Grape Profile – Agiorgitiko

Pronunciation: eye-your-YEE-tiko

Aroma and Flavours

Red and black berries (raspberry, strawberry, blackberry)

Stone fruits (plum, cherry)

Warm spices (black pepper, nutmeg)

Herbs (oregano, thyme)

Profile

Body: Medium to full

Tannins: Low to high, rounded

Acidity: Medium

Compared with

Merlot, Cabernet Franc, Sangiovese, Tempranillo

Pairs well with

Aubergine dishes including moussaka and İmam bayildi

Roast lamb with Mediterranean herbs

Tomato-based Indian and Middle Eastern curries

Grilled or barbecued red meats

Roasted root vegetables with herbs and garlic

What it’s all about

Agiorgitiko thrives in the mountainous vineyards of Nemea in the Peloponnese. The name means ‘Saint George’s grape’, after the village of Agios Georgios near the modern town of Nemea, where it has been cultivated for centuries. It is closely tied to the region’s history and mythology, often linked to the legend of Hercules, who was said to have drunk Nemean wine after slaying the lion.

One of Greece’s most widely grown red grapes, agiorgitiko is remarkable for its versatility. Within PDO Nemea, vineyards stretch from fertile valley floors, where it produces soft, fragrant wines full of ripe red fruit, to high-altitude slopes reaching 900 metres, where subzones such as Asprokambos are prized for producing more structured, age-worthy wines.

Though somewhat sensitive in the vineyard, agiorgitiko’s range makes it a favourite among winemakers and drinkers alike. It produces everything from floral rosés with hints of pomegranate and bright, fruit-forward reds to richer, oak-aged wines with depth and complexity. Unoaked versions are light and juicy, making them ideal for serving chilled in summer, while barrel-aged expressions develop deeper spice and structure. In all its forms, it balances rich fruit with gentle tannins and a characteristic note of sweet spice, making it an ideal and approachable introduction to Greek reds.

Often compared to merlot, cabernet franc, sangiovese or even tempranillo, agiorgitiko is similarly versatile across styles and occasions. Pour it fresh from the bottle at a barbecue with chargrilled red meats, or decant alongside a gently spiced moussaka to bring out the wine’s aromatic warmth.

Wines to try

For a very light and juicy Agiorgitiko that can be served lightly chilled, with or without food, try the Kokotos 'Three Hills' Agiorgitiko. Made with minimal oak influence, it highlights the red-fruited side of the variety. Alternatively, try the Provençal style of the La Tour Melas 'Idylle D'Achinos', a blend of Agiorgitiko, Syrah, and Grenache, creating an exquisite rosé.

 From the valley of PDO Nemea, the Nikolaou 'Mirage' Organic Agiorgitiko is deliciously ripe and concentrated, with only a touch of oak. It combines ripe stone fruit (plum, prune) with bright red fruit (cherry). Also from Nikolaou, their Estate Nemea PDO shows the same generous fruit character typical of Nemea’s lower altitudes, but with more oak influence adding layers of spice and vanilla.

These two wines contrast nicely with those of Bizios Estate, located in one of the highest parts of Nemea. The Bizios Estate 'Symposium' Organic Agiorgitiko is designed to be drunk lightly chilled and shows dark fruit (bramble, blackcurrant) with wild herbs and a hint of leather. This compares with their flagship Estate Nemea, which uses both American and French oak to intensify aromas of smoke, cinnamon, and vanilla, perfectly balanced by freshness and bramble fruit. Full-bodied at 15% ABV, it pairs beautifully with steak and will develop gracefully for many years if cellared.

At the top end is a rare wine from an ungrafted vineyard over a century old in Nemea that shows quite how good Agiorgitiko can be. The Palies Rizes has such remarkable concentration and fine elegance with layers of aroma that unfold delicately in the glass.