Mitravelas ‘White on Grey' Moschofilero 2019 is no longer available

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Mitravelas ‘White on Grey' Moschofilero 2019

White Wine from Greece
One of Greece's oldest estates, based in the heart of Nemea in the Peloponnese, Mitravelas provides some of the country's most drinkable wines. This fresh, fragrant and utterly delicious 100% moschofilero is brimming with lime zest, stone fruits and rosehips on the nose, with zingy acidity and an underlying spice character on the palate. A real taste of Greece that punches well above its price tag.
is no longer available
Code: GR1751

Wine characteristics

  • White Wine
  • 2 - Dry
  • Moschofilero
  • 12% Alcohol
  • no oak influence
  • Screwcap

Greece

The extremely ancient and proud history of winemaking in Greece goes back 6,500 years and the central part it has played, and does play, in Greek culture ought to have assured it of a place in the hearts and minds of modern wine drinkers. The fact that it has not yet done so is due to a complicated set of factors that involve history, language, geography and climate, not to mention economic woes, political upheaval and a lack of investment.

The prosperous years, in winemaking terms, of the Byzantine Empire was followed by the rapacious regulation of trading Venetians and then the dead hand of the Ottoman Turks who, though they did not prevent the making of wine, taxed the end product heavily. Communication difficulties exacerbated the problems and wine production became a very fragmented and localised business. An international reputation, or even a national one, based on produce from well organised, demarcated and business-like regions with a reputation for fine wines never got off...
The extremely ancient and proud history of winemaking in Greece goes back 6,500 years and the central part it has played, and does play, in Greek culture ought to have assured it of a place in the hearts and minds of modern wine drinkers. The fact that it has not yet done so is due to a complicated set of factors that involve history, language, geography and climate, not to mention economic woes, political upheaval and a lack of investment.

The prosperous years, in winemaking terms, of the Byzantine Empire was followed by the rapacious regulation of trading Venetians and then the dead hand of the Ottoman Turks who, though they did not prevent the making of wine, taxed the end product heavily. Communication difficulties exacerbated the problems and wine production became a very fragmented and localised business. An international reputation, or even a national one, based on produce from well organised, demarcated and business-like regions with a reputation for fine wines never got off the ground in Greece as they did in, for example, Bordeaux or the Douro. Even though independence was won from the Ottomans in the 1820s, the ripples of the occupation were still felt into the 20th century.

The Greek wine renaissance began in the 1970 by the Greek Shipowner Capt. John Carras, who set up his Estate in Chalkidiki, then the largest Estate in Europe. He employed Professor Emile Peynaud from Bordeaux University to advise and supervise the viticulture. The grapes originally planted were predominantly international grape varieties and his Chateau Carras (a Bordeaux blend) soon became famous and was listed at Harrods. The Hatzimichalis family followed swiftly with a very large Estate in Central Greece; again focusing on International grape varieties.

In their wake many smaller producers started making good quality wines. In the 1990's French trained George Skouras continued the renaissance and made 'Megas Oinos' a red wine that focused on the indigenous agiorgitiko variety; this became an iconic wine in Greece.

As the 'new breed' winemakers travelled and studied abroad they realised that Greece's 'treasure trove' of indigenous varieties are perfectly suited to the climate and terroir. By the beginning of the millenium there was a host of young, talented winemakers making wine from Greek grape varieties e.g. Leonidas Nasiakos with his moschofilero, Haridimos Hatzidakis with his Santorini assyrtiko and Apostolos Thymiopoulos with his 'New Age' xinomavro. More recently the second and third generation of Cretan winemakers such as Nikos Karavitakis and Maria Tamiolaki (Rhous Winery) have followed suit and are pioneering the Cretan indigenous grape varieties such as vidiano, vilana and kotsifali. The winemaking industry in Greece has become dynamic, adventurous and exciting and many smaller and niche winemakers have become very popular both in the domestic market and in the international scene.
The climate of Greece is categorised as Mediterranean, and is one of the hotter European areas for wine production. The mountainous interior provides many opportunities to plant at altitude and therefore to ameliorate the effects of heat, but the effects of drought are harder to overcome in an EU region where irrigation is forbidden without a Brussels derogation. Ripeness is therefore rarely a problem except in certain, exceptional circumstances and sites, and the problem is more likely to be a lack of acidity. Harvests in July are not unknown.

