{"id":2501,"date":"2016-12-06T11:11:54","date_gmt":"2016-12-06T09:11:54","guid":{"rendered":"https:\/\/thewandernotes.com\/en\/zambartas-single-vineyard-xynisteri\/"},"modified":"2016-12-09T13:54:29","modified_gmt":"2016-12-09T11:54:29","slug":"zambartas-single-vineyard-xynisteri","status":"publish","type":"post","link":"https:\/\/thewandernotes.com\/en\/zambartas-single-vineyard-xynisteri\/","title":{"rendered":"Zambartas Single Vineyard Xynisteri : A new era for Xynisteri"},"content":{"rendered":"


\n<\/a>\"grapes\"<\/a><\/p>\n

When Marco<\/span>s <\/span>Zambartas<\/span> decided to experiment with X<\/span>ynisteri<\/span>, <\/span>one of the best Cypriot indigenous varieties, the result was <\/span>Zambartas<\/span> Single Vineyard <\/span>Xynisteri<\/span> \u2013 <\/span>by Maria Th. <\/span>Massoura<\/span><\/span><\/strong><\/p>\n

One of the most im<\/span>portant periods for the wine<\/span> is the harvest season. As many winemakers say,<\/span>\u00a0\u00a0<\/span>wine<\/span> is<\/span> ‘ made ‘ in <\/span>the vineyard<\/span>.<\/span><\/p>\n

At th<\/span>e<\/span> end<\/span> of September, Marcos invited me<\/span>, <\/span>in order <\/span>to live the <\/span>harvest <\/span>experience <\/span>on the<\/span> <\/span>spot<\/span> and visit <\/span>the <\/span>new privately owned vineyard <\/span>by <\/span>Zambartas<\/span> Wineries<\/span>. From this vineyard<\/span>,<\/span> <\/span>comes<\/span> the new addition to the winery<\/span>\u2019s<\/span> <\/span>range<\/span> of<\/span> <\/span>wines, the Single Vineyard <\/span>Xynisteri<\/span>.<\/span><\/p>\n

\"pickinggrapes\"<\/a>
Harvesting!<\/figcaption><\/figure>\n

At<\/span> <\/span>first<\/span>, <\/span>passing<\/span> <\/span>by<\/span> <\/span>the<\/span> <\/span>winery<\/span> <\/span>at<\/span> <\/span>Ayios<\/span> <\/span>Amvrosios<\/span>,<\/span>\u00a0in Limassol district,\u00a0<\/span>I met<\/span> <\/span>Marleen<\/span>,<\/span> Mar<\/span>cos<\/span>\u2019<\/span> wife and the marketing & communications manager of Zamabrtas Wineries<\/span>\u00a0and drove together up to <\/span>Mandria<\/span> village<\/span> wher<\/span>e<\/span> the vineyard is<\/span>. <\/span>In half an hour we were there<\/span>.<\/span> <\/span><\/p>\n

Marcos,<\/span> <\/span>Christodoulos<\/span> <\/span>Karaolis<\/span> the agronomist and the\u00a0<\/span>workers<\/span> were there from<\/span> early <\/span>morning, <\/span>harvesting <\/span> the <\/span>vineyard<\/span>.<\/span><\/p>\n

