Ο «Δάφνιος» Ερυθρός κυκλοφόρησε ως «Δαφνές» το 1997 ενώ το 2005 άλλαξε όνομα και ετικέτα. Η ετικέτα επανασχεδιάστηκε το 2009 και το 2022. «Δάφνιος», από το όνομα του χωριού μας, τις Δαφνές.
Σερβίροντας το Δάφνιος Ερυθρό κρασί
Σερβίρεται σε θερμοκρασία 17°C. Σίγουρα θα μπορούσαμε να χαρακτηρίσουμε το κρασί αυτό ως «μπαλαντέρ», καθώς μπορεί να συνοδεύσει από απλά έως περίπλοκα πιάτα κρέατος και λαχανικών, αλλά και να το πιείτε μόνο του. Μερικοί τέλειοι συνδυασμοί είναι πεσκανδρίτσα με σως αρμορικέν, μυρωδάτη παστουρμαδόπιτα, λαγός στιφάδο -φτιαγμένος όμως με την κρητική light συνταγή- αλλά και αρνί οφτό.
Λεπτομέρειες Κρασιού – Δάφνιος Ερυθρός
Οινοποίηση Δάφνιος Ερυθρός Οίνος
Κλασική ερυθρή οινοποίηση. Η αλκοολική ζύμωση ξεκινάει για 3 μέρες στους 20°C και έπειτα συνεχίζεται στους 25°C, σε ανοξείδωτες δεξαμενές.Ωρίμασε για 12 μήνες σε βαρέλια γαλλικού δρυ 1,5t και 3t.
Αλκοόλ : 13,1% vol
Υπολειμματικά Σάκχαρα : 2.8 gr/lt
Ολική Οξύτητα : 4,6 gr/lt
Ολικό Θειώδες : 100 mg/lt
pH : 3.73
Ωρίμασε για 12 μήνες σε βαρέλια γαλλικού δρυ 1,5t και 3t.
Το κρασί παλαιώνει πολύ όμορφα για περίπου οκτώ χρόνια.
750ml, 1.5lt, 3lt
Dafnios Red Awards
| Year | Country | Competition/Degustation | Vintage | Distinction |
|---|---|---|---|---|
| 2023 | U.K. | Decanter | 2020 | Bronze medal |
| 2023 | U.S.A. | Wine Enthusiast | 2019 | 89/100 |
| 2023 | Greece | Thessaloniki I.W.S.C. | 2020 | Silver medal |
| 2021 | U.K. | Jancis Robinson – Julia Harding MW | 2018 | 16+/20 |
| 2020 | Greece | Thessaloniki I.W.S.C. | 2017 | Silver medal |
| 2019 | U.S.A. | Wine Enthusiast | 2017 | 92/100 |
| 2019 | Greece | Thessaloniki I.W.S.C. | 2017 | Bronze medal |
| 2019 | U.S.A. | Wine & Spirits | 2017 | 87/100 |
| 2018 | France | Tasted 100% Blind – Andreas Larsson | 2016 | 89/100 |
| 2018 | Greece | Thessaloniki I.W.S.C. | 2016 | Silver medal |
| 2017 | U.S.A. | Wine Advocate – Mark Squires | 2015 | 90/100 |
| 2017 | U.K. | Decanter | 2015 | Silver medal |
| 2017 | U.S.A. | TEXSOM | 2015 | Silver medal |
| 2017 | U.K. | Jancis Robinson – Julia Harding MW | 2015 | 15.5/20 |
| 2016 | U.S.A. | TEXSOM | 2014 | Bronze medal |
| 2016 | Japan | Sakura | 2012 | Silver medal |
| 2016 | U.K. | Jancis Robinson – Julia Harding MW | 2013 | 16/20 |
| 2015 | U.S.A. | Wine Advocate – Mark Squires | 2013 | 89/100 |
| 2015 | France | Tasted 100% Blind – Andreas Larsson | 2013 | 86/100 |
| 2014 | U.S.A. | Wine Advocate – Mark Squires | 2011 | 88/100 |
| 2012 | U.S.A. | Wine Advocate – Mark Squires | 2010 | 88/100 |
| 2008 | Belgium | Concours Mondial de Bruxelles | 2007 | Silver medal |
| 2007 | France | Challenge International du Vin | 2006 | Bronze medal |
Dafnios Red Awards
| Tasted in | Country | Tasted by | Published on | Vintage | Wine tasting notes |
|---|---|---|---|---|---|
| 2023 | U.S.A. | Emily Saladino, Writer, Editor & Recipe Developer | www.wineenthusiast.com | 2019 | Tart cranberry, currants, lemon rind and leather lead the palate of this dry red wine made from Crete’s Liatiko grape. The nose is subtle, with red fruits offset by sage and thyme. After vinification in stainless steel, it’s aged for nearly a year in French oak barrels. The results are grippy but well-integrated tannins on the long, almost savory finish. |
| 2021 | U.K. | Julia Harding, MW | www.jancisrobinson.com | 2018 | Light to mid ruby. Looks more mature than 2018 but this is typical for Liatiko colour. Like the colour, the aroma is typically more mature than you might expect for a 2018: leathery red fruits, some dried cherry but also a gentle herbaceous freshness. On the palate, this is fresh but also more meaty/savoury, with umami flavours that you would normally get from an older wine but which are, I think, typical at a younger age in Liatiko. Tannins are dry, slightly grainy and firm. Absolutely needs food now but should have a long life ahead. If you are tired of Cabernet, Merlot or Syrah, try this slightly rustic but characterful wine. Even though Liatiko often seems to age quite quickly initially in terms of colour and flavour (if not tannin), it often ages very well in bottle. This and the Dafnios Vidiano would make a great starting pair if you have not yet ventured into Cretan wines. |
| 2019 | U.S.A. | W&S staff | www.wineandspiritsmagazine.com | 2017 | This stresses the sweet purple fruit and zesty acidity of liatiko, but relies on the heat of alcohol for its spice. It’s simple and primary, a red for spicy sausages. |
