Manousakis Winery Manousakis Mrs Red Blend

Manousakis WineryCrete, GreeceThe philosophy of the Manousakis Winery is simple. They believe in carefully and organically cultivating the vines to absorb the terroir. Each bottle of Nostos Wines captures the character of this verdant island, and the slopes of the Lefka Ori Mountains of Western Crete. Ted Manousakis planted the first vineyard in 1993 with the principle that organic farming was the only way to show respect for nature and the environment. In 2007, his daughter Alexandra Manousakis began taking over the winery. At the time they were producing around 35,000 bottles of wine per year. Today the Manousakis Winery produces 150,000 bottles of wine yearly. They work with Cretan varietals like Romeiko and Vidiano but are international renowned for their wines of Rhone varietals.The vineyards are situated on the hills just outside the village of Vatolakkos where the soils are predominantly rich in clay and argil, ideal for limited plant growth but great for good soil wringing. Since 1993, the Manousakis Winery has been planting vineyards at elevations of 350 meters (1200 ft) to 650 meters (2100 ft) above sea level, on 13 hectares (32 acres) of rough terrain. To thier satisfaction, the chosen varieties have thrived and have done exceptionally well in their environment, achieving great balance in the vineyard and finding a comfortable home in Crete.

Blend: Syrah;Romeiko

Alcohol percentage: 13.5

Tasting Notes

Variety: Romeiko 20%, Syrah 80%Soils:Romeiko: Deep, clay loamy, calcareous soil 200 to 280 meters (620 to 920 feet) altitude Syrah: Schist, sandy clay loamy, 320-380m (1050-1350ft) and 550-600m (1600-1950ft) in altitudeVineyard pruning and training:Romeiko: Goblet pruned vinesSyrah: Vertical Shoot Position, trained in double cordon RoyatHarvest:Romeiko: September 15th to September 25th Syrah: August 20th to August 30thVinification:Romeiko: Ferments in stainless steel tanks in controlled temperature at 25C. Maceration takes place for approximately 7 days. After that, fermentation will continue in used barrels, where the wine will mature for 6 monthsSyrah: Ferments in stainless steel tanks in controlled temperature at 25C. Maceration takes place for approximately 12 days. After that, aeging continues is stainless steel tanks for 12 monthsCharacteristics: Dry red wine with aromas of black berries, cranberry and some nutty character. Medium-bodied wine with gentle acidity, rounded tannin’s, and lots of ripe dark berries with some vanilla notes. To be consumed fresh!