A visit to Tinos island and T-Oinos winery
Greek wine is exciting. I have been saying this for a while. This has been reaffirmed to me by a recent visit to T-Oinos winery on Tinos island, organised by my fellow MW and Greek wine ambassador Yiannis Karakasis.
Tinos is a moderately-sized island (194 square kilometres) in the Aegean Sea and part of the Cyclades group of islands. This group includes the famous Santorini and neighbouring party capital Mykonos. Like many Greek islands, Tinos is a bit of a geological wonder. It is home to a Unesco World Heritage site – hills covered in huge granite boulders, according to mythology they were cast down by the Titans. As all wine geeks know, granitic soils are great for vine growing. So far, so easy. Except not. Tinos is a beautiful island alright, sprinkled with those charming white-washed little houses and over 700 churches and chapels. As lovely as it looks bathed in the sunshine, Tinos is also a very windy, dry and desolate place and this is hard terrain for viticulture. It doesn’t quite rain enough and there isn’t enough water for irrigation. In fact, T-Oinos only just manage to collect enough water for one irrigation run a year, reserved for their youngest vines.
T-Oinos winemaking consultant Thanos Fakorelis explains that when the vineyards of Clos Stegasta were first planted in 2000, high density of 11,500 plants/ha seemed the best option. Less canopy means less water requirement as well as less bunches per vine. Being so close together also helps protect the vines from the harsh Northern winds that sweep through this open plateau, which sits at 450m altitude.
Walking through the Clos Stegasta vineyard made me wonder how the vineyard workers manage. The sandy soils (on granite bedrock) on a blustery day, the granite boulders in the summer heat. It isn’t easy, else everyone would be doing it. This is unique terrain, like that of another planet and for such hardship you can expect an equivalent price tag.
T-Oinos farm 11ha of vineyards, planted to Malagousia, Assyrtiko, Mavrotragano and Avgoustiatis. The first commercially released vintage was 2008. I have to say that I was very pleasantly surprised by the wines. They have elegance and poise, a clearly defined line of saline ‘minerality’ runs through all the wines, white and red.
Their Malagousia is a far cry from the overtly aromatic and a little simple whites that you will find elsewhere in Greece. The winemaker deliberately picks this grape at below 13% potential alcohol in order to avoid excessive aromatics, which are found above this percentage. Here, we’re looking at 11-12% abv. The wine has a restrained, tight nose which focuses on stony, grapefruit and lime aromas and a saline, oyster shell expression on the palate. It’s a delicious wine.
Where Malagousia is the ‘entry level’ white (though about £20-25 on the shelf), the top white Clos Stegasta focuses exclusively on Greece’s best white variety – Assyrtiko. We were lucky enough to be treated to a vertical tasting of this fabulous wine, vintages 2011 – 2015. The style varies as Tinos offers vintage variation much like any other place. The amount of oak used also varies, it can be a vintage decision or a purely practical one – in 2012 the volumes were so small (1000l only) that it neatly fit into two 500l French barrels. This vintage was not my favourite as I felt the oak was somewhat dominant here, hiding the character of the grape. Both 2011 and 2014 are vintages that clearly show Assyrtiko’s varietal character. This is not dissimilar to Hunter Semillon with its waxy lemon and citrus oil notes. Both wines saw a small amount of oak (10%) and I think this benefits Assyrtiko by adding a layer of texture without obscuring the grape. Saying that, I absolutely loved the 2013 Clos Stegasta white. One of my fellow MWs refers to it as the ‘Greek Coche-Dury’ and I would not disagree with that. The 2013 was fermented 70% in wood and 30% in steel and shows an outstandingly well-managed oak character – that cornmeal reduction and creamy spice really tempers Assyrtiko’s stand-out acidity. Granted, this may not be a typical Greek white, in fact given blind I would go straight to Meursault or a high quality Aussie Chardonnay, but there is no denying that this is a world class wine. I think quite a few people would be surprised to learn this wine comes from an island in the Aegean!
Now onto the reds, focused on Mavrotragano. This is an indigenous variety to the Cyclades and most famously planted in Santorini, where it fetches higher prices per kilo than Assyrtiko. Mavrotragano is a highly tannic and rustic variety and not easy to temper. In fact, some people in Greece are of the belief that it does not at all work in the volcanic soils of Santorini. Here at T-Oinos it seems to thrive on the granitic soils and produces wines with rounder tannins. T-Oinos produce two reds based on this variety – Mavro and Clos Stegasta. The latter is a single vineyard wine from the amphitheatre-like Rassonas vineyard. At 400m altitude it is a slightly warmer, more sheltered spot from the main Clos Stegasta site. Standing there, I was reminded of the terraced vineyards of Priorat. My favourite from this tasting was the 2013 Clos Stegasta Reserve red. It has a very seductive nose, showing wild herbs and lavender, plush morello cherry and almost a hint of orange. The tannins are tempered if still chewy and pencilly but have this with food and they disappear. At 14.5% abv, this may not look like a slight wine, but it is so balanced by that fresh, saline acidity, that you don’t even notice it.
T-Oinos is doing a great job bringing attention to Tinos island whilst equally making some of the most exciting wines in Greece. They are available to buy in France and the U.K. (Via Wimbledon Wine Cellar and Handford’s). They may not be cheap but there is no doubt they are fine.