Press Reviews

Mosxatos

By Yiannos Constantinou
(The Cyprus Wine Guide, 2006)

This sweet white wine, first produced in 2004, was a revelation during the tasting tours undertaken for the purpose of this edition.

Intense amber colour and explosive, dense, refined and multistructured aromas that easily bring to mind lychees, quince jelly, pear and grape compote, as well as caramel. To the superabundant nose is added a thick fatty mouth with superb balance, as the sweetness that smirkingly caresses the palate is accompanied by a charming acidity that tingles the oral cavity, leading nerve and freshness to the wine. Simply superb!

Wine of the week

By George Kassianos
(Sunday Mail newspaper, Sunday, 26 March, 2006)

1998 Ayia Mavri Esperinos, Koilani, Limassol Region, Alcohol Volume 12%
Formerly known as Koilani Winery, owned by Ioannis and Yiannoula Ioannidou. Famous for its Muscat of Alexandria grape wines, this Cabernet Sauvignon varietal wine has a deep red colour with orange hints on the rim, earthy aromas and forest fruit indicating the age of the wine. Age shows on the palate too, dense, still tannic, with a touch of rustic, good spicy depth, still earthy with medium aftertaste. Served at 18 C with roast red meat, especially with a heavy mushroom sauce or game.

A remarkable wine

By George Lanitis
(Cyprus Weekly newspaper, Friday, 19 October, 2001)

Dr Yiannakis Ioannides, the creator of the brilliant series of Ayia Mavri wines, has done it again. His 1999 child, I am afraid still a baby, is a genuine cabernet sauvignon. Dr Ioannides in his Kilani vineyard, a part of the Afames wine legend, has planted experimentally a great number of the small beautiful cabernet sauvignon grapes. The vines love the white chalk soil of Kilani and have thrived, producing an abundance of fruit. The vines are now 15 years old and have reached maturity and Dr Ioannides harvested his first production in 1999. Harvesting was done in early September to avoid an over-mature grape. This is the reason the end result in the bottle has an alcohol volume of 12 percent, which makes the Ayia Mavri cabernet excellent for social drinking. The vineyard is near the crushing plant and the grapes do not get bruised. After they are crushed and fermented, the juice is placed in new French oak barrels to mature for a couple of years before bottling. The bottles are laid down in the isothermic cellars of the Ayia Mavri winery. I have tasted the 1999 Cabernet Sauvignon and thoroughly enjoyed it. The colour is the brilliant side of cabernet sauvignon. The taste on the first nose leaves on the palette that unforgettable fragrance of Reine Claude, a fruit which in abundance in Kilani and is dedicated to Queen Claudia. The tannins are rich but controlled and the wine is reminiscent of the fragrances of the Afames region with touches of wild herbs like thyme and flowers such as almond blossom. This is one of the best cabernet sauvignons I have had the chance to taste. My only observation, which must not be considered negative, is that the 1999 vintage might need another year or so to gain its full maturity.

It is therefore a good idea, when this wine goes on the supermarket shelves at Christmas-time, to buy as many bottles as one can afford and keep them in a Eurocave or natural cellar. The price will be around CP4.50 to CP5 a bottle, an extremely reasonable price for a wine of this quality. If of course you were eager to drink it, I would advise opening the bottle at least half an hour before drinking it. It will also help if the room temperature is over 18 degrees C. You may find it necessary to put the bottle in the fridge, or even the freezer, for about ten minutes.

George Lanitis is a Chevalier du Tastevin