Throughout its recorded history wine has held a high position in Greek culture, and, before their subjugation, the various city-states of Greece were prominent traders of fine wine throughout the Western and near Eastern world. Millennia of wars and occupations delayed the rebuilding of the Greek wine industry until the 60s. Thankfully, beginning in the last decade, fewer and fewer international varietals that were planted in the 80s were exported by Greek winemakers as their time-tested indigenous varietals gain more familiarity with and recognition from the outside world.* With Athens at roughly the same latitude as Napa and with the mountainous geography of Greece offering cooler regional climates, the vineyards here are not nearly as hot as people think and we in the US are still just barely scratching the surface of the treasures of Greek wine. The 90% Agiorgitiko and 10% Cabernet Sauvignon grapes in this wine were sustainably grown mostly in Nemea, the most recognized Greek appellation, located on a high plateau on the Peloponnese Peninsula and Trifylia, on the Western shore. Agiorgitiko is a flexible grape indigenous to Nemea and is one of the top red grapes of Greece. The Feast Red is made in a crowd-pleasing style befitting its name, with the fresh fruit kept forward, balancing with fresh flowers, and barky spice. Serve with banquet food, naturally.