Theopetra Estate, Meteora, Cabernet Sauvignon, Syrah, Limniona

An opulent blend showing ripe black fruits, cherry and quince, layered with hints of black pepper and coffee. Voluptuous and rich with a long, complex finish.

Producer Note 

At the foot of Meteora Rocks and around the prehistoric Cave of Theopetra, signs of human existence and evolution date back to the Paleolithic era, including the discovery of grape seeds which demonstrate the ancient coexistence of Meteora with the vine and wine. In 1996, the Tsililis family created the Theopetra Estate, an iconic winery with organically grown vineyards, with the aim of reviving the vineyard to its former glory and eminence, following the Phylloxera outbreak in the early 20th century. The family combines historical tradition with cutting-edge technology in their desire to revive rare Greek grape varieties while respecting the natural environment. The family passionately cultivates the 15-hectare estate vineyard, which is located on hilly slopes surrounding the Cave of Theopetra and produces characterful wines which are wonderfully expressive of this ancient terroir. 

Vineyard

The vineyard sits on the hillside slopes of PGI Meteora around the Meteora Rocks and the Cave of Theopetra. The climate is continental, with cold winters and sunny, dry summers. Frequent northerly winds from the Pindos Mountain cool the vines and prevent the development of disease. High diurnal temperature ranges during spring and summer impart the grapes with intense aromas, high natural acidity and concentrated flavours. The soils are sandy, clay with a high presence of limestone composed of marine fossils, combined with a slate subsoil, which result in ‘shallow’ vineyards, providing excellent drainage. This particular composition of soil results in low yields and the resulting wine is characterised by high acidity and minerality. The double cordon trained and spur pruned vines are planted with an east/west row orientation and are cultivated organically. Strict green harvests further help to keep the yields low and the fruit is full of concentrated flavours. Hand-harvested in the early morning.

Winemaking

The grapes were cold soaked for five days to facilitate the extraction of colour, flavours and aromas. Temperature controlled fermentation took place with selected yeasts in stainless steel tanks to preserve the purity of fruit. The wine was racked to French oak vats where it underwent malolactic conversion, rounding out the palate. The wine was aged for 12 months in French and American oak barriques for 12 months, followed by a further 12 months bottle ageing.

Tasting Note

An opulent blend showing black fruits, cherry and sweet aromas of quince paste layered with hints of black pepper, sandalwood and coffee. The flavours of dark fruits and sweet spice are echoed on the voluptuous palate, with rich tannins and a long, complex finish

Grape

Cabernet Sauvignon 40%, Syrah 40%, Limniona 20%