Mavrotragano
Oct 8th, 2009 | By elloinos | Category: Brandford, Grape varieties from GreecePart of a series of videos to bring 100 different Greek grape varieties to you.
Fact File Mavrotragano
Area grown: Santorini
History: Eighty years ago, Mavrotragano was commonly grown throughout the island. Traditionally, it was used in the production of sweet wines. Over the following seventy years, these plantings were pulled out little by little to make room for hotel development. In addition, Mavrotragano vineyards were replanted with Assyrtiko, which produced a better revenue-stream for growers. By 2000, it covered less than 2% of Santorinis’ vineyards. The variety was close to extinction.
Until 1995, no professional winemaker had ever produced a dry wine from Mavrotragano grapes. In this year, Haridimos Hatzidakis decided to experiment with a dry version while working at the Boutari estate. Shortly afterwards he set up his own winery and in 1999 the first ever bottled Mavrotragano from the 1997 vintage was released to the market. Without any knowledge of Hatzidakis’ work, in 1998 Paris Sigalas also produced a dry version of Mavrotragano. He was intrigued by the results. The production accounted to just 400 bottles. Both growers added to their vineyards and planted the variety in 2000. Soon other growers followed suit, and by today the Mavrotragano wines have reached a cult status in Greece. It is without any doubt that the efforts of Hatzidakis and Sigalas have saved this great variety.
Grapes: Small grapes of bright red to black colour and thick skins. A low yielding variety that matures quickly by the end of August.
Nose/bouquet: Red and black fruits, spices, minerals, rich and gentle tannins. Comparable to Nebbiolo is style.
Mmm mmmm mavrotragano: RT @elloinos The Greek grape variety that was nearly extinct 10 yrs ago and has cult status today http://bit.ly/t5wCr
This comment was originally posted on Twitter
I will definitely seek some of this wine out as it looks very interesting. I love the fact that old (and almost forgotten) varieties are being brought back to life (prime example being Malagouzia) as well as the fact that varieties previously thought of as only being fit for sweet wines are being made in a dry style. I am a big fan of dry Mavrodaphne whether as a single varietal (eg Taos & Morfeas) or as part of a blend (Mercouri & Mega Spileo). Keep up the great work!
I could not agree more with you, it is amazing to see wines being made today again from almost forgotten varieties. Greek wines offer an abundance of different flavour profiles, it is nearly impossible to become bored with them. I also like the dry Mavrodaphne wines very much, the Taos is very elegant indeed and needs to sit for a few hours in a decanter. Amazing aromas