Domaine de Kalathas, Sainte-Obéissance, Aspro Potamisi-Rozaki, Natural Wine, 2016.
Price: £40.00
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Type: White, semi-dry
Vintage: 2016
Organic, Biodynamic wine
Suitable for Vegetarians
Varietal Composition: Aspro Potamisi 80%, Rozaki 20%
Region: Tinos Island, Cyclades, Greece
Soil: Granite sand
Winemaking: Hand-harvested in 15-20 kg cases, 24 hours in the cases in a cooling room at 14°C, feet-trod and slow vertical press. Débourbage at 10°C for two to three days, then alcoholic fermentation in separate stainless steel vats for two months with its own yeasts. Natural refermentation and reduction of 10g of sugars in the following spring. Malolactic fermentation. Blending with 20% Rozaki fermented separately, before the winter. No added sulphites. Unrefined, unfiltered.

Alcohol: 14%
Residual sugars (gr/lt): 8
Total acidity (gr tartaric acid/ lt): 5.7
pH: 3.7

Jerome Charles Binda, the owner and winemaker of Domaine de Kalathas, says about Sainte-Obéissance:

"The somewhat chaotic 2016 vintage in terms of climate offered us, with the heatwaves and high wind episodes, a possibility to experiment fermenting highly but unevenly matured Potamisi and Rozaki grapes, finally blended in this cuvée in the respective proportion of 80 and 20 per cent. The one-year fermentation of the Potamisi developed profound aromas enhanced and supported by the 8g of residual sugars. Its mild acidity makes it seem sweeter but its very saline background contributes in building a very versatile wine that I can never dissociate from the sea which bathes the island. Now appeased, it displays a lengthy salty finish while inciting bold associations on the table. I personally pair this semi-sweet wine with Asian cuisine, such as curries, Thaï delicate and precise flavours, raw fish, and I especially like the way it behaves with all sort of chili-oriented cooking, and the way it enhances the flavours of hot condiments as well as the way it stands to the heat of wasabi, kimchi or even habanero.

To stay in more classical grounds, I also love it with Cacio e pepe pasta, scallops with salted butter, or a boudin noir with a grilled chestnut purée (sorry for that. I'm also French, by the way).
I usually don't chill this wine too much and prefer temperature room or slightly fresher, to fully express its unfiltered wine potential and its natural balance."


The Winery:

Jerome Charles Binda, a former graphic designer and an art dealer in France, decided to come to Tinos in 2011 and become a farmer and a winemaker, focusing on the extraordinary potential he sensed in the Tinian heritage grapes. Following his intuitions and helped by family and friends, he is aiming to produce a rich palette of natural wines. Commited to produce the finest expression of the island's granitic non-phylloxeric sandy terroir he endeavours in using manual techniques in the vineyards and the cellar. Organic-certified, he is building his own interpretation of biodynamic wines with patience and humility, according to the specificity of Tinos biotope.
Hand-harvesting and feet-treading before gentle vertical pressing, whole-clusters maceration, little temperature control, low-intervention winemaking follow in the cellar an obstinate pursuit of healthy and self-sustained grapes in the vineyard.
Domaine de Kalathas produces white, rosé, orange, light red and deep red wines, fermented and aged in stainless-steel vats, also experimenting small cuvées in different types of clay vessels. Since 2016 all the cuvées are vinified and bottled with no added sulphur.