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Moinoterra, Archanes, 2025

Red Wine from Greek Islands, Greece
$34.99
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A Cretan red best understood through its vineyard. Moinoterra grows this Kotsifali–Mandilari blend on a single site, the Kefala ("Head") property south of Archanes. These are the estate's most mountainous plots, at 650 meters, which is above the 400–600 meters where most of the appellation's vineyards sit. The ground is rocky and gently sloping, and the vines are dry-farmed for very low yields. Vines have grown on this land for some 4,000 years. In 1949 the archaeologist Spyros Marinatos excavated a 16th-century BC Minoan farmhouse-mansion just 4 km south of town, proof that wine and olive oil have been made around Archanes for 3,700 years. The name honors that past by joining King Minos with the Greek word for wine. The estate itself is young (its first, experimental vintage was 2021) and farms organically with minimal intervention and almost no added sulfites. Two native Cretan grapes, one very old hillside and a house that takes both seriously make this a grounded, rewarding way into Greek red wine.

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More about Moinoterra

Not a Burgundy name, but a Greek one. Moinoterra sits in Crete, where wine has been made for over 4,000 years. Their philosophy is radical simplicity: organic viticulture, minimal intervention, almost no added sulfites. The wines taste like the island—bright, precise, direct. Think of it as Burgundy's spirit with Mediterranean bones. A reminder that great terroir knows no borders.

See all Moinoterra wines

Wine Details

  • Grape Variety

    Kotsifali , Mandilaria

  • Vintage

    2025

  • Size

    750ml

  • Style

    Elegant

  • Sweetness

    Dry

  • Body

    Light Bodied

Flatiron's Take

From the Importer

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Tasting Notes & Food Pairings

Perfect Pairings

Seared tuna steak with oregano and lemon, veal tartare, or grilled lamb chops with Cretan herbs. It would also go with pork souvlaki or chicken braised with tomato and olives.

Tasting Profile

Expect the classic Archanes blend: ripe red cherry and plum from Kotsifali, with deeper colour and firmer tannin from Mandilari, plus notes of dried herbs and gentle spice. High-altitude, dry-farmed vines typically bring lively acidity to a medium-bodied frame (think the freshness of a Pinot Noir with a bit more grip), finishing dry, savoury and clean.

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