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Domaine Economou

Updated: 2018-03-07T01:40:06.520+02:00


Jefford on Monday: Beyond best


The best isn’t interestingLet me be clear: I don’t mean that great wine cannot offer sublime drinking pleasure. Of course it can, and if any of my one-percenter friends offer me a glass of Cheval Blanc or Musigny, I count myself fortunate and revel in the experience. I would love to be able to drink these wines at home, informally and thoughtfully, a few times a year.Such wines tend to be tasted reverentially amid conservative surroundings, though; they are often (in my opinion) over-aged by their owners; and it requires no great intelligence, originality and tasting ability to single them out for praise, or lavish them with points. Because of their status, they are often accumulated and served en masse at ‘pinnacle events’ (grand, showy horizontals or verticals) where full, profound and leisurely appreciation and enjoyment of their qualities is impossible. In other words, tasting great wine can often be a pre-programmed, ritualised experience. It may be exquisite, but it isn’t necessarily interesting.Whereas if you sit down with an old friend in a restaurant in Heraklion, and he suggests you try a bottle of Yiannis Economou’s 2006 Liatiko, and you discover that it looks and tastes like some kind of kinky, low-acid cousin of Barolo, and its aromatic sweetness (sniffed amid the restaurant scents of burnt sage and grilled octopus) makes you think for some reason of Byzantium, and its savoury qualities and lush tannins bond perfectly with the roast goat and bitter foraged wild greens which the Egyptian-Filipino waitress has just brought you … well, all of that is interesting. In twenty years, I may well be dead. I want as much interest as possible in my tasting life before I die.Read more at[...]

Notification for visits.


We would like to inform you that from 

the 29th May to 19th June 2016 and 

from 25th July to 10 August 2016

the winery will remain close during Gianni's absence to abroad. 

We accept visitors under appointment, except Sundays. 

So please contact us by  email to arrange your visit. 

Have a nice summer!

Natassa & Gianni Economou

OINOFILIA presents the wines in Denmark/ Scandinavia.


Oinofilia will present the Economou wines in the Winemarket 4.0 in Aarhus, 21 May. 

Delectable Wines



Scan a bottle to learn more about it, get expert recommendations and tasting notes. 


08:40 min.

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χωρίς αυτοκίνητο, ετ3 επεισόδιο 7ο από dr_darwin

The Vinguard's Top Wines of 2015.


These are the first ten wines that came to me when I was thinking  about the most impressive wines I’ve had all year .  I ordered them by price but appreciated  all equally, though for different reasons.

“  6) Domaine Economou Oikonomoy Liatiko 2006 (Crete, Greece)

Yannis Economou honed his chops in Barolo, Bordeaux and Germany before returning to the homeland in 1994. Blessed with a parcel of ungrafted vines planted by his family in the 70’s, he turned Economouinto Cretan powerhouse, drawing more attention to the island’s wines, in particular, the ancient grape Liatiko. Economou ferments in stainless steel tanks and ages the wine in neutral wood for two years.  He releases them when he thinks they are ready to drink, so yes, the ’06 is the current release. It’s a little rustic –but not too barnyardy- with macerated cherries, truffles and spice. It reminds me a little bit of an older Barolo or Taurasi. There is plenty of acidity so while the tannins are relatively soft, I think it will age well over the next decade but you can drink it now, with pleasure.” 

SAVEUR. The best wine we drank in 2015.


