JUNE WINE CLUB 2026

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All About Greece

Greece – I would say it is having a moment, but that would be silly because it is never really *not* having a moment.

Right now, though, I think it is capturing the “vibes” movement. Greece’s location amid blue waters, sandy and rocky beaches, mountains, and picture-perfect towns is unmatched. Warm, sunny days promote slow travel and relaxed living on its easily-accessible island chains, while always close to the cosmopolitan sophistication of its world-class cities. History is everywhere; it is embedded. That, combined with killer cuisine, ancient history that includes a rich mythological portfolio, and a thriving (and ancient!) wine scene, makes it a perfect destination for experiential travel and immersion – real or imagined! 

Greek wine culture is not the most ancient, but it was foundational to its permeation across the world. They, along with the Phoenicians, spread vines, wines, and the knowledge to produce wine, to the lands of modern North Africa and southwest Europe; later the Romans would spread these further afield. It was also highly important in their own culture, where it was used as a marker of society and civilization by the Greeks. There were rules of etiquette surrounding drinking that were followed by “polite” society. For instance, etiquette demanded that wine be diluted, and not drunk pure. This act distinguished Greeks from the “barbarians”, such as the Scythians, who drank their wine undiluted. It was also undiluted wine that allowed Odysseus to escape the ogre-ous and uncouth Cyclops, Polyphemus; the understanding is that Polyphemus didn’t know the proper social etiquette of drinking wine and drank too much of the strong stuff. But, it wasn’t just Greeks who could know and understand the etiquette of wine. That was reserved for all civilized peoples – in distinction to barbarians. That is, people who lived in accordance with Greek ethos. Cyrus II and the Acheamenid Empire? Civilized. Massagetae tribe of the Steppes? Barbarians. So, Cyrus II was able to gain (ultimately pyrrhic) victory against the Massagetae troops by exploiting their lack of wine-drinking etiquette, getting them drunk on overconsumption of undiluted wine, and slaughtering them.

But within these codes of etiquette, wine was viewed positively, and as beneficial. In addition, it was encouraged to drink wine in a social setting. These are sentiments with which I heartily agree. The import of wine to Greek culture remains, and it can be seen everywhere. Greece is dotted with world-class wine-regions, each of which has a mythological and historical tale to tell.

Santorini?

Savor the volcanic soils of Santorini in your Assyrtiko AND stroll past the amazing Minoan frescoes in Akrotiri that date to ca 1500 BC. Not only that, but from Plato’s description, Santorini is possibly the lost city of Atlantis. Bring a book and drink that wine on the beach or a patio overlooking the sea!

Thessaloniki?

Macedonia is full of treasures including this city. It was named after the sister of Alexander the Great, who – legend has it – turned into a mermaid after his death to only allow safe passage in the Aegean to sailors who proclaimed Alexander was still alive and well. Nearby you’ll find the great wine region of Naoussa, known for its Xinomavro.

Attica

Athens is one of the oldest cities in the world, and it was one of the most powerful city-states in ancient Greece. Home to the Parthenon on the ancient Acropolis, as well as many relatively-intact monuments to the ancient world like Hadrian’s Library and the Temple of Zeus. History is everywhere in Athens. So, too, is that ancient and divisive wine – retsina. I am a fan, and it is most at home with taverna classics like fried fish and mussels and simple grilled meats with rosemary and oregano.

And what of the Peloponnese? 

This region is full of mountains and ringed with beaches. The first Olympic games occurred in the region’s West, way back in the 8th century BC. Herakles, Perseus, and Agamemnon can all be found in the Peloponnese. The ancient city states of Sparta and Corinth were located here. There is so much more… including this month’s wines.

Our June Wine Club wines are both from the Peloponnese.

Monemvasia Winery Laconia Dry Monemvasia

The Place

The Peloponnese peninsula hangs on to “the mainland” southwest of Athens by a thread. Travel all the way south to the tip of the index finger of the upside-down-glove-shaped land and you reach the town of Monemvasia. “Monemvasia” is also the name of a grape that is indigenous to this very place. That place lies in the region of Lakonia, which was dominated in the classical past by the city-state of Sparta. One of the more well-known myths from the region involves Leda and the Swan. Leda was the Queen of Sparta, and wife to King Tyndareus. She was so beautiful that Zeus, king of the gods, was moved to transform into a swan and seduce her. That meeting ultimately resulted in the “face that launched a thousand ships” and the Trojan War; Helen (of Troy) hatched from one of the eggs produced by Leda.

Brush up on the Trojan War with a copy of The Iliad, and glass of Monemvasia. [Oh! And did you read the news about the Roman-era Egyptian mummy that was buried with fragments of the Iliad on papyrus???? Read here].