\"markos1\"<\/a>
Marcos harvests Xynisteri!<\/figcaption><\/figure>\n

The <\/span>vineyard <\/span>was <\/span>g<\/span>orgeous. An\u00a0<\/span>\u00a0<\/span>28 years<\/span> old vineyard, <\/span>\u00a0located at an altitude of 900 <\/span>metres<\/span>. When <\/span>they<\/span> bought it, a few years ago, they seemed very lucky<\/span> sin<\/span>c<\/span>e <\/span> the vineyard<\/span>\u00a0<\/span>\u00a0\u2013 the vast majority of the vines already planted therem were<\/span>\u00a0<\/span>Xynisteri<\/span> \u2013 was in a\u00a0<\/span>good condition. So<\/span>,<\/span> it was a good opportunity <\/span>for<\/span> <\/span>Marcos<\/span> to start a<\/span> <\/span>new project<\/span> and<\/span> create a wine from one of the most important <\/span>indigenous<\/span> Cy<\/span>priot varieties<\/span> coming<\/span> from a single v<\/span>ine<\/span>yard<\/span>.<\/span> Thus<\/span>,<\/span> <\/span>Zambartas<\/span> Sin<\/span>gle Vineyard <\/span>Xynisteri<\/span> was born with<\/span> <\/span>the<\/span> first <\/span>one <\/span>produced <\/span>in 2014.<\/span><\/p>\n

Walking <\/span>in the vineyards with <\/span>Troodos<\/span> <\/span>forest<\/span> at the <\/span>backround<\/span> <\/span>,<\/span>\u00a0Marcos and I were chatting<\/span>. He explained that they take special attention on the<\/span>\u00a0proce<\/span>sses and the way this<\/span> specific project<\/span> is handled and<\/span>\u00a0as they want to showcase<\/span>\u00a0the specific v<\/span>ine<\/span>yard<\/span>.<\/span><\/p>\n

This, among other things, means that no mineral\/chemical fertilizers <\/span>are <\/span>added. “If <\/span>I have<\/span> to sacrifice a bit of <\/span>the <\/span>grape quality <\/span>without using<\/span> chemical <\/span>additives<\/span>, I’ll do it. We’re not talking about chemicals that harm humans, but, they do leave a ‘mark’\u00a0<\/span>o<\/span>n the grape<\/span>s<\/span>. <\/span>And, this<\/span> is not what we want, ” he says.<\/span><\/p>\n

V<\/span>ine<\/span>yards m<\/span>onitoring<\/span> <\/span>is continuous. <\/span>T<\/span>he evolution <\/span> is o<\/span>bserve<\/span>d<\/span> and<\/span> <\/span>it is<\/span> decide<\/span>d<\/span> accordingly. <\/span>They l<\/span>et nature take its course. For example, if the vine is infected by fungi, <\/span>they <\/span>wait<\/span> for the weather <\/span>to change and<\/span> <\/span>becom<\/span>e<\/span> dry and warm <\/span>so as fungi <\/span> <\/span>disappear<\/span> <\/span>without any further action<\/span>. It’s a risk, but this means that<\/span> <\/span>no <\/span>chemica<\/span>ls <\/span>are used <\/span>to kill them. In case <\/span>there is the<\/span> need to spray, only organic products<\/span> are used<\/span>.<\/span><\/p>\n

The particular vineyard, is in a period of readjustment, from conventional to organic viticulture. \u00a0According to the regulations<\/span>, this<\/span> takes three years and<\/span>,<\/span> now<\/span>,<\/span> <\/span>it is the<\/span> first<\/span> one<\/span>.<\/span><\/p>\n

\"pickinggrapes2\"<\/a><\/p>\n

\n
\n

When grapes<\/span> are ripe<\/span>, harvest <\/span>takes place at<\/span> around the end of September, <\/span>and, <\/span>as <\/span>Marco<\/span>s says<\/span>,<\/span> <\/span>this is the<\/span> ideal time and conditions for th<\/span>is area<\/span>. The harvest<\/span> is<\/span> <\/span>carried out<\/span> <\/span>only by<\/span> hands, without<\/span> any<\/span> equipment and only the best grapes are <\/span>picked<\/span>.<\/span><\/p>\n

Next, the grapes are <\/span>taken<\/span> to the winery, where <\/span>they are crashed and the p<\/span>eel <\/span>is left with<\/span>\u00a0the juice<\/span> for <\/span> a few hours. The next stage is <\/span>a<\/span> careful fermentation in stainless steel tanks and oak barrels. This stage lasts <\/span>for <\/span>about 4-5 m<\/span>onths. This year, however, Marcos decided that he will<\/span> experiment,\u00a0<\/span>letting the wine in barrel<\/span>s <\/span>and tanks <\/span>a bit<\/span> more<\/span> before<\/span> bottling <\/span>until<\/span> next June, <\/span>that is <\/span>11 months after the <\/span>harvest<\/span>.<\/span><\/p>\n<\/div>\n<\/div>\n

