1854. Bavarian Gustav Clauss, captivated by the cultural refinement of the Achaean capital and the lively tastes of its vineyards, decides to establish the first wine estate in Hellas. He builds a homestead settlement, complete with cathedral towers in the form of belfries, thus enabling an entire village to live, work and develop around the nucleus of wine production.
1873. Over the years, Gustav’s passion and wisdom will transform a small winery into an estate which will become the cradle of legendary wines. 1873 sees the birth of the warm, full-bodied, sweet desert wine Mavrodaphne with its distinctive violet color.
1901. Soon after, the tantalizing and aromatic Patras Muscat gives rise to a charming delicate wine of the mountainsides of Kalavryta and bottles Demestica for the first time.
Demestica becomes the ambassador for Greek wine production, its fame rapidly crossing the borders to spread Gustav’s winemaking skills all oven the world. By laying the foundations of natured winemaking, Gustav Clauss passed on to future generations of his métier his love of the land and its fertility as well as of the country, which accepted him and offered him its hospitality.
1919. ACHAIA CLAUSS becomes Hellenic owned. The plant’s gradual modernization and technical production begin. The traditional winemaking section however is preserved, providing evidence of ACHAIA CLAUSS’ s fundamental contribution to the development of refined wines in Hellas.
ACHAIA CLAUSS is by now famous in over 40 countries around the world with 156 International Distinctions, 15 major prizes, 51 gold and 38 silver medals as well as countless diplomas, all displayed in the Daniilida Cellar and bearing witness to ACHAIA CLAUSS’ s reputation in the international wine market. Besides its love for good wine, its determination to improve quality as well as its indisputable know-how place it among the most competitive witness in the world, ACHAIA CLAUSS’ s ability to reveal the hidden secrets of the Hellenic.
Today. ACHAIA CLAUSS is in every aspect a modern business and winery. Besides wine-production, it has expanded into other areas such as organizing and presenting conferences in modern halls, organizing regional exhibitions and presenting cultural events in historical parts of the estate. Approximately two hundred thousand visitors annually take the opportunity to visit this establishment stooped in history and legend and to taste the ACHAIA CLAUSS products.
ACHAIA CLAUSS is a time oasis, offering its beauty and its history up to time and to those who love it and are concerned with the preservation of its uniqueness. After all, it is a part of the heritage of this land which has suffered, been glorified, withstood the test of time and progressed.
It is a page out of our history books stubbornly refusing to age, maintaining its freshness and sense of adventure from that time in 1854 when a young, rebellious bohemian and bon viveur, Gustav Clauss, challenged the values and traditions of the prestigious bourgeoisie of the era by creating the best-known and longest lived Ambassador of Hellas is the world, the wine which became a model for wine-making and left its indelible mark…château Achaia Clauss.
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NV Achaia Clauss Demestica, Table wine. 80 points.
Regional: Shrimp saganaki. World: appetizers, grilled fish, salads, shellfish, light cheeses.
Light yellow. Medium viscosity. Being the best branded Greek table wine sofar (20 million bottles in 1980), this wine deserves some attention. Still popular among tourists that are unable to appreciate a classic Greek retsina. Pleasant fresh citrus tones mingling with a slight sweetness in the nose. Sufficient acidity, balanced, with a touch of bitterness makes this wine a true “everybody’s friend”.
2011 Achaia Clauss Aroma Lofou white, PGI Peloponnese. 85 points.
Regional: Lemon-pepper calamari. World: appetizers, sushi, sashimi, crustaceans, shellfish, asparagus, artichoke, fried fish, cream cheeses.
Clear yellow. Medium viscosity. In the nose, zesty, fresh citrus-tropical fruit tones combine well with a tangy, floral note. On the palate pleasant, muscat flavors harmonize with fine acidity, resulting in a medium bodied, well structured aftertaste.
2009 Achaia Clauss Aroma Lofou red, PGI Peloponnese. 84 points.
80% agiorgitiko, 20% cabernet sauvignon.
Regional: Roast pork. World: entrecote, rib-eye, lamb-chops, spicy bacon dishes, asian food, casseroles, matured creamy cheeses.
Dark purple. Medium viscosity. Expressive dark fruit like plum and cherry, some spice. On the palate at first a rather astringent start, widening out to herbal and spicy tones. This wine needs an oily or fatty dish to come in balance. Robust finish.
2008 Achaia Clauss Chateau Clauss, PGI Petroto. 86 points.
40% mavrodaphne, 60% cabernet sauvignon.
Regional: Greek prime rib. World: red meat, leg of lamb or kid, game, grilled vegetables, meat casseroles, matured hard cheeses.
Brilliant dark ruby. Medium+ viscosity. Light burnt notes on the nose, cherries and berries, delicate vegetal notes, some old oak. Fairly mature and harmonious on the palate, spicy cherry fruit, some plums and dried herbs, integrated tannins, fairly light-bodied, quite persistent, pleasant to drink, attractive to good finish.
NV Achaia Clauss Muscat de Patras, PDO Patras. 85 points.
100% muscat de patras.
Regional: Greek mess. World: aperitif, almonds, tropical fruit, orange desserts, cakes, blue vein cheeses.
NV Achaia Clauss Muscat Melissea, PDO Muscat of Rio Patras. 87 points.
100% Muscat. (7 days sundried)
Regional: Kourabiedes (κουραμπιέδες) .World: aperitif, almonds, tropical fruit, orange desserts, cakes, blue vein cheeses.
Candied Mediterranean fruit and some candied lemon zests on the nose, sweaty with high alcohol, milky caramel, muscat flowers and dried herbs. Some more caramel on the palate, noticeable alcohol, black coffee beans, dark caramel, dried mango and muscat, some slightly bitter herbs, integrated acidity, not particularly deep, but has some substance and shows its origins, slightly rough, noticeable alcohol again on an otherwise very good finish.
1999 Achaia Clauss Mavrodaphne Reserve 601, PDO Patras. 89 points.
10+ years French oak (500 lt.) Solera system.
Regional: Figs in Mavrodaphne. World: dried fruits, chocolate, desserts, blue vein cheeses.
Deep amber in colour, this Mavrodaphne wine offers a great aroma complexity: jammy blackberries and blueberries supported by a delicate and elegant nutty flavour. Sweet aromas of raisins, dried figs and dates, which are supported by a fine acidity and sweetness on the palate. Heavy body and an excellent mid-palate weight this Mavrodaphne ends in a long finish, which seems to carry these wonderful flavours.
1979 Achaia Clauss Mavrodaphne Grand Reserve, PDO Patras. 92 points.
30+ years French oak (500 lt.). Solera system.
Regional: Aspro-Mavro. World: nuts, chocolate desserts, ripe figs, tropical fruits, Stilton, Roquefort, Gorgonzola, night-cap.
This wine has a deep brown colour indicative of its age. A complex bouquet of dried mixed fruit, such as plums, blackberries and black currants dominates the nose. Smooth palate and tannins completely rounded. This wine offers rich and elegant fruit aromas that are complimented with brown spice aromas from oak. The complexity allows this wine to evolve with the aeration and more fruit aromas are released. The delicate sweetness on the mid-palate progresses to a long finish with intense aromas of honey and brown spice.