Tuesday, November 13, 2007

Wine Report 2007, Tom Stevenson.



Wine Report 2007, Tom Stevenson. (Greece by Nico Manessis.)
NEW UP AND COMING PRODUCERS
Between the 10 new up and coming producers is also listed
Economou Gianni.
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Wine Report

Οινοκρητικά 2007.


Η Νομαρχιακή Αυτοδιοίκηση Χανίων, σε συνεργασία με την Αναπτυξιακή Α.Ε. Ν. Χανίων και την υποστήριξη της Πρότυπης Κάβας Κρασιού «Μηδέν Άγαν» διοργανώνει κύκλο εκδηλώσεων με θέμα ΟΙΝΟΚΡΗΤΙΚΑ – Κρητικός Αμπελώνας το Σάββατο 17 Νοεμβρίου και την Κυριακή 18 Νοεμβρίου 2007, στο Κέντρο Αρχιτεκτονικής της Μεσογείου. (Κ.Α.Μ.)
Η δράση της Ν.Α.Χ. έχει ως στόχο να αναδειχθεί ο κρητικός ποιοτικός οίνος και να ενισχυθούν οι δεσμοί μεταξύ των Κρητών Οινοπαραγωγών.

Στα πλαίσια των εκδηλώσεων ΟΙΝΟΚΡΗΤΙΚΑ, θα γίνει ως παράλληλη εκδήλωση, την Κυριακή 18 Νοεμβρίου και ώρες 11:00 – 14:00, δωρεάν γευσιγνωσία οίνου για γυναίκες από την κα Μαρία Κατσούλη, sommelier-κριτικό γεύσης, μέλος του συλλόγου Ελληνίδες του Κρασιού.
Όσες κυρίες επιθυμούν να συμμετάσχουν παρακαλούνται να δηλώσουν συμμετοχή. Επειδή οι θέσεις είναι περιορισμένες, θα τηρηθεί αυστηρά σειρά προτεραιότητας.

ΠΡΟΓΡΑΜΜΑ ΕΚΔΗΛΩΣΕΩΝ
Παρασκευή 16 Νοεμβρίου 2007
Γευσιγνωσία Οίνου από δημοσιογράφους γεύσης,
στην Ιερά Μονή της Αγίας Τριάδας.
Έναρξη: 11:00 π.μ. - 13:00 μ.μ.


Σάββατο 17 Νοεμβρίου 2007
16:00 – 22: 00: Έκθεση - Παρουσίαση κρητικών οίνων – Γευσιγνωσία
18:00: Εγκαίνια της έκθεσης από το Νομάρχη Χανίων κ. Γρηγόρη Αρχοντάκη

ΗΜΕΡΙΔΑ
19:00 – 19:15: Παρουσίαση του Πρότυπου Κρητικής Διατροφής - Γρηγόρης Αρχοντάκης, Νομάρχης Χανίων
19:15 – 19:30 Δομή και Προοπτικές του Δικτύου Οινοπαραγωγών - Νίκος Μηλιαράκης, Πρόεδρος δικτύου οινοπαραγωγών Ηρακλείου
19:30 – 19: 45: Κρητικές Ποικιλίες Οίνου - Μηνάς Ταμιωλάκης, Αμπελουργός, χημικός, οινολόγος
19: 45 – 20:00: Αποθήκευση – Συντήρηση- Σερβίρισμα οίνου, γιαεπαγγελματίες και μη - Μαρία Κατσούλη, Someliere - κριτικός γεύσεων
20:00 – 21:00: Ερωτήσεις – Τοποθετήσεις – Συζήτηση

Κυριακή 18 Νοεμβρίου 2007
11:00 – 19:00: Έκθεση - Παρουσίαση κρητικών οίνων – Γευσιγνωσία
11:00 – 14:00: Παράλληλη εκδήλωση - Γευσιγνωσία οίνου για γυναίκες Μαρία Κατσούλη, Someliere - κριτικός γεύσεων

Tuesday, November 06, 2007

Regional Dry White Wine of Crete




Regional dry white wine of Crete, from grapes of organic farming is now available.
The variety is Ugni Blanc and the year is 2006.

Wednesday, October 17, 2007

Greek week in Frankfurt.


