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Nearly perfect, one of the most prodigious dry white wines I have ever tasted is the 2003 Ermitage Cuvee de l’Oree....
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The 2007 Ermitage Cuvee de l’Orée from Chapoutier is straight up “In the Zone” and drinking beautifully!...
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There are 477 cases of the light gold-colored 2009 Ermitage Cuvee de l’Oree, which I would be happy to insert in a...
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Even better and always one of the top whites in any given vintage, the 2011 Ermitage Cuvee de l’Oree (first...
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Leading off three single-vintage whites from Hermitage, the stunning 2013 Ermitage Cuvee de L’Orée has an...
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The thickest, most unctuous, full-bodied and sexy white of the vintage is the 2014 Ermitage de l’Orée. Coming all...
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Of the three sélection parcellaire whites, the 2015 Ermitage de l’Orée is the most fresh and lively, with...
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The 2016 Ermitage De L’Orée is also beautiful in the vintage and has a huge nose of buttered citrus, white...
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Rich and opulent on the nose, with yellow peach and honeycomb. Very full bodied, with that immediate internal sweet...
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96-98 Classy hints of pencil shavings accent the pear, nectarine and melon fruit in the full-bodied, voluptuous 2018...
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A breathtaking and expansive bouquet of mirabelle tart with a wide spectrum of candied citrus aromas, fresh almonds,...
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Marsanne Mavrodaphne Mencia

In the Archaea region, high in the Northern Peloponnese mountains, the predominant grape varietal grown is the prized Mavrodaphne. Meaning 'Black Laurel', the Mavrodaphne grapes have extremely dark skins, and ripen slowly under the Greek sunshine, helped by the mineral rich soils the vines thrive in. This grape varietal is mostly used to produce the opaque, inky fortified wine of the same name, which is popular all over Greece and elsewhere in the world. This fortified wine allows the grapes to really show off their complex and fascinating flavors, which range from a rich marzipan to flavors of bitter chocolate, sweet coffee, dried figs and prunes, as well as plenty of jammy fruit notes.

Mavrodaphne is produced in a traditional method which involves leaving the grape juice exposed to the sun in large vats, before having its fermentation halted by the addition of various distillates taken from previous successful vintages. This mixture contains plenty of residual sugar, which gives the end result its characteristic sticky sweetness, and also helps with the next fermentation process, which typically takes place in large underground cellars. The final product is a heady drink, absolutely bursting with unusual, rich and sweet flavors and carried in a dark and slightly viscous Port-like liquid.

Mavrodaphne grapes are also used for the production of still red wines, but are generally blended with varietals such as Agiorgitiko or imported grapes like Cabernet Sauvignon. Mavrodaphne grapes are excellent for mellowing more acidic varieties, and producing deliciously rounded wines, which have taken the international market by storm in recent decades.

Additional Information on Greek Wines


Greek Wines
Ancient Greek Wines – A Brief History of Wine in Greece
The Myth of Dionysus, Greek God of Wine
What is Retsina?