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Wine and Spirits magazine - October 2008 edition, pages 65 & 67 |
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2005 Kappa P62 - Rating 90: “YEAR’S BEST- GREECE” category “Syrah’s plummy flavors fill out Xinomavro’s lean tannic structure, lending this a modern plushness. An underlying broad earthiness tethers it to northern Greece.” |
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2006 Klima 100% - Rating 87: “BEST BUY” category “From a new winery in Amyndeo, this is light but spot-on Xinomavro, chewy with spice, cherries and ferrous tannins. It’s a terrific weight for summer drinking with grilled salmon.” |
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Wine Spectator magazine - November 15th, 2007 edition, page 206: |
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2005 Kappa P62 - Rating 88: “A bright, elegant red, with delicious red cherry, plum, and currant flavors, backed up medium grained tannins. Has a long, spice-filled finish.” |
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2005 Klima 100% - Rating 87: “This has a Pinot-like elegance, with pretty spice, dried cherry and berry flavors. Structured and balanced, with notes of sandalwood on the finish.” |
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2008 International Wine and Spirits Competition |
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2006 Klima 100% - Xynomavro - Bronze Medal |
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2008 Dallas Morning News Wine Competition (the largest commercial wine competition outside of California) |
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2005 Kappa P62 - Red Blend - Silver Medal |
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2005 Klima 100% - Red Varietal - Bronze Medal |
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2008 AWC Vienna International Wine Challenge |
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2005 Kappa P62 - Silver Medal |
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2006 Klima 100% - Silver Medal |
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2006 Kappa P35 - Seal of Approval |
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2006 Kappa P62 - Seal of Approval |
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Wine for Asia 2007 |
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2006 Kappa P100 - Sparkling Rose - Silver Medal Award |
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Ray Isle - Senior editor -Food and Wine Magazine: |
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“.....and the restaurant paired it a perfect Autumn wine, the 2005 Pavlou Kappa P62 Xinomavro/Syrah, a robust red full of black cherry fruit. It had Xinomavro's classically elegant aromatics (reminiscent of Nebbiolo), yet with the Greek variety's sometimes harsh tannic attack given a velvety wrapping by the plush Syrah fruit. I've decided that this is without question my new go-to wine.....” |
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http://www.foodandwine.com/blogs/tasting-room/2007/10/22/Athens-Grill |
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“......and one of the best wines of his that I tasted was an intriguing Xynomavro/Riesling blend, the 2006 Pavlou Kappa P11. It's medium bodied, with orange rind and apple aromas, intense acidity (that's a good thing), wonderful texture, and berry notes.” |
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“Also impressively good was the 2005 Pavlou Klima, a 100% Xynomavro, vinified red and aged half in stainless steel and half in barrels. I thought it was just a steal of a wine, with aromas of licorice and sweet berries, a pretty translucent red color, light smoke and tar notes, vibrant berry fruit, stiff tannins, a hint of licorice and citrusy acidity. Roast chicken with herbs, veal milanese, lamb shank, its pairing possibilities are appealingly wide-ranging...” |
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http://www.foodandwine.com/blogs/tasting-room/2008/2/21/More-Good-Greek-Wines |
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David Rosengarten - The David Rosengarten Report: |
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2004 Kappa P62: “I know this is a mouthful--but it is to drink as well as pronounce! Medium ruby-garnet. Plummy, red-currant nose with hints of herbs and tobacco. Dead-on Syrah-like black pepper emerges on the palate, which is graceful, medium-weight, local in feel, with just a little more body than old fashioned Xinos. Not austerely dry, but fairly astringent. Lots of local character, but with a flavorful and even welcome tweak. “ |
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http://www.allaboutgreekwine.com/articles/0610_rosengarten_report.pdf |
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Tony Aspler - The Wine Guy |
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“Discovered a new Greek winery that's making very interesting wines - Pavlou-Kagas” |
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Dean Tudor - Wine Writers’ Circle of Canada |
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“The Greek wines of Pavlou-Kagas (Macedonia) were exceedingly fresh and developing...” |
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