The best wines I drink are rarely drunk alone. They're drunk at dinner, with friends, who often bring their own favorites to share. We rarely drink these wines as standalone entities. We taste and we talk, consider them with the food they're served with and view them as representations of their region. So if you're going to pick the best wines you've drunk all year, you can't think of them simply as drinks. You have to consider where they come from and the factors that make them what they are.Geography plays the most crucial role in a wine's fate, which is why I picked my favorite wines on geography alone. Whether it's the harsh climes of the Finger Lakes and Ontario, or the unpredictable island conditions of Giglio and Crete, farmers and wine makers have learned about and adapted to these natural elements. They've formed a bond between human and nature that's as unique as the wines being made in these provocative regions......Crete, GreeceCrete is a special region. It's Old World, but its grapes aren't typical. In the '70s, a devastating disease known as Phylloxera wiped out much of the island's old vines, and when winemakers planted new vines, they made an effort to focus on indigenous varietals. Yiannis Economou produces incredible wines from local grapes on the eastern side of the island, in Ziros, at his winery Domaine Economou. Economou made wine in Bordeaux and Piedmont before moving back to his native Crete. One of his wines, liatiko, is a clear reflection of his past. You can taste the power and structure common in Bordeaux, but there is finesse and elegance like the Barolos of Piedmont. Despite the region's hot climate, the wine drinks with a surprising deftness. It's not overly extracted and dense, but smoky and sharp instead, with dark fruit notes casually wafting from the glass and not jumping out with reckless abandon.Technicalities aside, these regions showcase winemaking at its finest. The climate and conditions are extreme here. Due to a lack of consistent, predictable growing conditions in these regions, there is a harmony reached between winemaker and nature in these wines that is unrivaled in many other parts of the world. In the Finger Lakes, Ontario, Giglio, and Crete, winemaker and nature work in tandem, not independently. Farmers and winemakers have set roots in these regions and committed to learning the intricacies of the land they live on. They have nit-picked and explored this relationship to exhaustive lengths, year after year, so that we, the consumer, can get a glimpse and taste of these special corners of the world.[...]



Domaine Economou_Sitia, CreteSite: Altitude 600-650 meters on plateau of Ziros, Sitia, CreteVineyards: 10 hectaresClimate: Mountainous Mediterranean (warm days, moderate nights)Soil: Calcareous, rich in Flysch and PhylliteGrape varieties: White - Thrapsathiri, Vilana, ΑssyrtikoRed: Liatiko, MandilariOrganically certifiedProduction: 20.000 bottles in averageNo one can deny that the emergence of the red grape variety Liatiko is closely connected to the efforts of a winemaker from Sitia of Crete, Giannis Economou.  Through his hard and persistent work he succeeded in proving that even a “small," relatively unknown variety can produce wines of world class.With deep professional experience as an oenologist in internationally renowned estates* and a precise aesthetic approach developed over the years, Giannis Economou has achieved to make wines with  an unparalleled expression of a style, that although could slightly remind of a mature white Burgundy or an aged Barolo, is not subject to any mimicking tendency.Next to the impressive uplifted by refreshing acidity oily, gastronomic Thrapsathiri-Vilana, the fully-textured mineral Assyrtiko reminiscent of an Alsatian Grand Cru Riesling with its petrol and flinty hints and the mature “natural orange wine” from Thrapsathiri with the complex, almost rancio nose with mature caramelized citrus aromas, the wines from Liatiko are those that draw the attention of wine lovers whether they are dry or sweet.According to Giannis Economou, good wine at a theoretical and practical level is not required to be just technologically up to par, since this is feasible for all the wines which are produced regardless the price category in which they belong.  A truly great wine must have identity and reflect the nature and tradition in which it is born, from grapevines that have perfectly adapted to the soil and climate of the area they are cultivated in, with minimum intervention and limited use of technology.The old ungrafted Liatiko vines (60-80 years old) that grow on the plateau of Ziros, provide for a great advantage in forming the character of the wine while it is an important and determined parameter of quality as the years go by. Each year the resiliency they develop helps them respond better and more efficiently to the fluctuations of weather conditions and the general climatic changes.  The wines they produce neither have high levels of astringent tannins nor the intense green aromas or the bitterness that one often finds in wines produced out of young vines.The practices and actions applied such as the return of the linear vineyards to their original bush form, the implementation of organic farming since 1997, the exceptionally low yields, the purely manual labor and the use of indigenous yeast, to mention just a few, aim at taking advantage of the natural dynamic of the vineyard and its interpretation into quality.  Within this framework, the time of maturing in the bottle does not necessarily keep up with the standards of other wineries.  The time of maturation may differ among wines from different vintages depending on their quality.  Thus, a wine from a good year may stay in the cellar for a long time (even a decade in some cases) until the producer determines whether or not it should be marketed. So, the time the wine is released consumers are able to evaluate and assess the wine based on its progress, exactly as they would do with some other well known wines of the world.Economou’s way of pushing the boundaries of possibilities regarding quality and style doesn’t allow any room for a bad or mediocre result.  His approach of being positioned as individualistic and authentic within a globalized and standardized market was really worth his trouble.  It is not by luck that Gi[...]

