Details:
Producer: Aristotelis Ke Anthoula
Vintage: 2025
Variety: Muscat de Alexandria, Pine Resin
Country: Australia
Region: New South Wales
Terroir: Sand, Limestone
Farming: Organic
Fining/Filtration: None
Added SO2: None
ABV: 11%
Description:
Aristotelis and Anthoula both hail from villages in rural Greece but relocated to the beachside suburbs of Sydney during the 80s. After moving to Australia they continued to make wine at home in the way they had learned growing up in Greece – small batches of juice fermented in old barrels with no additives – using grapes sourced from Sydney markets, supplied by Greek expat growers in the Riverland.
Today, the couple have scaled up their production to a full winery and work with a number of vineyards on the far south coast of New South Wales, across Murrumbateman, Hilltops, Goulburn, Gundagai, Griffith, and the Southern Highlands, all of which are farmed regeneratively. They are also in the process of establishing their own estate winery. Ari and Anthoula prefer to pick fruit a little earlier to capture energy and acidity, and use a mixture of stainless steel, old barrels and clay amphorae in the winery.
This comes from muscat of alexandria (aka zibbibo) from 50–60 year-old bush vines grown on red sandy soils over limestone in the Riverland. The wine was made in amphora with a portion of whole bunches and the delicious addition of a small amount of local pine resin. Complex and expressive with tropical varietal fruit offset by compelling herbal amaro characters. Pretty special this!
Details:
Producer: Aristotelis Ke Anthoula
Vintage: 2025
Variety: Muscat de Alexandria, Pine Resin
Country: Australia
Region: New South Wales
Terroir: Sand, Limestone
Farming: Organic
Fining/Filtration: None
Added SO2: None
ABV: 11%
Description:
Aristotelis and Anthoula both hail from villages in rural Greece but relocated to the beachside suburbs of Sydney during the 80s. After moving to Australia they continued to make wine at home in the way they had learned growing up in Greece – small batches of juice fermented in old barrels with no additives – using grapes sourced from Sydney markets, supplied by Greek expat growers in the Riverland.
Today, the couple have scaled up their production to a full winery and work with a number of vineyards on the far south coast of New South Wales, across Murrumbateman, Hilltops, Goulburn, Gundagai, Griffith, and the Southern Highlands, all of which are farmed regeneratively. They are also in the process of establishing their own estate winery. Ari and Anthoula prefer to pick fruit a little earlier to capture energy and acidity, and use a mixture of stainless steel, old barrels and clay amphorae in the winery.
This comes from muscat of alexandria (aka zibbibo) from 50–60 year-old bush vines grown on red sandy soils over limestone in the Riverland. The wine was made in amphora with a portion of whole bunches and the delicious addition of a small amount of local pine resin. Complex and expressive with tropical varietal fruit offset by compelling herbal amaro characters. Pretty special this!
