Hatzidakis, Mavrotragano

plummy, black cherries, ripe and concentrated with dried herbs in the background. intense but touch flabby for my taste.

2020 vintage

TWS North London - Greece '25, Parts 1 & 2; 5/28/2025-6/4/2025 : Quite fresh: red berries, coffee, blackcurrant, liquorice. Rare meat and salt on palate, a melting Wagyu vibe.

2017 vintage

Tasted blind at Vintage, Athens. Via Coravin. The wine is definitely not a typical Mavrotragano at this time and definitely has aged gracefully and is a lot better than the 90 we gave it 4 years back. The wine is soft, round, silky, well earthy and with a harmony. We actually guessed this was village level well aged Naoussa Xinomavro and most likely by Dalamaras. Very very solid wine and a very good 92 from us. At peak now.

2014 vintage

On first opening it was as light as a feather, but with nice grippy tannins. Red fruits, earthiness and sour fruits played their part. But as the evening has progressed, it has put on a significant amount of weight, enough for me to predict a healthy onward lifespan. A real masterpiece of a wine. Really a wonderful wine. Hatzidakis are never cheap - and I suppose I’m a great believer in you get what you pay for most of the …

2017 vintage

Première expérience avec le Mavrotragano. Notes florales, de cerises rouges et d'oranges sanguine au bouquet. Bouche fine, haute et élégante, étonnement plus raffinée qu'anticipé et qui détonne avec les blancs du domaine. J'aurais vraiment aimé en ramener quelques bouteilles du domaine, fût merveilleux avec la moussaka. 91-92+?

2019 vintage

Blurry blackberry, cherry, rose, light black spice. Medium acidity, light tannins. Quality wine but not so impressive to me.

2020 vintage

Very nice. Full bodied

2017 vintage

Hard to remember a wine I’ve had which had a more succulent palate, which is really the highlight here. A lot of really juicy fruit which is super intense with fantastic balance and length, kept in check by a good dose of tannin and acid. Great length. There are also some more savoury notes though these come through more strongly on the slightly reticent nose with smoke (charcoal grill), pepper, and licorice. Quite a unique flavour profile. Could certainly develop …

2017 vintage

At Metaxi Mas, Santorini. Best restaurant on the island? Deep ruby red colour. Intense, fruity aromas of mature red berries - strawberries in particular - and a touch of spice, vanilla and forest floor. The taste is full bodied with mature red fruit and spicy notes. Quite high on alcohol - 15 % - but well integrated. Smooth and velvety with medium acidity and tannin structure. Fully mature and drinking great now.

2017 vintage

Different than the 16, tad more round, cleaner and without the animal notes. Youthfull and with long life ahead. 91-92

2017 vintage

This is a rather unusual wine. Bought at release, and properly stored in a temperature and humidity controlled cellar. Consumed after a good 6 hours of decanting. Prunes, licorice, quince paste, sakura jam. Cloves and cinnamon on the finish. Really nice stuff. Decanting is a must, as this wine is really tightly wound and closed up at opening.

2014 vintage

Three years since we tried this last ( Papies 90) and definitely age has soften this and dare we say (albeit there is a lot of bottle variation in Hatzidakis wines of that era) one should drink this sooner than later . Soft and light for a Mavrotragano, touch dusty to start but opened up nicely. A good wine but at every turn we felt there was always something missing . 90

2014 vintage

One of the best Greek wines I tried over there.

2017 vintage

A real surprise from someone who drinks, for the most part, only Italian sangiovese and nebbiolo wines. This greek wine had a few characteristic that are found in barbaresco and perhaps some barolo producers. Nice acidity and earthy tones backed with some dark cherry flavor. Opened 35 minutes before serving a pasta with meat sauce

2014 vintage

Nice bottle. Earthy, savory, more lifted than other vintages. Needs 30 minutes in decanter to show properly.

2014 vintage

Santorini is famous for the Assyrtiko white wine and the unctuous sweet Vinsanto. It has two red varieties that are bottled varietallly or as a blend. Although red grapes are by far the minorities in the island, Mandilaria is one with greater acreage. Mandilaria makes a bright butigjtrr wine of crisp acidity and marked by sour cherry and red fruit. It isn’t rich but rather light a cold weather red. The other more significant red varietal is Mavrotragano, meaning black …

2014 vintage

Nice but don't think mavrotragano is my favorite. Super earthy and savory; with no fruit it tastes quite mature in flavor but has young wine energy and tannin. Really earthy. 14 euros btg at Selene Wine and Mezze.

2014 vintage

Aiolos Tasting (Intercontinental Hotel) : The wine shows a very aromatic nose, filled with sweet spices, ripe red fruit and heat from the alcohol. In the palate the wine is more aggressive, bloody/iodine, red fruit, grippy tannins, the oak is upfront, high acidity and medium finish.

2014 vintage

3 very consistent bottles here, pnp and did not feel it needed any decanting. The red alter ego to Santorinis white grape the assyrtiko, every bit as special and unique and in the hands of great producers like here a very solid wine. Ripe fruited, dark cherry touches, good use of oak here and still has a touch of vanilla on the palate. Soft, very pleasant and savory wine with a nice herby touch too. 90-91

2014 vintage

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Hatzidakis, Mavrotragano

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