" We don't sell the wine without touching the vine "
Lyrarakis Mandilari Plakoura Cretian Red 2014
Our Price: $32.00 $28.00
6 bottles with free shipping for: $168.00
12 bottles with free shipping for: $300.00
6 bottles with free shipping for: $168.00
12 bottles with free shipping for: $300.00
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| Country: | Greece |
| Region: | Crete |
| Winery: | Lyrarakis Estate |
| Grape Type: | Mandilari |
| Vintage: | 2014 |
| Bottle Size: | 750 ml |
Product Description
Lyrarakis Mandilari Plakoura Cretian Red is made from 100% Mandilari
Description: The rare low-yield Plakoura vineyard is the equivalent to a Premier Cru slope at 500m. Altitude, with sandy, stony soil. The head-trained pruning in combination with the north-east exposure of the vineyard and plenty of sunshine, ensures that the grapes reach optimum ripeness at the time of harvest. Very thorough cultivation helps us achieve extremely low yields, succeeding in vinificating a very concentrated wine with a deep red color and an excellent structure, which will age for a long time.
Tasting Notes: Deep, intense red color. In the nose, complex aromas of juicy plums, toffee and licorice are superbly balanced by the chocolate and vanilla notes provided by its ageing process in oak. In the mouth it is well concentrated with a lively lingering finish. This wine has an excellent bottle ageing potential that can overpass 10 years.
Alcohol: 13% ABV
Acidity: 5.62 g/L
pH: 3.5
RS: 2.11 g/L
Region: Plakoura vineyard, Karkadiotisa area - central Crete
Soil: Sandy-loam with a good amount of stones
Sun Exposure: North East
Pruning Technique: Head trained, spur pruned
Altitude: 500m above sea level
Irrigation: Not irrigated
Yield: 5tn/ha
Varieties: 100% Mandilari
Winemaking: Green-harvested in August. Harvested by hand during the second week of September, defined by berry sensory assessment to obtain a proper fruit and aromatic balance. Fermentation with selected yeasts at temperature between 25°C and 28°C. The wine was aged for 12 months in both new and used oak barrels and then stored in bottles for 9 months before being launched commercially.
Food pairing: Grilled red meat, game and piquant cheese.
Winery: Lyrarakis Estate
The Lyrarakis Estate is a family winery which has been producing high quality wines since 1966 with a strong focus on rare local varieties and producing single variety wines.
The family is credited with the revival of two ancient Cretan varieties, Dafni and Plyto while a third “vineyard treasure”, the indigenous Melissaki, is recently added to the credits.
Surrounded by the idyllic setting of the vineyards and the Lassithi mountains we offer you the opportunity to enjoy nature and discover local varieties and wines distinguished by the uniqueness of their origin and heritage.
Date Founded: 1966
The founders of the Lyrarakis Estate decided 40 years ago to get actively involved with winemaking in their native land. The company now known as GEA (Alagni Agricultural Enterprises) was founded in 1966. The family has always used its privately owned vineyards. At that time, the dominant varieties included Vilana, Kotsifali and Mantilaria. After careful selection of the Vilana strain, the first organised planting of this particular variety was completed and served to supply the farmers of the region. But the family’s grape-growing did not stop there. In the late 1980s, there was an attempt to save two rare native varieties, Dafni and Plyto, from the Phylloxera blight. Efforts were ultimately successful as indicated by the wines of the same name first made available by the Lyrarakis company in the early 1990s.
Winery Acreage: 37 acres
The village of Alagni, from which the Lyrarakis family originated, is located in the heart of Heraklion Prefecture, in the most mountainous area of Crete’s Peza region with the extensive wine-producing tradition (stone-carved wine presses from the Venetian era are scattered throughout the region).
Today, the family vineyard is 15 hectares (37 acres) and produces seven single-variety wines from native grape varieties: The selection of products is rounded off with combined vinification of native and foreign varieties, the best-known of which include Kotsifali-Syrah and Cabernet-Merlot.
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Lyrarakis Liatiko Kedros Rose is made from 75% Merlot, 25% Liatiko.
Grapes are carefully selected by hand at optimum phenolic and aromatic maturity. After being destemmed, the free run juice is fermented in a stainless steel tank at controlled temperatures.
The wine is produced in the Alagni area, central Crete, from vineyards located 480 meters above sea level.
Light coral color. The nose offers typical Mediterranean aromas composed of a variety of scents like red fruits and blossomy herbs. The palate is silky and fresh with a long flavorful aftertaste of strawberry marmelade.
