Structure

Bodyfull
Tanninfirm
Acidityhigh
Sweetnessdry
Finishlong
Oakbarrel aged

Drinking window

Best 5 to 15 years from vintage.
vintage5 yrs15 yrs17 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 cherry, thyme, smoke

Palate: dark fruit, savoury herbs, firm tannin

Organic single-varietal Mavrotragano. Deep colour, savoury Aegean herbs and firm-tannin red structure.

What it pairs with

  • Grilled lamb chops
    Firm tannin handles lamb fat; smoky herb echoes the chargrill.
  • Slow-braised goat
    Aegean stew sweetness meets dark-fruit Mavrotragano.
  • Aged kefalotyri
    Hard sheep cheese tames the tannin.

How to serve Hatzidakis Mavrotragano

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 chops, Slow-braised goat, Aged kefalotyri. Match the wine's structure to the dish's fat and salt.

History

Hatzidakis joined the Mavrotragano red revival in the mid-2000s under founder Haridimos Hatzidakis, organically farming rented parcels of the indigenous red grape.

  1. 2006: Hatzidakis Mavrotragano first vintage from organic plantings

Facts

Producer
Hatzidakis Winery · visiting guide
Grapes
Mavrotragano
Classification
PGI Cyclades
Oak
12 to 18 months in French oak barriques
ABV
14.0%
Price
EUR 50-75 at retail
Drinking window
5-15 from vintage
First vintage
2006
Organic
ORGANIC CERTIFIED

Frequently asked about Hatzidakis Mavrotragano

What does Hatzidakis Mavrotragano taste like?

On the nose, black cherry, thyme, smoke. On the palate, dark fruit, savoury herbs, firm tannin. Structurally full-bodied, firm tannins, high acidity with a long finish. Organic single-varietal Mavrotragano. Deep colour, savoury Aegean herbs and firm-tannin red structure.

When should I drink Hatzidakis Mavrotragano?

Drink 5-15 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Hatzidakis Mavrotragano?

Grilled lamb chops is the canonical pairing. Other strong matches include Slow-braised goat and Aged kefalotyri. Firm tannin handles lamb fat; smoky herb echoes the chargrill.

What grapes are in Hatzidakis Mavrotragano?

The blend is Mavrotragano. The wine is classified as PGI Cyclades.

Tags

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

Taste it where it is made: tours and tastings in Santorini

See all 2264 bookable experiences in Santorini

← Back to wines in Santorini