Greek wine is finally on the rise. The ancient Greek culture of wine making was suppressed and commercially stifled by Ottoman rule from the mid-15th century until Greek independence was achieved in 1828. On the other hand, while the maintenance of a wine industry was not feasible under Muslim law, the growing of grapes and production of wine for personal consumption was. In addition to civil wars, foreign wars, Nazi occupation and nearly constant coups and political upheaval since then, the widespread practice of making wine for one’s family, born of necessity, also became a post-independence hindrance to the development of a wine industry capable of exporting and sharing the riches of their ancient viticulture. The standard storyline of a winery that has achieved the status of having their wines widely exported is to first achieve a prime position in its own region and country. But if everyone in your country makes and consumes their own wine, that critical mass becomes much harder to attain. With Greece’s entry into the European Union in 1981, the capital necessary to grow an ambitious winery became available. Nikos Karatzas is a young winemaker who has already built someone else’s winery into one of the biggest in Greece, now he wants to do the same for himself. This blend of 50% Xinomavro, 30% Limniona and 20% Mavroudi from Thrace is reminiscent of a French Tavel, deep fruit balanced by a rocky minerality. This is a rosé to drink all day, any day.