Soils are generally limestone based and impoverished except in areas close to the coast or certain valleys where more lucrative crops are planted on the fertile soils. On the islands, in particular the Cyclades, the soils are often volcanic. Santorini is a prime example, and these volcanic soils play a significant role in the character of the wines there. There is, of course, a mosaic of soils types in the entirety of Greece, from schist to sand, but limestone and volcanic soils tend to proliferate.

As with most EU countries, Greece has developed an appellation system, based on the French model, to the extent of borrowing the terminology of Appellation d’Origine Contrôlée on the label. Quality wines, as defined by the EU, are designated either OPE (Controlled Appellation of Origin) if sweet, or if dry as OPAP (Appellation of Superior Quality. If the words Réserve or Grand Réserve are used on a label they have the legal meaning of being aged for an extended period. The equivalent of a Vine de Pays system also operates under which a wider range of grape varieties may be used to make wine.

Wine is made all over Greece, from the high country of Macedonia on the border with what was once Yugoslavia, to the arid island of Crete in the Mediterranean, a location that is closer to Libya and Egypt than to Macedonia. Native varieties are being planted and replanted despite the encroachment of several international varieties.

Sweet wines like the famous muscats of Samos and Mavrodaphne of Patras have a long heritage and when made well are wonderful. And we must mention the famous, and sadly misunderstood, Retsina. Though it has a somewhat debased reputation there is a modern breed of winemakers like Tetramythos determined to make a more refined and delicate version that may yet convert any doubters.
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Mitravelas

An old, family run estate, Mitravelas was founded by two brothers in 1913 and remains in the same family’s hands today. Situated in the heart of the ancient city of Nemea in the Peloponnese region of Greece, where the demi-god Hercules slew the eponymous lion in Greek mythology, the estate is today in the hands of Konstantinos Mitravelas, who oversees production from low yielding vines at a modern new winery full of the latest equipment.

2019 vintage reviews
2018 vintage reviews

The Sunday Times

[One of] many [Greek]bargains to be had … an exquisite example of [moschofilero].

- Will Lyons

JancisRobinson.com

Water-white. Roundand easy. Really nicely balanced. Seems underpriced. Dangerously easy afternoonsipping? Off-dry impression. Good value.

16/20 Jancis Robinson

The Daily Telegraph

A wonderfullyaromatic Greek wine with jasmine and orange blossom whiffs, then a zesty, tangycharacter - a refreshing match for baked feta.

- Susy Atkins

The Mail on Sunday

Great value for a lemony scented white with enticing and exotic flair.

- Olly Smith

The Times

An unusual musk peachand hot house grape-scented Peloponnese white, made from moschofilero, avariety that is almost muscat-like in its aromatics. The Mitravelas family havewrung every ounce of fragrant,...
An unusual musk peachand hot house grape-scented Peloponnese white, made from moschofilero, avariety that is almost muscat-like in its aromatics. The Mitravelas family havewrung every ounce of fragrant, flowery, juicy, aperitif fruit from the grape.
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- Jane MacQuitty

wineanorak.com

With a floral, grapeynose, this is a bright terpenic white wine with freshness and purity and aslight pithy edge. Very stylish for the price.

89/100 Jamie Goode

National Geographic

This exotically perfumed floral white is made from moschofilero, which, ironically, would probably go better with Asian rather than Greek food. The price is very reasonable, too.

- Fiona Beckett

Times of Tunbridge Wells

This is a beautifully made  "onion-skin" wine made form 100% (black) liatiko from ungrafted low bush-vines grown at 800m on the foothills of Mount Kedros. Lyrarakis is on of...
This is a beautifully made  "onion-skin" wine made form 100% (black) liatiko from ungrafted low bush-vines grown at 800m on the foothills of Mount Kedros. Lyrarakis is on of Crete's most historic superior estates and it is thrilling to see that the Lyrarakis family is not being complacent and making even greater strides , especially with their several single-site, single0varietal wines. The nose is an intriguing mix of ripe red berry fruits , peach and red hibiscus , all bound in tangy citrus acidity. So clean and pure with a long mineral-defined finish. Give it a whirl with grilled fish (think red mullet), shellfish and seafood. Track it down now!
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- James Viner

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