\"christodoulos\"<\/a>
Christodoulos Karaolis the agronomist of Zambartas Wineries<\/figcaption><\/figure>\n

When <\/span>we <\/span>talk about wine \u00a0being fermented and\/ or aged in barrel<\/span>s<\/span>, especially white, the final result is very interest<\/span>ing<\/span>, particularly as regards the <\/span>tasting<\/span> experience.<\/span> <\/span><\/p>\n

However, let\u2019s see all the characteristics<\/span>\u00a0<\/span>of<\/span> <\/span>Zambartas<\/span> Single Vineyard <\/span>Xynisteri.<\/span><\/p>\n

On the nose<\/span><\/strong>:<\/strong> Apart from <\/span>citrus and white florals aromas,<\/span> characteristics<\/span> of a<\/span> <\/span>variety<\/span> properly <\/span>cured, the barrel in this wine imparts extra flavors of sponge cake, sweet bread and<\/span> dried apricot<\/span>. This is<\/span>\u00a0a <\/span>Xynisteri<\/span> with <\/span>a<\/span>\u00a0complexity and evolution.<\/span><\/p>\n

In the mouth<\/span><\/strong>:<\/strong> Again<\/span>,<\/span> due to the barrel, <\/span>apart from the<\/span> aromatic characteristics identified<\/span>,<\/span> <\/span>\u00a0Single Vineyard <\/span>Xynisteri<\/span> is a wine with notable body, medium plus acidity and <\/span>a <\/span>very pleasant and long aftertaste. Here<\/span>,<\/span> it is worth <\/span>mentioning<\/span> that<\/span>,<\/span> <\/span>generall<\/span>y<\/span>,<\/span> <\/span> <\/span>Xynisteri<\/span> is not a wine that <\/span>bears<\/span> the above two features.<\/span><\/p>\n

Additionally<\/span>,<\/span> when you buy this wine <\/span>it is <\/span>benefit<\/span>ed<\/span> <\/span>by<\/span> 1-2 more years of aging in <\/span>the <\/span>bottle.<\/span><\/p>\n

Single<\/span> <\/span>Vineyard<\/span> <\/span>Xynisteri<\/span> <\/span>by<\/span> <\/span>Zambartas<\/span> <\/span>Wineries<\/span>, <\/span>is an innovative expression of this remarkable Cyprus <\/span>variety<\/span>. <\/span>At the same time <\/span>it <\/span>seems<\/span> that there are very good prospects of experimentation, testing, and development.<\/span><\/p>\n

Every year less than 3.000 Zambartas Single Vineyard <\/span>Xynisteri<\/span> <\/span>are <\/span>produced.<\/span><\/p>\n

As<\/span> wine is best enjoyed with <\/span>a <\/span>good company and good food, having tried this <\/span>2015<\/span> <\/span>Single Vineyard <\/span>Xynisteri<\/span> <\/span>,<\/span> <\/span>I consider it <\/span>as <\/span>an ideal wine to accompany food. Try it with grilled fish , chicken with a light sauce and<\/span>\u00a0of course a<\/span> cheese platter.<\/span><\/p>\n

\"vineyard\"<\/a>
The vineyard in Mandria Village, Limassol District<\/figcaption><\/figure>\n

How will the 2016 Single Vineyard <\/span>Xynisteri<\/span> <\/span> be<\/span>,<\/span> though? As Marcos mentioned the reduc<\/span>ed production<\/span> of<\/span> this year <\/span> would result to a<\/span> greater density in perfumes. Interest<\/span>ing<\/span> and <\/span>we look forward to it<\/span>!<\/span><\/p>\n