Lyrarakis Mandilari Plakoura Cretian Red is made from 100% Mandilari
Description: The rare low-yield Plakoura vineyard is the equivalent to a Premier Cru slope at 500m. Altitude, with sandy, stony soil. The head-trained pruning in combination with the north-east exposure of the vineyard and plenty of sunshine, ensures that the grapes reach optimum ripeness at the time of harvest. Very thorough cultivation helps us achieve extremely low yields, succeeding in vinificating a very concentrated wine with a deep red color and an excellent structure, which will age for a long time.
Tasting Notes: Deep, intense red color. In the nose, complex aromas of juicy plums, toffee and licorice are superbly balanced by the chocolate and vanilla notes provided by its ageing process in oak. In the mouth it is well concentrated with a lively lingering finish. This wine has an excellent bottle ageing potential that can overpass 10 years.
Alcohol: 13% ABV
Acidity: 5.62 g/L
pH: 3.5
RS: 2.11 g/L
Region: Plakoura vineyard, Karkadiotisa area - central Crete
Soil: Sandy-loam with a good amount of stones
Sun Exposure: North East
Pruning Technique: Head trained, spur pruned
Altitude: 500m above sea level
Irrigation: Not irrigated
Yield: 5tn/ha
Varieties: 100% Mandilari
Winemaking: Green-harvested in August. Harvested by hand during the second week of September, defined by berry sensory assessment to obtain a proper fruit and aromatic balance. Fermentation with selected yeasts at temperature between 25°C and 28°C. The wine was aged for 12 months in both new and used oak barrels and then stored in bottles for 9 months before being launched commercially.
Food pairing: Grilled red meat, game and piquant cheese.
Made from 100 percent 100% Dafni.
The Dafní grape variety was saved from extinction by the Lyrarakis family, when it was planted in the “Psarades” family vineyard at 480 meter altitude in central Crete in the early '90s.
Its name derives from the laurel (bay leaf) plant, which is called “Dáfni” in Greek, as the wine produced resembles these aromas. A wine of bright yellow color with a distinctive herbal character of laurel and rosemary with citrus fruit aromas, a refreshing mouthfeel and an intense aromatic aſtertaste.
Pairs with salads with aromatic herbs, sea food, asparagus, white meat and if you can find them, Cretan pies!
Lyrarakis White is made from 75% Muscat of Spina and 25% Vidiano.
Description: An aromatic white wine with an exciting, crispy mouthfeel, vinificated by combining indigenous and international grape varieties, which have perfectly acclimatized on our island.
Tasting Notes: Bright and lively pale yellow color. Mature aromas of grapefruit and stone fruit enhanced by a persistent presence of rose petals. Elegant and fine balanced with pleasant acidity and plushy finish.
Alcohol: 12% ABV
Acidity: 6.39 g/L
pH: 3.25
RS: 1.02 g/L
Region: Alagni area - central Crete
Soil: Clay - loam
Pruning Technique: Cordon trained, spur pruned
Altitude: 480m above sea level
Irrigation: Not irrigated
Yield: 9tn/ha
Varieties: 75% Muscat of Spina and 25% Vidiano
Winemaking: Hand-harvested in the last week of August (exact harvest time defined by berry sensory assessment, to obtain the optimum taste and aromatic balance). Grapes are vinificated separately. After de-stemming, the almost uncrushed berries remain in the press under reductive conditions for about 8 to 10 hours. Blending was performed using tasting results, choosing the ones with the best characteristics of texture and freshness. Matured on fine lees for 3 months.
Food pairing: Sea food, Thai or spicy cuisine and a large variety of salads.
Review:
"Classy muscat aromatics with serious peach undertones and minerality on the nose. The palate displays refreshing lingering acidity ."
- 2018 Decanter World Wine Awards, 91 pts - SILVER MEDAL
Lyrarakis Za Za Zu Sparkling is made from Vilana, Vidiano and Muscat of Spina
A gentle sweet kiss of peach and juicy stone fruit that excites the senses and tickles the tongue with bubbly delight followed by aromas of a spring breeze bringing scents of apple and cherry blossom with hints of baby’s breath, lily and a garden of white flowers. There is a delicate sweetness to this wine that lends itself to enjoying with friends or peaceful contemplation.
Region: Alagni area, central Crete
Soil: Clay loam
pruning technique: Cordon trained, spur pruned
Altitude: 520m above sea level
Irrigation: Not irrigated
Yield: 8.5 tn/ha
Winemaking: Hand harvested in the last week of August. Grapes are vinificated separately.
Blending was performed using internal tasting results, choosing the ones with the best characteristics of texture and freshness. Secondary fermentation adds subtle creamy complexity and gives the wine its attractive fine gas bead and mousse.
Alcohol: 10% ABV
Acidity: 5.7 g/L
pH: 3.15
RS: 4.29 g/100ML
Food pairing: Fruit paste desserts, vegetable risotto and a large variety of antipasti.
