Nestled on the side of a valley, on clay limestone soil, at 300 meters altitude, the area is sloped South East. This allows the sea breeze to cool the vines during the day, while the rocky terrain keeps the vines warm at night, thus creating an ideal micro-climate.
Uncompromising standards result in vines producing only 30-50 hectolitres per hectare – A scarce yield, especially considering the dense planting. This density combined with the steepness of the vineyards results in less water per vine, hence more concentrated grape juice. Rigorous pruning (guyot simple) further increases concentration. Harvest by hand allows us to pick only the healthiest and most mature bunches with a minimum of stress to vine, fruit and soil.
Started by Kyros Melas in 1999, by importing the vines from France and planting them in 2000. Our world renowned wine maker Mr. Panos Zouboulis, who studied in Bordeaux is helping us reach our goal to produce one of the best Greek red wines.
We use biodynamic organic methods and treat the vineyard as a unified organism. This balances the interrelationship of soil, plants and animals as a self-nourishing system without external input. Flocks of geese and sheep graze the vineyard in winter to keep weeds in control, and our bees begin pollinating the surrounding flowers in spring. In harmony with the astronomical planting calendar, we choose the precise phase of the moon for cultivating, pruning, harvesting, and even for filling bottles and racking barrels.
Red wine made with Cabernet Franc, Merlot, and Petit Verdot grapes. Aged in french oak barrels for up to 24 months. Sold in 6 bottle wooden cases, wrapped with red silk paper. Organic, partly biodynamic, single vineyard, wild yeast, winery.
Please see HERE the official website of La Tour Melas.
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2009 La Tour Melas Cyrus One, PGI Sterea Ellada, 90 points.
Regional: Rib-eye / blue cheese. World: Venison, prime meat, lamb chops, rich vegetarian dishes, Asian food, matured blue vein cheeses.
Medium to dark ruby-garnet. Attractive and spicy nose of red cherry, red berries, cinnamon, nutmeg, clove and cedar. Medium-bodied and obviously less concentrated compared to the winery’s “grand vin” with freshness, firm tannins and moderate acidity. Fairly long but slightly dusty aftertaste, reminiscent of a young Bordeaux. Very versatile to pair with food, matched perfectly with a hearty spicy steak. Good value.
2011 La Tour Melas, PGI Sterea Ellada, 92 points.
Regional: Roast quail. World: Venison, prime meat, lamb chops, rich vegetarian dishes, Asian food, matured blue vein cheeses.
Dark ruby. Impressive nose with dark berry and cherry fruit, melted licorice, dark chocolate and sweet spice. Obvious toasted oak of excellent quality. Medium-full bodied with very mellow tannins, ripe but by no means stewed fruit and balancing acidity. Long aftertaste. Will improve further after fully integrating the oak. Craftmansship shows and will bear this winery to even higher levels in the future! One to follow…