| 2018 | France | Andreas Larsson, Best Sommelier of The World 2007 | www.blindtasted.com | 2016 | Light red ruby colour. Sweet nose of red berries, plum and mild spices with modest oak. Medium weight palate, nice red fruit, digest with good extract, a fresh backbone and a rather long savoury finish. |
| 2017 | U.K. | Julia Harding, MW | www.jancisrobinson.com | 2015 | Light to mid ruby, colour looks quite developed but I think this is typical of Liatiko. Sour-cherry lift but also something a little meaty. Sweet and a little meaty on the palate but I think it is the variety not brett. Somehow old-fashioned but tasty and finishes fresh. |
| 2017 | U.K. | International Wine Competition | www.decanter.com | 2015 | This is an outstanding Liatiko with a complex nose of cherries, leather and savoury notes. Refined, almost silky on palate. |
| 2016 | U.K. | Julia Harding, MW | www.jancisrobinson.com | 2013 | Unusual aroma – sour cherry and a little smoky/rubbery. Meaty and dry on the palate. Firm, dry texture. Packed with personality and flavour – rustic and full of life. Lots of pleasure in a rough and ready sort of way. |
| 2015 | France | Andreas Larsson, Best Sommelier of The World 2007 | www.blindtasted.com | 2013 | Medium deep ruby red. Intense nose with ripe sweet fruit, some earthy and leathery notes. Fresh palate with medium weight and a rounded texture, sweet red berry fruit, mild spices and a medium to long finish. |
| 2015 | France | Markus Del Monego MW, Best Sommelier of The World 1998 | www.blindtasted.com | 2013 | Dark garnet red colour with almost black centre. Well structured nose with slightly balmy character. On the palate firm tannins with a slightly dry finish, restrained fruit and hints of mild spices. |
| 2015 | U.S.A. | Mark Squires, Wine Journalist | www.robertparker.com | 2013 | The 2013 Liatiko Dafnios is all Liatiko, a red grape indigenous to Crete and sourced from vines approximately 30 years old. It was aged for nine months in a mixture of used French oak (80%) and stainless steel (20%). Fresh and pure, this features, sappy, up-front fruit flavor with a nod to Beaujolais, but it also adds a fresh and vibrant feel with mild tannins, some persistence on the finish and a bright personality. It is a lovely red that can and should be chilled down a bit (around 60F works well) and drunk as an uncomplicated sipper. In the short-run, it merely seems ridiculously delicious, yet never cloying and always elegant. Is it worth leaning up for that? If you want thick, rich and powerful, you’ll say no. Otherwise, you might think this is one of the nicest values here for an elegant and easy sipper. It may not last long at peak, but it will be an enormous crowd-pleaser. This might hold better than I think, but I do believe it is best drunk young. After that, we’ll see where we are when we get there. |
| 2014 | U.S.A. | Mark Squires, Wine Journalist | www.robertparker.com | 2011 | The 2011 Liatiko Dafnios is very graceful with sensual texture. For all of its fruit forward demeanor and elegant feel, it has a certain steely note to it as it airs out that I appreciated. There isn’t much concentration here, but it does have some structure, reasonable acidity and ripe tannins. It finishes with juicy fruit laced with a bit of a bitter chocolate nuance. It is a lot of fun. I liked this much better with 30 minutes of air and some coolness. At that point it began to grow on me, demonstrating a bit more substance than I originally thought it had. Drink it on the young side, but it should hold nicely for a few years. Drink now-2019. |
| 2012 | U.S.A. | Mark Squires, Wine Journalist | www.robertparker.com | 2010 | The 2010 Liatiko “Dafnios” is all Liatiko, an indigenous Cretan grape, that is oak aged for 9 months according to the winery’s data. It seemed slightly creamy on opening, which is odd because it is anything but. That changed pretty fast. It has a rich fruit nuance and came around nicely in the glass, showing better structure and more purity of fruit, without any cloying traces, losing all the creamy hints. It is pretty sexy in some respects given its fine aromatics and intense fruit flavor, but it cuts that with a little steely purity and enough structure to prevent it from being overly one dimensional. Many like their reds in the lower 60 degrees Fahrenheit anyway, but this is certainly something that should not be drunk too warm. This could grow on me. It is awfully tasty and awfully friendly. I will be interested to see how it develops in the cellar and in other vintages. Drink now-2018. |
