2009 Greek Wine Tasting

THE WINES WE PRESENT AT OUR EVENT THE SWEET AGROS MUSCAT OF PATRAS Made from the delicate Moschato Aspro cultivar from the AOC region of Rio of Patras in northwestern Peloponnese. This intense, honey-packed white Muscat has a deep yellow color and candied finish. With balanced acidity, the sweetness caresses the pallet.

THE WHITES AGROS RETSINA Region: Patra. Grape: 100% Roditis. Retsina is a resinated white wine that has been made in Greece for at least 2700 years. Retsina was born of the need to preserve and ship wines in pine pitch sealed vessels in the ancient times. Agros Retsina is one of the best quality of its kind. HAGGIPAVLU MOSCHOFILERO 2008 A mix of wonderful aromas of exotic fruits. Full bodied with lovely fruit and a long, mineral, honey, fruit finish. If you are tired of Chardonnay, try this. From 100% Moschofilero of the A.O.C region of Mantinia at elevation 1600 feet.

MEGAPANOS SAVATIANO 2008 Produced from selected grape of the ancient grape of Attica, Savatiano, this has clear color with green highlights that convey a sense of youthfulness and freshness. “Honeyed and dense, [it] needs a slight chill to brighten its pear and apple flavours” (Tara Q. Thomas, Aug. 2007, Wine and Spirits Magazine). VATISTAS RODITIS 2008 Its aroma has complexity and is mainly fruity with citrus flavors but also pineapple, pear and melon. Elegant, light white wine with citrus flavors and a pleasant aftertaste. The floral character is discernible although quite strong. This is to make clear that it is not in the foreground but in the background. Made from 100% Roditis, rosé colored grape, that is cultivated in low yields on mountainous slopes. VATISTAS PETROULIANOS 2008 “Petra means “stone” in Greek, and this Petroulianos is filled with stoniness on top of peach and lime flavor. Everything is wrapped together with firm acidity, mouthwatering and ready to take on meaty grilled fish steaks”. (Tara Q. Thomas, Aug. 2007, Wine & Spirits Magazine). Made from 100% Petroulianos, a rare indigenous grape discovered by Yianni Vatistas.

SILINOS SAUVIGNON/RODITIS 2008 Produced by the Greek variety Roditis and the famous Sauvignon Blanc which are separated from their stems before pressed, followed by must production with slight pressure. Fermentation and maturity by controlled temperature are responsible for excellent quality, elegant, fresh, fruity scent, mild and round taste.

THE REDS MEGAPANOS AGIORGITIKO 2005 Rich and intense crimson color. To the nose it reveals red fruit such as sour cherry, which is also distinctive of the grape variety. Fills the mouth with its rich body and full taste of fruit. Fine, lasting taste. Aged in Greek oak for one year, and a further year in the bottle. Made from 100% Agiorghitiko from the A.O.C. region of Nemea. VATISTAS CABERNET AGHIORGITIKO 2006 It has a deep ruby color and balanced aromatic tones of vanilla, red and black currants, and exotic spices. It has a full body and a long intense aftertaste. Conservation time : 5-6 years. Produced from a blend of native Agiorghitiko (50%) and Cabernet Sauvignon (50%). KAPPA XINOMAVRO SYRAH 2005 “A bright, elegant red with delicious red cherry, plum and currant flavours, backed up by medium-grained

tannins. Has a long, spiced-filled finish. Drink through 2010” (Kim Marcus, Wine Spectator). Produced from 55% Xynomavro, the predominant indigenous grape variety in Macedonia, northern Greece, and 45% Syrah. Bottles produced: 25,000. KAPPA XINOMAVRO KLIMA 2006 “Has a Pinot-like elegance, with pretty spice, dried cherry and berry flavours. Structured and balanced, with notes of with notes of sandalwood on the finish” (Kim Marcus, Wine Spectator). Produced 100% from Xynomavro. Conservation time: 5-7 years. Bottles produced: 25,000. HADJIPAVLOU CABERNET 2007 “This isn’t a complex Cabernet but it speaks of the Peloponnesian in its rich, soft texture and earthly black fruit. The Cabernet comes through in notes of black and green pepper. It would match perfectly with a steak” (Tara Q. Thomas, Aug. 2007, Wine & Spirits Magazine). This wine is produced in small quantities (15,000 bottles) and matures in French oak for 14 months. It is fermentated with the skins for 10-12 days in stainless steel vinifications in controlled temperature. SILINOS AGIORGITIKO BLEND 2008 Selected traditional Greek red grape varieties Agiorgitiko, Mavroudi, Mandilaria, from mild climate vinification, the temperature control fermentation, and the maturity under favorable conditions, develop delicate, friendly tannins and a bouquet with potent fruity flavors.