George Skouras has been a key figure in the new Greek wine industry since the mid 1980s. He is famous for being the first winemaker to blend agiogiorgitiko with cabernet to make a world class wine.

Cambello White

Chardonnay

Megas Oenos white

Megas Oenos white 2000
The Moschofilero grapes for this wine come from vineyards at 750 meters on the Mantinia plateau. This is a characterful Moschofilero, neither too fruity nor too acidic. An intense floral nose leads to restrained fruit on the palate. It has earthier qualities than some, more nutty flavors, full body and a long, rich finish. Its concentration, partly the result of yield restraint, distinguishes it from many others

Mediterranean Red

Mediterranean Red 1997
This blend of Cabernet Sauvignon, Merlot and Agiorgitiko is produced with the American market in wine. Intended to capitalize on the same Mediterranean trend that has caused the death of Greek cuisine in upscale Greek restaurants across America, it is Skouras' entry into the supermarket genre. It is a fundamentally good, if somewhat generic wine with a typically fruity profile, good concentration and light tannins.

Megas Oenos Red  

Megas Oenos Red 1998
This is the wine for which Skouras is best known. A blend of old vine Agiorgitiko and Cabernet, this is an elegant, mature wine with plenty of blue Cabernet tints, cherry confit and subtle smoke. Oak, again, is put quietly to good use. The wine has a modern, universal feel; plenty of power tastefully presented.

Saint George 

Saint George is an accessible English translation of the Greek name Agiorgitiko. After fermentation in steel, this 100% Agiorgitiko ages for 10 months in new oak then a year in bottle. Skouras has a way with oak. There is some on the nose, but on the palate plummy fruit dominates. A little raw tannin emerges at the finish. Hints at valley vineyards, a great example of the good low altitude Agiorgitiko style.

Skouras grew up in Argos. He was eighteen when he discovered professional wine-making, during a trip to France to improve his language skills.Five years later he returned to Greece with a degree from Dijon University in Burgundy and work experience in all the main wine-growing regions of France.

His first job was running the Calligas winery on the island of Kefalonia and helping Nikos Cosmetatos set up Gentilini, one of Greece’s first boutique wineries.

He set up his personal wine business at Pyrgella near the family home in Argos and started experimenting with agiogiorgitiko and cabernet sauvignon. Megas Oenos was the blend that established his reputation; in 1986 he produced the first 6000 bottles, now he has capped the production at 35.000 annually, believing his aim of consistent quality has been achieved.

Because of his success, Skouras was able to to build a new winery at Nemea. He chose a remote site at Gymno at an height of 700 meters.

Today Domaine Skouras is at the forefront of Greek estates, full of momentum and with a sharp focus on the future. Increased demands, both at home and abroad for Skouras bottled wines has prompted the building of a state-of=the art winery and reception centre at Malandreni. The complex, built in neo-classical style, is situated 4 kilometres from the Corinth-to-Tripolis highway on the road to Sterna.

At the beginning of his venture, Skouras worked primarily with indigenous cultivars. As he set his sights increasingly on exports, the role of Western varieties began to increase as well. The existence of Chardonnay, Merlot, Cabernet and Viognier in his portfolio are not, however, gratuitous. It is true, he says, "cosmopolitan varieties are a passport for Greek wine." Aside from showcasing improvements in quality, they also produce what he calls "big wines"—the kind of products that agree with New World tastes. Perhaps more importantly, they provided a standard against which Greek vintners can measure their progress relative to international standards. But for him, the achievement of Greece's potential is dependent upon its wealth of native cultivars. "The skill we have demonstrated with foreign varieties has improved our reputation. The improvements in equipment and technology were just the first step in our revolution. Now we begin working on our vineyards. It is a time for real strategies and real results" Now," he says, smiling, "the big party begins."

Skouras' faith in Greece's natural resources is manifested in a personal accession of 24 grape varieties that inhabit small plots in his vineyards. Some are local cultivars otherwise at risk of extinction. A micro-vilification program aimed at evaluating their wine potential is expected to yield products within the decade. In the meantime, his success with indigenous varieties reflects his serious focus and acquired experience. He is a consistent producer of superior Agiorgitiko, stylish Moschofilero and a Roditis that is among Greece's best volume whites.