Here’s a red to buy by the case—one case for this summer, as it’s light enough to chill, and another for the cellar, as this is structured enough to keep. It comes off of Angelos Iatridis’s younger vines, growing in a sandy 23-acre vineyard close to his winery. Cold-soaked and fermented in stainless-steel tanks, then aged in white-toasted barrels for one year and in bottle for another, it’s bright and fresh, with no perceptible wood influence to get in the way of the fruit. That fruit is cherry-red and layered with spice, notes of wild herbs and fennel fronds accenting its cool feel, but it’s the acidity that gives the wine its tautness and precision, an energy that makes it ready to enliven the evening.
94 points, Wine & Spirits (Aug 2019)