Cyprus is an exciting country now for winemaking, this is largely due to the younger generation travelling the world picking up tips and realising what the international markets want in the process.  The annual Cyprus wine tasting event in London this month was an opportunity to discover many excellent wines.

Maratheftiko, Yiannoudi, Lefkada and even Mavro are the stars of the red grape varietals in Cyprus but the real discovery with white wine was that made by Morokonella.

Even ten years ago, a mention of Cyprus wine would evoke memories of indifferent wine, usually made by one of the traditional large four producers, Keo, Sodap, Etko and Loel.  Today is very different with changes happening all the time.

There are now some 65 producers in the south of the island, many quite ambitious and keen to reach deep into the past to make appealing modern wines. In contrast to before, when the main four made wines close to the coast, most wineries are now sensibly located in the mountainous interior to escape broiling summer temperatures that can easily touch 40 degrees celsius.

Many winemakers have given new life to Cyprus’s best known wine Commandaria, supposedly drunk by Richard the Lionheart en route to the Crusades. The new style of Commandaria – made with Mavro and Xynisteri with the high end producer Anama showing the potential of this famous dessert wine but other respected producers like Zambartas and Kamanterena also making good vintage versions.