Avantis Estate Syrah

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SYRAH 100%

Protected Geographical Indication (P.G.I)


Syrah 100%

Αfrati Evia

Classical method for red wines, extended skin contact for 20 - 30 days at
controlled temperature of 24 C to maximize the aroma.
There follows malolactic fermentation and the maturity in oak french barrels 225 lt each,
made by Bertomieu Tonnelerie. It is bottled without stabilization or filtration,
so any amount of sediment is quite normal.

Tasting notes
Deep ruby colour, with complex developing bouquet.
Spices, pepper, cinnamon and tobacco aromas, strong sense of
black fruit taste (prunes, raspberries, blackberries), jam baked fruit, nuances of vanilla.
Full bodied wine, spicy with decent ripe fine-grained tannins and long finish.

Avantis Syrah 2000, (1,5 lit) 88/100 Best Greek magnum ΕΥ Dec. 2003
Avantis Syrah 2001, Gold medal Concours Mondial de Bruxelles 2003
Avantis Syrah 2002, Bronze medal Challenge International du Vin France 2004
Avantis Syrah 2002, Gold medal Concours Mondial de Bruxelles 2004
Avantis Syrah 2002, 'Commended' International Wine & Spirit - London 2004
Avantis Syrah 2003, Gold medal VinAgora - Hungary 2004
Avantis Syrah 2003, 88,25/100 Best Greek Syrah ‘ΕΥ’ Oct. 2005
Avantis Syrah 2004, 85/100 Wine Spectator Magazine U.S.A. 2005
Avantis Syrah 2004, Silver medal Decanter World Wine Awards - London 2006
Avantis Syrah 2004, Gold medal Terravino Israel ΜIWC 2006
Avantis Syrah 2004, Seal of Aprooval, Japan wine Challenge
Avantis Syrah 2004, 83/100 Wine Book Giannos Konstantinou 2007-2008
Avantis Syrah 2004, 84/100 Alpha Wine Guide 2007
Avantis Syrah 2005, Best wine coming from international varieties Gourmet 2007
Avantis Syrah 2005, Bronze medal Decanter Awards 2007
Avantis Syrah 2005, Silver medal Syrah du Monde - France 2007
Avantis Syrah 2006, Gold medal Terravino Israel MIWC 2007
Avantis Syrah 2006, Silver medal International Wine Challenge - London 2008
Avantis Syrah 2006, Bronze medal International Wine & Spirit Competition - London 2008
Avantis Syrah 2006, ‘Commended’ Decanter World Wine Awards - London 2008
Avantis Syrah 2006, 92/100 Wine & Spirits magazine August 2009
Avantis Syrah 2007, Silver medal Terravino Israel MIWC 2008
Avantis Syrah 2007, Bronze medal Decanter World Wine Awards - London 2009
Avantis Syrah 2007, 90/100 Wine & Spirits magazine – USA 2010
Avantis Syrah 2008, Silver medal International Wine Competition Thessaloniki 2010
Avantis Syrah 2008, Bronze medal - Decanter World Wine Awards 2010
Avantis Syrah 2008, Commended - International Wine Challenge 2010
Avantis Syrah 2008, 89/100 Tony Aspler – Canada 2010
Avantis Syrah 2008, 88/100 Robert Parker 2011
Avantis Syrah 2008, Gold medal - China Wine Awards 2012
Avantis Syrah 2009, Silver medal - China Wine Awards 2012
Avantis Syrah 2009, Gold medal - International Wine Thessaloniki 2012
Avantis Syrah 2009, Silver meda - International Wine Challenge 2012
Avantis Syrah 2009, Silver medal - International Wine & Spirit Competition 2012
Avantis Syrah 2009, Commended - Decanter Wine Awards 2012
Avantis Syrah 2011, Double Gold - China Wine & Spirits Awards 2015
Avantis Syrah 2011, 'Greek Wine of the Year' - China Wine & Spirits Awards 2015
Avantis Syrah 2011, Silver medal - International Wine Competition Thessaloniki 2015

Greek varieties (white)


Description: Savatiano is the most common grape variety grown in Greece and all over Attica and central Greece. This light-berried vine is exceptionally drought resistant and is the most commonly used ingredient for Retsina.
Taste: The Savatiano grape is low in acidity and finds the best conditions when the soil is dry and chalky.
An unusual vine with a delicate aroma and balanced taste when grown on high altitude.


