Tasted by Nick Stokes – 14th February 2014
The predominant aroma from this medium ruby red was red cherry. The acidity was high and the tannins low consistent with how this wine was made and matured. Again red cherry was the main flavour from this 12% alcohol wine. This wine would be (an expensive) summertime glugger (for 2014 only) and needs to be served around 12◦C to get the most from it.
The wine has been made with 85% free run and first press juice and 15% second press juice. The second press juice is for the entry level wines and some suffer because of this, unlike the Semeli Feast white.
Agiorgitiko pronounced A-yor-yee-tiko can produce gutsy, spicy, plum tasting wines from Nemea and low acidity wines with good fruit elsewhere in the Peloponnese. Learn more about the Agiorgitiko variety from the winemaker George Skouras
The Semeli Winery was started in 1979 by Anne (the daughter of the managing director of the Piraeus Bank) and George Kokotos. The winery merged with Mantinia, Nasiakos Winery. The wine maker is the experienced local oenologist Leonidas Nasiakos. In 2000 Semeli built a new state of the art-winery called Domaine Helios.
Suppliers – Oddbins £8.50