Founded in 1988, Domaine Paterianakis is located in Melesses, within the Peza wine region, deep in the heart of Crete, the largest of the Greek Islands. Giorgos Paterianakis is the second generation of winemaker. Following him are his daughters Emmanuela and Niki. Together, they are dedicated to the production of organically-farmed, Cretan wines packed with personality, authenticity, and vibrancy.

On the site that is now Domaine Paterianakis, viticulture was initially established by Aristides Nikoloudakis. Melessa is the semi-mountainous, subregion within Peza, where the vineyard and winery reside. This plateau sits around 500 meters above sea level. In 1980, Emmanuel Paterianakis, Giorgios’ father, began cultivating grapes organically, one of the first in Crete to do so. In 1988, when Giorgios, the eldest son, took over, his first initiative was to contain the now privately owned 16 hectares into a unified Domaine. The decision was also made to cultivate both indigenous varieties, regional Greek varieties, as well as suitable French grapes.

In 1990, Giorgos, who was trained as a civil engineer, decided to leave his career in construction, and return to the family roots full time, and permanently. However, that same year, he employed his education and experience to design and begin construction of the modern, gravity-fed, winery. Made of natural materials, and operating on 6 levels, the winery is high functioning, idiosyncratic, marvel unto itself.

Flash to 1997, Domaine Paterianakis produces its first organic wine, and the first to be produced in Crete. That same year, they produced their first Tsikoudia, organic spirit called Paradise. Three years later in 2000, a Melissios i white blend was added, made mostly of the indigenous Thrapsathira, and blended with Sauvignon Blanc. This same year, a Syrah was also first released.

In 2003, a modern tasting and event space was added, adjacent to the winery. In 2008, guesthouses were completed within the vineyards, intended for visiting guests, colleagues, and friends.

A major shift occurred in 2012, when Emmanuela and Niki, Giorgos’ daughters assumed control of operations, including production, marketing, and sales. In 2014, the ladies introduce the Moschato Spinas, a rare Cretan variety from Spina is produced for the first time in Crete. Next, in 2016, the Cycladean grape, Assyrtiko, is added to the portfolio, with a desire to express a Cretan take on this famed, international, variety. Today, the Paterianakis Sisters continue to evolve, and lean into their efforts to employ organic methods to produce gorgeous, expressive, wines from local and international varieties.

The Bee on the wine labels pays homage to Emmanuel Paterianakis’ passion for organic farming and the natural world, as well as the role of bees in food production and the pollination of nature as a whole.

Assyrtiko

This is 100% Assyrtiko, PGI Crete, fermented in stainless steel, and spending 5 months on the lees. It is then cellared for 6 months prior to release. High altitude Assyrtiko can exhibit extraordinary balance, and a lush mouth feel. While the salinity is inherently less than those grown on Santorini, the acidity and minerality is ample, supporting the lemon oil, citrus, and floral notes, typical of this grape variety. Hallibut, Chilean sea bass, and shrimp are ideal pairings.

Vidiano

This is a native Cretan variety, farmed organically. It is PGI Crete.  Half of the grapes going into this wine spend a few hours in contact with the skins, at cold temperatures. Fermentation is conducted in stainless steel at controlled temperature. The wine rests on the lees for a few months. The resulting wine has a creamy texture, medium bodied, yet still very zesty, citrusy, with stone fruit and a hint of toffee. This would be great with Chicken salad, cream sauce, and semi-hard cheese.

Paterianakis Melissokipos Red

This is a 50/50 blend of Kotsifali and Mandilari, two native Cretan varieties. It is PGI Crete.  Kotsafari brings the lighter, higher acid, red fruit. Kotsifali is vinified unoaked, to fully illustrate this grape’s unique traits. Mandilari is nearly the opposite, balancing out the blend with intense attributes including darker fruit, leather, rich tannins, and a fuller body. The wine is oak fermented and oak aged to integrate Mandilari’s myriad personalities. Given all of these factors, this red is exceedingly versatile. Tomato sauces, roasts, and game can all sit pleasantly beside this vibrant, yet earthy, very classically old world offering.