Legend has it that Cyprus was called “the island of love” after Aphrodite was born from foam at the point where the sea throws itself on the rocks of the coast of Paphos… The reality, in fact, is just as idyllic on the wine side.
Located on the easternmost part of the Mediterranean Sea, in the Levantine basin(1), the island is full of wine treasures : a history rich in traditions, indigenous varieties as varied as interesting, and the production of Commandaria, the oldest wine still in production. There was nothing more needed to sharpen our curiosity.
Welcome to Cyprus, an island of just 1.3 million inhabitants, with around 60 estates(2) spread over 7900 hectares of vineyards, producing about 81000 hl per year(3).
Our focus was on four essential wine producers, along with Manon Perramond, a young (and talented) photographer who accompanied the Wine Explorers at this new destination.
“Did you know that the wine-growing history of Cyprus is 5000 years old ?!”… It was with these words that we were receive with an enthusiastic energy by Mrs. Loannides, who was smiling from ear to ear. She and her husband – an 85-year-old doctor, still active – are winegrowers and the owners of the Ayia Mavri estate in central Cyprus.
A wonderful meeting, full of humanity and positivism, where passion was more palpable than ever. Like her husband, she speaks about wine with stars in the eyes. Started in 1983, the estate produces 50,000 bottles and has been nicknamed “the sweet vineyard” by the locals, thanks to its specialization in the production of world-class sweet wines.
They even have some Xynisteri vines (a delicious white indigenous grape) 100 years old… To be discovered urgently!
On the way to our second visit, we were surprised to discover a lot of water heaters on the roofs of the buildings of the island.
“The weather is so beautiful all year round that people provide their hot water needs with the sun”, Mrs. Sofroniou, from the Ministry of Energy, Trade, Industry and Tourism of Cyprus, who accompanied us during the visits, explained. “We do not use electricity from April to October, only solar panels, to supply our homes with hot water”.
Rendez-vous at Vlassides estate, a very pretty property of 18 hectares, located on the plateau of Koilani, at 700m above sea level, in the center of the island – established by Sophocle Vlassides in 1998.
At the time, Sophocle already had the vision to transform the small shop of his grandfather to produce “garage wine”. He studied oenology at the University of Davis, California. In 2012, the success was there and the team moved to a new, more modern cellar, with a cave dug 9 meters into the rock, to preserve the freshness of the wines. As you will have realized, it is hot in Cyprus.
We visited the vineyard at 8am… at 27°C. Panos Magalios, the assistant oenologist, explained to us that Vlassides produces 120,000 bottles a year, mainly from the grape varieties Xynisteri, Shiraz, Cabernet Sauvignon, Merlot and Sauvignon Blanc. In recent years, the estate has experimented with some indigenous Cypriot varieties such as Maratheftiko and Yiannoudi (red), and Promara and Morokanella (white).
“We need to experiment more to see which grape varieties are best suited to the heat, as well as to the high humidity present during summer time”, Panos said.
During the discovery of Kyperounda winery, we were accompanied by Minas Mina, a fantastic and passionate Cypriot winemaker! Built at the end of the 1990s, Kyperounda belongs to more than 40 shareholders, whose control and management are placed in the hands of the Photos Photiades group.
The estate was built on three levels, in order to use gravity to move the grape juice in the gentlest way possible.
The cellar, located in the region of Pitsilia, 75 km from Nicosia and 50 km from Limassol, is magnificent. With an altitude of 1,400 meters above sea level (one of the highest in Europe), the schist and loess soils (very poor), are fantastic for the production of deep and precise wines. Add to this low yields and cool nights – unique in the region – this combination makes the Kyperounda estate one of the jewels of Cyprus viticulture…
A special mention for its Commandaria (100% Xynisteri). A unique type of sweet wine exclusively found in Cyprus, developed at the foot of the Troodos Mountains. This is the oldest wine in the world still in production, and is made from the grape varieties Xynisteri (white) and/or Mavro (red), whose clusters are dried in the sun to concentrate the grape berries into sugar. The juice from pressing is then fermented naturally in stainless steel vats (even sometimes in terracotta jars), then fortified(4) to reach an alcohol level of about 15%. The wine is then brought to the cellars of Limassol, where it is aged in oak barrels for a minimum of two years. The result : concentrated sweet wines with an amber color and a perfume of resin, pine, dried fruit and nuts. A delight…
We ended our stay by visiting Tsiakkas winery, in the village of Pelendri, in the south of the island.
Perched at an altitude of 1000m, it is probably one of the most beautiful vineyards in Cyprus, with its northern exposition and amphitheater shape. Costas Tsiakkas, the owner of the estate and a former businessman (he was a banker in a previous life), started in 1988 with only 5,000 bottles. Today, with a production of 150,000 bottles, his success is impressive.
His secret? The search for unrecognized or forgotten indigenous grape varieties. “I like to focus on local grape varieties : they are more resistant to diseases and are the future of Cypriot winemaking, both in terms of taste and identity”.
Here we discovered Yiannoudin, a red grape with very fine skin and berries, and concentrated juice. And a special mention for the cuvée Yiannoudin 2014, a generous red wine full of depth and freshness, with notes of wild black fruit, leather, spices and cigar. We loved it!
We departed from Cyprus with stars in our eyes… A (wine) destination of great interest. And a country full of authentic people and wine treasures. Our last meal on the beach, a plate of Halloumi (the traditional cheese) and a glass of Ouzo.
Another facet of the rich local gastronomic heritage.
Thank you to Vlassides, Ayia Mavri, Kyperounda Winery and Tsiakkas Winery for their warm welcome. Thanks also to the Trade Office of the Embassy of Cyprus in Paris and to the Ministry of Energy, Trade, Industry and Tourism of Cyprus for having organized and supported this visit in such a beautiful way. Finally, thanks to the young and talented photographer Manon Perramond for participating in the trip.
(1) The Levantine Basin is a subdivision of the eastern basin of the Mediterranean Sea and corresponds to its easternmost part (Southern Turkey, Cyprus, Middle East).
(2) The island has about 60 commercial domains, as well as many small domestic plantations intended for private consumption.
(3) Production 2016 – source : Cypriot Ministry of Energy, Trade, Industry and Tourism.
(4) Following fermentation, the wine is fortified, either with a wine brandy containing 95% alcohol by volume or a distilled wine containing 70% by volume of alcohol.