For centuries, Cyprus has been synonymous with its sweet, fortified Commandaria wine. But a significant shift is underway, and the island nation is experiencing a remarkable resurgence, transforming itself into a producer of exciting, dry wines that deserve serious attention.
A Millennial Revival
The current excitement surrounding Cypriot wine is fueled by a combination of factors, including cooler microclimates and a renewed commitment to quality. As reported by *The Buyer*, the island’s wine industry is undergoing a genuine transformation, moving far beyond its historical legacy. The focus is shifting, driven by a younger generation of winemakers eager to showcase the island’s full potential.
The Star: Moschafi
At the heart of this revival is the Moschafi grape, Cyprus’s signature varietal. For too long, this exceptional grape was largely relegated to Commandaria production. Now, experts are recognizing its potential, leading to the creation of aromatic and increasingly complex dry wines. Winespectator has highlighted the attention being paid to this grape, pointing towards wines that are truly standing out – wines showcasing a level of nuance previously unseen.
Beyond Commandaria: A New Generation of Wines
While Commandaria remains a significant part of Cyprus’s wine history, a new generation of dry wines is gaining traction. Winemakers are pioneering vineyard sites and experimenting with modern winemaking techniques, resulting in surprisingly sophisticated and age-worthy bottles. Decanter notes a crucial shift, moving away from outdated stereotypes and towards a “serious” approach. This isn’t just about volume; it’s about quality and innovation.
Key Regions and Styles
Currently, you’ll find Cypriot wines primarily originating from vineyards in the Paphos, Limassol, and Santorini regions. Expect to discover wines characterized by:
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Bright Acidity:
Contributing to a refreshing and lively character.
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Floral Aromas:
Often featuring notes of jasmine and honeysuckle, reflective of the Moschafi grape.
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Citrus & Stone Fruit Flavors:
With profiles showcasing notes of lemon, grapefruit, peach, and apricot.
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Herbaceous Undertones:
Adding depth and complexity, especially from vineyards with diverse soil types.
Expanding Visibility
Jancis Robinson points out a key challenge – the difficulty in finding good Cypriot wines outside of Cyprus. However, this is slowly changing as more publications, like Wine Folly, begin to cover the developments. Increased media attention is crucial for unlocking the potential of this emerging region.
The Takeaway
Next time you’re navigating the wine aisle, resist the temptation to automatically dismiss Cyprus. A little research could lead you to an exceptional, often overlooked, wine. Don’t be a corker; give Cypriot wine a chance – you might just discover your next favorite bottle.
Resources for Further Exploration:
* [The Buyer – Wines of Cyprus](https://www.the-buyer.net/tasting/wine/wines-of-cyprus)
* [Winespectator – Cyprus Wine](https://www.winespectator.com/cyprus-wine/)
* [Decanter – Cyprus Wine](https://www.decanter.com/news/cyprus-wine-new-vintage-235668/)
* [Jancis Robinson – Cyprus Wine](https://www.jancisrobinson.com/news/cyprus-wine-a-new-renaissance)
* [Wine Folly – Cyprus Wine](https://www.winefolly.com/guides/cyprus-wine/)
