Andrew Belzer

8.9

Honeycomb, chamomile, light elderflower, orange zest, white pepper — 2 months ago

romo

9.0

My first retsina. Curious method with assyrtiko that is part floor cleaner, part preserved lemon. — a year ago

Kristie M. Connor

9.8

Candied lemon, rosemary, cloves, burnt toast. — 2 years ago

Catherine Leith

8.9

Similar to Retsina but with more subtle flavour. Very dry. Earthy resin and dried fruit notes. Great potential but not enough flavour. — 7 months ago

Adriana Fabbro

9.0

Sea breeze, lemon verbena, green melon, mineral (hint of flunky) and an almond/vanilla note.

Greek salad was one of the first foods I learned to “cook” for myself, and it’s still a go to for me: salty, crisp, simple, refreshing, much like this delightful Greek wine. And most of the time, that’s more than enough. Made from the much maligned Savatiano grape (for its unfortunate association with retsina). It reminds me more of a Gavi, (lower acid) Chablis, or Soave than Assyrtiko.

Also, the bird on the label is wearing a bowler hat which is fun. — 2 years ago

Catherine Leith

8.9

When I get retsina, I want it to have loads of pine punch. This one was a little closer to a pinot gris than a really strong retsina. — 3 years ago

Austin Hohnke

8.9

Skin contact, Retsina Assyrtiko. More retsina than orange. Rosemary and juniper. Crisp citrus and pomme fruit. Pair with rosemary pork tenderloin or chicken cordon bleu. — 10 months ago

Austin Hohnke

9.0

An incredibly interesting wine. 100% Savatiano, the main grape in Retsina. The ten days of skin contact and ten months on the lees with battonage is on full display with its fuller bodied, oily texture. Quince, guava, pineapple, nectarine, and stones. More white than orange. Reads Riesling/Chenin. An incredible value if you’re looking for a wine to wrap your head around. — 2 years ago

Eryn Hales

10

Dry, a little funky with apricots — 3 years ago

Osamu Tanaka

9.5

曲者だけど、鼻抜け良い。
ハーブ香強くてクセになる。
貝の肝と。 — 3 years ago