The Hermit Red starts with an unusual conversation between three grapes. Liatiko brings ripe fruit and an almost Mediterranean warmth. Vradiano, one of Greece’s lesser-known red varieties, brings personality and freshness. Syrah adds structure and a darker edge. Together, they make a red that feels serious without becoming heavy.

The blend is 40% Liatiko, 40% Vradiano and 20% Syrah, grown in a 5-hectare vineyard in Kathenoi, at the foothills of Mount Dirfys in Evia. In the glass, blackberry, blueberry and plum lead the way, with leather and savoury notes appearing underneath. The fruit remains central, supported by smooth, velvety tannins.

The winemaking follows the same slightly untamed direction. Pre-fermentation cold extraction is followed by a long fermentation with native yeasts. The wine then develops for 24 months in stainless steel with periodic micro-oxygenation before being bottled unfiltered. No oak disguise here. Just fruit, texture and three varieties given enough time to find their balance.