Why it matters
The producer
Akis Zambartas founded Zambartas Wineries in 2006 as a boutique winery focused on wines showcasing indigenous Cypriot varieties. He studied chemistry in Lyon and enology in Montpellier before becoming Cyprus's first university-educated enologist.
During the 1980s, Akis spent four years identifying and recording 13 largely forgotten indigenous Cypriot grape varieties. Marcos Zambartas studied chemistry at Imperial College London, gained practical experience in Provence and New Zealand, and completed a Master's degree in Enology at the University of Adelaide. Marleen Zambartas manages the winery's online presence and export markets. The winery reports annual production of around 150,000 bottles.
Place and vineyards
Where the wines begin
Zambartas manages 27 hectares. Most vineyards are in Mandria and Agios Nikolaos at 800-1,000 metres, with lower sites in Agios Amvrosios and Pachna at 550-700 metres. These named vineyard areas appear directly in the wine sourcing: regular Xynisteri draws from Omodos, Agios Amvrosios, Mandria and Pachna.
Margelina was first planted in 1921 and is mainly Mavro, with Xynisteri, Ofthalmo, Kanella, Yiannoudi and Maratheftiko also present.
Wines to know
The range in view
Regular Xynisteri is 100% Xynisteri from Omodos, Agios Amvrosios, Mandria and Pachna. It is fermented mostly in stainless steel, with a small oak-fermented portion. The 2023 bottling is chalky and citrusy, with palate grip, a bone-dry profile and notable length.
The 2023 Single Vineyard Xynisteri is entirely barrel-fermented in 225-litre, 300-litre and 400-litre oak-bodied barrels with acacia heads. It remains there for six to seven months without racking, showing lime, floral notes, no aggressive oak and persistent length.