Kanakaris

Kanakaris work up in Aigialeia on the northern Peloponnese coast, where the vineyards climb ridiculously high into the mountains and somehow manage to produce Greek wine with loads of freshness despite all the Mediterranean sunshine nearby. The whole region feels a bit dramatic honestly. Steep slopes, gorges, sea views and vineyards sitting up around 1000 metres above sea level.

The winery focuses heavily on indigenous Greek varieties, especially Roditis and Malagousia, and the altitude gives the wines this really crisp mineral edge underneath all the fruit. The whites tend to feel aromatic and bright without becoming overly tropical or soft. Citrus, white flowers, herbs and loads of acidity keeping everything sharp and food-friendly.

There’s also a nice old-meets-new balance to the whole thing. Traditional Greek grapes and mountain vineyards on one side, cleaner more modern winemaking on the other. The wines stay approachable but still feel distinctly Greek rather than internationally generic.

A lot of people still think Greek wine begins and ends with Santorini these days, but producers like Kanakaris are a good reminder there’s loads happening elsewhere in the country too.

Very easy bottles to imagine beside seafood and a table full of things involving olive oil.