From: Markopoulo, Mesogaia, Attiki (Attica), Greece
Varietal: Savatiano

Taste & Critical Acclaim: This Savatiano wine is bright yellow with a fresh, crisp palate and elegant aromas. On the nose, notes of citrus, yellow peach, soft white florals, and bay laurel mingle with white pepper and white stone fruit, leading to a textured, fresh, medium-bodied palate. Juicy lemon sherbet, apricot skin, and herbal undertones are complemented by a pleasant acidity and a lightly saline finish. The wine offers complexity, a food-friendly texture from lees aging, and a long, refreshing finish.

Wine Enthusiast 90 pts March 2024 (2022 vintage)
“Fresh and lively, this medium-bodied white wine features Greece’s indigenous Savatiano, a white grape with fresh lemon juice and white-peach aromas. Vegan and vinified entirely in steel, it’s an easy-drinking wine that could be served chilled as an aperitif or with all sorts of foods, especially vegetable- and acid- forward dishes. There are floral and stone fruit notes plus ample acidity on the long, racy finish.” – (Best Buy)

Wine & Spirits 92 pts February 2024 (2022 vintage)
“This is a light approach to savatianó, which can often give heavy, low-acid wines from central Greece. Here, the wine has elegant lift as it expands from a stony entry to citrus and stone-fruit flavors. Notes of white pepper fuse with a subtle, electric acidity on the finish of this uncommonly complex wine from Attica.” – (Best Buy)

Jancis Robinson 16.5 pts July 2023 (2022 vintage)
“Fragrant with fresh herbs and cedar, strong bay-leaf and rosemary note. More citrus on the palate, and less herbal than I expected. Pure and long. Elegant style.”

Pairing: This versatile wine pairs wonderfully with salads, wraps, picnic fare, Mediterranean cuisine, light poultry dishes, soups, pasta, and, of course, seafood! Some specific examples include serving this alongside potato or butternut squash soup, lemon-garlic linguine, chicken meatballs with greens, garlic shrimp with crisped chickpeas, roasted cod and pots, sheet-pan chicken with sweet potatoes and fennel, sheet-pan gnocchi with asparagus, leeks and peas, zucchini fritters, souvlaki, and bouillabaisse (we’re sharing Florence Fabricant’s version of a Greek Fisherman’s Stew below).

Greek Fisherman’s Stew
By Florence Fabricant

About. Located in the ancient vineyards of Attiki, Greece, the Papagiannakos winery has embraced the heritage of its terroir and the timeless methods of vinification that date back over two millennia. Here, vines have been nurtured by hand, following techniques passed down from generation to generation, evolving in harmony with the land and its people.

At the heart of the Papagiannakos experience is the Savatiano grape, a variety native to Attiki, grown from vines that have thrived for over 70 years. These deep-rooted vines reach 20 meters into the earth, seeking water and vital nutrients to produce an intensely concentrated grape expression. The vineyard’s yield is small but mighty, with just 4,000 kilograms per hectare, ensuring a high quality of the wine. The hot summer winds of August pose no threat to the grapes, thanks to traditional pruning methods that form a low open-cup bush vine, shielding the precious fruit and preserving its integrity.

The wines of Papagiannakos are not only shaped by the land but also by the hands that tend to it. Many team members have been part of the winery for over 25 years, becoming an essential ingredient in the character and quality of the wine itself. Their dedication is evident in every process stage, from nurturing the vines to the meticulous care during harvest and vinification. This loving craftsmanship, combined with the favorable Mediterranean climate, yields wines of remarkable complexity, each bottle carrying the essence of its terroir.