The "black priest" is a somewhat charming rogue. Biodynamically farmed and aged seven months in mostly old oak, it's made from an almost forgotten variety the estate has brought back to life. Light on its feet but far from lightweight, (raspberry and clove spritzed in Chypre perfume) with zippy acidity and a liquorice finish. Serve it slightly chilled with something smokey, and say your prayers that there's another bottle hiding in the cellar.
MADE BY:
Efthimios Apostolidis
COMES FROM:
Paleochori, Kavala, Thrace, Macedonia
GRAPES ARE:
Karapapas
GROWN ON:
Terra rossa
MADE HOW:
Spontaneous fermentation in inox tanks (60%) and 500 L oak barrels (40%) / maturation in old oak barrels for 7 months
