Mercouri & 0.3 for everything else that does not involve heating the oil up.

One of the other little gems that we import in small quantities is 5 year aged vinegar made by GAIA on the island of Santorini from the Assyrtiko grape. The vinegar is made by taking half the quantity of freshly produced vinegar and boiling it down to half its volume on a copper pot. This concentrates its flavor & really brings out the acidity. After this is done, the reduced vinegar is blended back into the remaining fresh vinegar and is then aged for 5 years in oak barrels that were once used by GAIA to ferment and age it's Thalassitis Oak Fermented White wine.

In the winery's facility on Santorini, they have a room, set aside for the aging vinegar. On a recent trip to visit the winery, Yiannis P joked that they had enough vinegar in storage to dress 5 million Greek salads......

The vinegar is then bottled in 250ml bottles and is ready for release. This vinegar is not like anything else you have ever tasted-it's got amazing acidity without being over the top. It also does not have the sharpness of balsamic vinegar. I like to use it in my salad dressings when I want a milder flavor. Also, I use a little bit when cooking roasts in order to kick up the dish a bit.

Since this product is sold in small format bottles, we bring in small quantities (50-60 cases) at a time. We bring in shipments of it during the year and never really run out. The average retail price for a bottle is $17.

With all of these items, we sell them to select retail locations and then also sell them online through a website called http://www.sitiaonline.com/ which ships within the United States only.

Holiday Entertaining - CSA Style

2010-12-09T13:26:00.000-08:00

With the holidays upon us, I have been busy on many levels-planning the Road Show/working, entertaining and getting ready for the holidays.

My husband & I are hosting a holiday dinner party and I am planning a menu that is in line with the holiday season and also compliments the wide selection of wines I have in my cellar that are ready to be enjoyed.

This year in an effort to eat locally and healthier, I have signed us up for different CSA's. For those of you that are not familiar with this, CSA stands for Community Supported Agriculture. You buy a share in the farm and in return you receive a set pound of product on a scheduled basis. The farm is located within a 150 mile radius of your home, thereby the food is just picked & in your basket in less than 48 hours. In the winter, we have joined a Winter Vegetable share CSA through The Garden of Eve Farm on Long Island. This past weekend we picked up our first winter share and I received the following items: cabbage, broccoli, squash, spinach, kale, swiss chard, celery, mesculin greens, lettuce, dill, cilantro, parsley, turnips & carrots. We also received 1 dozen farm fresh eggs as well.

So far I have made (with the help of my mother) a Greek comfort food for me - Lahanodolmades. For those of you non-Greeks, it's cabbage leaves stuffed with a beef/rice mixture served with an avgolemeno (lemon/egg) sauce. In this dish I used my organic cabbage, dill & eggs. It was very tasty and the eggs made the sauce a very bright golden yellow color - not one that you would get by using commercial eggs. We paired a bottle of Domaine Spiropoulos Mantinia 2009 with it. The acidity & minerality of the Moschofilero worked very well against the sauce and the delicate stuffing in the cabbage leaves. It was an added bonus that the wine is produced from organically grown grapes. Now that it's had a bit of time to develop, the color has turned a deeper hue of blush, which is directly related to the fact that the grapes undergo a pre-fermentation cold soak before crushing. As a result, some of the grape's color leaches into the juice, giving it its unique color.

The next item I used was my broccoli-I ended up making a broccoli soup which tastes really good. I had a huge broccoli head and I ended up making enough soup to eat over the next few days in addition to freezing 2 quart sized containers for future use. I'm not sure what I'm going to drink with the soup - if I decide to thicken it with milk I will most likely break out an assyrtiko to combat the creaminess.

This coming weekend we are having a small holiday dinner and I'm working on the menu now. In addition to joining a winter vegetable CSA, we have also joined a meat CSA from the 8'o Clock Ranch located in upstate NY. All of their animals are grass fed and that is definitely a better and more natural diet for animals. Unlike the veggie CSA's where shares are limited, meat shares are easier to get into and you have the ability to tailor your share to what you eat. We are receiving our first shipment this week and based on it I will make dinner for my guests this weekend. We will definitely have a meat dish and I am tempted to break out a GAIA Estate 1998. I'm not sure what the meat cut will be. However, I will finish the meal with individual brownie pudding ramekins. With dessert I am going to open up a bottle of UWC Samos dessert wine or an Argyros Vin Santo - I'm not sure yet. I need to see what I have in my cellar. The key at this point is to have a dessert wine that has enough acidity to hold it's own against the chocolate. I think I'll serve Spiropoulos Ode Panos sparkling wine as an apertif and then will most likely move towards the Ktima Pavlidis White 2009 for a white wine. We'll see.