Domaine Economou Red Sweet VLQPRD 2000.


Wine Enthousiast


100 Best wine restaurant. PER SE and DOMAINE ECONOMOU SITIA 1999.Per SeNew York City, NYwww.perseny.com212.823.9335Make a Reservation »Featured WineDomaine Economou 1999 Liatiko (Sitia)The Wine ProgramThe list has more than 2,300 selections from around the world, with strengths from Burgundy, Bordeaux and California.Favorite DishOysters and Pearls—a sabayon of pearl tapioca with Island Creek Oysters and white sturgeon caviar—is the classic dish.Corkage PolicyIt’s $150 for each 750-ml bottle, with a limit of one bottle for every two guests at a table (and the wines can’t be listed).[...]

The wines in UK.


Theatre of Wine, imports our wines and olive oil in UK. 75 TRAFALGAR ROADLONDON SE10 9TSTEL: 020 8858[...]

Alice Feiring


Invest in a red...


From the Multiculturiosity.…which you’ll be glad you have when you realize you also want a case of a Cretian red: Oikonomoy 2006 Liatiko from Domaine Economou. It’s $37.50 and only available in 12′s through Oenopole, but it’s not getting any worse any time soon. So if you can make the investment in a genius red, go for it:Oikonomoy 2006 LiatikoCrete redVolcanic soilFresh, young, but perfect for drinking now. Not too big.Tannic but not too muchSurprise spice that only comes at the end, but not too much- See more at:[...]

Brett happens. Canada.


MWG May 15th tasting (6/6): Cretan legendCrete 2006, Sitia, Domaine Economou ($42.00, private import, NLA)100% organically farmed Liatiko from 65- to 75-year-old dry-farned, low-yielding, ungrafted vines grown on the Ziros plateau in eastern Crete. Fermented with indigenous yeasts in stainless steel tanks. Matured in French oak barrels. Natural except for a minimal shot of sulphur dioxide at bottling. 13.5% ABV. Quebec agent: oenopole.A transporting, umami-rich nose of dried cherry, blackberry, sun-baked earth and leather with hints of cocoa and dried orange peel. Against all expectations for such a southern wine, medium-bodied (if the frequent comparisons to Barolos have merit, it’s mainly with respect to the wine’s body and weight). Dry. Lightly structured, with supple tannins and lively acidity. The layers of flavour range from fresh and dried fruit (including fig) to spice, dark minerals, Mediterranean scrub and old wood. The wine’s affirmed presence lasts through the long, savoury finish. At this stage, less structured and ethereal than the 2000 opened a few months ago but still special, even unique. One of the great Mediterranean reds. (Buy again? Imperatively.)[...]


Μετά από πολύ καιρό ....

Our wines at the Citta dei Nicliani.


At the beautiful Citta dei Nicliani you can enjoy some of the last bottles of our SITIA VQPRD 2000. Στο υπέροχο Citta dei Nicliani στην μέσα Μάνη, μπορείτε να απολαύσετε λίγα από τα τελευταία μπουκάλια του SITIA VQPRD 2000.

