2007 was the year that saw California's wine industry pick up once again, after a troubling couple of years. Indeed, all across the state of California, fantastic harvests were reported as a result of fine weather conditions throughout the flowering and ripening periods, and Napa Valley and Santa Barbera wines were widely considered amongst the best in the world in 2007, with Pinot Noir and Cabernet Sauvignon grapes packing in all sorts of fine and desirable features in this year. South Africa, too, had a much-needed fantastic year for red wines, with Pinotage particularly displaying strong characteristics, alongside the country's other flagship red wine grape varietals.
Over in Europe, France had another fine year, especially for white wines. Champagne wineries were very happy with their Chardonnay harvests, and the Loire Valley and Graves in Bordeaux are proclaiming 2007 to be a memorable year due to the quality of their white wine grapes. For French red wines, Provence had their best year for almost a decade, as did the Southern Rhone. However, 2007 was most favorable to Italy, who saw high yields of exceptional quality across almost all of their major wine producing regions. Tuscany is claiming to have produced its best Chianti and Brunello wines for several years in 2007, and Piedmont and Veneto had a wonderful year for red wines. For Italian white wines, 2007 was an extremely successful year for Alto Adige and Campania. Germany also had a very good 2007, with Riesling displaying extremely dry and crisp characteristics, as did Portugal, where Port wine from 2007 is said to be one to collect.
One of the flagship grape varietals of Greece is the Agiorgitiko varietal, a beautifully versatile red wine grape which has grown in and around the region of Nemea on the Peloponnese mountains for thousands of years. The grape is prized by winemakers due to the fact that it can grow on dry, arid and infertile soil, and improve the land it is cultivated in. The grapes produce strong red wines which hold a highly fruity character, packed full of spicy flavors including plum and cinnamon, although they are occasionally light in body and acid. This is a problem which is regularly solved by blending Agiorgitiko with Cabernet Sauvignon in the production of popular Greek table wines. Agiorgitiko is a versatile grape, which can be easily influenced through a number of viticultural techniques and practices, thus resulting in a wide range of wine characters â€“ from soft and rounded, to very dry and tannic.
Few countries in the world can claim such an illustrious history of viticulture as that found in Greece, just as few countries can benefit from such an impressive range of terrain as that found across the mainland and islands of this ancient and fascinating land. When we consider that grapes are grown everywhere from the tiny islands in the Aegean sea, to larger land masses such as Rhodes and Crete, on the arid and rocky mainland and mountainous regions of Greek Macedonia, it is no wonder Greek wines show such huge diversity in style, flavor, aroma and character. One thing remains consistent, however, and that is the dedication to producing distinctly 'Greek' wines, full of characteristics which reflect the slow evolution of viticulture in a country which has been producing wine for several thousand years. Whilst certain wines, such as Retsina and those made from the Agiorghitiko grapes have long since been popular with fine wine drinkers world-wide, Greek wineries are continuing to produce superb wines using a wide range of native and imported grape varietals, meaning there are always plenty of new flavors and aromas to discover.