Description: Moschofilero (also known as "Moscophilero) produces strongly perfumed white wine and is planted on the high plateau of Mantinia in the Peloponnese, where the climate is suffieciently cool and the harvest is often delayed. There are strong flavor similarities to Muscat, but at present the origin of the Moscofilero is unknown. Small quantities of a fruity, light pink wine are also made​​ from this variety which is increasingly used as a blending ingredient in Greek wines.
Taste: From the Moschofilero grape is made ​​lively wine, with rich, floral taste of fresh fruit.


Description: Assyrtico (also Assyrtiko) is a high class white grape variety that is becoming increasingly widespread in Greece. Its origin lies on the island of Santorini, and its resistance to high temperatures has favored an attempted growing success in other regions.
Taste: While the vine on Santorini has a mineral, earthy flavor, it tastes fruity and floral on the mainland, especially in northern Greece.


Description: Athiri is a white Greek grape variety that is often used for blending, especially with the Assyrtiko.
Taste: Wines from Athiri grapes have a very soft acid, with a fruity note. The bouquet is slightly dominated by a delicate citrus scent.


Description: Robola is a grape variety, for which the Ionian island of Cephalonia is most famous. The distinctive, lemony dry white wine is made from grapes which are cultivated exclusively on this island. The wine made from this early-ripening grapes wine is high in acidity and is much prized in Greece. These grapes is grown in Slovenia as "Rebula' and in northeastern Italy as " Ribolla " (or" Ribolla Gialla ").
Taste: The Robola vine has a high alcohol content and a moderate, and good acidity. The aroma is very pleasantly fruity.


Description: Rhoditis is a slightly pink-skinned grape variety traditionally grown in the Peloponnese. The vine is particuarly prone to a powdery mildew and ist popularity has waned. It ripens relatively late and keeps ist acidity well, even in a hot climate such as Ankialos (in Thessaly). IT is often blendedwith Savatiano, particularly when producing Retsina.
Taste: The Roditis grape is extremely variable, depending on uinder which micro-climatic conditions it is grown. The best conditions are slightly chalky soil and high altitude, which gives the wine a fruity aroma, a high alcohol content and a balanced, fresh taste.


Description: Malagousia is a white Greek grape variety. It is also known as "Malagoussia.
Taste: The Malagousia vine has a high alcohol content and a distinctive, strong aroma. The vine is of a medium acidity and full and balanced in flavor.

Greek varieties (Red)


Description: Mandelaria (or Mandelari) is an important red wine and a specialty at many Greek islands. The grapes have a thick skin, which gives the wine it produced an intense color and high tannins. There are also dry red wines, as he "Peza" made it.
Taste: The Mandelaria Vine has an intense color and a low alcohol content, a medium acidity and tannins.


Description: Agiorghitiko (also known as Agiorgitieo, Agiorgitiko and St. George) is a red grape variety native to Nemea in the Peloponnese. Wines from this area may be made from no other variety. It blends well with many other grapes, especially Cabernet Sauvignon, and can also produce a good-quality rose.
Taste: The dark red, almost black berries and soft tannins provide excellent conditions for excellent wines. The vine develops a distinctive, complex bouquet of red fruits (balckcurrants) which tastes greatand has a long finish.


Description: Xinomavro is a black grape that is grown in northern Greece as far south as to the slopes of Mount Olympus. Its name means "acid black," and the wine can seem harsh when young, although it does mature well. It is one of the few Greek grape varieties which may not reach full ripeness every year. It is blended to produce "Goumenissa" and used as a base for sparkling wines from the cool, high altitude vineyards of Amindeo. The grape can also be used for the production of white wine (Blanc de Noir).
Taste: The Xinomavro vine varies in flavor depending on the altitude it is grown in. The characteristics at medium altitude are a dark red color, good acidity and it is high in tannins. At higher altitude the flavor resembles rose wine and red berries.