2017 Manousakis Winery "Nostos Alexandra's", Crete, Greece
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ABOUT THIS WINE
Since 1993, the family has been planting vineyards at elevations of 350 meters (1200 ft) to 650 meters (2100 ft) above sea level, on 13 hectares (32 acres) of rough terrain.
Varieties: Syrah 40%, Grenache Rouge 40%, Mourvèdre 20% on schist and sandy-clay loam betwween 320-380m (1050-1350ft) and 550-600m (1600-1950ft) in elevation. Each variety is harvested separately from August 15th to September 10th.
The red varieties Syrah, Mourvèdre and Grenache, are vinified separately in temperature-controlled tanks. Syrah is being vinified in oak casks, whereas Mourvèdre and Grenache in stainless steel tanks. Maceration lasts from 12-25 days depending on the variety. After maceration is complete, the wine is racked into oak barrels (75% French oak, 25% US oak) where malolactic fermentation takes place and it matures for 10 months. All barrels are bought new and are replaced every 4 years.
ABOUT THIS PRODUCER
Over the millennia the Lefka Ori Mountains of Western Crete have absorbed the quiet life cycle for thousands of the island’s native flora. When you walk these mountains in the spring it takes you on a sensory adventure filled with the scents of rosemary, thyme, sage, lavender, and chamomile. In the fall, they descend back to the soil and are absorbed and thus the quiet life cycle continues.
Ted Manousakis, the owner and founder of Manousakis Winery, was born in the village of Vatolakkos in 1943 and left his village eleven years later, following the journey many Greeks were making, to America. For an enterprising young man, the possibilities were endless.
After university, Ted was successful in a number of business endeavors including industrial security, real estate development, and hospitality. However, success came at a price: the near loss of his Cretan heritage. Nostos is the greek meaning of “yearning to come home” and this propelled him to the land of his birth. He wanted to be more than a mere visitor, he wanted to give something back to the island that he loved. Making wine is a strong tradition in Crete and wine was a way of life in Vatolakkos and filled his boyhood memories. There was no better way to pay homage to those traditions and bring people together to enjoy life’s simple pleasures. Soil, sun, weather conditions and yearning converged to perfection and gave birth to Manousakis Winery and the first vineyards were planted in 1993.
Fourteen years later, Ted's daughter, Alexandra had the same desire as her father, to be more than a mere visitor in her ancestral home.
The family feels that the environmental conditions and the terroir are ideal for these exquisite varieties. The island of Crete lies at the southern edge of the Aegean Sea, and although it is a mountainous island, Crete is a major producer of olive oil, citrus fruits and garden vegetables.
From the outset Ted felt that organic farming was the only way to show respect for nature and the environment.
Being sensitive to the balance of the ecosystem is vital to the family's philosophy and therefore are committed to the sustainable development of the vineyards through the use of rigorous earth-friendly practices. The vineyard team works vine by vine, mostly by hand, in weed removal, leaf thinning, stem thinning, and harvesting. Each vine is treated with individual attention and care. Due to the wide variation of soil conditions, they practice customized farming for the many small plots that make up our vineyard. This "mosaic" style of cultivation is time consuming and often tedious but we believe it is necessary for uniform fruit ripeness and the production of great quality wines.
The vineyards are situated on the hills just outside the village of Vatolakkos where the soils are predominantly rich in clay and argil, ideal for limited plant growth but great for good soil wringing. The Mediterranean climate keeps us on our toes but provides the conditions needed for delicious grapes.