Orgion gives the mouth and the mind plenty to chew on—jumping from plum skins, stewed raspberry and black forest fruits to bitter chocolate, cinnamon and fresh coffee. Mature-tasting and elegant, like sucking spilt wine through a velvet curtain. Look for dried figs and wet earth, look for mushrooms and tobacco greenery.
This cuvée was the first that paved the way for the new-wave revolution of dry Mavrodaphne reds. There is a great old-world feel to it and it should be enjoyed with food and lots of it: the saucy and the smoked, the meaty and the moreish, things cooked in clay, roasted over flame, killed and de-feathered or de-skinned and bloody; goat, lamb, liver, rosemary-laden, thyme-flecked, tomato-based—spicy, sumptuous, anything slowly made and hurriedly eaten.
