Wednesday, September 13
6-8 PM
$12 no reservations needed

Los Angeles natural wine organic biodynamic orange
Tonight, please join us and Todd Mathis of their importer, DNS, to taste the extraordinary wines of Haridimos Hatzidakis. It’s impossible to oversell these wines, as I believe they represent everything that’s exciting, historical, hysterical-serious, in Greek wine today. Alas, Hatzidakis died unexpectedly (is it even possible to die unexpectedly?) just a few months ago, and from what understand, these may be the last wines of this domaine. The sadness and joy felt by his friend, and the man who turned me on to them, Dionysi Grevenitis, is palpable and real, even if mediated and attenuated by Facebook. Although I will never meet Hatzidakis the man, I have met Hatzidakis wines many times, and have fallen for them, deeply. All grapes are farmed organically, and the wines ferment using indigenous yeasts. The resulting wines are vivid and three-dimensional. “Now that’s assyrtiko!” were the words out of my mouth, a wine that I’d previously and stupidly relegated to the rubric of useful, fresh, acid-driven, and citrusy white wines, and left at that. Tonight, we’re tasting three different assyrtikos, one from young vines, one from old vines, and yet another, and exquisite wine made from partially dried grapes. We’re also tasting wine made from the aidani grape (no oak), and also a marvelously old-fashioned tasting mavrotragano, a sip of which transports you back in time, when your imaginary Greek grandmother offered a wine out of an old tumbler that tasted like tannic fruit compote, and you couldn’t get enough of that wine or your grandmother.

Hatzidakis Aidani Cyclades 2016
Hatzidakis Santorini Assyrtiko Santorini 2016
Hatzidakis Assyrtiko de Mylos old vines Santorini 2016
Hatzidakis Nykteri Santorini 2015
Hatzidakis Mavrotragano Cyclades 2015

Comments are closed.