While I'm not an organic nut, you can definitely tell the difference when produce is freshly picked rather than what you get at your local supermarket. I think that if you really do some research on what kinds of pesticides are used on our foods, you would be concerned. I read the book Food Inc and while some of what is written is pretty far out there, there are many points that make you think about what it is you actually eat and what you buy.

Holiday madness

2010-12-06T17:14:00.000-08:00

Things have been quite busy in Athenee - land between the holidays and ironing out the details for our 2011 Road Show.

Thanksgiving is always a great time to enjoy Greek wines. My dinner was a small one - 5 people. Instead of killing myself with a whole turkey, I prepared turkey rolls with a spiced pecans, mushrooms and bacon stuffing. Total time (including prep & cooking): 2 hours. Sure beats hours & hours waiting for a turkey to cook properly!!

At my table our first bottle was the Hatzimichalis Veriki 2009, which is a 50/50 blend of Robola & Chardonnay. The brightness of the Chardonnay really accentuated the weight of the Robola to make it pair well with our salad & other appetizers. For the main course we moved onto the GAIA 14-18h 2009 rose. The berry flavors complemented the cranberry sauce nicely and while the acidity and subtle tannins paired well with the turkey. Rose wine and Thanksgiving are a perfect match - I highly recommend everyone to serve a dry rose for dinner when you are serving dishes like salmon, turkey, roast chicken or a ham steak.

One of my colleagues in Chicago told me that instead of a turkey, he roasted a 45 pound lamb for Thanksgiving - the most amusing part about that story is that he's not Greek. He paired the 2009 Vassiliou Ambelones with his lamb and said that it was amazing. This wine is a blend of Savatiano & Roditis. While both grapes alone can be used in Retsina production, blending them together is really getting the positive aspects of both grapes-Savatiano for the fruit and Roditis for the acidity. This is a great for a party-an instant crowd pleaser.

With Thanksgiving under our belts, we have turned all of our attention onto finalizing events, dates & locations for our 2011 Road Show. Last year our participating wineries were: Thimiopoulos Vineyards, Domaine Porto Carras, Ktima Pavlidis, GAI'A Wines, Domaine Spiropoulos, Harlaftis Estate, Domaine Vassiliou, Mercouri Estate, Gentilini Wines and Estate Argyros. Turnout for our 3 city Road Show portfolio tasting was better than we could have imagined. Of course none of it would have happened if it were not for Stephanie & Kayt at Teuwen One Image.

With the overwhelming success of 2010, two more wineries are joining us in 2011-UWC Samos and Estate Hatzimichalis. This will bring the total amount of wines available to taste to upwards of 120!!! We are very excited about this development and believe that this will only enhance the value of attending our tastings. We will now have representation form almost every major wine producing region in Greece at one event. Furthermore, each winery's winemaker or primary contact person will be on hand to pour their wines and answer all of your questions.

We have also finalized the venue dates & locations (event times TBA):
Monday March 7th 2011: W Boston, Boston MA
Tuesday March 8th 2011: Del Posto, NY NY
Wednesday March 9th 2011: Boka Restaurant, Chicago IL

We are working on incorporating a seminar aspect into some of the venues as well. Once the final decision will be made we will include it on our website and will post it on Twitter (@atheneewines). Space will be limited and these seminars will require pre-registration. Additionally, we are going to have a consumer tasting event in Chicago the night of March 9th and more information will be forthcoming on that as well. The day event will be open to qualified trade individuals & press only. The evening event will be open to everyone - consumer & retailer alike.

So there you have it-we've been busy bees!!! Please mark the above dates on your calendar and we hope that you will be able to join us in any of our Road Show cities. Registration will be up & running in the early part of 2011. We will also advertise the events in each state's Beverage Journal with all relevant info.

