Monemvasia, the UNESCO World Heritage Site and Ancient Greek Village, is at the southernmost point of the Peloponnese. It was difficult for pilgrims to visit in the 4th century BC. Fortunately, it is widely accessible today. Both the village and the winery are stunning and a must-visit if you’re on the Peloponnese.
The Tsimbidi family, with the help of the University of Athens, the Wine Institute of Greece, and many prominent academics, revived the ancient wine known as Malvasia. Today, Monemvasia-Malvasia established its own PDO. Technically, it is derived from white wine grapes, but presents red amber juice in the glass. The 2012 is 60% Monemvasia, 20% Kydonitsa, 10% Assyrtiko, and 10% Asproudes, all white indigenous grapes. Production uses the appassimiento method – drying and reconstituting the grapes. The wine is aged in oak for two years and in the bottle for years.
It shows tertiary flavors of caramel and dry raisin, which jump out of the glass. The wine is mouth-coating and persistent, and has a very long finish. Drink this now after dinner with walnuts, vanilla ice cream, and anything with honey, Greek pastry, or with classic Greek sesame-coated peanuts. Read Wine Character Yiorgos’ interview here.