In the glass
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.
- Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
- Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
- 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.
- 2006 — Hatzidakis Mavrotragano first vintage from organic plantings
Facts
- Producer
- Hatzidakis Winery
- 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.