Nikolaou Estate, Nemea, Organic Agiorgitiko, 2019
Nikolaou Estate, Nemea, Organic Agiorgitiko, 2019
- 75cl
- 13%
- Red Still
- Agiorgitiko
- Organic
Couldn't load pickup availability
Optimal drinking window: 2026 - 2030
A popular wine when introduced at one of our Club Member panel tastings, Nikolaou's organic Agiorgitiko is medium-bodied with a smooth texture, vibrant acidity, and a whisper of spice. It’s approachable yet elegant, making it equally suited for everyday sipping or pairing with grilled lamb, tomato-based dishes, or aged cheeses.
Nikolaou Estate is located in the Nemea wine region of the Peloponnese in southern Greece. Nemea is renowned for producing some of the country's finest red wines, particularly from the Agiorgitiko grape variety.
The estate's vineyards are situated in the Ntouramani area of Nemea, benefiting from a unique microclimate influenced by mountain air and the nearby Asopos River. These conditions, combined with the region's limestone-rich soils, contribute to the cultivation of high-quality organic grapes.
This 2019 is drinking beautifully now, having moved beyond primary fruit into more interesting secondary territory with those savoury, undergrowth notes developing nicely. The wine should hold this lovely balance for another few years, with the tannins continuing to soften and integrate. By 2028, expect more earthy complexity to emerge, though the core fruit should remain attractive. After 2030, it may begin to lose some vibrancy, though the best-stored bottles could surprise with their longevity.
What the critics say:
"Deep crimson with some brick at the rim. Sweet, complex aroma of red and black fruit with the beginning of a bottle-aged note of undergrowth/savoury character and dried cherry – and plenty of sweet spice. Definite, fine-grained tannins give this excellent shape and food-friendliness. It is fresh and a balanced whole that is perfect for drinking now but should continue to age well for a few more years. Another good ambassador for Nemea Agiorgitiko."
Tasting Notes
AppearanceDeep crimson with subtle brick at the rim showing gentle development.
NoseSweet red and black cherry mingles with dried herbs and a hint of forest floor. There's lovely spice—cinnamon and clove—with the beginning of bottle-aged complexity adding savoury depth. The fruit remains vibrant despite seven years of age.
PalateMedium-bodied with excellent balance between fresh acidity and fine-grained tannins that give real structure without heaviness. Red fruit dominates with cherry and plum, while sweet spice carries through from the nose. The texture is smooth and inviting, with enough grip for food pairing.
FinishClean and fresh with lingering spice and a gentle mineral thread.
Overall impressionA wine that shows Agiorgitiko's natural elegance and food-friendliness at its best.
Food Pairings
In the Peloponnese, this style of Agiorgitiko traditionally accompanies grilled lamb with wild herbs like oregano and thyme, often cooked over vine cuttings for extra fragrance. Local tavernas serve it with moussaka, where the wine's acidity cuts through the rich béchamel and complements the spiced lamb. Aged kasseri and graviera cheeses from the mountain villages make perfect matches, as do the region's famous Kalamata olives. The wine also pairs beautifully with slow-cooked beef stifado, where its spice echoes the dish's cinnamon and allspice.
We think this wine would go well with
Serve at 16-17°C to showcase both the fruit and developing complexity. No need to decant unless you want to show off the colour, though thirty minutes of breathing won't hurt. Use a medium-sized Burgundy glass rather than a large Bordeaux bowl - this wine's charm lies in its elegance rather than power, and the right glass helps focus those lovely spice and fruit aromatics without overwhelming them.
The vineyards sit in Nemea's Ntouramani zone, where limestone-rich soils provide excellent drainage and mineral structure. The altitude and proximity to the Asopos River create a beneficial microclimate with cooling mountain air that preserves acidity during the warm Greek summers. These conditions allow Agiorgitiko to ripen fully while maintaining the freshness and elegance that distinguishes quality Nemea from more rustic expressions of the variety.
Nemea is Greece's most important red wine appellation, centred on the indigenous Agiorgitiko grape variety. The region benefits from altitude variations that create different microclimates, with the best sites producing wines of genuine finesse rather than the heavy, overly extracted styles that once dominated. Modern Nemea producers like Nikolaou have elevated the appellation's reputation by focusing on elegance and food-friendliness, proving that Greek wine can compete on the international stage.
The 2019 vintage across Peloponnese arrived with the kind of growing season that makes winemakers smile rather than stress. The summer delivered plenty of sunshine without the punishing heat that can bake the life out of grapes, whilst autumn held its nerve with dry, stable conditions that allowed an unhurried harvest. We find this balance shows beautifully in the wines – there's ripeness without the jammy heaviness that can plague warmer Greek vintages, and the acidity stayed bright enough to keep everything lively.
What landed in the cellar was fruit with real character and staying power. The indigenous varieties – Agiorgitiko from Nemea, Moschofilero from Mantinia – captured that sweet spot between concentration and freshness that defines a properly good year. These wines are drinking superbly now, showing their regional character without any awkward teenage sulkiness, though the better reds will happily reward another five years of patience. We think 2019 represents Peloponnese firing on all cylinders – the kind of vintage that reminds you why this ancient wine region deserves serious attention.
FAQs
What does this Agiorgitiko taste like?
Smooth red cherry and plum with gentle spice, fine tannins, and developing savoury complexity. It's medium-bodied and elegant rather than heavy.
When should I drink this wine?
Perfect now until 2030. It's moved beyond primary fruit into more interesting secondary development while retaining lovely freshness.
What food should I pair with this?
Grilled lamb is classic, but it's brilliant with moussaka, aged Greek cheeses, or anything with Mediterranean herbs and tomatoes.
Do I need to decant this wine?
Not necessary, but thirty minutes of breathing helps. Serve at 16-17°C in a medium-sized wine glass to focus the aromatics.
Is this worth cellaring?
It's drinking beautifully now and will hold well for another few years, but this style is more about current pleasure than long-term development.
What makes Nemea special?
It's Greece's premier red wine region, focused on the indigenous Agiorgitiko grape. The limestone soils and mountain climate create wines of genuine elegance and food-friendliness.
OUR GROWERS
Nikolaou Estate
Explore related wines
-
-
Speak to one of our Wine Gurus
Speak to a Wine GuruWith years of experience, our team can help you with all your wine buying and selling needs