The Wine

Monemvasia Winery was founded by Giorgios and Elli Tsimbidi with the goal of restoring native grapes to the ancient landscape of the region. One of those grapes is the eponymous Monemvasia, aka Malvasia. That grape is one of the all-indigenous varietals planted in their 30 hectare estate, all organically farmed. Yields are kept low, and tasks are performed manually. The estate is surrounded by seas, which bring breezes and salt spray to the hot locale. 

The wine is made from 100% indigenous Monemvasia that is fermented in stainless steel It spends 6 months (in stainless) on the lees for added complexity. The Tsimbidis provide the notes: “Bright yellow color, fruity and floral with sweet aromas of citrus fruits, stone fruits, and wildflowers. Full-bodied with a good balance of acidity, and a long finish.” They recommend pairing with “grilled fish or mollusks, white gnocchi dishes, aged yellow cheeses.” I cannot disagree! Let us know what *you* think.

Mitravelas Estate Red on Black Agiorgitiko

The Place

The region of Nemea is in Corinthia, in the northern part of the Peloponnese, close to that thread connecting the Peloponnese to Attica. If you have ever drunk Nemean wine with me, you have heard all about its famous grape, Agiorgitiko. You will also have heard about the connection between Agiorgitiko and Herakles/Hercules. But, it is such a good story! I would love to tell it again (and again. And again.) 

After Herakles lost his mind and murdered his wife and children, he was given 10 labors to perform (or more, depending on the source). The first labor was performed in Nemea. There, Herakles was required to slay the powerful lion that resided in a cave on Mount Tritos and bring back its skin to King Eurystheus at Mycenae – some 15-20 km away.  He did so. In so doing, he also brought into existence the wine that was drunk by another mythical hero, Agamemnon, while at his palace at Mycenae.  That wine is agiorgitiko, which sprung from the blood of the slain lion.

***LONG ASIDE ALERT!!!! But, I wrote this bit for a different blog post. I thought it would be interesting here. Does that mean Herakles brought wine to Greece? Certainly not. Greece is part of the Ancient Wine World. There is chemical evidence for wine-making in northern Greece dating to ca 4300 BC from a place called Dikili Tash. While such early evidence will surely be found in other parts of Greece, we must content ourselves in the Nemea region with written evidence from Mycenae, dating to ca 1600-1100 BC; mentions of “wine” occur in that palace’s Linear B tablets. From where did the palace wine come? Linear B tablets fail to geo-locate it for us, but we have a few clues that it was the Nemean plain. First, we are told that Agamemnon’s wine was Flisian (Phlisian) – which ancient land was famous for its wine. The ancient wanderer and travel writer, Pausanius, tells us that the town of Phlius is just west of Nemea, and that it had a sanctuary to Dionysus. Second, we are told that Agamemnon drank the “blood of Herakles” wine. That is a bit of a misnomer, as the blood stemmed from the lion, not the man, but whatever. It is averred that the dark color of the Agiorgitiko grape, which is the red of Nemea, is due to the blood of the slain lion. Ergo, Agamemnon drank Agiorgitiko.  Moreover, Flisian wine was referred to as “the Blood of Herakles”.  Our faithful Pausanius notes that the cave of said lion was just 15 stades (e.g. furlongs. 1 stade = 1/8 mile) from Nemea. That is, the lion’s cave on Mount Tritos was a mere 1.875 miles from the sanctuary of Nemea, in the Flisian plain. Finally, the lion was slain by Herakles around 1300 BC… very much within the time frame of Agamemnon’s rule at Mycenae. Agamamnon drank “Blood of Herakles” Agiorgitiko from Nemea, “created” by our hero. But what about the name? Agiorgitiko stems from Agios Georgios, or St. George. This comes from a small church/monastery that previously lent its name to the town of Nemea. Despite the fact that St. George only found his way to the region a couple millennia following Agamemnon’s putative rule, the grape is formally called Agiorgitiko. Nonetheless, “Blood of Herakles” is maintained in the informal lexicon. END OF LONG ASIDE ALERT***

The Wine

In case you forgot after all of that, we are discussing the Mitravelas Estate Red on Black Agiorgitiko. That Agiorgitiko. From that Nemea. So put on your (fake) lion skin a la Herakles and drink up!

The Mitravelas has operated the winery since the early 20th century, making it the oldest family-run winery in Nemea. Records show that the family owned vineyards in Nemea well before that, as early as 1828. The current 10 hectare estate is now on its 3rd generation of Mitravelas, and agiorgitiko is the main focus.

Red on Black is 100% Agiorgitiko from sustainably-grown 20 year old vines.  Vinification and 4 months of resting are completed in stainless steel. The result is a fresh and juicy, medium-bodied red wine. It is fruit forward with intense raspberry and cherry. Earthy notes are backed by the herbal/spice mix of oregano, sage, wild mint, and allspice. It finishes long with soft tannins. Go ahead and chill it if you want!

Are you already planning your trip to Greece? I am! Εβίβα 🥂