Monemvasia Winery was founded in 1997 by Yiannis Tsimbidis in Lakonia, in the southeastern Peloponnese, with a mission to revive the region's historic native grapes. This is the birthplace of the legendary medieval Malvasia wine, named for the fortified town of Monemvasia. The Monemvasios Red, grown on coastal Mediterranean terraces, blends Agiorgitiko, nicknamed the "blood of Hercules," with Mavroudi, an ancient dark-skinned native variety prized for its deep color and tannic backbone.

The 2015 was hand-harvested and aged 12 months in French oak, followed by a long rest in bottle. Now approaching a decade of age, it has settled into a mellow, savory place: dried dark cherry, stewed plum, leather, sweet tobacco, wild Mediterranean herbs and cinnamon spice, with softened tannins and savory acidity.

Why You'll Love It

• Ancient native grapes from the Peloponnese, in a mature, ready-to-drink bottling.
• Nearly ten years of age bring leather, tobacco and dried fruit to the fore.
• Southern Greek warmth balanced by herbal earthiness and spice.
• Softened, polished tannins and lively, savory acidity.
• A rare chance to taste an aged Greek red at its peak.

How To Serve It

• Serve at cool room temperature, 60-64°F.
• Decant for about 30 minutes to leave any natural sediment behind and let the spice and leather notes unfold.
• Bordeaux stems will frame its broad bouquet.
• Pair with moussaka, spiced lamb tagine, slow-roasted pork shoulder, or aged kefalotyri.