Katogi Averof : Melifron Oinos -04 (13%) (Traminer)
Had a fresh and mineral nose, with lovely floral aromas - so far from "typical" Gewurz aromas that I have to ask is Traminer really the same grape? Citrussy yet sweet, moderate in acidity, light and very refreshing despite its sweetness. Very enjoyable.
L´Union de Cooperatives Vinicoles de Samos: Samos Nectar -00 (14%) (Muscat)
A very intense nose, grapey and orange-skin-like, raisiny, oxidative in character, slightly toffeed. Intense, and intensely sweet with a honeyed aftertaste. Nice!
Ktima Merkouri: Belvedere Malvasia NV (13.5%)
A very perfumed nose, with litschi and hay notes. Sweet and quite low in acidity, but still a lighter style of dessert and somehow manages to stay refreshing. Nice!
Ktima Merkouri: Chortais -00 (18%)(Mavrodaphnis+Korinthtakis+Stathidas)
This was a bit strange: a red dessert that smells like a hypothetical Barossa Shiraz without the lashings of new oak! Tarry, darkly fruity with a prominent note of mulberry. Very sweet but with properly upright tannins, long and warming. Without oak, and with sugar I seem to like Barossa Shiraz as a dessert!
Antonopoulos: Mavrodaphne of Patras NV (Vin Naturellement Doux 15%)
This was the only unpleasant wine of the day, and in all probability it was somehow flawed. A dusty, nasty, confected nose; sickly palate, thinning out. Vile. This was not obviously corked so I have no idea what would be wrong with it, but wine certainly is not supposed to be like this.
After a small break where we ate lots of salty things, we had a flight of Vinsantos:
Argyros : Vinsanto -87 (13.5%) (Assyrtiko,80v)
This again reminds me of Aussie Shiraz with its tar and mulberry notes, yet it also has a floral and refreshing note. The palate tastes of brown sugar and tar, unctuous yet quite acidic, very thick. Very impressive, but not the most moreish of the Vinsantos.
Boutari : VinSanto -99 (12%,natural sweet) (Assyrtiko+Aidani)
This was stylistically similar to the '87 with the tarry notes, but this wasn't so unctuous, had more obvious acidity and even rather obvious tannins. It is a heavy dessert even though it is lighter than the Argyros. Very nice.
Iliopoiloi : Visanto –96 (10.5%)
All of these Vinsantos were very enjoyable, but I loved this most of all. This smelled of acacia and fresh plums; it was much lighter in style than the previous two, more refreshing, brighter, more citrussy in its acidity. Lovely.
Gavala Ampelonaz : Vinsanto -95 (9%,natural sweet)
A simple but very pleasant nose of fresh plums. The palate was probably off since it was slightly sparkling (secondary fermentation?), but oddly enough that worked with this wine! It brought a freshness and lightness to an otherwise heavy wine. I am kind of ashamed to say I liked a faulty wine, but best be honest, lol!
Kostas Antoniou : Vinsanto -99 (12.5%)
A dusty nose, a bit dirty, but with nice acacia and honey notes, too. Sweet, plump, tannic, nice enough, but not among the better wines tonight.
Oinografi Svolos: Vinsanto -00 (11.5%,natural sweet)
A nose of acacia. Lively but weighty, plump but intense. Very nice!
SantoWines: Vinsanto -99 (15%,Vin de Liquer)
A bit dusty, very strong smelling, a bit alcoholic, bittersweet. Very sweet and intense and hot, very weighty. This is perfectly drinkable and even enjoyable, but lacks the poise of some of the others tonight.
Skinos Mastika Liqueur from Chios (30% abv)
Apparently a liqueur made from some tree or other! The nose smells like a good Gin (juniper and spices), but the palate is a bit sweet. I really enjoyed the nose, but too much sweetness for it work.
Blind red: Wolf Blass Black Label 1998 Cabernet Sauvignon
Huge oak. Massive oak. Smells like Barossa Shiraz with a bit of age (15 years or so?): tar, some leather developing, dark fruit and oak and oak and oak. The palate is plump but with a bit of structure to it, leaner than I expected of Shiraz. Not my stuff, but good in its style for those who can handle oak. I guess that it is Cabernet explains why I thought it lean for Barossa Shiraz, lol! But it's a bit worrisome that Cab smells so like Shiraz - is this terroir or wine making style?
-O