Moraitis Paros Reserve Dry Red Wine Mandilaria & Monemvassia P.D.O Paros

£28.00

Following the strict regulation of Paros Appellation (P.D.O Paros) requirements, red and white wines require a percentage of Monemvasia in the final blend. Moraitis Paros Reserve is a red wine fermented in French Oak barrels for a total of 16 months, followed by 8 months maturation in the bottle. It is a blend from the indigenous white variety Monemvasia which accounts for 25%, while the main variety accounting for 75%, is the indigenous red variety known as Mandilaria of Cyclades Appellation (P.G.I Cyclades). While the Monemvasia grape variety is well known to thrive on higher slopes and in cooler temperatures, Mandilaria performs better on lower elevation vineyards at warmer temperatures. 


The Monemvasia grapes for this wine come from vines planted on mountainous inland vineyards at an altitude of 700 meters above sea level in the regions of Lefkes and Thapsana, where cooler climates due to higher slopes are ideal conditions for Monemvasia. The Mandilaria grapes originate from Stavros, at lower altitude vineyards where warmer temperatures are needed for cultivation of the grapes.


This rich and full-bodied organic red, with its deep ruby colour and full bouquet of chocolate, black cherries, ripe plums and vanilla, is the ideal partner for meat. Its complexity lies within the long ageing in French oak barrels while the tannins naturally contained in the Mandilaria variety have been curtailed by the additional months of ageing in the bottle. The wine is robust in the mouth, harmonious and round, with nice a peppery finish and an aftertaste of complex spices. 


Is this wine right for you?


Colour: Red

Taste: Dry

Body: Full 

Acidity: Medium to High

Ageing: 16 months in French oak barrels and at least 8 more months in the bottle

Alc./Volume: 13%

Ageing Potential: 10 to 15 years

Storage: Store in a cool dry place at 15-18°C

Serve: Serve at room temperature 18-20°C

Best paired with: Grilled and roasted meats, marinated and/or cooked in sauces, aged hard cheeses and strong soft cheese.


Next Previous