Red dry wine; Protected Geographical Indication Slopes of Ainos, Kefalonia.
Its name refers to the initiation in the mystical world of wine, from its mythical creator, Dionysus (Bacchus) till present day connoisseur wine-maker Foivos and his guests.
Main variety Mavrodaphne, together with small Kefalonian red varieties (Theiako, Araklino).
Destemmed without crushing, maceration, fermentation and aging 6 to 8 months in oak barrels, filtering and bottling.
Intense red color; pleasant bouquet with complex aromas of gooseberry, dark plum and ripe cherries jam, combined with noble spices (cinnamon – cloves) flavors and hints of oak; rich tannins in harmony with a characteristic fresh acidity; finishes with peppery notes.
It dominates as escort of all kinds of meat in creative cuisine; underlines all pasta and cheeses; ideal starter for a social relationship, and perfect companion for anyone to drink it alone or with others. Served at 16-18 o C.
Μύηση (Myesis) 2014: Gold Medal at Berliner Wein Trophy 2016.
2012: Gold Medal at Berliner Wein Trophy 2015.
2012: Bronze Medal atDecanter2013
2009 Bronze Medal in Vienna AWC 2012.
2007: Bronze Medal in Vienna AWC 2011.
“Wine Spectator” 2007: Myesis 2005: 87/100
“Wine and Spirits”: Myesis 2009: 88/100
“Wine Enthusiast“ 2011: Myesis 2010: 84/100
"Wine Advocate" April 2016: Myesis 2012: 85/100
"Wine Advocate" 2018: Myesis 2015: 87/100
"Wine Advocate" 2018: Myesis 2015: 87/100: “the 2015 Myesis has finesse, a fresh feel, and it's full of flavor, with complexity around the edges. It adds a little dried cherry and raspberry mingled with some herbs. This is something you can drink a bit cooler than normal. It has a summer-red feel to it, but there's reasonably good structure”.
Jancis Robinson 2019: Foivos Myesis 2014: 15,5/20 “ Deep crimson. Initially quite reductive (smoky/rubbery) on the nose, and a touch of coffee, which I think is from the oak. There's lovely dark fruit underneath but it is rather overwhelmed by the oak – in terms of sweetness and thickness of texture – though the tannins are smooth.”