In A Very Short Time
Marios Kolios, the winemaker, seems to have been able to make the winery "probably the most predominant" among the new, independent wineries on Cyprus.* - Something that even the Sunday Times, among others, has noted.

A Visitor To The Winery
notices first the very modern facilities and equipment for winemaking. But that being rather technical, though of the greatest importance for the wine, a visitor becomes really fascinated first in the cellar. I can't imagine a more perfect place for a winecellar. You are 900 metres up, so the temperature out is usually less than what is supposed of Cyprus, and you are deep inside the mountain, below the winery. And there the bottles rest in harmonious stacks inside their stalls like noble horses. Each stall has a name on a wooden placard above the stall. - I have a feeling that I hear those horses neighing! Neighing to be running out of their stalls. And so they shall be!

But The Sounds
become even wilder when we climb up to the winery's airy tastingroom. Marios' colleague and assistant from Georgia (Grusia), and we. No-one else is there on this cloudy, windy day. (I just imagine the 30 or 50 other winelovers who easily fit into the room on a beautiful day to enjoy wine, something to eat, and a magnificent view all the way to the sea some 900 metres below.) - And then we notice the sounds! There must be some "secret" airpassages in the construction of the tastingroom which allow the wind to sing inside the room. Actually I heard the sounds already on the parkinglot, before entering the winery, but thought that there are children chanting. And our guide describes the sounds to be sometimes like a jazzband.- We'd love to be there when Wayne Shorter and Zawinul of the Weather Report come breezing in! And if that could be topped with the beautifully wooden and reverberating room to be stormed by the bass of late Jaco Pastorious, we'd be not only 900 metres up, but in a celestial abode for the hearing and wise.

As My Wife
writes in her haiku poems, and as she experienced Statos 99 in the singing tastingroom:
It's a fullmouth, dense version of Ayios Fotios. The borderline sensation of sweetness in this "medium" dry red is there as a hint, not as sugar. It could be great company to AVACAS serving first "Mushrooms with Garlic Butter Sauce", and then an "Escalope Gordon Bleu".

-Hannu
March 21, 2005

* A quote form George Kassianos' article in the Cyprus Mail in 2005.

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