At barely five feet in height, Haroula Spinthiropoulou, towers above many in Naoussa. In 1999 She planted the first vines of Xinomavro at Argatia Winery along with her husband and business partner Panagotis Georgaidis in the esteemed Rodochori region of Naoussa in Northern Greece. Haroula, an agronomist by trade, had gained quite the reputation since being hired years ago by Boutari to develop their vineyard management program.
One of her more important contributions to both Naoussa and the native grape Xinomavro is the isolation and identification of all current clones of Xinomavro. By isolating clones with more favorable attributes, she was able advise wineries which selections to plant and on which soils.
Currently, she consults for the majority of the wineries in Naoussa.
At Agratia, a tiny property currently producing 3500 bottles between two bottlings of Xinomavro and a white blend of Assyrtiko and Malagouzia, Haroula makes wines meant to cellar. In their youth, they behave much like Barolo; strong tannins and searingly high acidity. Telltale flavors of tomato leaf and black olive, savory, mouthwatering structure that allows the fruit and savory components to integrate and pull forward over a decade or more. Argatia in its maturity delivers far above expectations and will reward any wine lover with a stunning, complex wine with layers of complexity.
Enjoy Argatia Xinomavro with slow roasted and braised poultry and game, especially Pasta with wild boar ragu. Best vintages include 2007, 2011, 2013 and 2017. Suggestion cellaring minimum 7 years, 15-40 years in great vintages
Bryan Smith
Portfolio Manager
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