From 25 October until 4 November, a Greek week will be organise to introduce Greek art and culinary at Hilton Frankfurt.
Vinotaurus, will introduce Greek wines and Economou wines during the days from 25/10 - 4/11 and in a degustation on the 31st October.
Information and reservations: Hilton Frankfurt, high route 4, telephone (069)133802450, www.hilton.de/frankfurt.
www.vinotaurus.com
http://www.ecb.europa.eu/events/cultural/cultdays/2007/
html/event51.de.html



Griechische Wochen im Hilton Frankfurt

Die Griechische Zentrale für Fremdenverkehr und das Hilton Frankfurt laden Sie zu einem Gastspiel unter dem Motto „Kunst und Kulinarisches aus Griechenland“ ein.

Weinprobe
Am Mittwoch, dem 31. Oktober, von professionellen Weinkennern von VINOTAURUS begleitete Weindegustation mit Weinen der Extraklasse aus Griechenland, ab 19.00 Uhr in der Vista Bar & Lounge des Hotel Hilton.

Informationen und Buchungen: Hilton Frankfurt, Hochstraße 4, Telefon (069)133802450, www.hilton.de/frankfurt.

Tuesday, September 25, 2007

Michelin. Crete.



Ziros et le plateau de Chandras.
Depuis Xerocambos, 15km tortueux conduisent a Ziros. Ils reservent de magnifiques vues ** sur la cote, avant de rejoindre le plateauplante de vignes que domine une station de telecommunications de l armee a l' ecoute de Proche - Orient. Ziros est une bourgade agricole reputee pour son vignoble. Traditionnellement, on y recoltait des raisins sultanines destines a etre seches, mais, depuis quelques annes, de gros efforts ont ete faits pour produire des vins de qualite. Vous en aurez un apercu au domaine de Yiannis Economou (sur RV 6974433986) jeune oenologue francophone qui a fait ses classes au chateau Margaux et elabore aujourd'hui certaines des meilleurs vins de Crete.
Michelin - Crete - page 159.
ISBN 13:978-2-06-712136-2
MICHELIN
et aussi dans l' amazon.fr



Sunday, July 22, 2007

"100 tastes you must try in 2007"


According the article of the classic magazine Food and Wine (issue January 2007) into the list of "100 tastes you must try in 2007 " are: Anything Greek 04-08 places.
04 Greek Olive Oil
05 Greek Wine
06 Greek Cuisine
07 Greek Spices
08 A Greek Cooking-school Feast.

Monday, July 09, 2007

How to reach us!



The Winery is situated at Ziros plateau. (altitude 650 m)
Its only 27 km from Sitia and 18 km from Xerokampos.

The Olive oil Mill is situated at Katsidoni. (altitude 570 m)
Its 15 km from Sitia.

Please click on the map to enlarge.

Monday, March 19, 2007

GIANNI ECONOMOU

Gianni is the oenologist and he is the soul of the estate. He has a very long experience in winemaking. With an oenology degree from Alba, cellar work in Germany and Bordeaux (Chateau Margaux) as well as Piedmont, under the guidance of Nebbiolo maestros such as Ceretto and Scavino. Upon his return to Crete in 1994, he resurrected the family vineyards.

Tuesday, February 27, 2007

Dionyssia 2007.






Yiannis & Natassa Economou.


Dionyssia 2007, 25 February, Zappeion, Athens.









Saturday, February 17, 2007

Dionyssia 2007. The Greek Wine Festival.




"Dionyssia" is the Greek Wine Festival.
23, 24, 25 February 2007, at Zapion Megaron is Athens.
We will be in Athens that time, in line of Dionyssia 07, we 'll meet a few people to expand our
distribution. We can't act as exhibitors for the moment, because we are
small producers with only 3 labels and our aim is to improve the native variety of Liatiko and to make wines like no others. We really hope that in the next "Dionyssia" we will have our stand to present our wines. Until that time you are always welcome in our winery to taste our wines.

http://eng.dionyssia.gr/ (english)
http://www.dionyssia.gr/ (greek)

Friday, January 26, 2007

Wine Awards. WINE INTERNATIONAL EXHIBITION.



Our Red Sitia V.Q.P.R.D. 1998
won the Silver Award in the International Wine excibition in Dusseldorf.
A rare red wine, with a wonderful ruby crystal colour.
A pure and unique Liatiko.
WEINDUSSELDORF, November 2, 2006.

