This fine quality estate is owned by Manolis Moraitis whose grandfather founded the winery in 1910. Today Moraitis is the only privately owned wine estate on the island, and Manolis is working with his son Theo; soon he will also work with his son Savvas after his military duties are complete. Sillogi white, from the region of Cyclades on Paros Island, is made of Malagouzia and Assyrtiko grapes. Super fresh, dry, zesty and long in the mouth, this will immediately remind you of the sea and all of its seafood riches. Look for tangy citrus, lemon, lime, briny green olive, sea breeze and oregano accents and think of pairing this with raw oysters, shrimp cocktail with a squeeze of lemon or lime, mussels in garlic, oil and herbs, cold seafood salads, ceviches, gazpachos, salted fishes (cod/white anchovy/sardine), sheep’s milk cheeses, green olives or simply on its own as an aperitif. The Greeks serve toasted bread with olive oil, sea salt and oregano on top which is an ideal accompaniment to this wine and perfect as you are waiting for your seafood dish or nibbling in between courses. If comparing this wine to something more familiar, I would say it reminds me of a cross between a fine Chablis and a Gruner. Sillogi 2009 was also a Silver Medal winner in 2010 at the International Wine Competition in Thessaloniki.

We visited Moraitis Winery in early June of 2010 and hiked around their organic vineyards in different locations on the island, then visited the winery for a tasting of all of their wines. Father Manolis and sons Theo & Savvas were our hosts, and Manolis’ wife whipped up a light lunch for us after the tasting. She served a super smooth, delicious Taramosalata, fresh Parsley and Onion spread on toast topped with a kalamata olive, rustic sunflower seeded breadsticks and chunks of Graviera cheese: Greece’s ‘other’ sheep’s milk cheese. Graviera seems to be used in Greece as their table cheese, and the Feta cheese is used in Greece’s most famous salad of tomatoes, feta, olives, onion and crusty bread.

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