Palacio del Burgo Rioja Reserva is made from 85% Tempranillo, 10% Garnacha & 5% Carignan.
Red ruby color; black pepper and vanilla flavors and some mature black fruit taste too. Well-balanced, well-structured and elegant in mouth displaying some splendid taste of fruit and bouquet too.
Review:
"(raised in American oak barrels for 20 months) Lurid ruby color. Powerful, smoke-accented scents of red and blue fruits, licorice, pipe tobacco and violet are sharpened by a peppery spice element. Broad, sweet and seamless in the mouth, offering concentrated black raspberry and boysenberry flavors and building fruitcake and coconut notes. Rich yet energetic in character, finishing long and floral, with sneaky tannins. - Josh Raynolds"
- Antonio Galloni's Vinous (February 2019), 92 pts
- Antonio Galloni's Vinous (February 2019), 92 pts
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Lyrarakis Mandilari Plakoura Cretian Red is made from 100% Mandilari
Description: The rare low-yield Plakoura vineyard is the equivalent to a Premier Cru slope at 500m. Altitude, with sandy, stony soil. The head-trained pruning in combination with the north-east exposure of the vineyard and plenty of sunshine, ensures that the grapes reach optimum ripeness at the time of harvest. Very thorough cultivation helps us achieve extremely low yields, succeeding in vinificating a very concentrated wine with a deep red color and an excellent structure, which will age for a long time.
Tasting Notes: Deep, intense red color. In the nose, complex aromas of juicy plums, toffee and licorice are superbly balanced by the chocolate and vanilla notes provided by its ageing process in oak. In the mouth it is well concentrated with a lively lingering finish. This wine has an excellent bottle ageing potential that can overpass 10 years.
Alcohol: 13% ABV
Acidity: 5.62 g/L
pH: 3.5
RS: 2.11 g/L
Region: Plakoura vineyard, Karkadiotisa area - central Crete
Soil: Sandy-loam with a good amount of stones
Sun Exposure: North East
Pruning Technique: Head trained, spur pruned
Altitude: 500m above sea level
Irrigation: Not irrigated
Yield: 5tn/ha
Varieties: 100% Mandilari
Winemaking: Green-harvested in August. Harvested by hand during the second week of September, defined by berry sensory assessment to obtain a proper fruit and aromatic balance. Fermentation with selected yeasts at temperature between 25°C and 28°C. The wine was aged for 12 months in both new and used oak barrels and then stored in bottles for 9 months before being launched commercially.
Food pairing: Grilled red meat, game and piquant cheese.
Lyrarakis Red is made from 75% Syrah, 25% Kotsifali.
The wine is produced in the Alagni area, central Crete, in vineyards located at 480 meters above sea level.
Deep red color. Delicate balance of delicious dark fruit highlighted by peppery notes and hints of sweet spices. Rich and long with deep fruity flavors, very smooth tannins and a piquant aftertaste.
Green harvest in July in order to obtain a proper taste and polyphenol ripeness. Hand-harvest during the last week of August. Fermentation was achieved at temperatures between 27 and 29°C by selected yeasts. 15% of the wine has been aged in oak barrels for 12 months.
Principal Memorias Red Blend is made from 63% Cabernet Sauvignon, 22% Syrah, 15% Petit Verdot.
The image on the label represents the "spiral of life", a symbol that is found in all major ancient civilizations that represents the cycle of life and the everlasting evolution.
Memorias is a Cabernet Sauvignon-based blend that includes Petit Verdot and Syrah, which was carefully crafted to achieve a perfect balance. It stands out for its great structure with soft and round tannins that will allow a complex evolution in the bottle.
Denomination of Origin: Maipo Andes Valley
63% Cabernet Sauvignon, 22% Syrah and 15% Petit Verdot.
Vineyard altitude: 780 meters above sea level.
Soil: Alluvial/colluvial origin, clay loam.
Climate: Sub humid Mediterranean with huge influence of the Andes Mountain.
pH: 3.57
Total Acidity: 5.94 g/L
RS: 2.0 g/L
Review:
- Descorchados (November 2017, 93 pts
"Gonzalo Guzman Cassanello collaborated on El Principal's wines with Patrick Léon, the longtime managing director of Bordeaux's Chateau Mouton-Rothschild, who first came to Chile in the 1990s to work on Almaviva. In the ripe 2014 vintage, they blended a relatively high proportion of syrah and petit verdot (22 and 15 percent, respectively) with cabernet sauvignon, creating an intriguing take on Pirque. Its flavors hint at ripe strawberries and darker notes of wild blackberries, the sweetness of that fruit held in a clean, light and delicate frame."
