Sclavos Wines Tsaousi Bio 2019 white

Sclavos Wines Tsaousi Bio 2019 is a characterful biodynamic white from the Ionian island of Kefalonia, crafted from the rare, local Tsaousi grape. Traditionally used as an aromatic blending component, here it is bottled as a single-varietal wine to showcase its distinctive personality and sense of place. Drawn from old, ungrafted vines farmed organically and biodynamically, it offers impressive intensity and a truly authentic taste of Greece’s island terroir.

Tasting Notes
In the glass, the Tsaousi Bio 2019 typically shows a bright straw to light golden hue, reflecting both ripeness and careful cellar work. The nose is expressive yet refined, with notes of fresh apple, yellow stone fruits such as apricot and mirabelle, and a lightly reductive, flinty edge that adds tension and complexity rather than heaviness. Subtle hints of citrus peel, wild herbs and a faint saline touch underline its maritime origin. On the palate, expect a medium-bodied white with a harmonious balance between ripe fruit and lively acidity. The concentrated old-vine fruit gives a textured, almost glycerol mouthfeel, while flavors of apple, peach and nectarine are lifted by mineral accents and a gentle, savory backbone. The finish is long, clean and subtly salty, inviting another sip. While charming and accessible now, the structure and concentration suggest that, under good cellaring conditions, this vintage can evolve gracefully for 3–6 years from release, gaining more honeyed, nutty notes over time.

Production
The Tsaousi Bio 2019 is sourced from old, ungrafted Tsaousi vines rooted in Kefalonia’s distinctive terroir, where limestone-rich, rocky soils and maritime breezes from the Ionian Sea shape the wine’s natural freshness and mineral character. The vineyards have been cultivated biodynamically for many years, with a focus on biodiversity, low yields and careful manual work in the vines. Harvest is done by hand to ensure that only perfectly healthy, optimally ripe grapes are brought to the cellar. In the winery, Evriviadis Sclavos favors a gentle, minimally interventionist approach: careful pressing, ambient or selected neutral yeasts, and fermentation in temperature-controlled vessels to preserve the grape’s aromatic integrity. The wine is then matured on its fine lees for added texture and complexity, with only modest sulfur use, allowing the pure expression of Tsaousi and its island origin to shine.

Food & Serving
This biodynamic Tsaousi is a natural match for Mediterranean cuisine, especially dishes from the sea. Pair it with grilled or baked white fish, octopus, calamari, shrimp saganaki, or simple seafood platters with lemon and olive oil. It also works beautifully with Greek salads, herb-infused vegetable dishes, mild goat or sheep’s cheeses, and light poultry preparations. Serve at 9–11 °C to highlight its aromatic lift and acidity. A short decant of 15–20 minutes, or simply opening the bottle a bit before serving, can help the lightly reductive notes unfold into greater complexity in the glass.

Producer
Sclavos Wines is one of Greece’s pioneering biodynamic estates and a key reference point on the island of Kefalonia. The family’s roots in viticulture go back to at least 1919, when the first ungrafted, autochthonous vines were planted—many of which still yield small but intensely flavored crops today. Under the guidance of Evriviadis Sclavos, the estate has become renowned for championing indigenous varieties and traditional vineyard practices, long before they were fashionable. By working organically and biodynamically, with low yields and minimal intervention in the cellar, Sclavos Wines has earned a reputation for producing some of the most distinctive and terroir-driven wines in the Ionian Islands, helping to elevate Kefalonia’s status on the global fine wine map.

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