Review on Economou Sitia 2000


From Wojciech Bońkowski Yiánnis Oikonomou Sitía 2000 Niezwykłe wino Jana Ekonomu ze wschodniej Krety prezentowałem już wiele lat temu na degustacji Collegium Vini. Wtedy to skromne wino przyćmiło butelki tak sławne i drogie, jak Châteauneuf-du-Pape Vieux Télégraphe. Po kilku latach przecierałem oczy ze zdumienia: to niszowe wino produkowane w kilku tysięcy egzemplarzy zawitało nad Wisłę. To zasługa Romana Dąbrowskiego, mikroimportera z Milanówka. Sprowadzony przez niego rocznik 2000 miałem okazję próbować wielokrotnie. Ostatni raz 10 dni temu. Wzruszyłem się. To był ten sam niepodrabialny smak. Wino wydaje się już bardzo stare, ma brązowy kolor, zapach skóry, piżma, palonej kawy, zapomnianych czereśniowych konfitur. Przez usta przepływa muślinową strużką. Takiej subtelności życzyłbym najlepszym na świecie burgundom. Spod zmarszczek wyłania się tu niesamowita elegancja. Można się dodatkowo podniecić faktem, że szczep Liátiko uprawiany jest w tym miejscu Grecji prawdopodobnie od 5 tys. lat. Wino jedyne w swoim rodzaju, którego trzeba choć raz spróbować. (98 zł, importer: ARDI Roman Dąbrowski, kupisz w sklepie Beczułka Amontillado w Milanówku oraz na warszawskim Czerniakowie – zostało mało butelek!). Translate here

Γιορτές "Αη Γιώργη Μεθυστή", στην Σητεία.


Ο Πολιτιστικός Σύλλογος Παπαγιαννάδων και η Μορφωτική Στέγη Χαμαιζίου, διοργάνωσαν την 3η Νοεμβρίου δύο πολύ όμορφες εκδηλώσεις στα πλαίσια της εορτής του Αη Γιώργη του Μεθυστή. Στους Παπαγιαννάδες το πρωί μετά την λειτουργία, σε ένα πανέμορφο και περοιποιημένο ξωκλήσσι δίπλα στα αμπέλια, οι χωριανοί και ο σύλλογος αναβίωσαν το έθιμο. ΄Εφεραν φαγητά και κρασιά τα οποία προσφέρθηκαν στους παρευρισκόμενους. Τα κρασιά ευλογήθηκαν και όποιος ήθελε μπορούσε να δοκιμάσει τα κρασιά των συγχωριανών του και ανταλλάχθηκαν απόψεις πάνω στην ιδιαιτερότητα του κάθενος. Κλήθηκα από τον σύλλογο για να παράσχω τεχνικές συμβουλές στους παραγωγούς. Είχε κρασιά από την ευρύτερη περιοχή του οροπεδίου και αυτό έγινε με συνοπτικές διαδικασίες για όποιον ήθελε την βοήθεια μου. Γενικά ήταν μια υπέροχη μέρα με τον κόσμο χαρούμενο να συνευρίσκεται σε εορταστικό κλίμα και να ξεφεύγει από την καθημερινότητα. Το βράδυ στο Χαμαίζι η εκδήλωση είχε διαφορετικό χαρακτήρα.  Με αφορμή τις επιτυχημένες δοκιμασίες και βραβεύσεις κρασιών που είχαν οργανωθεί από τον Κο Μανόλη Τσικαλάκη τα προηγούμενα χρόνια σε στενό κύκλο,  η μορφωτική στέγη Χαμεζίου είχε την υπέροχη ιδέα να διοργανώσει μια εκδήλωση όπου θα δοκιμαστούν τα νέα κρασιά των παραγωγών της περιοχής και να απονεμηθούν τιμητικά βραβεία. Με μια μικρή συνδρομή ήρθε όλοιπο μικροί - μεγάλοι στο σχολείο του χωριού. Μετά από την δοκιμασία 60 περίπου κρασιών από την κριτική επιτροπή, απονεμήθηκαν βραβεία στα κρασιά που ξεχώρησαν και μετά .... άρχισαν τα βιολιά! (Εξάλλου το Χαμαίζι είναι γνωστό για τα γλέντια του και τους χορευτές του)Και οι δύο εκδηλώσεις αν και διαφορετικές, ήταν υπέροχες, για όσους είχαν την ευκαιρία να παρευρεθούν. Με την αφορμή, μου δίνεται η ευκαιρία να εκφράσω την γνώμη μου για τα κρασιά της περιοχής. Όπως ίσως όλοι ξέρετε δραστηριοποιούμαι στο χώρο επαγγελματικά από το 1990 στο εξωτερικό και στην περιοχή μας από το 1995. Πιστεύω στις δυνατότητες του τόπου [...]

Nico Manessis reviews our wines.


