Most wine lovers believe that “Vlassides Shiraz” is the best Shiraz produced in Cyprus and one of the top locally produced red wines. Almost half of the wine produced at the winery is Shiraz. This leading wine of our winery is very concentrated, well balanced and complex.

The grape variety Shiraz shows its distinctive character in each bottle of “Vlassides Shiraz”. It gives a full-bodied and yet velvety flavoured wine with great intensity and a long lasting aftertaste. In terms of colour, the wine is almost black. Aromatically, it is very rich in fruits of the forest, such as black cherry and blackcurrant. The aromas are further enhanced with vanilla and smokiness which is provided by the ageing in French oak barrels for eight to nine months.

It has an ageing potential of five years, but it is best to be consumed three to four years after its vinification. It can be enjoyed with white meat, pasta dishes and various cheeses, by keeping it at a temperature of 15 to 16°C. The wine should be stored horizontally at around 15°C.

Merlot is a precocious red variety that originates from western France.

The grapes chosen for ‘Merlot Vlassides’ are grown in the young vineyard at Karamanos owned by Vlassides Winery. Ageing endows the wine with varietal aromas of forest berries and notes of caramel and vanilla. This is a rich, velvety red wine with a deep reddish purple colour.

Matured one year in oak barrels followed by six months in bottle. Can keep for another six to seven years. Best served between 16 and 18°C.

“Vlassides Cabernet Sauvignon” is a complex and full-bodied wine.

The wine has a multi-faceted character and well-balanced acidity with strong but approachable tannins. It has got a deep red ink colour and a rich nose with aromas of dark berries, chocolate, green pepper and spices.

The grapes are harvested at the beginning of September from our vineyards around the area of Kilani village, which are situated at an altitude of around 650m. We ferment the grapes in temperature controlled stainless steel tanks and mature the wine for twelve to fourteen months in small French oak barrels. This maturation period gives the aromas of vanilla, caramel and black chocolate, as well as a smooth texture to the wine.