Sclavos Wines Zakynthino 2020 white

Sclavos Wines Zakynthino 2020 is a characterful, biodynamic white from the Ionian Islands that shines a spotlight on one of Greece’s rare, almost forgotten grape varieties. Crafted by Evriviadis Sclavos on Kefalonia, this wine combines natural, low‑intervention winemaking with serious craftsmanship, resulting in a deeply textural and contemplative white. It’s a compelling argument for why Zakynthino deserves a firm place on the world’s fine‑wine map.

Tasting Notes
In the glass, the 2020 Zakynthino shows a clear, golden straw color with an almost oily viscosity and pronounced legs, hinting at both concentration and time on lees. The nose is nuanced rather than showy: gentle yellow stone fruits and dried orchard fruit are woven together with notes of dried herbs, root vegetables, and a discreet, sweet oxidative tone. Hints of biscuit, light caramel, and a touch of nuttiness add complexity without feeling heavy. On the palate, the wine is dry, structured, and textural, with a broad, layered mouthfeel reflecting its prolonged lees aging. The fruit leans towards restrained yellow apple, quince, and dried apricot, framed by savory undertones and a subtle oxidative edge that brings depth rather than fatigue. Fresh but not sharp acidity and a lightly phenolic grip give the wine direction and length, finishing with echoes of herbs, baked biscuit, and salted caramel. This is a white built to evolve: expect it to develop further complexity over the next 5–7 years, gaining more nutty, honeyed, and tertiary notes while retaining its core of minerality.

Production
The Zakynthino grapes for this cuvée come from limestone‑rich vineyards on the island of Kefalonia, where the calcareous soils and maritime climate create a naturally vibrant yet structured profile. Sclavos farms biodynamically, focusing on soil vitality and biodiversity, and the grapes are selectively hand‑harvested to ensure only perfectly ripe, healthy fruit reaches the cellar. Fermentation takes place spontaneously with native yeasts, and the wine is aged in a gently oxidative style on its lees for around nine months, allowing it to stabilize and gain texture naturally. There are no oenological interventions such as fining or filtration; only a small dose of sulfur is added just before bottling, maintaining the wine’s integrity and authentic expression of grape and place.

Food & Serving
This Zakynthino is ideal with Mediterranean cuisine and subtly rich dishes. Think grilled or baked white fish with herbs, octopus, or prawns; poultry with lemon and thyme; roasted root vegetables; mushroom dishes; or semi‑hard cheeses and aged goat cheese that can echo its savory and lightly oxidative nuances. Serve at 10–12°C (50–54°F) to balance freshness with aromatic expression. A short decant of 20–30 minutes helps the wine unwind and reveal its layered bouquet, especially if it has been served cool or enjoyed in its youth.

Producer
Sclavos Wines is one of Greece’s most respected artisan producers and a true pioneer of biodynamic viticulture in the country. Based on the island of Kefalonia in the Ionian Sea, the estate has become synonymous with characterful, terroir‑driven wines made from indigenous varieties such as Robola and, here, the rare Zakynthino. Evriviadis Sclavos has long championed low‑intervention winemaking, spontaneous fermentations, and minimal sulfur, well before these approaches became fashionable. His work has helped elevate Kefalonia and the Ionian Islands in the eyes of sommeliers and wine lovers worldwide, earning the estate a reputation as one of Greece’s benchmark producers for authentic, naturally styled wines.

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