Sclavos Robola 2019
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The main goal of Sclavos Wines is to produce wines that are inexorably linked to the terroir of Cephalonia, with fauna, flora, soil, and micro-climate all adding to the diverse influences on the vine and cultivars.
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Wine & Spirits
Translated as “wine of stone”—what the Venetians once called the island’s wines—this lives up to its name in its saline, mineral flavors. The fruit is restrained but the wine feels rich and substantial with notes of lees, salt air, chalky soil and preserved lemon. It holds that intensity for days after opening, allowing a little more richness of fruit through as it relaxes, as it may with cellar time.
Today two generations later the domaine vineyards are assiduity cared for and have been cultivated for the past 20 years under a homeodynamic regiment. In addition to this Sclavos Wines also sources another 4 hectares from local farmers in the Robola Zone of the island and have recently planted their own domaine vines within that zone. All wines follow the same criteria: old-vine original rootstock bush vines are used irrespective of the cultivar, spontaneous yeast fermentation, unfined, unfiltered bottling and nominal sulphuring. The average yields in all of Sclavos wines rarely rise above 30 hl/ha with some going as low as 16 hl/ha. The vines are not irrigated and benefit from the unique limestone terroir of the Robola Zone in eastern Cephalonia under the slopes of Mt. Ainos and the limestone, clay, and sandstone soils of the Paliki peninsula. Collectively these processes make for some of the most natural wines that Greece produces. The main goal of the winery is to produce wines that are inexorably linked to the terroir of Cephalonia, with fauna, flora, soil, and micro-climate all adding to the diverse influences on the vine and cultivars.
There are hundreds of white grape varieties grown throughout the world. Some are indigenous specialties capable of producing excellent single varietal wines. Each has its own distinct viticultural characteristics, as well as aroma and flavor profiles.
A picturesque Mediterranean nation with a rich wine culture dating back to ancient times, Greece has so much more to offer than just retsina. Between the mainland and the country’s many islands, a wealth of Greek wine styles exists, made mostly from Greece’s plentiful indigenous varieties. After centuries of adversity after Ottoman rule, the modern Greek wine industry took off in the late 20th century with an influx of newly trained winemakers and investments in winemaking technology.
The climate—generally hot Mediterranean—can vary a bit with latitude and elevation, and is mostly moderated by cool maritime breezes. Drought can be an issue for Greek wine during the long, dry summers, sometimes necessitating irrigation.
Over 300 indigenous grapes have been identified throughout Greece, and though not all of them are suitable for wine production, future decades will likely see a significant revival and refinement of many of these native Greek wine varieties. Assyrtiko, the crisp, saline Greek wine variety of the island of Santorini, is one of the most important and popular white wine varieties, alongside Roditis, Robola, Moschofilero, and Malagousia. Muscat is also widely grown for both sweet and dry wines. Prominent red wine varieties include full-bodied and fruity Agiorghitiko, native to Nemea; Macedonia’s savory, tannic Xinomavro; and Mavrodaphne, used commonly to produce a Port-like fortified wine in the Peloponnese.