Vouni Panayia Experimental Promara ‘Three’ 2018
(Spontaneous fermentation, 50% on the skins and then matured in old oak, 50% fermented in stainless steel, high altitude vineyards in Paphos). A completely different wine compared to the 2017 with a 'wild' and already layered nose combining very different elements. Intense with pear, apricot and a kiss of oak. Creamy yet vivacious on the palate with a persistent finish. A hugely complex wine that's mostly about texture.
Subscribe to Continue Reading
This premium tasting note is restricted. Subscribe to get access to all Greek Wines and unlock our complete library of expert insights.
- Email updates (1–2 / month)
- Access to free posts
- 1 featured article unlocked every month
- Special subscription offers
Aficionado
For enthusiasts and trade professionals who want full article access
Subscribe Now- Full access to all subscriber-only posts
- Full access to wine reviews and grape varieties sections
- Executive summaries for major features/reports
- Reliable, focused information on Greek wine, in an international voice
Aficionado Premium
For advanced readers, sommeliers & buyers needing deep documentation
Go Premium- Everything in Aficionado, plus:
- Full access to all Reports (6 to date)
- Access to approximately two new reports per year
- Executive summaries for major features/reports
- Reliable, focused information on Greek wine, in an international voice
Professional
For importers, retailers, restaurants, producers, and trade press
Get Professional- Everything in Aficionado Premium, plus:
- Publication rights for reviews and short tasting notes (up to 50 words)
- Article excerpt rights (up to 120 words, up to 3 excerpts/month)
- Priority support (email) for usage/attribution questions
- Mandatory attribution required with active link where possible
Already have an account?
Sign in here