We are looking forward to building on our success and making the 2011 events even better than this year's. We would also like to thank those people that attended our events this year and helped make them the success that they were.

Stay tuned for more exciting developments in our world. On behalf of myself, Giota & Chris, we wish all of you a Happy Holiday season and a healthy 2011.

Gentilini wines flying under the radar - part 2

2010-11-11T09:38:00.001-08:00

When we talk about Mavrodaphne, we automatically think of the sweet, often poorly produced Mavrodaphne of Patras. Very few know that there are certain parts of Greece that produce dry wines from this grape variety. Cephalonia's red wine appellation is called Mavrodaphne of Cephalonia and requires the grapes to be grown in specific zones on the island. Dry styles of wine made from this grape are made in small quantities and the majority of the wines are produced in the Western part of the country.

In 2002 when Marianna & Petros took over control of the winery from Marianna's father, the estate was planted with 3 hectares of Sauvignon Blanc & Chardonnay. In 2006 the couple decided to remove these vines and replant them with Mavrodaphne of Cephalonia. This was done primarily to keep with their vision of promoting local varieties while highlighting their potential.

For a small winery, this decision was a risky ones since the vineyards had to sit inactive for 2 years until they were able to replant in 2008. After the vineyards were replanted they had to wait an additional 3 years for the new vines to crop, vinify, mature, etc.... In all the lead time until the first vintage was released was 7 years!!

In order to begin production, Marianna & Petros decided to buy top quality grapes from a specific producer within the appellation zone. In 2008 just a few days after a lunar eclipse, the first grapes were picked, thus giving birth to the name. The wine was tasted by professionals from around the world and all were enthusiastic about its potential. The 08 production was sold out within 3 months of its release.

According to Marianna, "The 2009 is looking superb. It was bottled a few days aging and will be released towards the end of 2011".

Gentilini Eclipse 2008
For the inaugural vintage, the winery bought the Mavrodaphne grapes from a single vineyard site within the appellation zone near the village of Lixouri. The Mavrodaphne grape is grown on clay soils with no irrigation. Yields are extremely low - 3 tons per hectare. The winter on the island was quite rainy then followed by a hot & dry spring & summer.

Vinification: After harvest, all grapes are brought to the winery for vinification and bottling. The bunches are de-stemmed and crushed. Both fermentation & extraction takes place in open stainless steel vats. Every 6 hours the wine is pumped over and punched down in order to extract the desired color and flavor from the skins and to develop complexity. Additionally, the fermenting skins are pressed and the juice is added to the fermenting vat where it completes fermentation.
Malolactic fermentation is then induced and the wine is transferred to French barriques and let to mature for 12 months. Once cask maturation is complete the wine is transferred to bottle and is left to age another 23 months before release.

In 2008, only 1700 bottles were produced.

Tasting notes: I was able to taste this wine as a barrel sample earlier this year but it was still too young to form any lasting opinions on it. Its potential is definitely there and since I do not have too much experience or exposure to 100% dry Mavrodaphne, I will revisit the samples I have in my cellar over time to see how they progress. I do hope to get my hands on some 2008 to try in the near future....

According to the winery, this wine is inky black in color with complex, intense aromas of red fruit and notes of licorice and wild mint. In the mouth it is rich & complex with soft, round tannins and a persistently long finish. It is recommended to pair with rich meat dishes and aged cheeses.

Since 2008 was the first bottling & release, its aging potential isn't known yet. All we can do is wait and see how it develops over time. In early 2011 a small quantity will be sold through New York's Molyvos Restaurant. Hopefully Petros will have some sampels for us during the 2011 Road Show.....

Gentilini wines flying under the radar - part 1

2010-11-11T09:35:00.000-08:00

In the Ionian Sea lies Cephalonia. It's an mountainous island with many vineyard areas still unaffected by phylloxera. The island's most important grape variety to date is Robola, which is not to be confused with Italy's Ribolla Gialla - they are not the same grape. Since the early 2000's we have been working with the Gentilini Winery importing their Robola and more recently their Aspro, Syrah and Red.

