Semeli > Peloponnese > Greece

For over 25 years in the land of Dionysus and his mother Semeli, George Kokotos, a civil engineer by training, has been practicing the age old art of fine wine production; giving to his wines the name of their muse “Semeli”. The Semeli winery is located at an altitude of 600 metres at Koutsi, one of the most celebrated “crus” of Nemea O.P.A.P. (Appellation of Origin of Superior Quality). The winery design takes full advantage of the terrain’s sloping position, being gravity-fed. People with a true, deep passion are usually oblivious of it but the team at Semeli likes to use technology to gain control over the quality and consistency of their products, but finally they let their passion run free. What they consider crucial is retaining a “feel” for the finest details of their grapes, musts and wines - separating everything into small lots that will be treated according to their unique characteristics. For example a unique tank feeding system, designed and patented by George Kokotos, can separate grape loads at reception and pour them, using only gravity, to 24 different vinification vats, thus creating 24 parallel, small “wineries”. The Semeli winery is a boutique estate, focusing on the production of high quality, handcrafted wines. There has been a continuous refinement of techniques in the cellar and a deeper understanding of the terroir with each vintage.

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Rose

Vin de Pays de Corinth 100% Agiorgitiko This Rose is lush yet fresh and crisp with aromas of ripe cherry and spice. The color is a beautiful ruby that shines in the glass. It’s a great rose for sipping with grilled fish or BBQ. The grapes are from selected vineyards from the higher slopes of the Nemea region at alitudes of around 2000 feet. Harsh winters and cool summer nights allow slow ripening of grapes, retaining acidity and full aromatic potential. The grapes are harvested in early October and immediately chilled down to 45 degrees F, followed by a cold maceration for approximately 15 hours, then gently pressed and fermented in stainless steel tanks at a temperature of 65 degrees F. With an alcohol of 12.8%, this well-balanced rose is a dream at the table. Bright cherry-red. Good intensity on the nose with aromas of ripe, sweet fruit, strawberry, cherry sweet spices and milk chocolate. On the palate it displays just a hint of sweetness, a noted acidity which gives freshness and concentrated cherry flavour. Serve with full-flavored fish like red mullet, grilled lamb chops and Mediterranean vegetable dishes.

Mountain Sun White

Vin de Pays de Peloponnese Moschofilero 50% and Roditis 50% From the Peloponnese, two of Greece’s finest grape varieties, Roditis and Moschofilero grown in high altitude limestone and clay vineyards in the mountains of Aigialeia and Mantineia. Here the grapes ripen slowly reaching perfect maturation, fully developing the distinctive flavors and aromas of both varieties. Harvest usually takes place at the beginning of October. Grapes are handpicked and transported in small baskets. Classic white vinification, with gentle press in a Willmes pneumatic press. After a preliminary debourbage, fermentation takes place in stainless steel tanks at a cool controlled temperature of 17-19 degrees C. Alcohol 11.5%vol. Total acidity 5.4g/l. Residual sugar less than 1g/l. Pale and bright yellow-green colour with grey highlights. Intense and ripe on the nose with distinctive aromas of lemon, melon and rose petals. Dry on the palate, well balanced with crisp acidity medium in body and full of minerality. Serve cold as an aperitif or with fish, vegetable dishes, oysters, pasta with seafood, white meats; also goes particularly well with sushi and sashimi.

Mountain Sun Red

Vin de Pays de Peloponnese 100% Agiorgitiko (St. George) In the region of Corinth, vines are cultivated from sea level to a height of 800m. It is in this area that one of the finest Greek grape varieties the Agiorgitiko is grown. The wine of Nemea well deserves the name “Hercules Blood” given it by the local growers who attribute the qualities of this full bodied, deep red wine to the mythological hero. Our vineyards at Koutsi in Nemea are situated at an altitude of 650m. Harvest is usually at the end of September. Grapes are handpicked, transported in small baskets and sorted on arrival at the winery. About one-third of the fruit is fermented whole bunch to maintain the wine’s freshness and fruitiness, the remainder is destemmed before fermentation. The must is allowed to reach a maximum temperature of 32 degrees C during the first two days of fermentation after which temperature is maintained at approximately 25 degrees C. Classic method of red vinification. Total time of skin contact is five to seven days, during which time the juice is gently circulated over the skins to moisture the cap and enhance color and flavor extraction. Matured in new French oak casks for 3-4 months. Alcohol 12.5%vol. Total acidity 5.0g/l. Residual sugar 1g/l. Bright, youthful, dark ruby red in colour. Intense on the nose, with ripe fruit, plums and cherries, chocolate and some spicy undertones. The palate is broad, with medium body, medium but velvety tannins, moderate acidity and vibrant flavours of red fruit. Serve cool, with Mediterranean dishes, pasta with red sauce, meat, hams and cheeses.

Nemea Reserve

V.Q.P.R.D. Appellation Nemea 100% Agiorgitiko 50% from estate vineyards at Koutsi in Nemea, and 50% from selected, low yielding vineyards on the higher slopes of Nemea. All hillside fruit from limestone & clay vineyards. In the region of Corinth, vines are cultivated from sea level to a height of 800m. It is in this area that one of the finest Greek grape varieties the Agiorgitiko is grown. The wine of Nemea well deserves the name “Hercules Blood” given it by the local growers who attribute the qualities of this full bodied, deep red wine to the mythological hero. The microclimate at nearly 2000 feet above sea level provides harsh winters and cool summer nights, allowing the grapes to mature slowly producing well-balanced wines (around 13% alcohol). Grapes are handpicked into early October and transported in small baskets. Classic red wine vinification at temperatures of 25-28 degrees C. The wine is matured in French oak casks, 30% new, in their cellar for 12 months and 12 months in bottle before release. Can be aged for a further 5 to 7 years. Bright, youthful, deep purple colour, with notable viscosity. Intense on the nose, young, deep in aromas. Dense spices, complex fruit and balanced oak. Full body, noted acidity, ripe and noble tannins, while the finish is persistent. Dishes with red meat, grills, pasta with red sauce and a selection of cheeses.

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