Skouras - Peloponnese PGI Assyrtiko Wild Ferment 2024 750ml (13% abv)

Assyrtiko  has captured hearts with its textured, mineral drenched, saline deliciousness. And if you want to find really great Assyrtiko, you have to leave the islands and head somewhere slightly less trafficked, somewhere like Nemea, on the eastern edge of Peloponnese. That’s where you find George Skouras, growing Assyrtiko just a few miles from the coast, and using those ancient grapes to produce a white wine of truly breathtaking value.

George Skouras recognized the treasures that Greece had to offer in the early 1980s and left to study winemaking at the enology school in Dijon, Burgundy. Upon his return, he was determined to establish his country as a viticultural destination. He championed local varieties such as Moscofiliero, Assyrtiko and Agiorgitiko. Through his hard work, he managed to put his native region on the map. 

George’s home region is the Peloponnesian peninsula. The Peloponnese covers an area roughly the size of New Jersey, with a predictably varied range of microclimates. The best wines come from two appellations, Nemea and Mantineia, marked out by their high elevations. His Assyrtiko vines grow on slopes near the tiny village of Gymno, a stone's throw from the main town of Nemea, and thanks to the unique geography of Peloponnese it is less than 10 miles to the coast, in three different directions. That coastal influence adds the crisp, saline minerality that makes the island versions of this wine so popular, but because it is at a higher elevation there’s also a lovely brightness and a touch less richness.

Pure, 100% Assyrtiko fermented with native yeasts in stainless steel tanks, whole-cluster pressed, and then aged on the lees for four months.
No malolactic fermentation occurs, preserving the pure, crystalline expression of coastal Nemea terroir. 
How To Serve It:

Serve this energetic beauty nice and chilled. More complexity will emerge as it warms: Peach skin, lemon-lime zest, white flowers, bay laurel, and hints of rosemary are all wrapped around a core of pure sea salt minerality.
Take your pick of citrusy salads or fresh seafood as a pairing–Greek style grilled octopus would be a sure winner. There’s so much mineral laden wine here for the money it’s a bit outrageous!

Domaine Skouras was established in 1986 by Dijon-trained winemaker George Skouras in Pyrgela, Argos, a quaint village nestled in the Nemea region of the Peloponnese. Skouras began working with both indigenous and international wine varietals and started producing very high-quality Greek wines in the late 1980s. The first bottling of his flagship wine, Megas Oenos, launched in 1988 and was the first wine in Greece to blend Aghiroghitiko with Cabernet Sauvignon. At over 3,400 feet, Skouras also boasts one of the highest red wine vineyards in all of Europe. Domaine Skouras currently sources grapes from its own vineyards along with dedicated grape growers in the region and is at the forefront of Greek estates. Demand for these terroir-driven and estate-bottled wines is strong in both Greece and around the world.

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