Patistis Blanc de Noir Xinomavro NV

Andreas and Konstantinos Patistis work with organically grown grapes planted in the mid-1970s on the slopes of Mount Pelion, around four hours northeast of Athens and not far from the island of Skiathos. Their fascinating blanc de noir is born out of their experimental approach. Successive vintages of a direct-press white wine from early-harvested red Xinomavro grapes (with a touch of Assyrtiko) are blended using the solera method to tame the acidity and develop complexity. Lees ageing adds creaminess and a small amount of residual sugar is left in the wine so that it referments in the bottle to add a touch of fizz to the mouthfeel. Whilst only 12.5% alcohol, the solera ageing brings depth, intensity, and a multiplicity of flavours that should be paired to food in the same way Champagne would be.