Yiannis and Manos Pateromichelakis are twin brothers who tend their vineyards and olive groves at the western tip of Crete, beyond Chania. In 2005 they revived their family’s winemaking tradition, with a focus on experimental vinifications of romeiko, the most historically important grape variety in Western Crete. The Pateromichelakis brothers make this bottling from their organically-farmed vineyard called Domata, at an altitude of 300 meters, overlooking the Aegean Sea and benefiting from its cooling breezes. The wine is aromatically complex and concentrated, with black olive brininess, spice, and a hint of oak. Drink it with dishes featuring Kalamata olives or a tapenade.
