Diamantis Moschomavro Magoutes Vineyard 2021

Snow crusted the terracotta rooftops of the stone-walled houses of Siatista. My breath formed a dense cloud in front of me as I looked up and down the street, searching for the door to the cellar. I was on the prowl for something you can’t find in the well-traveled towns of the coast: the forgotten wines of Siatista. Sure, the locals drink Xinomavro and Moschomavro, but those names aren’t well known outside of Greece. Dimitrios Diamintis is out to change that, and I was going to help him — as soon as I found his cellar and got a chance to see just how good these wines were.

Winemaker Dimitrios Diamintis almost single-handedly brought the tiny village appellation of Siatista in northern Greece back to life. He didn't turn to international varieties with name recognition, instead he opted to focus entirely on native varieties perfectly suited to the rocky soils. This classic Xinomavro comes from 100-year-old vines planted at the base of the Askio Mountain Range. With notes of ripe fruit and bay leaves, it's a delicious declaration—a snapshot of a remote town, a determined winemaker, and a stunning landscape that you won't find on the tourist maps.

Producer: Dimitrios Diamantes

Country: Greece

Region: Siatista

Grape: Moschomavro

Cherry, strawberry, sage, bay

Then you should try: fruit-driven Gamay from Beaujolais and beyond. We’ve recently tried some wonderful examples from volcanic regions of central France and the coastal regions of northern California.

This Moschomavro would pair well with lamb gyros or other hearty grilled meat dishes with Greek and Mediterranean influences.

- Decant this wine!
- You can also serve with a chill!


Pair With: Lamb Gyros

- 6 pounds bone-in lamb shoulder, excess fat trimmed
- 2 tablespoons kosher salt, plus more
- 1 cup plain whole-milk yogurt
- ½ cup chopped mixed herbs (such as thyme, oregano, sage, and/or rosemary)
- 2 tablespoons finely grated lemon zest
- 1½ teaspoon crushed red pepper flakes
- Freshly ground black pepper
- Grilled Gyro Flatbread
- Pistachio-Yogurt Sauce
- Quick-Pickled Chiles

Step 1
Rub lamb all over with 2 Tbsp. salt, massaging into meat; place on a wire rack set inside a rimmed baking sheet. Combine yogurt, herbs, lemon zest, and red pepper flakes in a small bowl; generously season with black pepper. Rub all over lamb, working into nooks and crannies. Chill, uncovered, at least 8 hours and up to 1 day.

Step 2
Let lamb sit about 1 hour to come to room temperature.

Step 3
Prepare a grill for medium-high heat. Preheat oven to 300°. Grill lamb, turning occasionally, until lightly charred all over, 8–10 minutes. Return to wire rack inside rimmed baking sheet and transfer to oven. Roast until meat is very tender and bone wiggles easily, 3½–4½ hours.

Step 4
Transfer lamb to a cutting board, pour any juices in baking sheet over, and tent with foil; let rest at least 30 minutes before removing bones and tearing meat into pieces.

Step 5
Serve lamb on flatbreads with yogurt sauce and pickled chiles.