Wednesday, January 10, 2007

Εξτρα Παρθενο Ελαιόλαδο. - Extra Virgin Olive oil.

Σύντομα θα κυκλοφορήσει στην αγορά το έξτρα παρθένο ελαιόλαδο της παραγωγής μας εσοδείας 2006 - 2007, σε γυάλινα μπουκάλια των 500ml και 750ml.
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Soon you can find in market extra virgin olive oil from our estate, crop.2006-2007, in glass bottles for 500 ml and 750ml.

Olive Mill. Το λιοτρίβι.

The Olive Groves.



The Olive Grove is spread in 12 HA around the villages Katsidoni – where the olive mill is located- Lastros, Ziros and Zakros.
The predominant variety is KORONEIKI but one can find other varieties such as Vutsanolia, Lemonati , and Agrilia that provide a spicy touch to the final product.
Those varieties also give excellent samples of olives and olive pate. . The main part of the olive grove is centennial and is cultivated on sloping grounds divided in terraces.
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Ο ελαιώνας είναι 12 ΗΑ διάσπαρτος στα χωριά Κατσιδώνι, όπου βρίσκεται και το λιοτρίβι, Λάστρος, Ζήρος, Ζάκρος.
Η ποικιλία που επικρατεί είναι η Κορονέϊκη, μαζί με άλλες ντόπιες ποικιλίες όπως Βατσουνολιά, Λεμονάτη και Αγριλιά που δρουν σαν καρύκευμα στο τελικό προϊόν.
Παράλληλα οι παραπάνω ποικιλίες μπορούν να δώσουν άριστα δείγματα επιτραπέζιας ελιάς και πάστας.
Το μεγαλύτερο μέρος του ελαιώνα είναι αιωνόβιος και καλλιεργείται σε επικλινή εδάφη με πεζούλες.
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Tuesday, January 09, 2007

The Vineyards.

The Vineyard is 16HA and is located in the villages Ziros, Katsidoni and Etia on 600-650m altitude. To its main part, the vineyard is self-cultivated with an average age of 35 years. Cultivation is done with absolute respect to environment in accordance to high standards of biological agriculture. Cultivation primarily includes local varieties such as Liatiko, Mandilari, Vilana & Thrapsathiri that produce Sitia’s VQPRD and VLQPRD red and white. Apart from those, one can find other international varieties
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Ο αμπελώνας είναι 16 ΗΑ και βρίσκεται σε υψόμετρο 600-650 m., στα χωριά Ζήρος - Κατσιδόνι - Ετιά.
Η μέση ηλικία είναι 35 ετών και το μεγαλύτερο μέρος του είναι αυτόριζο.
Η καλλιέργεια γίνεται με απόλυτο σεβασμό στο περιβάλλον και σύμφωνα με τις προδιαγραφές της βιολογικής γεωργίας. Το μεγαλύτερο μέρος του, είναι, σχήματος κυπελοειδούς.
Κατά κύριο όγκο καλλιεργούνται γηγενείς ποικιλίες, Λιάτικο - Μανδηλάρι - Βηλάνα και Θραψαθήρι που δίνουν τα VQPRD και VLQPRD της Σητείας ερυθρά και λευκά. Παράλληλα υπάρχουν και διεθνής ποικιλίες.
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Monday, January 08, 2007

Label 2001.



This is our label of the last bottling, vintage 2001.

Thursday, January 04, 2007

Wine books (2). The Greek illustrated Wine Book, by Nico Manessis


This book, released in the year 2000, is mostly given - as were his previous works - to wine tasting notes and the profiling of wine producers. The description of the characters, carefully worked with Nicos' known love for people, bring the reader close to the personalities behind the effort, the quality leap, of Greek wine-making. Small details related to the history of the wineries, of the simple people involved beyond the owners, elements which would have been overlooked by another author, are those which not only specially mark The Illustrated Greek Wine Book but also allow it to touch the reader - even the one with little knowledge of Greek wine reality. This is accomplished without ignoring for an instant the importance of the raw material for the production of quality wines: the grapes.

