If you are into peregrinations or into religious artifacts, at the Monastery you'll also be blessed with finding 2009 Monastiri, a Cabernet Sauvignon, Merlot and Shiraz blend. The monastery is probably best known for its two table wines produced by Abbot Dionysios; Ayios Andronicos, a white wine made of Xynisteri and meant to be consumed young, and Ayios Elias.
2009 Chrysorroyiatissa Monastiri (Cabernet Sauvignon, Merlot and Shiraz)
Note by Mateo - @whineontherocks - Satisfying aroma marked by blackberries, plum, black pepper, cloves and a light hint of vanilla and chocolate. To the palate, harsh tannins and a noticeable spike in the alcohol that smoothed out once the wine was matched with food and had enough time to breathe. Black fruit predominates in a blend that lacked some flavor in the mid-palate, a miss in the finish.
A Journey to 5000 year tradition, an industry today modernized with new varieties that complement the traditional indigenous varieties of Mavro (for red and rosé wines) and the white grape Xynisteri, and the most renowned Commandaria winemaking (Koumandaria). This historic panorama of continuous wine history that the island possesses is just one of the reasons that make a trip to the wine villages of Cyprus.