2025 Skouras - Assyrtiko Peloponnese Wild Ferment (750ml)

George Skouras left the Peloponnese in the early 1980s to study winemaking at the enology school in Dijon, Burgundy, then returned home determined to put Greek varieties on the map. He championed indigenous grapes such as Moscofilero, Assyrtiko, and Agiorgitiko, helping establish his native region as a serious wine destination. While Assyrtiko is most associated with the island of Santorini, Skouras grows his vines near the village of Gimno, close to Nemea on the eastern edge of the Peloponnese, offering a mainland expression of a grape usually tied to volcanic terroir.

The vineyards sit at roughly 2,000 feet of elevation on dark, clay soils and lie within about ten miles of the coast in several directions, a combination that brings both bright acidity and a saline, maritime edge to the fruit. Grapes are harvested in September at moderate ripeness, whole-cluster pressed, and fermented with indigenous yeasts in stainless steel tanks at controlled temperature. The wine then rests on its fine lees for about four months, with malolactic fermentation restricted to preserve freshness and structure.

The finished wine pours crystal clear with green highlights, showing aromas of citrus, green apple, and crushed stone alongside a distinct salinity. The palate is crisp and taut, with excellent structure and a long, mineral-driven finish. It pairs beautifully with raw oysters, grilled branzino, or a Greek salad.