Joe Carroll

Owner/Wine Director Spuyten Duyvil, Fette Sau, St. Anselm & Gotham Artisanal Provisions

8.9

About as good as retsina gets — 5 days ago

Chase visser

8.9

Big and bold. I liked it better than the $50 bottle — a year 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. — 3 years ago

constantin a velo

9.3

Retsina at the next level. Better described as champagne method with the botanical touch of retsina — a month 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. — 2 years 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. — 3 years ago

Eryn Hales

10

Dry, a little funky with apricots — 4 years ago

Ceccherini Cristiano

9.0

Sitting down in a beautiful Greek restaurant
Enjoying a gorgeous spanapitoka.

This is e super traditional grape variety in Attica that used to make Retsina wines in pine wood.

This is a more modern version in stainless steel.
Dry grown 50 to 60 yo vines over limestone.

You can actually taste the character of the variety which goes from floral to peachy and quite citrussy. Full of aromatic herbs, particularly wild fennel.
Very enjoyable table wine.
First time for me with this variety. — 3 months 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. — 2 years ago

Kristie M. Connor

9.8

Candied lemon, rosemary, cloves, burnt toast. — 4 years ago