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I loved the 2020 Condrieu. It’s made in a more vibrant, reductive, racy style that carries classic white peach,...
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The flagship 2016 Condrieu La Doriane also shows the freshness and more classical style of the vintage. Citrus...
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Bottled at the same time, the 2018 Condrieu La Doriane is a bigger, more luxurious version of the appellation...
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The 2019 Condrieu La Doriane is another tremendous effort from this estate that does everything right. Reminding me...
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Just about pure perfection and one of the finest Condrieu to pass my lips, the 2020 Condrieu La Doriane offers an...
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Coming from five separate lieux-dits and brought up all in new oak, the 2021 Condrieu La Doriane brings another level...
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A full, large-scale version, with beautiful freshness to the yuzu, star fruit and persimmon flavors. Notes of sea...
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Shows honeysuckle, green herbs and white peach that merge on the palate, with green plum, floral accents and creamed...
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Mavrodaphne Mencia Viognier

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?

Although primarily associated with the Rhone region of France, the precise origins of the Viognier grape variety are unknown, and the subject of much debate. However, these fine and delicate green skinned grapes are an important varietal for many of France's most elegant white wines, and they are quickly beginning to spread around the New World, too, where wineries are discovering their unique qualities and unusual character. Viognier grapes are notoriously difficult to grow, due to the fact they are highly susceptible to mildew, but wineries persevere with them nonetheless, producing wines which are highly aromatic and have a great, fruit-forward character. Their delicate aroma suggests sweetness due to its flowery, sappy nature, but the wine itself generally very dry and crisp, and full of summery, light and refined qualities.