Over the past few years on our trips to Greece, Marianna & Petros have been showing us new/experimental wines for our feedback. Two of the most recent releases are the Robola Cellar Selection & Eclipse.

According to Marianna (winery owner), the main philosophy behind the decision to produce these two wines was to take the island's most important varieties - Robola & Marvrodaphne - and vinify them in a way to show their maximum potential. After lengthy experiments with different yeasts, vinification techniques, barrel types and months of aging, they were satisfied with the results and decided to release them.

Gentilini Robola Cellar Selection 2009

Robola is a rare, ungrafted low-yielding variety that thrives on the poor limestone and gravelly soils of the island's mountainsides. Robola is considered one of Greece's finest white varieties. It is known for its weight and for its distinct aromas of stone fruit and citrus.

Grape Origin: Robola for the Cellar Selection come from a specific vineyard that is located 800 meters above sea level in the area of Fagia. the vines were planted back in 1956 and are ungrafted. The vineyard faces due south and is extremely steep. The extended ours of sunlight, limestone (rocky) soil and low yields (2.5 tons per hectare in 2009) contribute to the intense flavors and aromas present in this wine.

Vinification: All aspects of vinificaiton are performed at the winery. After harvest the grapes are chilled overnight to 7C and is then the whole bunch is pressed so that only 60% of the juice is extracted. This juice is then inoculated with a specific yeast and is then left to ferment for 6-8 weeks at 15C. Once fermentation ends the wine undergoes battonage (lees stirring) for two weeks to promote the development of the wine's body and aromas.

20% of the must is fermented in French oak barrels which adds to the complexity of the wine without making it "oaky". Once all fermentation is complete the wine is blended, stabilized and filtered before bottling.

In 2009, only 1400 bottles were produced.

Tasting notes: I originally tasted the 2008 and really liked it. While I'm personally not a fan of oak at all in my whites, it added subtle vanilla notes that complimented the weight of Robola nicely. The 2009 has more intense minerality to it. It is fresh, crisp and aromatic, yet not over the top. It has aromas of vanilla (very subtle), white peach and lemon. It's weight is medium + with balanced acidity and a long finish. This wine reminds me in some aspects of Chablis and would be amazing with oysters, sushi and crudo plates. While this wines is really unique, it will never become a major presence in the US market simply because so few bottles are produced annually. At this time you can enjoy it in New York's Molyvos restaurant on 7th Avenue between 55th & 56th streets.

We hope to have the 2010 available to taste during our 2011 Road Show....we'll see if it's ready!!

Who we are - a brief history

2010-11-09T06:21:00.000-08:00

Athenee Importers was established by my parents, Tony & Giota Englisis back in the late 1970s/early 80s. Back then wines out of Greece we mainly bulk wines with a pretty low quality threshold. They decided to part ways with their business partner (who wanted to focus on French wines) and focus on Greece's emerging wineries. With this thought in mind, they began working with Boutari. Back then you really only had a few big players in the market and everyone else sold their juice to them.

After about a decade of working together, Bourtari & Athenee parted ways. Afterwards, my parents decided to turn their backs on the big boys of the Greek wine industry and focus their time & efforts on the smaller, boutique producers that were starting to make a name for themselves. Their first major winery that they worked with was the Hatzimichalis Estate. The estate is located about an hour and a half north of Athens and is situated between the Bay of Evvia and Mt. Parnasos. Here is a link to the winery's website: http://www.hatzimichalis.gr/en/our-philosophy.

While many like to turn their cheek to the winery and criticize it for it's emphasis on International grapes, if you think back to the wine drinking population in the 1980s, anytime they thought about Greek wine (or much of anything else for that matter) retsina would immediately come to mind. For a winery to be producing international varietal wines that were good said allot. All of their efforts back then helped make the road easier for those who came after them. As a result, the name Hatzimichalis holds a place of respect in many people's minds for what the winery helped establish.

As the market began to realize that there were better quality wines beginning to come out of Greece, demand grew and the company's portfolio began to grow and the market started to change.

