Grape: 100% Xinomavro

Region: Naoussa, Greece

Soil Type: Complicated, but the Ramnista vineyard is mostly loamy clay with a limestone subsoil

Winemaking: Hand picked and selected grapes are stainless steel fermented for 7 days and the must is macerated for up to 3 weeks. The wine is oak aged in batches for up to 18 months in 1st-4th year French and American oak before blending and bottling.

ABV: 13%

Tasting Note It's amazing how long your nose remembers things for. I can't have had a jam tart for 15 years, but as soon I smelt it my childhood came flooding back! As the wine opened up, the nose developed Maraschino cherry and liquorice with hints of violets and truffle. Expecting jammy fruits on the palate, I was pleasantly surprised by the freshness of the raspberry and cherries, but not by the delicious liquorice finish with hints of leather and spice. Whilst medium bodied, this has huge, yet mature tannins, strongly reminiscent of Barolo in style if not in flavour. Structured and grown up, this is light years away from the petrol-can wines we've all had in those island resorts!

Cellaring: I loved this as it is, but a few more years will soften the tannins even further. Whilst not a Xinomavro expert, I suspect this will develop interestingly for may years.

If you like this, why not try… well, you're unlikely to get mature Barolo for £13.49, so why not go to the other end of the greek spectrum and taste the lively, vibrant Paranga.