Skouras, Moscofilero, Greece 2017

“The 2017 Moscofilero (as Skouras spells it) comes in with four grams of residual sugar, 6.2 grams of total acidity and 12% alcohol. The combination makes for a dry wine with a lively feel and vivid flavor. Sourced from vines at 650 meters, this is always crisp and elegant. So, too, this year. Wonderfully aromatic as well in its youth, this is exuberant, gloriously fresh and intensely fruity. The fruit is always lifted, though. Then, it just coats the palate, despite its elegant demeanor. It lingers beautifully on the rather tense finish. On the first day tasted, if it was lacking anything, the fruit was not quite as focused. It was, after all, tasted only about 30 days after bottling. It still has some room to grow, and retasting it the next day clearly proved that. It seemed to answer all questions, barely budging in development but just seeming more precise and focused. This should be a great wake-me-up in the summer, when it will be in better form. It might actually be even more attractive in the spring of 2019. It should also hold nicely for a few years, as past reports have demonstrated, but many won’t bother. Being fresh is what this is all about.”-91WA, 2018-2023

Fermented in stainless steel vats. Short skin contact, no malolactic fermentation and short aging over fine lees. Flowery, crisp acidity, intense on aromas and flavors in the nose and mouth. White flowers, soft and fresh, honeysuckle, violets, rose petals, crisp acidity.

George Skouras was born in Argos, one of the oldest towns of Europe with a 3,000 years long tradition of wine and culture.

In 1980, George went to study Agriculture at the University of Dijon, in Burgundy, France. However, his acquaintance with the Chardonnays and Pinot Noirs of the region, as well as the famous local wine growers, put a spell on him.

On graduating from Dijon with a degree in oenology, George started gathering experience in many classic wine-producing regions of France, Italy and Greece. A long-held vision, the creation of Domaine Skouras materialized in 1986. Initially, the small wine-making facility was in Pyrgela, a small village on the outskirts of Argos. The next logical step was the creation of a boutique winery in the Nemea Appellation area, in the village of Gimno.

The establishment of the final winery in Malandreni, also in the Nemea Appellation, took place in 2004. The new infrastructure increased capacity and technical capabilities, but not for creating more technical wines. For the Domaine Skouras team, technology is all about control and observation, allowing for minimal intervention on the wines, if and when it is needed – and only to the requisite extent.