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On Crete, a visit to the esteemed Lyrarakis Winery (founded in 1966) awaited us. Located about 30 minutes by taxi from the port, at an elevation of approximately 480 meters, the winery nestles amid the majestic Lassithi Mountains. Visitors flock to explore the vineyards and enjoy wine tastings on outdoor terraces and in a dedicated visitor center.
With Lassithi's misty ridges on the horizon, Lyrarakis Winery’s beloved dog, Daphni, charms guests. Accompanied by sommelier Manos, I embarked on a vineyard picnic. The estate features a vineyard showcasing Crete’s indigenous grape varieties—Kotsifali (red), and whites like Dafni, Plyto, and Melissaki. These once-endangered grapes were revived through the Lyrarakis family’s dedicated cultivation.
Crete’s indigenous grapes, adapted to the island’s dry climate, offer hope in a changing environment.
We visited in June, just as grape clusters were forming. The organic vineyards, free from pesticides and chemical fertilizers, were alive with snails.
With these living vines as our backdrop, we tasted Crete’s wines. The Dafni wine, named after the Greek word for laurel, delivered fresh acidity and a laurel-like aroma. “A wine you’ll remember forever,” Manos proclaimed proudly. I smiled, recalling that the winery’s dog shared the same name.
The Kotsifali red, with its cherry and spice notes and smooth tannins, captivated me instantly—a perfect companion for a Cretan mezze picnic of local specialties like dakos.
The vineyard picnic offered an idyllic experience, sharing stories and sipping wine with winery CEO Bart, PR manager Katarina, and sommelier Manos.
We sampled Kotsifali maturing in oak barrels, using a wine thief to check its progress.
