Tear of the pine 2022

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Stelios Kechris kammade hem Platinum med Tear of the pine 2022, med hela 97/100 poäng i Decanter World Wine Awards 2024.*

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Retsina i världsklass gjord på 100% Assyrtiko. 
Pris: 250:- 
Säljes endast i 3 pack, begränsat till 1 köp / köptillfälle.

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*Decanter 18 juli 2024
Retsina revival 
The Greece story notches up a gear when you consider that the competition’s ‘Top 50’ wine in question is produced with pine resin: Kechris Tear of the Pine Retsina 2022 (97 points).
DWWA Co-Chair Andrew Jefford said, ‘Eyebrows, we know, will be raised. What on earth is a retsina doing in the DWWA Best in Show selection?

‘In truth, eyebrows were raised every time this wine was tasted in the competition – because no one could quite believe that a resinated wine could be as subtle and as good as this. But subtle and good it is: pale gold in colour, with aromas that seem simply perfumed rather than dominated by resin.’

Retsina, made by adding small amounts of Aleppo pine resin to white (or sometimes rosé) wines during fermentation, has existed for thousands of years. The style most likely arose as a way sealing wine amphorae as they were transported around the Mediterranean. It gave the wine a piney, salty, tang – which people evidently developed a taste for, as the style survived for centuries longer than pure necessity dictated.

Yet, as a style retsina wasn’t often held in high regard, its resinous flavour believed to ‘mask’ poor quality wine. Now, a nascent retsina revival is calling time on that theory – as Tear of the Pine proves.

Jefford also pointed out that this is an unusual retsina. ‘Note that this is an oaked wine, and you’ll find as much soft oak and creamy lees on the nose as you will a resinous twang.’ Then there’s the choice of grape variety: 100 per cent Assyrtiko rather than the more usual Savatiano or Athiri.

Tear of the Pine was first released in 2005, after five years of experimentation. Winemaker Stelios Kechris explains how it’s made: ‘After pre-fermentation maceration and alcoholic fermentation in oak barrels of varying origins and types, selected fresh pine resin extracted from Pinos halepensis is added, followed by ageing for six to seven months on the lees. Finally, we bottle.’

It’s a style he describes as ‘a traditional product produced using innovative and modern practices’. He added, ‘Our aim is to showcase the unique qualities and characteristics of this wine style.’

‘The result,’ concludes Jefford, ‘is a triumph. We commend it to all open-minded readers.’