VRADIANO WILD FERMENTATION 2012 - VRYNIOTIS WINERY

Are you in the mood for something truly exceptional and extremely rare?

An extinct by the phylloxera in 1955 variety, the wild yeasts of the vineyard, one single 225lt barrel and one of the most talented but low key Greek winemakers, are the key ingredients of Vradyano Wild Fermentation 2012 by Vryniotis Winery. And trust us, it is one of the rarest and most unique Greek wines that you can try.

Kostas Vryniotis managed to revive the forgotten for years Vradyano, which had disappeared from the Phylloxera of 1955. His years of efforts were rewarded and now Vradyano, having escaped the danger, is now involved in blends with other red varieties, adding its mark to the Greek vineyard.

In its only varietal red vinification, Kostas Vryniotis and oenologist Gregory Skopelitis, with extensive experience in France, risked using native, wild yeasts of the area, allowing the unpredictable, but even more authentic and unaffected expression of the variety.

The Vradiano Wild Fermentation 2012 remained for 12 months in a single 225 lt barrel. It was bottled in only 228 bottles and remained there for two more years! Some of these were opened and caused queues in recent wine shows. A little more than 60 will remain this year at the winery. We uncorked one for testing it (oops) and kept quite a few among us (the benefits of working here).

So, just do the math.

Half an hour in a decanter will give it enough time to breathe. Meanwhile you should prepare to be amazed! Everything indicates that you can keep it for at least 8 years if you are one of those who can resist.

Impressive ruby ​​color with purple hues in the glass.

A little "shy" at first, needs some time to fully express its character. But when it does ... Aromas of toast, roasted almond and butter are combined with juicy red berries, mainly cranberry, blackberry and raspberry. Earthy notes of wet leaves, mushroom and eucalyptus complement the uniquely special and rich bouquet.

On the palate, the medium (+) body balances perfectly with enjoyable acidity and moderate, well worked tannins. Cranberry, raspberry and gooseberry, even more juicy, mingle with tea and cinnamon. But it does not end there. The long, persistent aftertaste leaves an earthy,  mushroom-like feel and a spicy ending of freshly ground pepper.