- Wine & Spirits Magazine (June 2019), 93 pts
Siegel Ketran Red Blend is made from 35% Syrah, 30% Petit Verdot, 25% Carmenere, 10% Cabernet Franc
Ketran is coming from the Mapuche Language and it means "plowed earth". In fact, Earth was plowed by fire from the volcanic acitivity. Ketran is a tribute to the volcanic soils that gave birth to the fantastic terroir of Los Lingues, located at the foothills of the “Cordillera de los Andes".
The wine is clean and bright in color.
The wine displays a very aromatic and elegant nose of ripe black fruit, prune and dried fig.
The mouthfeel is smooth and the length to the finish is quite exceptionnal, with sweet and fleshy tannins, balanced by a perfectly integrated acidity which gives the wine some freshness and emphasizes the presence of fruit and its ability to age.
Coming from the volcanic soils of Los Lingues, at the foothills of the Andes mountain.
The wine went through ML fermentation, it was then aged 24 months in French Oak barrels.
The wine has been slightly filtered before bottling.
Review:
"2014 is the second release of Siegel's top red wine, made from a four-way cuvée of Syrah, Petit Verdot, Carmenère and Cabernet Franc. Plush, spicy and smoothly oaked, with some tannic backbone and a glossy finish. Needs time. 2021-30"
- Tim Atkin MW (Chile 2019 Special Report), 94 pts
Lyrarakis Assyrtiko Voila is made from 100% Assyrtiko.
Description: Our family discovered the quality potential of East Crete since the 70's. Originally on the “Vóila” plain and subsequently in the extended surroundings, we discover exceptional vineyards where the great grape variety Assyrtiko thrives.
Tasting notes: Bright platinum color. Pure floral aromas with ginger spices and delicate notes of ripe citrus. Marvelously ripe grapes have given this wine a crispy and rich mouthfeel with a mineral and chalky character.
Alcohol: 13.5% ABV
Acidity: 7 g/L
pH: 3.2
RS: 3.43 g/L
Region: Voila area, Sitia, east part of Crete
Soil: Loam
Sun Exposure: Northeast
Pruning Technique: Head trained, spur pruned
Altitude: 580m above sea level
Irrigation: Not irrigated
Yield: 7tn/ha
Varieties: Assyrtiko 100%
Winemaking: The harvest was performed by hand seeking to obtain a proper fruit maturity. Skin contact was carried out at 12°C for 16 hours. Fermented in a stainless steel tank, this wine had a slow fermentation rate that lasted for more than 15 days.
Food pairing: All seafood, grilled fish, as well as white meat cooked with lemon.
Review:
"Assyrtiko has been growing on the Voila plain in eastern Crete since the 1990s, planted by farmers on the advice of the local co-op. Started from cuttings brought in from Santorini, the vines have taken to the place, a windy plateau at nearly 2,000 feet in altitude. This wine captures a sense of the coolness at that height, and the briskness of the wind, in its bright, quenching acidity; it also offers a sense of expansiveness in its breadth and round texture. The wine feels generous but firm, savory with herbal notes that recall the mountain tea that's ubiquitous on the island. In other words, it's a trip to Crete for $20, and available to ayone sheltering in place."
- Wine & Spirits (August 2020), 93 pts - BEST BUY
Lyrarakis Liatiko Kedros Rose is made from 75% Merlot, 25% Liatiko.
Grapes are carefully selected by hand at optimum phenolic and aromatic maturity. After being destemmed, the free run juice is fermented in a stainless steel tank at controlled temperatures.
The wine is produced in the Alagni area, central Crete, from vineyards located 480 meters above sea level.
Light coral color. The nose offers typical Mediterranean aromas composed of a variety of scents like red fruits and blossomy herbs. The palate is silky and fresh with a long flavorful aftertaste of strawberry marmelade.
- back
The Nuits-Saint-Georges A.C. wines are produced on land delimited by the parishes of Nuits-Saint-Georges and Premeaux-Prissey.
The grapes bear small little dark red berries. The bunches are destemmed; they macerate in open vats during 4 weeks helping this subtle terroir to reveal itself. After devatting, the wines are aged in oak barrels during 18 months.
Review:
Bright cherry, currant and strawberry fruit flavors are backed by a dense matrix of dusty tannins in this compact red. Balanced, lingering with a hint of cumin on the finish. The saturated flavors are intense. Best from 2023 through 2038. 660 cases made, 200 cases imported. — Wine Spectator 93 Points
Mas Sinen La Vall Priorat is made from 57% Garnacha, 24% Cabernet Sauvignon, 10% Cariñena (Carignan), 9% Syrah.
This wine has a highly intense, lively vermilion red color, complex yet direct aromas with predominant ripe black and red fruits, notes of minerals and forest herbs. Flavors are strong, full and layered with round, fresh and delicate tannins.
Pairs with meat, sausage, cheese.
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