Patras, to the north coast of Peloponnese, has long been the stronghold of the Mavrodafne red grape, that can produce full-bodied, pungently aromatic, dry reds. However, the grapes most famous incarnation comes when harvested late, fortified with alcohol of around 15% abv, aged for at least 5 years. The resulting style, depending on the ageing and the winerys blending recipe, can be stunningly complex, a cross between Rasteau and Port.
Mavrodafni of Patras Appellation was one of Greece's original designations. In certain respects, however, the law is vague and broad, in terms of fortification levels and permitted grapes. The appellation does require that wines consist of at least 50% Mavrodafni, but Mavri Korinthiaki, the black currant grape, can be used as well.
The region of Patras is also known for its sweet fortified Muscat and the floral, dry, youthful whites made by the Roditis grape. Avant-garde winemakers have revived unique local varieties such as Lagorthi and Volitza, and experimented with international cultivars such as Chardonnay, Cabernet, Cabernet franc, Merlot and Sangiovese.
Achaia Claus Estate (long-heritage with Mavrodafni), the Dijon-trained Parparousis, Oenoforos.