More on Peza (Herakleion), Crete.

The history.

The story of the renowned MINOS Cretan wines starts unravelling in the mid 19th century, when Antonis Miliarakis left the village of Miliarado in the province of Viannos, in Crete, and settled in the region of Peza, 17 km south of Heraklion.
Peza was a riders’ resting area, where horses were fed and riders relaxed and spent the night before setting off the next morning for Chandakas or Megalo Castro – which was the name Heraklion was known by at the time – the gates of which opened in the morning and closed in the evening. Thus, Peza was the perfect place for inns, taverns and coffee shops to be established.

MILIARAKIS-VINEYARD-HOUSE-evening-700x380

View from the old Miliarakis tavern.

 

 

 

 

 

This was the economic and business environment in which the Miliarakis brothers business grew: they turned Antonakis’ Inn, which had provided travellers with a plate of hot food and a glass of wine since the 19th century, into a winery.

In 1932 the company took on a legal form and was structured as a model winery by chemist – oenologist Iosiph Antoniou Miliarakis. Along with his brothers Minas, Mattheos and Nikolaos, Iosiph founded the first modern industrial winery in Peza, under the brand name MINOS, transforming traditional small wine production and trading businesses into an industry, with the use of the first petrol engines. The business acquired its first petrol generator, which provided power both to the winery and to the village of Peza.

Immediately after the Second World War, MINOS started exporting wine in bulk, mainly to France and England, while in 1952, the first successful attempt at bottling wine was undertaken on the island and the company added “Export Company” to its trading name; its customers abroad switched from trading wine in bulk, to trading in bottled MINOS wine.
In 1982 the winery expanded, creating a new bottling line and equipped itself with stainless steel tanks and a new cooling unit for wine clarification and stabilization. Investments were made in fermentation temperature control systems and the first ageing cellar in Crete was created, using French oak barrels. All this yielded impressive results through 2 labels (Minos Palace and MINOIKO), which are still part of the company’s range of products. Since then and to this day, the company has been exclusively dealing in quality bottled wine aiming at continuously improving its products and presenting new aspects of the Cretan vineyard.

nicolas_miliarakis

Nicolas Miliarakis.

 

 

 

 

 

Today.

MINOS is in its eighth decade and produces wine from local varieties, such as Kotsifali and Mandilari for reds and Vilana, Vidiano and Thrapsiri for whites; they are turned into wine and bottled using the state of the art methods and cutting edge machinery regarding technology and methodology. Part of the red wine production ages in French oak barrels holding 225 and 300 litres each, kept in a specially designed underground area with ideal temperature and humidity conditions. The company is also trying to promote the Cretan vineyard through its varieties, innovating and adopting methods never before utilized in Crete; Examples include the production of its White wine using the red Kotsifali variety (White from Kotsifali), the first ever presentation in Crete of White wine from Vilana stored in barrels (Vilana Fume) and the successfully comeback, in 2004, of the white Malvazia variety, a wine historically associated with the island in making a dry wine.

Lastly, the firm has included in its range foreign red varieties, the main examples of which are Syrah and Mourvedre.

MINOS is developing a vineyard comprising of privately owned and contract areas covering 220 ha. and continues to work with local farmers, aiming at securing high quality grapes. The company is still run by members of the founding family, headed by 3rd generation member, Takis Miliarakis; since 1998 Nikos Miliarakis (4th generation) has joined its ranks and, recently, Maria Miliaraki, daughter of Takis, also joined the company. MINOS employs 10 people throughout the year, who, with their experience and pride for their work, warrant the high total quality of the final product.

Currently, the overall production of MINOS comes to 350,000 – 400,000 bottles a year, of which 70% is consumed on the island, 15% is traded through the rest of Greece, and the remaining 15% is exported. The main destinations abroad are Belgium and Luxembourg, Serbia, Germany, France, as well as Japan.

winery iconPlease see HERE the website of the Miliarakis – Minos winery.

shopPlease click HERE for prices and retailers of Miliarakis – Minos wines.

logo graperoverThe Miliarakis – Minos wines tasted by GrapeRover:

2011 Minos Palace white, PGI Crete. 81 points.

01minospalacewhitewhite grapeclip100% vilana.

vmlRegional: Avocado salad. World: sushi, light salads, shellfish, crustaceans, grilled fish, squid, cream cheeses.

logo graperoverPale yellow. Medium viscosity.  Ripe fruit aromas, a touch of sweetness and refreshing, fruity aftertaste.

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2011 Miliarakis Vidiano, PGI Crete. 83 points.

logo_vidianowhite grapeclip100% vidiano.

vmlRegional: peskandritsa. World: sushi, light salads, shellfish, crustaceans, grilled fish, squid, cream cheeses.

logo graperoverPale golden. Medium viscosity. Delicate, elegant pear fruit on the nose, hint of herbs. Initially lacks contours on the palate, but with aeration becomes more structured and persistent, fairly gentle, delicately tart pomaceous fruit, moderate integrated acidity, very well made, pleasant to drink, attractive finish.

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2011 Miliarakis Malvasia, PGI Crete. 87 points.

logo_malvaziawhite grapeclip100% malvasia.

vmlRegional: Stuffed calamari. World: sushi, light salads, shellfish, crustaceans, grilled fish, squid, cream cheeses.

logo graperoverPale yellow. Medium+ viscosity. Slightly muted nose, yellow fruit and some apple, very light nutty and earthy notes. Slightly diffuse preserved must apple fruit on the palate, herbaceous traces, integrated acidity, tranquil style, bone dry, attractive finish. Tom Stevenson – Wine Report 2009 – 10 best wines worldwhile from unusual grape varieties / Tom Stevenson – Wine Report 2009 – 10 best wines worldwhile from rivived grape varieties.

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2010 Minos Palace red, PGI Crete. 82 points.

02minospalaceredred grape clip80% kotsifali, 20% mandilaria.

wine barrel9 months French oak.

vmlRegional: Cretan snails. World: prime meat, lamb, game, spicy casseroles, oven pastas, matured cheeses.

logo graperoverPurple red. Medium viscosity. Aromas of dried fruits like raisins and plums and a hint of vanilla. It has a rich, balanced and lasting flavor.

2010 Miliarakis Metikos, table wine. 84 points.

01metikosredred grape clip70% syrah, 30% cabernet sauvignon.

wine barrel10 months French oak.

vmlRegional: Slow roast goat. World: prime meat, lamb, game, spicy casseroles, oven pastas, matured cheeses.

logo graperoverDeep dark red. Medium+ viscosity. Slightly perfumed nose, preserved and candied red berries, nougat and coconut. More perfumed red fruit on the palate, not particularly persistent, slightly brittle and astringent tannins, noticeable oak,  astringent on an otherwise attractive finish.

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2009 Miliarakis Estate, PDO Peza. 88 points.

logo_ktima_(1)red grape clip80% kotsifali, 20% mandilaria.

wine barrel10 months new Nevers oak (300 lt.)

vmlRegional: Slow roasted leg-of-lamb. World: prime meat, lamb, game, spicy casseroles, oven pastas, matured cheeses.

logo graperoverDark ruby red. Medium+ viscosity. Excellent composite aromas of forest red fruit and somewhat edgy new oak barrel. Needs decanting!
Harmoniously velvety body. Developed structure. Excellent grip and rich in pleasant tannins.  Unique and extraordinary finish. Tom Stevenson – Wine Report 2009 – 10 best wines worldwide from unusual grape varieties.