Made from the impossible-to-spell or pronounce Agiorghitiko grape, this wine undulates with berries and spice notes, and the combination depth and freshness kept bringing me back.

It’s reminiscent of a higher-altitude Malbec, meaning that rich fruit and French oak spices are the stars of the show instead of zesty acid or grippy tannins, although it’s well-balanced and not at all flabby. Grapes were fermented in stainless steel to retain freshness, the must underwent full malolactic conversion for a bit of texture and roundness, and the new wine spent a year in two-year-old French oak barrels for softening and spice before being released.

It’s a yes!