T<\/span>ime had passed and it was already noon when <\/span> we <\/span>made our way <\/span>back. <\/span>On the way b<\/span>ack to th<\/span>e winery, when chatting with Marcos, <\/span>he revealed that the Zambartas Single Vineyard <\/span>Xynisteri<\/span> is the beginning of a series of wines<\/span> coming<\/span> from privately owned vineyards. “These vines, <\/span>are <\/span>grown without <\/span>the use of<\/span> chemical fertilizers or pesticides. We respect nature. <\/span>“<\/span><\/p>\n

At the same time<\/span> <\/span>it is <\/span>the beginning of the evolution of <\/span>Zambartas<\/span> Wineries. In the future <\/span>they <\/span>will focus more on indigenous Cypriot varieties, helping <\/span>in this way the<\/span> develop<\/span>ment<\/span> and disseminat<\/span>ion of<\/span> them but also the development and enhancement of “Cyprus wine”. <\/span>I c<\/span>ould not find <\/span>a <\/span>more consistent decision!<\/span><\/p>\n

Zambartas<\/span> Single Vineyard <\/span>Xynisteri<\/span> is available at selected wine shops<\/span>. Y<\/span>ou can also enjoy it at featured wine bars and restaurants.<\/span><\/p>\n

On December 5<\/span>, 2016, <\/span> <\/span>Zambartas<\/span> Single Vineyard <\/span>Xynisteri<\/span> was awarded<\/span> by<\/span> the Gastronomos\u00a0<\/span>M<\/span>agazine<\/span> Awards in Cyprus, as the Best Wine from <\/span>Xynisteri<\/span>\u00a0V<\/span>ariety <\/span>for 2016.<\/span><\/p>\n

 <\/p>\n

\"singlevineyardzambartas\"<\/a><\/p>\n

<\/span>Photos: Panayiotis Minas.<\/span><\/p>\n

To learn more about the whole range of <\/span>Zambartas<\/span> Wineries, visit the website here<\/a>.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

When Marcos Zambartas decided to experiment with Xynisteri, one of the best Cypriot indigenous varieties, the result was Zambartas Single Vineyard Xynisteri \u2013 by Maria Th. Massoura<\/p>\n","protected":false},"author":3,"featured_media":2474,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[462],"tags":[603,589,604,605,606,607],"class_list":{"0":"post-2501","1":"post","2":"type-post","3":"status-publish","4":"format-image","5":"has-post-thumbnail","6":"hentry","7":"category-cyprus-en","8":"tag-cyprus-wines-en","9":"tag-xynisteri-en","10":"tag-zambartas-wineries-en","11":"tag-zambartas-xynisteri-single-vineyard-en","12":"tag--en","14":"post_format-post-format-image","16":"fallback-thumbnail"},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/thewandernotes.com\/wp-content\/uploads\/2016\/12\/featured.jpg?fit=1800%2C720&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p79uXd-El","_links":{"self":[{"href":"https:\/\/thewandernotes.com\/en\/wp-json\/wp\/v2\/posts\/2501","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thewandernotes.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thewandernotes.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thewandernotes.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/thewandernotes.com\/en\/wp-json\/wp\/v2\/comments?post=2501"}],"version-history":[{"count":2,"href":"https:\/\/thewandernotes.com\/en\/wp-json\/wp\/v2\/posts\/2501\/revisions"}],"predecessor-version":[{"id":2503,"href":"https:\/\/thewandernotes.com\/en\/wp-json\/wp\/v2\/posts\/2501\/revisions\/2503"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thewandernotes.com\/en\/wp-json\/wp\/v2\/media\/2474"}],"wp:attachment":[{"href":"https:\/\/thewandernotes.com\/en\/wp-json\/wp\/v2\/media?parent=2501"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thewandernotes.com\/en\/wp-json\/wp\/v2\/categories?post=2501"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thewandernotes.com\/en\/wp-json\/wp\/v2\/tags?post=2501"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}