2007 Canava Roussos Caldera

Community Tasting Notes (5) Avg Score: 90.8 points

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  8/16/2022 - forceberry wrote: 93 Points

  Mainly Mandilaria with a tiny bit of Assyrtiko in the blend. Aged for a year in oak barrels. 12,8% alcohol.
  
  Deep, luminous and only slightly translucent maroon color with a somewhat tertiary mahogany-brown hue. The nose feels evolved and somewhat tertiary with complex aromas reminiscent of an aged Bordeaux; there are notes of wizened cherries and blackcurrants, old leather, some raisiny tones, a little bit of sous bois, light pruney nuances, a lifted hint of minty greenness, an oxidative touch of syrupy richness and a whiff of mocha coffee. The wine is ripe, somewhat evolved and subtly oxidative on the palate with a moderately full body and complex flavors of wizened blackcurrants and crunchy chokeberries, some woody notes of savory oak spice, a little bit of sour cherry bitterness, light raisiny nuances, a hint of minty lift and an autumnal touch of damp leaves. The high acidity and still rather grippy tannins make the wine feel quite firm, structured and sinewy. The finish is dry, grippy and complex with a lengthy aftertaste of wizened blackcurrants and prunes, some raisiny tones, a little bit of sour cherry bitterness and astringent chokeberry, light woody notes of pencil shavings, a green hint of lifted minty character and a touch of forest floor.
  
  Just like three years ago, this wine seemed like a mature Bordeaux with a lot of lovely tertiary complexity - yet with still a very firm and sinewy structure. Not really showing any obvious Mandilaria characteristics any more, this drinks more like a classic old world red with good emphasis on structure and savory complexity. Truly a "volcanic Bordeaux". Although the structure could use a bit more aging to soften it, fruit-wise this wine seems to be peaking now. Drink or keep for some more years. Excellent stuff and a terrific purchase at approx. 20€.

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  4/21/2019 - forceberry wrote: 93 Points

  Mainly Mandilaria with a tiny bit of Assyrtiko in the blend. Aged for a year in oak barrels. 12,8% alcohol. Tasted blind.
  
  Somewhat developed, dark-toned and slightly maroon-hued ruby color that permits a little bit light through. Attractive, developed and slightly tertiary nose with an overall character that reminds me of on old Bordeaux: wizened blackcurrants, leather, some dried flowers, a little bit of crunchy cranberry, light woody pencil shaving tones and a hint of sous-bois. The wine is very ripe medium-to-moderately full-bodied and subtly sweet-toned on the palate with flavors of prunes and raisins, some perfumed floral tones, a little bit of fresh blackcurrants, light leathery notes, a hint of plum juice and a woody touch of pencil shavings. The wine is high in acidity with firm with noticeably grippy tannins. The finish is ripe, noticeably grippy and quite sweet-toned with developed flavors of raisins, some leather, a little bit of sweet pruney fruit, light sour cherry bitterness, a hint of blackcurrant jam and a touch of savory wood spice.
  
  An attractively built and beautifully developed Santorini red with very classic old world feel to it: the wine is savory, complex and still noticeably tannic, yet never too aggressive. Although one could've picked up those perfumed floral notes and deduced from there that this was Mandilaria, the wine was still screaming "Bordeaux" all the time with all the other characteristics, so it was hard to shrug off the idea. Fine stuff, obviously peaking now; the wine might keep for some years more, but I doubt it will benefit much from further cellaring - and I guess the wine will lose its fruit before the firm tannins start to give in. Drink now or in near future. Great stuff.

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  7/8/2018 - NDLanoue Likes this wine: 90 Points

  08JUL18 in Santorini: especially considering Santorini’s reputation for having only two red grape varietals (and overly fruity/undefined reds), this was a very pleasant surprise; almost a ‘volcanic Bordeaux’ - Black/red fruits with nice tannins on the open, moving into spice and a touch of leather/tobacco. The finish then turns to ever-so-slightly acidic with faint hints of chocolate/licorice. Has likely mellowed with the 11 years in-bottle and a hidden red gem from Santorini.

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  3/11/2018 - kostaslonis wrote:

  Oinorama Wine Fair 2018; 3/10/2018-3/12/2018 (Zappeio): Full traditional winemaking, leather, oak, drying tannins

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  4/6/2017 - rjonwine@gmail.com wrote: 87 Points

  Bricking, medium red violet color; savory, mature, tart cranberry, light tart red berry, walnut nose; mature, tart cranberry, tart red berry, walnut palate with near medium acidity; medium-plus finish (12.2% alcohol) 87+ points

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