Structure

Bodyfull
Tanninfirm
Acidityhigh
Sweetnessdry
Finishlong
Oakoak aged

Drinking window

Best 4 to 12 years from vintage.
vintage4 yrs12 yrs14 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.

In the glass

Full-bodiedFirm tanninHigh acidityDryLong finish

Aroma: black plum, thyme, smoke

Palate: dark fruit, earth, firm tannin

Mavrotragano-led blend with Mandilaria. Firm-tannin Aegean red with savoury herb and dark-fruit core.

What it pairs with

  • Grilled lamb
    Firm tannin handles the fat; herbal lift echoes the chargrill.
  • Beef stifado
    Slow-braised onion stew meets dark-fruit Mavrotragano density.
  • Aged kefalograviera
    Hard sheep cheese softens grippy tannin.

How to serve Anhydrous Cycladic Red

Allow 95 minutes from open to pour.

  1. Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
  2. Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
  4. Pair with. Grilled lamb, Beef stifado, Aged kefalograviera. Match the wine's structure to the dish's fat and salt.

History

Cycladic Red is Anhydrous's two-grape PGI blend, pairing the deep-coloured Mavrotragano with the more austere Mandilaria.

  1. 2021: Cycladic Red launched alongside the cellar opening

Facts

Producer
Anhydrous Winery · visiting guide
Grapes
Mavrotragano (70%), Mandilaria (30%)
Classification
PGI Cyclades
Oak
12 months in French oak
ABV
14.0%
Price
EUR 35-55 at retail
Drinking window
4-12 from vintage
First vintage
2021

Frequently asked about Anhydrous Cycladic Red

What does Anhydrous Cycladic Red taste like?

On the nose, black plum, thyme, smoke. On the palate, dark fruit, earth, firm tannin. Structurally full-bodied, firm tannins, high acidity with a long finish. Mavrotragano-led blend with Mandilaria. Firm-tannin Aegean red with savoury herb and dark-fruit core.

When should I drink Anhydrous Cycladic Red?

Drink 4-12 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Anhydrous Cycladic Red?

Grilled lamb is the canonical pairing. Other strong matches include Beef stifado and Aged kefalograviera. Firm tannin handles the fat; herbal lift echoes the chargrill.

What grapes are in Anhydrous Cycladic Red?

The blend is Mavrotragano (70%), Mandilaria (30%). The wine is classified as PGI Cyclades.

Tags

dry firm tannin full body high acid mandilaria mavrotragano medium term mood bold mood savoury occasion cellar occasion dinner party old world pairs with aged cheese pairs with game pairs with red meat price premium still red

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