Details
-
Varietal: Syrah, Mandilaria
-
Style: Red
-
Region: Crete, Greece
-
Notes: Ripe red fruits dominate the nose with cherry, plum, blackberry stealing the show. Violet, crushed black pepper seeds form a rich and complex aromatic profile.
-
Producer: Diamantakis Winery
Pairings:
Grilled and roasted red meat with rich sauces, Cretan lamb called "antikristo" and very well aged, rich yellow cheese including Cretan graviera.
Story:
Diamantopetra Red is a combination of two charming, distinctive red grape varieties. The Cretan Mandilari offers the strength, the rough tannins and the acidity while the international and distinguished Syrah brings in richness and firmness of the wine. Our first goal was to create a strongly tasteful wine and secondly give the consumer the chance to taste the aromas of the Cretan land that that preserve their purity and authenticity from Minoan times till now.
Vinification
Separate vinification for each grape variety. Classic red vinification, fermentation is controlled in low temperature. During the extraction process, different pump overs are applied for the two grape varieties: the pump overs are more frequent for Syrah, while the tanicity of the Mandilari grape allow less frequently. A 12 months vintage in American and French oak barrels is followed.
Fermentation
Fermentation container: Stainless steel firstly and after fermentation, the wine goes to the Oak and remains there on lees about 12 months.
Fermentation temperature: 16-22˚C
Aging
Aging container: 80% French Oak for 12 months. 20% American Oak for 12 months. The 50% of the oak is new.
Vineyard Characteristics
Production area: Kato Asites Heraklion Crete
Vineyard name: “Trochala”, “Voros”, “Pefki”
Soil composition: Calcium-clay, Argil-clay and limestone
Training method: Integrated vineyard management
Elevation: 350m – 550m
Yield per acre: 8tons per HA.
Sun exposure: Northeast, exposed in sea winds from Aegean Sea.
Agronomist/vineyard manager: Diamantakis Ioannis, Diamantakis Michael
Winemaking Information
Varietal composition: Syrah 70% - Mandilari 30%
Harvest time: 15th - 30th September for Mandilari, 25th August – 15th September
First vintage of this wine: 2008
Number of bottles produced for this wine: 13000
Accompaniment
It is best consumed at room temperature, 17-18oC. It is suggested with grilled and roasted red meat with rich sauces, Cretan lamb called "antikristo" and very well aged, rich yellow cheese including Cretan graviera.
Tasting Notes
Ruby red color with purple hues in the glass. Ripe red fruits dominate the nose with cherry, plum, blackberry stealing the show. Violet, crushed black pepper seeds form a rich and complex aromatic profile. Noticeable, rounded tannins, charming acidity, with a pleasant aftertaste leaves a sweet, spicy sensation in the mouth.
Analytical Data
Alcohol percent: 13.5%
pH level: 3.41
Residual sugar (grams/liter): 0.4
Acidity (grams/liter): 6.92
Awards
International Wine Challenge 2010
Diamantopetra Red 2008, silver medal
Vienna Wine Challenge 2010
Diamantopetra Red 2008, silver medal
Concours Mondial de Bruxelles 2011
Diamantopetra Red 2009, silver medal
Decanter World Wine Awards 2013
Diamantopetra Red 2010, Commended Award
Greek Wine Awards 2013
Diamantopetra Red 2010, silver medal
Decanter World Wine Awards 2014
Diamantopetra Red 2011, Commended Award
Decanter World Wine Awards 2015
Diamantopetra Red 2012, bronze medal
Thessaloniki International Wine Competition 2015
Diamantopetra Red 2012, silver medal
Greek Wine Awards 2016
Diamantopetra Red 2013, silver medal
Vinalies Internationales 2016
Diamantopetra Red 2013, silver medal
Decanter World Wine Awards 2016
Diamantopetra Red 2013, silver medal
Mediterranean International Wine & Spirits Challenge, Terravino Israel 2016
Diamantopetra Red 2014, gold medal
Decanter World Wine Awards 2017
Diamantopetra Red 2014, silver medal
