Dry red experimental table wine; Vintage 2016. Limited number of bottles.
A limited number of bottles of the '42' wine are aged submerged in the sea, in a depth of 22 m. The wine aged in the sea in laboratory conditions (constant temperature, perfect absence of oxygen, salinity, pressure of 1.500 kg per cm2, darkness),was incorporated perfectly in the underwater environment and in a "metaphysical" way brings the sea breeze and iodine in the glass! The color remained like not a day passed.
All the red varieties of the Greek Vineyard together in a bottle of wine; experimental vinification of 42 indigenous and autochthonous red varietiess: agiorgitiko, fokiano, xinomavro, fileri, negoska, mandilaria, mavrodaphne, vaftra, petrokoritho, moschofilero, Limnio, Limnionas etc .
Vinification: Destemmed without crushing, maceration, fermentation and aging 6 to 8 months in oak barrels, filtering and bottling. Aging in the bottles for about one year in the wine cellar, before it was released to the market.
Purple dense red color. Complexity of flavors, with a remembrance of wild sea-violet and wild fruits: cranberries, prunus spinosa, sour cherries and blackberries. Rich robust body and pleasant lasting aftertaste!
Ratings:
Experimental wine 42, 2016: Wine Advocate 2018: 89+/100: “This exotic blend has only modest body, but a tart edge and a bright feel. I liked the juicy finish a lot. It handles the wood very well. The modest body may be a concern as it ages. The tannins are average, so this is approachable, but it can still age and develop to some extent. To what extent will determine how good it eventually becomes. Let's be a little conservative right now.
Jancis Robinson 2019: Foivos, 42 2016: 16,5/20: “Deep cherry red. Lovely mix of aromas here – a touch of smoky reduction at first then peppery dark fruit – black plum, black cherry and a blueberry sweetness – and a dry crushed-rocks effect on the palate. Here you can still taste some oak sweetness but it is much more in the background than it was on the Myesis 2014 from this producer. Firm, chewy and satisfying texture – you can really get your teeth into this but it is not at all astringent”.
