2019 Domaine Zafeirakis Terracotta Limniona

Thessalia, Greece

100% Limniona. Organic. Vines are 20-22 years old. Wine was fermented in combination of 3000L and 5000L wooden tanks using native yeasts. Maceration lasts 20-25 days. Wine was then aged in 370L and 440L terracotta amphorae for 12 months prior to bottling.

Has an extremely deep and vivid purple red color. On the nose it is rich, very expressive, with red fruit, herbs, minerality and cooking spices. The palate has a great line, with a firm, textured but never aggressive tannin frame. Classic high-toned fruit notes are present, but with rounded, ripe tannins and a lush texture that only amphora aging can impart.

Limniona pairs well with meat dishes, tomato-based stews, and even a simple meat and cheese platter. Try it with grilled steaks and it’ll be fantastic. The high acidity also makes it a great match with fattier meats like lamb and pork as well as hearty vegetarian dishes like ratatouille and other eggplant dishes, mushroom and lentils.

Domaine Zafeirakis represents one of the most exciting new Domaines of Greece. Nestled in the foothills of Mount Olympus, in the region of Thessaly, Christos Zafeirakis has built a winery both in honor and continuation of the four generations of winemakers in his family that preceded him. Having an impressive resume including completing his oenology masters degree at the University of Milan and consecutive years of work in Tuscany, Piedmont, and Alto Adige, Christos returned to Tirnavos and immediately started to set new standards by creating the first organic vineyard in the area in 2005. As if that weren’t enough, he extended the family’s holdings to 8 hectares and worked tirelessly to reintroduce the obscure native varietal Limniona which was nearly extinct due to the phylloxera epidemic 80 years prior.

Zafeirakis obsession is first and foremost with the soil. The area of Tirnavos has high clay deposits which dominate the overall terrior. Various vineyards like Palaiomilos (old mill) have sand and flints along with the clay, while his Kampilaga vineyard is more fully clay with calcium concentration and a high amount of trace elements due to the fact that this area had once had an ancient river run through it. Throughout the year the vineyards are carefully and rigorously cultivated. Every season is important whether it be winter pruning or summer harvest. Technical choices are always made with respect to the environment and guided by the quality objectives year after year.

Christos Zafeirakis wines are all certified organic. Spontaneous yeast fermentation is a must, whether the vinfication is happening in stainless steel or in the 3000L Austrian fermenters he employs for his reds. Additionally, an intensive selection massale is taking place at Domaine Zafeirakis, and he continues to refine the clonal selection of vines through this process to raise the bar of his wines year after year.