A generous, organically grown Greek red blending peppery Syrah with vibrant native Agiorgitiko for a hearty balance of ripe dark berry fruit, sweet cedar, and supple tannins.

Tasting Notes & Food Pairings

In the glass, it shows a deep, vibrant ruby colour with purple edges. The nose gets straight to work with an attractive lift of fresh violets and sweet cedar, backed up by dark bramble fruit, ripe black cherries, and a dusting of cracked black pepper from the Syrah. On the palate, it is satisfyingly full and rounded without feeling heavy, combining fleshy red and black plum flavours with hints of dark cocoa and savoury spice. The tannins are smooth, giving solid structure through to a long, clean finish.

This is a cracking bottle for hearty home cooking. Pour it alongside a slow-cooked beef or venison stew, roast leg of lamb studded with rosemary and garlic, grilled butcher’s sausages, or a rich aubergine moussaka. It also pairs effortlessly with mature hard cheeses like aged Cheddar, Manchego, or Greek graviera.

About the Producer

Ktima Dio Ipsi—translating to 'Two Heights Estate'—sits in the ancient, sun-drenched landscape of Ilia in the north-western Peloponnese, looking out across the Ionian Sea towards Zakynthos. The estate was initially planted in the early 1990s by Christos Kokkalis, a dedicated pharmacist whose passion for meticulous winemaking quickly turned heads across the international wine trade.

In 2014, Kokkalis handed the reins over to two of Greece’s most respected winemakers, Vangelis Gerovassiliou and Vassilis Tsaktsarlis (the team behind the acclaimed Ktima Biblia Chora). Bringing decades of experience and a deep respect for local soils, they have preserved Kokkalis’s original vision while revitalising the estate with certified organic farming and modern, low-intervention techniques.

Vineyard & Winery

The fruit for 'Dialogos'—literally a "conversation" between France's Rhône and Greece's Peloponnese—is grown organically across 14.5 hectares of rolling hills at varying altitudes. The vines benefit from cooling breezes blowing off the Ionian Sea, which help preserve natural acidity and balance out the warm Mediterranean summer sun. Soils here are a mixture of clay, sand, and limestone, providing excellent drainage and forcing vine roots deep into the ground.

Harvest is carried out entirely by hand, picking the early-ripening Syrah in mid-August followed by the native Agiorgitiko in mid-September to ensure both parcels achieve phenolic ripeness. In the winery, the fruit is destemmed, crushed, and chilled for a seven-day cold maceration to gently extract aromatics and colour before temperature-controlled fermentation in stainless steel tanks. Following an extended post-fermentation maceration to build texture, the wine is racked into French oak barriques for 12 months of maturation, adding fine-grained structure and subtle oak spice without swamping the bright Greek fruit character.