Mr Nico Μanessis, travelled to Sitia, tasted the wines and reviewed our Sitia 1999 in the Greek Wine World. On a geology map, it looks like it poured out of a mixer1999 Economou Sitia21.08.2012As the African plate inched forward, it collided with the European, and Crete popped up. The only near-uniform soil type on the island is the limestone hillsides above the town of Iraklio. The rest of the island is a geologist's dream.With its cooler microclimate, this artisan estate lies on a dream patch of soil. On a geology map, it looks like it poured out of a mixer. Marl-littered, with petrified shells and urchins, red oxides, sand and schist. Yannis Economou has been on my radar ever since I discovered him in the 1990s. He readily admits Ziros is blessed with an extraordinary terroir. Yet, it is his deep understanding and minimalist approach that turn heads and raise eyebrows. For two decades he has been making "natural" wines. His only concession is low doses of sulphur, and that not in all wines.There is nothing weird about his Sitia. It sings with laser-like accuracy. Economou is not an easy man to pry about his methods or get to taste the older vintages. Not suffering fools lightly, he teases, in a nice way. His worldly outlook to the world's finest wines enables him to see what he has and how to manage it, cellaring up to a decade and releasing when each vintage is ready. All grapes come from his own, organically farmed vineyards. Yields are minute, as "that's what nature gives up here", from ungrafted 80-90-year-old vines.On a recent visit, I tasted the trio of 2006, 2005, 2004. All very different, compelling stuff. The 2004 is enveloped in a wall of acidity. Like the reviewed 1999, it is a profound wine, even though not ready yet. One can not argue against Economou's approach. It is all clearly thought out. Perhaps the best news is that he plans to bottle in magnums. I cannot think of any other collectable red wine more deserving of this, some argue ideal, format. There is another hidden gem in his 600-m. Ziros cellar: the little-seen dark horse in the Cretan white-grape bounty, Thrapsathiri 2009. Think of Château de Beaucastel old-vine Roussanne meeting Cretan botanical gutsiness. Now that is another teaser Economou story.The smaller-berried Liatiko, with a spoon of Mandilari. Indigenous yeast. Darker- and fresher-looking than any previous vintages. Reminiscent of an aged Burgundy frozen in time. Floral, with aeration it expands into a spectrum of exotic spice aromas. "Sweet" Pinot noir-like nose and palate. Cherries. Compact, high-acid, firm backbone. Intense, lasting aftertaste. A rare combination where a great terroir and human are in unison. If this wine hailed from a classic Italian or French region, it would be very, very expensive. For this pedigree and class, it is a steal. Carafe for 15 minutes. Best 2012-     © Nico Manessis |      Score: 19/20 [...]

Flavours of Greece, Crete.


Charlie Ottley visited our winery and you can see it through Travel Channel. ‎
"Flavours of Greece, CRETE" on Travel channel.
Tuesday 15 May 2012 at 20:00
Saturday 19 May 2012 at 19:00
Sunday 20 May 2012 at 01:00

     Europe - Middle East
Wednesday 16 May 2012 at 05:00 GMT
Wednesday 16 May 2012 at 10:00 GMT
Saturday 19 May 2012 at 15:30 GMT

 From the travel channel's TV Guide, select your country and the timezone.
 "Flavours of Greece
By the time Charlie Ottley leaves Greece there's barely a vine leaf left unturned. Journeying from East to West, North to South and to many of the famous islands, Charlie indulges in a truly comprehensive investigation of the Flavours of Greece. Alongside the fantastic wine and f...|

Our winery in the greek televinion.


You can enjoy the journalist's visit in our vineyard and winery in the follow video, starting after the 08:38 min. In the future will be subtitled (with the producers agreement). frameborder="0" height="270" src="" width="480">
χωρίς αυτοκίνητο, ετ3 επεισόδιο 7ο από dr_darwin

The wines in USA.


Frederick Wildman and Sons Ltd, our importer and distributor in New York and New Jersey, will introduce our wines to the U.S. oenophiles the 1st February 2012 at "LANDMARC" at the Time Warner Center, 10 Colombus Circle 3rd Fl, NY 10019.

Please feel free to join the presentation!
For more information please contact Frederick Wildman & sons Ltd
tel: +212.355.0700

click to enlarge