Tetramythos
Peloponnese, Greece
The Tetramythos winery rests high up on the slopes of Mount Helmos overlooking the Gulf of Corinth in northern Peloponnese. As with many Greek wine regions, history goes back a long way. In the year 150 AD the geographer Pausanias referred to the local villages as ideal for the cultivation of grapes. As has been done for almost 2000 years in this area, The Tetramythos vines rest on a variety of different soils, including limestone, at altitudes up to 1050 metres. The ski resort down the street is one of the most popular in the country. At these elevations, with the help of breezes drifting in from the Gulf of Corinth the heat of the Mediterranean sun is somewhat mitigated, and freshness can be retained in the grapes and consequently the wines. These are cool climate vineyards mostly north facing on slopes.
Today there are 14 hectares. Farming has been organic since 2004, with many biodynamic practices introduced over time. Brothers Aristides and Stathios Panos and winemaker Panagiotis Papagiannopoulos favor indigenous Greek varieties like Roditis, Mavro Kalavrytino, Agiorgitiko and Malagousia. Tetramythos is known for bringing some of these grapes back from near extinction. The focus of the state is on the region's typical varieties though Roditis and Mavro Kalavrytino, both hyper local to the area. The vines are head trained in bush vines and are dry farmed. Summers are very hot and dry.
Retsina is made the same way it’s been made for thousands of year: in amphorae from the Island of Crete. These are the same vessels that wine has been made in Greece in since biblical times.
There are 2 lines of wines, the classic wines of the estate and the Natur line which began production in 2013. These were initially made for their French wine importer and are now produced in enough quantities to export elsewhere. All of the wines are destemmed with only free run juice used. All are naturally fermented and are made without additives other than SO2.
The name of the winery, Tetramythos, is the name of a local wild pear tree with small, bitter fruit. The winery is named for Panagiotis' grandmother, the only person he ever saw eating the fruit.
Roditis:
From vines aged 20-40 years, facing north at 850 meters altitude. The grapes are hand-picked, the must is gently basket-pressed, and the wine is fermented naturally in stainless steel tanks. Citrusy, mineral and salty Roditis is often compared to Pinot Grigio from Italy, as both grapes have pink skins. It often also produces rather characterless wines. This is obviously not the case here. Aging is between 6-14 months depending on the wine. Lightly filtered before bottling.
Mavro Kalavrytino:
From a very rare grape, Mavro Kalavrytino, which grows only in one place in Greece, at Kalavrytino. Mavro means black in Greek and the skins are extremely dark. Planted high up in the mountains of the Peloponnese over limestone and clay, this is from a small north facing vineyard 35 years old. The grapes are handpicked and crushed by foot. Fermentation is spontaneous with 2 weeks on skins before pressing; only the free run juice is used. The wine ages in stainless steel for 6-14 months depending on the wine. Lightly filtered before bottling.
Roditis Natur:
From vines aged 20-40 years, facing north at 850 meters altitude. The grapes are hand-picked, the must is gently basket-pressed, and the wine is fermented naturally in stainless steel tanks. Citrusy, mineral and salty Roditis is often compared to Pinot Grigio from Italy, as both grapes have pink skins. It often also produces rather characterless wines. This is obviously not the case here. Bottled unfiltered with just a touch of sulfur at bottling.
Retsina Amphorae Natur:
Made from Roditis and fermented in Amphorae imported from Crete. This wine is from younger vines around 25 years of age in north-facing bush vines planted over limestone at 850m. The resin is taking from the vineyard's own pine trees and its raw form is added to the must at pressing in equal parts by weight to the juice. No sulphur.
Agiortiko Nature:
From a single north-facing vineyard at 750m over limestone. The grapes are handpicked and crushed by foot. Fermentation is spontaneous, followed by 2 weeks on skins before pressing; only the free run juice is used. The wine ages in stainless steel. Bottled unfiltered with a touch
Retail
Kenaston Wine Market
Boutique del Vino