Stuart Pollack

9.6

Earth and leather dominate this Xinomavro blend. An excellent wine
Having great power and elegance. — 17 days ago

Josephine Roth

10

Beautiful dynamic mouth — 2 years ago

Sam Shepard

9.2

Macedonians know how to make wine — 4 years ago

Alex Crangle

Assistant Winemaker Balo Vineyards

9.0

Very intriguing Greek white. Something to explore further... — 7 years ago

Cathy Corison

Owner/Winemaker Corison Winery

9.3

Very gassy but beautiful after the gas leaves (much splashing). Tart. Berries and cassis. Mineral. Chalky tannins — a year ago

Jakub Kalinowski

8.9

Aromatic & expressive - somewhere between an evolved Nebbiolo and a Lacryma - violets & wilted roses, dusted cherries, a hint of vanilla & cinnamon, sweet yet austere, ripe yet fresh. Intriguing.
Juicy cherry acidity, dry, dusty, savoury tannins, fairly light on the palate yet worth a strong presence. Perhaps a touch too sweet, but this is a really nice wine.
Biodynamic blend of Xynomavro and Negoska. — 3 years ago

Kai Wright

9.4

Enticing nose of prunes and leather. Nice deep flavor for the fruit with a bit of animal funk. Chewy tannins. As it opens up in the glass, the mature notes come on—more leather, olive, nice mushroom, all together in a long finish. A really lovely work from northern Greece. I grabbed it randomly on Election Night and just couldn’t focus enough to even taste it. But now I’m loving the leftover bottle! ✅🌊 — 5 years ago

John Tan

9.0

OKH. Full bodied and complex.

MInimus Assyrtiko appears cloudy gold colour in the glass. Lime citrus, white peach, green apple and honey nose. The aromas follow through to a full-bodied and dry palate that has a round mouthfeel, high acidity and long lasting finish.



100% Assyrtiko. The fruit comes from the protected geographical indication (PGI) slopes of Paiko. The organically cultivated vineyard in Fyliria, which is in the winegrowing region of Goumenissa, has a linear layout and medium textured sandy clay soils.

Careful hand selection and gentle crushing of the grapes before they undergo a 2-day cold maceration. Separation of the skins from juice, then spontaneous fermentation and 3 months ageing in 6-years-old French oak barrels with no additives, fining or filtration. Very low sulfur levels added before bottling. 6 months ageing in bottle before release. — a year ago

Elyse Crescitelli

9.3

Fruity and juicy — 3 years ago

Kevin Løk

9.2

Greek vino at its best. Dry, dusty, earthy, and very spicy. Huge fan of this. — 7 years ago

with Caroline