http://www.books.gr/ViewShopProduct.aspx?Id=42045

the text from the book:"...Sitia-born Yiannis Economou, completed his degree in agriculture from Milan, then worked in Germany, Piedmont and at Chateau Margaux. In 1994, he moved to the Cretan village of Ziros, 600 metres up on a circular olateau ringed by mountains, and opened his modest winery. The microclimate here, in Greece's most southern vineyard, guarantees cool growing conditions in spite of low latitude - harvesting takes place from mid-to late September. Wines this far south owe their balanced acidity to the soil's pH (6). White grapes grow in limestoneand clay, red grapes in limestone and oxide-rich red soils. Original - rootstock vines are aged between 30 and 100 years - the plate Liatiko has more colour here than it does anywhere else on Crete. Economou's winery is housed in a large, old farmhouse equipped with stainless-steel must cooling units and packed with 50 casks. His wines are made with traditional elbow grease and improve with every vintage. A thoughtful, meticulous, patient man, he protests that he still does not know "the true potential of these wines". But, because of his brave endeavour, this forgotten plateua has acquired a new lease of lifeand a fair chance of eventual recognition..."
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Please notice that harvesting takes place from mid August to mid October.

Wine Books. The wines of Greece. Konstantinos Lazarakis



This reference to the 11 official wine-producing regions of Greece covers the vineyards, wines and wineries and grape varieties, with in-depth producer profiles for each. A practical guide to read Greek wine labels.
Shortly i will upload the text from the book about our wines.
....

The text from the book.
" Yiannis Economou is one of the best and most underestimated winemakers in Greece. His CV is impressive, with an oenology degree from Alba, cellar work in Germany and Bordeaux (CHATEAU MARGAUX and the difficult 1993 vintage) as well as Piedmont, under the guidance of Nebbiolo maestros such as CERETTO and SCAVINO. Upon his return to Crete in 1994, he resurrected the family wine business, immediately making waves in the area.
Economou works with ungrafted, tradional vines from Ziros plain, most of which are at least forty years old. Cultivation is totally organic, though this is not stated on the label. Yields are extremely low, with an average of fifteen hectolitres per hectare. Overall production is limited and can fluctuate widely, with some vintages producing less than 10.000 bottles. With strong demand from Germany, few cases of Economou wines are sold and drunk in Greece. New plantings and acquisitions are under way, with the aim of reaching a production of 60.000 bottles per annum.
Economou is a great believer in Liatiko. " I enjoy the old French school (of winemaking) where depth of colour is not related to the quality of a red wine", he says.
"Red wine is about complexity, finesse and aroma. The world should not be full of Cabernet, or Cabernet like wines. I hope my Liatikos show some people that there are alternatives."
He makes three different Liatiko wines.
A deep, extracted rose is possibly the easiest to appreciate, but it is still far from simple, refreshing style advocated by many producers.
Economou Siatia Red is a pure Liatiko. The grapes are harvested above 13.5 degrees Baume and the wine is aged for a year in a 350- litre oak barrels. Barriques are not used, since these would be too heavy for the elegance of Liatiko. The wine is released when it is three years old, having been carefully cellared at 18 degrees Celsius (64 Farheneit). This late release does wonders for the complexity of the wine, which is an example of what less popular Greek varieties can achieve when handled correctly. The final Liatiko is a SWEET wine, made from grapes left on the vine to reach about 18,5 degrees Baume, then naturally fermented up to 15,5 per cent alcohol, and aged for two years in oak.
The same method of sweet winemakin is used for a blend of Vilana and Thrapsathiri, the only defference being a shorter oak-ageing of about eight months. The same white grapes are harvested much earlier to make a dry, but rich, Sitia WHITE. Both of these wines are more about complexity and texture than aroma. As well as preserving old treasures, Economou intends to try some new projects. A recently acquired site has been planted with Grenache Rouge, Syrah, Chardonnay, Viognie, Merlot, together with - presumably he could not resist - Nebbiolo and Barbera. Apart from wine, Economou dedicates his free time to olive oil, honey and vinegar production, trying to make his estate a more complete agricultural proposal. Definitely a producer with great potential.....(pages 460-461)
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http://www.amazon.com/Wines-Greece-Classic-Wine-Library/dp/1840008970/ref=pd_ecc_rvi_3/002-3267944-1174453


Konstantinos Lazarakis MW
e-mail: laza23@gmail.com