We fairly thoroughly covered the history of Greek wine-making last time so we won’t repeat that lesson here. You’re welcome. Thrace is the finger of the mainland of Greece reaching towards the Turkish border, and Avdira is a coastal wine region within it. With a latitude equivalent to far Northern California near the Oregon border and its proximity to the cooling Mediterranean, the climate is cooler than you might think and even gets occasional snow. Assyrtiko is thought to be indigenous to Santorini and is the most famous wine grape of Greece. Production issues due to weather as well as human foibles have seen prices of Santorini Assyrtiko skyrocket, but there have now been decades of experimentation with Assyrtiko plantings all over Greece with some, such as this one, being very successful. Volcanic soils in this part of Thrace match the mineral, saline profile of Santorini, but the use of neutral barrels adds weight to the mouthfeel that is uncommon (though still traditional) on Santorini. Classic Assyrtiko flavors of lemon and preserved lemon curd, ginger and sea spray, with an added hint of fresh coconut and fennel. Unusual for a white, this wine really benefits from decanting. Serve with Mediterranean-style grilled skewers.