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Sometimes you choose a place, but sometimes the place chooses you. In the case of Jerome Binda, we don’t know which of the two actually happened, but his arrival on Tinos and his decision in 2011 to become a winemaker on the island marked a different “interpretation” of the potential of the island’s granitic terroir. Sainte-Obéissance is a classic example of the umami-rich signature found in the island’s wines. Delicious, lively, ripe, and tropical on the palate, with an exceptionally subtle dry-fruit sensation that is refreshed by the salty, mineral dimension the wine leaves on the finish. It’s hard to describe its aromas, but tasting it is sure to awaken flavor memories you thought were lost.
Its name in French comes from the small chapel located at the foot of the estate’s slopes. Despite its distinctive color, the wine was pressed directly in a vertical press from grapes of ancient vineyards of the Aspro Potamisi (80%) and Rozaki (20%) varieties, which were foot-crushed. The two varieties fermented separately with indigenous yeasts, and their blend then underwent spontaneous malolactic fermentation. The wine remained in contact with the fine lees for approximately 16 months and was bottled without any processing or addition of sulfur dioxide.
An awesome balance of freshness and oxidative character, a hint of honey aromas and richness reminiscent of the equally wonderful sparkling wines from the Chenin Blanc variety. Indigene does not want or resemble champagne in any way. The slow second fermentation in the bottle, which can last for over six months, contributes to the complexity of the wine,...
