Why Cyprus' Wines Deserve to be Recognized
Award Winning Cypriot Wines Prove Quality Not Quantity is Prevailing
Apr 29, 2009
Cyprus is one of the oldest wine producing countries in the world with recent archaeological discoveries dating wine production back to 3500 BC. Yet Cyprus wine is given scant regard in the wine world with Sotheby’s Wine Encyclopedia saying that “Few wines will excite.”
Cyprus Wine has a History of Poor Quality
Fifteen years ago, most Cypriot wines were of inconsistent quality and many were undrinkable.
- Grape varieties like the indigenous Mavro were grown for mass production rather than quality. This grape variety, ironically the Greek word for black, produces a brownish bitter tasting red wine which turns to vinegar after only a few months in the bottle.
- Wine production was aimed at the Eastern European market where price rather than quality was the key driver.
- Poor production techniques meant wine was often spoiled before it ever reached the bottle. Grapes would be harvested, packed into crates and often spend days on a truck either in transit or outside the main processing plant waiting to be pressed.
- Many village wines sold in carafes are still produced from 100% Mavro grapes, a reminder of previous low quality and unfortunately, a lasting memory for many visitors who do not know any different.
Cyprus Wines are Moving to Quality
Thankfully, a small revolution has taken place over the last 15 years with dramatic changes to push the industry towards quality rather than pure volume.
- Old vineyards have been ripped up and new varieties planted like Cabernet Sauvignon and Mataro to both mix with indigenous varieties for improved flavor and to produce better quality single-grape variety wines.
- Dozens of small wineries have been established in the key wine regions of Paphos, Limassol and the Troodos mountains allowing grapes to be processed as soon as they are picked.
- Modern vinification techniques are now employed including temperature-controlled stainless-steel vats and ageing of wines in oak casks.
- Strict quality control is now in place and young oenologists, passionate about wine making, are setting up exciting boutique wineries with “quality” wines aged in oak casks selling at € 8-10 a bottle.
Ongoing Improvements in Cyprus Wine Making
- Many wineries produce too many varieties, often failing to do any of them well.
- Poor filtering techniques sometimes leave sediment at the bottom of bottles.
- Corked wine can be a problem for wines aged in oak casks as inexperienced oenologists continue to learn which grape-blends age well.
- Newer wineries without their own vineyards do not have full control over bought in grape production so consistency of quality can be a problem.
Despite these issues, huge strides have been made in wine production in the last ten years, encouraging wine lovers to sample both young varieties from indigenous grapes like the white Xynisteri as well as robust reds, blended from imported varieties.
Cyprus Wine Tour
Take a wine tour on one of 6 way-marked routes on the island. Choose from 4 routes in the Limassol/Troodos region, 2 in the Paphos area or simply sample the best from each ensuring a good mix of smaller regional wineries as well as the larger establishments. Some of these wineries have won awards in the international arena in the past few years proving that the journey towards quality is well under way.
Cyprus Wine is Worth Drinking
Consistency of Cyprus wine quality is now the norm and improved vinification techniques together with the introduction of new grape varieties are producing quality wines from € 5-10 a bottle. Wine buffs that may have previously ignored Cypriot wines would do well to give them a second look.
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You may want to try a Nature Walk in Cyprus or Discover Wild Orchids whilst visiting the island.
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