Papaioannou Megas Oenos

Papaioannou Megas OenosOne of the first wines that George Skouras made, it has become an iconic label of his estate, blending the best of Nemea Agiorgitiko grapes with the best of Bordeaux Cabernet Sauvignon grapes. In 1986, It was one of the first, if not the first, blend of a Greek and an international variety in Greece. From then until today, the blend consists of 80% Agiorgitiko and 20% Cabernet Sauvignon. Its vineyards are located on the slopes of Gymno in Nemea and in

One of the first wines that George Skouras made, it has become an iconic label of his estate, blending the best of Nemea--Agiorgitiko grapes--with the best of Bordeaux--Cabernet Sauvignon grapes. In 1986, It was one of the first, if not the first, blend of a Greek and an international variety in Greece. From then until today, the blend consists of 80% Agiorgitiko and 20% Cabernet Sauvignon.

Its vineyards are located on the slopes of Gymno in Nemea and in the mountainous Corinth at an altitude of 700m. The soil is rocky, with clay, sand and limestone. Harvesting is done manually by aiming at the right sorting in the vineyard and ensuring an excellent quality of fruit. The wine matures in new French barrels for 18 months, of which for 4 months sur lies. After bottling, it remains for at least 6 months in the winery’s cellar. It is only produced in good years. It is a wine with significant aging potential, which can surpass 20 years.

Originally the wine has intense deep garnet color with violet highlights. The nose has depth, concentration, complexity, but also finesse. Aromas of red and black fruits. Such as raspberry and cherry, blueberry and blackberry along with spices, tobacco and leather notes. On the palate it is silky but robust with gentle tannins and balanced acidity, the aromas of red and black fruits, cloves, black pepper and a touch of herbs stand out. It has a long, complex finish.