Day 2 19991969
Economou 1999 Sitia 18520
Palebrick red Very much on form A virtual cross between old Burgundy and a Rinaldi aged Barolo
Though the blend is touted as LiatikoMandilari there are other local Aegean ageold specialties like Voudomato not to mention 100plusyearold vines and the 500m Ziros plateau which make all the difference Natures wisdom in a bottle Remarkable address from Europes easternmostlying vineyard Poured in New Yorks Per Se restaurant by the glass for USD25
Boutari 1999 Naoussa Grande Reserve 1620
Brown balsamic Gracefully fading Not an easy vintage in context a top effort
Gaia Estate 1998 Nemea 17520
Youthful Tight Not expressive Holding together beautifully Blackcherry essence The first vintage where climate change was felt in this region the largest in Greece
Economou 1998 Sitia 1220
Dead as a dodo
Chateau Carras 1997 1820
Shockingly fresh Fine Cabernet cassis fragrance Depth Delicious smokey mineralladen
schist signature Supple tannins As exceptional as the superb 1993
KirYianni 1997 Ramnista Magnum 17520
Lively Sweet nose wetearth notes A wet and cool vintage saved by a warm and dry late autumn
Gaia Estate 1997 Nemea Magnum 1720
Maiden vintage of the wine that scooped the highest ever ratings from the jurors at the first Thessaloniki Wine Competition in 1999 Dark with no signs of brown on the rim Initially reductive but opens up Real energy throughout Drying dusty tannins on the finish A survivor
Antonopoulos 1997 Cabernet Sauvignon 1720
Relatively young vines planted by the charismatic late Constantine Antonopoulos on the estate at Vassiliko on the road from Patras to Kalavryta Cassis vibrancy Complexity Focused tannins add class and structure Real energy throughout Constantine must be smiling down on us
Ktima Foundi Naoussa 1996 1520
Tomato paste tannic lacks fruit Oldfashioned
Gerovassiliou 1996 1520
Meaty mocha Reductive short
Chateau Carras 1994 16520
Very ripe spiced red fruits Firm integrated tannins Lean for this estates form at the time A hot vintage Something is lost in translation
Chateau Carras 1993 18520
Vibrantly youthful colour Juicy Composed Signature mineral tow from the silky tannin frame Outstanding a landmark Who knows what it could achieve in magnum
Gerovassiliou 1993 1420
Dusty notes muted On the way out
Chateau Carras 1991 Magnum 1420
Drying on an unripe backbone A wet harvest and it shows
Chateau Carras 1990 1420
Earthy balsamic notes
Boutari Naoussa 1990 1720
Then a widely available wine with one of the best pricequality ratios in the market Good length and intensity A very pretty bottle At its peak Super stuff
Cava Hatzimichali 1990 1420
Tired on the nose CabernetSauvignon firm tannins Dull aftertaste Past its best
Chateau Carras 1987 1620
Now this is a surprise Tasted Burgundian perhaps more so after identity was revealed The magic in wine Go figure Have no experience with these vintages Again and again wine has the last word
Chateau Carras 1985 1420
Amberbrown Rusty flavoured
Chateau Carras 1980 Corked
Chateau Clauss 1978 14520
Mavrodaphne with some Cabernet Sauvignon Just hanging in there One of the least interesting older wines of the tasting Expected more
Chateau Clauss 1973 Corked
Boutari Naoussa 1969 1920
Tasted two bottles The first one was like grand Burgundy Chambolle Musigny with Greek gumption Lightninglike presence flashing through all its expressions The second bottle was even better Fresher aromatics if possible more pep in the midpalate Have never experienced such rhythm in a wine Beyond belief Not spitting but drinking here On the second bottle my notes include Voodoo juice what fuelled this spaceship Palebrown Albeisa heavy glass Original price tag 45 Drachmas Hands down the star of the tasting A onceinalifetime experience
Conclusion
This was a historyinthemaking twoday celebration held with impeccable service at the newtome WF restaurant in fashionable Kolonaki There were messages from the old guard as well as newer blood Properly stored and patiently aged Greek red wines evolve gracefully into eloquent bottles with a story to tell If any of you are starting out down this route you could safeguard your efforts and enjoyment by having corks changed every 15 years We are all indebted to Yiannis Theodorou and his coterie of friends generous initiatives It reaches beyond just a clutch of gastronomes passions In sharing with neophytes and likeminded friends at home and abroad in a plethora of platforms he is the stuff of legends One could not dream of a better ambassador in flying the culinary and vinous flag