A modern take on a Greek classic. This is an intriguing and delicately perfumed blend of the Roditis and Moschofilero grapes from the Peloponnese peninsula. A spicy, textural combination of refreshing acidity and weighty balance; a revelation.
|Grapes||Roditis 85%, Moschofilero 15%|
|Serve with||oily ﬁsh, rich dressed salads and delicate rice dishes|
|Awards||SWA, Silver, 2016; Wine Merchant, Top 100, 2015|
|Name||Thiasos White PGI Peloponnese|
Thiasos is made by one of the pioneers of the modern Greek wine revolution - Yiannis Paraskevopoulos, using grapes from Nemea in the northeastern area of the Peloponnese peninsula.
The Thiasos White made the Wine Merchant Top 100, 2015: "an intense citrus-herbal character, with richness and a touch of nuttiness. If you were looking for a point of comparison, you might say South of France, with that garrigue quality. It’s an outdoors wine, to have by an open fire with some mackerel."
David Williams in The Guardian described it (at £7.99) as "breezy, floral, gently spicy, modestly priced".
The Thiasos was the retinue of Dionysos, the Greek god of wine. It consisted of Maenads and Satyrs. The Maenads were mythical nymphs (females) and the Satyrs were half human half horse.
Fermented in stainless steel tanks to create a fresh, aromatic wine.
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