- Mavrodaphne of Patras NV
- Greece > Peloponnese
- Red, Sweet, Full-Bodied, Earthy, Dense
- Match Mavrodaphne's rustic, earthy sweetness with the same flavors at the table.
- Grab a piece of chocolate hazelnut cake
- or a blood orange almond tart.
- Figs, honey and Manouri cheese work too.
Eyes: Dark Purple
Nose: Medium-High Intensity, mature, baked fruit, cedar, raisin
Mouth: Full Bodied, sweet, medium-high acidity, light tannin, moderate-high intensity, medium-long finish, black currant, hazelnut, chocolate
- You'd think Mavrodaphne was around for thousands of years, that ancient Greeks were knocking back amphoras of it during the Macedonian wars, but in reality it was first produced in the N. Peloponnese mid 19th century by Bavarian ex-pat Gustav Clauss. Fortified (like Port) and aged solera-style (like Sherry), the "black laurel" of Patras resembles both, but stands uniquely alone.
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