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A Tasting at Ktima Evharis

 

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Nestled in the sunny slopes of Megara, just 60 km from bustling Athens, lies Ktima Evharis. In 1992, owners Eva-Maria Boehme and Harry Antony began planting Assyrtiko, Malagouzia, Sauvignon Blanc, Roditis, Chardonnay, Agiorgitiko, Syrah, Merlot, and Grenache. Part of PGI Gerania, the vineyards cover about 12 hectares between the Gulfs of Salamis and Corinth, surrounded by tall pine trees and old olive groves. Vines here, many of them traditional goblet, are interspersed with rosemary, lavender, colorful roses and fragrant mimosas, lustrous almond trees and pomegranates; lending the vineyards a Garden of Eden atmosphere. With its limestone soils rich in lava, sand, and fossil shells, cool summer and mild winters, the area is ideal for growing vines. 

I got the chance to visit Ktima (or Domaine if you prefer) Evharis with some friends last spring. Sitting in the garden outside the winery’s renovated chapel we tasted wines with the charming proprietor and consulting winemaker. A sucker for Greek white wines, my preference definitely lay with those and I was blown away by the sweet Epilogos. However, regardless of one’s color preference in wine, you’ll not go wrong with any choice from Ktima Evharis.

 

Ktima Evharis Ilaros White 2017 Tasting Notes

The Ilaros white wine blends together 60% Assyrtiko with 40% Roditis. Ilaros might come from the winery’s table wine line, but that doesn’t stop it from being good table wine. Very fruity with lots of bright melon flavors. Light body and easy drinking.

Ktima Evharis Estate White 2017 Tasting Notes

The Estate white blends together again 60% Assyrtiko but this times pairs that with 40% Malagouzia. Fresh and fruity with mineral edges and a very dry finish.

Ktima Evharis Assyrtiko Sur Lie Tasting Notes

Ktima Evharis has several 100% Assyrtiko wines. We tried the Assyrtiko Sur Lie which was left to mature on the lees for about six months. The nose was a little shy but displayed round, fruity aromas with hints of yeast. On the palate it opened up some more to reveal clean acid, ripe tropical fruits, and fresh brioche.

Ktima Evharis Estate Rosé Tasting Notes

A blend of Grenache and Syrah, which macerated for about eight hours, the Estate Rosé aromas jumped out of the glass in bursts of big, juicy red fruits. Round acid with a nice mid-palate weight, the flavors reflected all those juicy berries of the nose. But the earthy and gamey aromas that went with them elevated this from being a simple summer sipper to a pretty serious wine.

Ktima Evharis Ilaros Red Tasting Notes

Starting off on the reds we returned to the Ilaros table line with a red blend of 60% Agiorgitiko and 40% Syrah. Over ripe red fruits on the nose hinted at the flavors to follow. Round and leaning towards flabby with little tannin and soft fruits. For me less successful than the table white.

Ktima Evharis Estate Red 2014 Tasting Notes

The Estate Red eschewed Greek grapes in favor of Syrah and Merlot which aged for 12 months in used French and American oak barrels. In the nose, red fruits, a bit of bramble, and spice. Silky tannins carried flavors of spice and black pepper with a gamey mid-palate and deep, fruity finish.

Ktima Evharis Syrah 2012 Tasting Notes

The nose here was deep and plummy reflecting the 12 months the wine spent in French oak. The wine presented lighter on the palate than the nose indicated. Sipping was like taking in a mouthful of fresh red cherries. Crunchy tannins and lively acid made this a delightful example of a cool climate Syrah.

Ktima Evharis Merlot 2013 Tasting Notes

Twelve months of oak aging appears to be a common theme for this winery’s reds as the Merlot was given the same treatment. Aromas began with chocolate, sweet spices, and tart blueberries. Sipping revealed a round palate with supple tannins, bramble fruit, spices, and a splash of vanilla.

Ktima Evharis Epilogos Tasting Notes

We got to taste a couple different versions on Ktima Evharis’ sweet wine, Epilogos. As much as I liked some of their whites, this was the only one I took home with me.

The first, from 2016, was a blend of Assyrtiko and Chardonnay, some late harvest berries but 90% botrytised. Only about 45 grams/liter of residual sugar here with still significant alcohol at 12.5%. Beautiful gold color on the pour which released what my notes say were “intensely intense” aromas of honey soaked fruits, dried apricots, pineapple, exotic spices, and toasted nuts. Viscous without being cloying thanks to a racy acidity, the palate shared a lot of the same flavors as the nose along with ginger and a long finish of beeswax and almond.

The 2017, while younger, showed a significantly darker color edging more towards a deep amber. 100% Assyrtiko for this vintage, the nose had a sweet port-like quality to it. Dried fruits and raisins combined with honeycomb, toast, and yeast. Very raisined flavors dominated the palate along with exotic spices, and orange marmalade.