Sclavos Wines Orgion 2020

Sclavos Wines Orgion 2019 shows what happens when a grape best known for powerful sweet wines is reimagined as a serious, dry red. Crafted from old-vine Mavrodaphne on the Ionian Islands, this is a bold, characterful wine made with a completely natural, hands-off approach. Unfined, unfiltered and bottled without added sulphur, it captures the raw, dark beauty of the variety in an unusually pure form. Instead of syrupy richness, Orgion delivers depth, spice and energy, proving that Mavrodaphne can stand proudly alongside the world’s great dry reds. It’s a distinctive expression from biodynamic pioneer Evriviadis Sclavos, who has helped redefine Greece’s indigenous grapes and bring the terroir of the Ionian Islands to international attention.

Tasting Notes
In the glass, Sclavos Orgion 2019 shows a deep, opaque ruby core with purple reflections, hinting at concentration and intensity. The nose is immediately expressive and dark-toned: think mulberry jam, black cherry and ripe plum wrapped in notes of cold smoke, juniper berries, black olives and dried herbs. Layers of tobacco leaf, licorice and a touch of dark chocolate emerge with air, giving a complex, almost Mediterranean wildness to the aromatics. On the palate, the wine is full-bodied, dense and juicy, with a rich core of dark, bittersweet fruit. The mulberry and black cherry flavors are supported by savory nuances of smoke, olives and spice, while fine but persistent tannins provide structure. There is a subtle, natural-feeling extract sweetness rather than any residual sugar, which adds roundness without heaviness. The finish is long, dark-fruited and gently earthy, with lingering hints of cocoa and spice. Enjoyable now with a bit of air, it has the structure and natural concentration to evolve gracefully for another 5–8 years, developing more tobacco, leather and truffle notes over time.

Production
Orgion is sourced from Mavrodaphne vines rooted in the rocky, limestone-influenced soils of the Ionian Islands, where maritime breezes and abundant sunshine create ideal conditions for slow, even ripening. Sclavos farms his vineyards according to biodynamic principles, working with low yields and manual vineyard care to preserve biodiversity and vine health. The grapes are harvested by hand at optimal ripeness and carefully sorted before a natural fermentation with indigenous yeasts. Vinification is deliberately minimalist: long maceration to extract color and tannin, followed by aging in neutral vessels to let the grape and terroir speak. The wine is bottled unfined, unfiltered and without added sulphur, resulting in a vivid, unadorned expression of Mavrodaphne.

Food & Serving
This powerful, savory red is a natural partner for rich, rustic cuisine. Think slow-braised lamb shanks with herbs, grilled beef or game, moussaka, roasted pork shoulder, or dishes featuring olives, tomatoes and Mediterranean spices. It also works beautifully with aged hard cheeses and charcuterie. Serve at 16–18°C (just below room temperature) to keep the freshness and aromatic lift. Decant for 45–60 minutes before serving, especially in its youth, to let the darker fruit, smoke and spice notes fully open up.

Producer
Sclavos Wines is one of Greece’s most respected artisan producers, based on the Ionian island of Cephalonia. The Sclavos family has roots in viticulture that stretch back generations, but it is Evriviadis Sclavos who transformed the estate into a benchmark for low-intervention, biodynamic winegrowing. Working almost exclusively with indigenous varieties and distinctive island terroirs, he has been instrumental in showing that Greek wines can be both authentically traditional and strikingly modern in quality. Today, Sclavos Wines is widely regarded as a pioneer in the region, known for characterful, terroir-driven bottlings that have helped put the Ionian Islands on the map for serious wine lovers.

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