Winery Parparoussis, located on the northwest coast of the Peloponnese, was founded in 1974 by oenologist Athanassios Parparoussis, at the family estate at Bozaitika just north of the city of Patras. Athanassios, together with his two daughters, Erifili — an oenologist, as well — and Dimitra — who manages the business — focus their production on indigineous Greek grapes varieties. The goal is to showcase the unique styles, textures and flavors of these grapes and how they express themselves in the family's 10 hectares of organic vineyards. The estate enjoys a mild climate, influenced by both the cool sea breeze and fresh mountain air, as well as the forest of Strofilia and Lake Kotyhiou. They are well known for their commitment to produce outstanding examples of the local grapes of the Peloponnese, and their Oenofilos delivers a rocking Agiorgitiko!

The Parparoussis Oenofilos — which translates as wine lover — is a blend of 70% Agiorgitiko and 30% Mavrodaphne. The Agiorgitiko is sourced from estate vineyards in Nemea, the most prestigious region for Agiorgitiko, the Mavrodaphne, from estate vineyards near the forest of Strofilia. Both grapes are fermented separately with native yeasts and aged for 12 months in mostly used French oak barrels. In the glass, the wine shows an alluring mid-ruby color with a flashy garnet rim. The nose is a complex mix of pomegranate, cherry, hibiscus, forest floor and bay leaf. On the palate, there is an intensity of fresh, red stone fruit that is balanced beautifully by a savory herbal tang, all perfectly framed by a lively acidity and fine-grained tannins. There is a rustic quality to the wine, though rustic it is not. Rather, it is polished throughout with its concentration of fresh fruit, dried herbs, splendid refreshment and sturdy tannic foundation. The Oenofilos delivers an excellent representation of Agiorgitiko and the Parparoussis' vineyards on the Peloponnese. Enjoy with a red wine-based beef stew, herb-crusted lamb or roasted stuffed vegetables.