Even though I was always exposed to the business, I didn't get involved full time until I graduated college. The first few years were a HUGE learning curve. Trying to get a grip on the laws of the industry, the way things were done, and learn about wines was pretty intense. After a few sales calls on wine people, I quickly realized that I needed to get some formal wine education under my belt so I could be taken seriously. As a result I decided to take classes through the New York chapter of the WSET. All of the education culminated in my receiving the Diploma in Wine & Spirits in 2005. The Diploma is a great foundation but you always need to keep on tasting to keep your mind & palate sharp.

The late 1990s through the early 2000s were a period of intense change. Many of today's top wineries came into fruition then and our portfolio kept growing. A perfect example is GAI'A. I remember meeting Yiannis P at a wine tasting at Milos in 1996-97 when they had just released their first vintage of Thalassitis. A wine of that caliber had never been seen before and there was a great buzz behind it. We have been fortunate to work together for so many years and make a joint name for ourselves in the market. You can read more about them at: www.gaia-wines.gr

The 1997 vintage was an excellent one in Greece. Once the wines were being released into the market, people began to pay attention to us and the wines. Where we could only sell Greek wines to the ethnic establishments, some of the more adventurous sommeliers started seeking us to taste and work with the wines. It was an uphill battle however to get more mainstream people to taste the wines. Many a door was shut in our face when we walked in. However, for every 10 rejections, there has always been someone interested, positive and willing to learn. Those are the people that "get it" and have helped us get to where we are today.

The 21st century has seen immense change for our company. In 1997, Anthony Englisis, my father, passed away while on vacation. While it came as a great shock, we kept on moving forward. I am proud to say that Athenee Importers is owned and operated by my mother and I. In addition to running the day to day operations, we are always looking out for new and exciting wines and wineries to add to our portfolio. The internet has also been a great tool to keep those interested in our products updated on our events and happenings. Our website is quite comprehensive and has info relevant for both the consumer and professional alike. Twitter & blogging are now the next layer of getting the message out there.

On the distribution side, we have been fortunate to establish partnerships with some of the leading distribution houses across the United States. This had given credibility to our cause and has helped to establish Athenee Importers as the leading importer of quality products from Greece. Our focus is on educating the public while consistently expanding our distribution network so we can get more of our products into the hands of more consumers. We expand into a new market when we feel we've found the right partner. We prefer to be out of a market for the right reasons than be there for the wrong ones - those decisions only end up as a headache.

2009-2010 has been interesting to say the least. It's amazing to have demand for products in the middle of a financial crisis and not being able to fill the orders. The strikes in Greece really did a number on our ability to increase sales simply because we could not get product here. On many occasions people ask me what is the most difficult part of what I do and one of the top 10 responses is getting product to the US. Another difficulty that all importers face is product compliance. Since our laws in the US are so different than the rest of the world, many find it hard to believe that they need to have separate labels for the US with all of our required info on them. With the internet it makes life easier to get labels approved and keep on top of it. However, there are still times when I get the random e-mail asking whether or not we need an approval for a major change.....

With 2010 pretty much wrapped up we start to plan for 2011. We are currently planning our 2nd annual 3 city Road Show. We will be in Boston, NYC and Chicago in March. While there have been other tastings organized in the past, the largest criticism on them is that while there are many wineries present, the quality of the wines were all over the board. I like to think that our producers represent some of the best that Greece has to offer and that when an attendee stops at each table they will find at least 1 wine that they like and can relate to.

We also will be working on expanding our distribution network. Just last month we entered the Illinois market with Winebow of Illinois. We work with them in their other markets and we feel confident that this relationship will be a good one for us. There is also allot of opportunity to expand our presence within our distributors portfolios as well. Overall it will be a busy 2011 for us.

Stay tuned!!!

Inaugural Blog Post

2010-11-05T13:28:00.000-07:00

While I consider myself technologically savvy, in the past year I started Tweeting & now I think it's time to put some of my thoughts, tasting notes and tidbits of info passed along to me by the wineries out there for all of you to read.

This blog will be a place where I will post my thougts on new vintages, wines and stories behind the wineries we represent. I hope that it will be informative and give you a better understanding about Athenee Importers and our goal of educating the public about great Greek wines that are avaialble in the US.

Stay tuned and as I get more used to this blogging thing, I will begin posting to the site.

Here's to a leap forward into another form of social media!!