Petritis 2016, from Kyperoundas Estate - widely regarded as the best in Cyprus - is a subtly oaked white blend, made from the indigenous Xynisteri grape variety. Its delicate, exotic flavours are beautifully fresh and balanced, making this an excellent partner for seafood or creamy pasta dishes.
|Serve with||Seafood or creamy pasta dishes|
|Name||Petritis Kyperoundas Estate Xynisteri, Cyprus|
An authentic Cyprus white wine crafted from the indigenous variety, Xynisteri, growing in vineyards high up in the Troodos mountain range. Fresh and aromatic, it combines the rich fruit flavours that this variety is known for, with elusive oak notes formed by partial ageing in selected oak barrels. It is the perfect accompaniment to delicate dishes like seafood, pasta, white meat and creamy cheeses. Best served at 8-10C.
At a staggering 1400 metres above sea level, Kyperoundas Estate is home to the highest vineyards in Europe. The talented Minas Mina makes outstanding wines from his cool, craggy, rocky vineyards. The winery is fully equipped with state-of-the-art gravity fed winemaking equipment.
Caroline Gilby MW wrote in wine-pages.com: "Without the benefit of altitude, Cyprus would simply be far too hot and dry, so vineyards usually start around 500m and go up as high as 1500m, possibly the highest in Europe. At these heights cool nights help keep vital acidity and aromatics in the grapes. This is especially important in the flagship white Xynisteri (whose name actually translates as “lacks acid”), which is the second most planted grape. At Kyperounda Winery, where even the winery is at 1100 metres, natural acidity gives Mina the option to do a partial barrel and lees ageing, resulting in possibly the island’s best Xynisteri – named Petritis".
Joanna Simon named the Petritis 2016 her Wine of the Week: "This week’s wine comes from the highest vineyards in Europe – rocky terraces at 1,400 metres above sea level in the Pitsilia region in the Troodos Mountains. Kyperounda is also Europe’s highest winery at 1,140 metres. The views are said to be spectacular. I can’t wait to visit. In the meantime, I’m more than happy drinking the wine – excited, in fact, as I don’t come across Cyprus wines often and this is a gem: a dry white, full of citrus, pear and peach fruit, with a delicate smoky edge, rich texture, and a long, refreshing, preserved-lemon finish. It’s made from the indigenous Xynisteri grape (pronounced Sin-ees-ter-ee), harvested late because of the altitude, and a small percentage is barrel-aged, which enhances the texture and structure. You can drink it on its own, but I had it with stuffed vine leaves (recipe), roast red peppers filled with tomatoes, goats' cheese and pesto (recipe), baked aubergine and chicken with tarragon and lime mayonnaise. Next time I’ll have it with red mullet. You get the idea: it’s not only delicious but versatile."
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