Muscat Wines of Cyprus
Wine production in Cyprus dates from around 3500 BC and wine in one form or another has had a long history on the island. Cyprus joined the European Union in 2004 which resulted in a reworking of its wine industry. Appellation laws are being updated to bring them in line with the French model.
Phylloxera has never been found on Cyprus and there are strict quarantine measures in effect to protect the local vines. Muscat of Alexandria appears to be considered as a local grape. Xynisteri, Palomino and Muscat of Alexandria are used for fortified and light wine wines.
Despite the fact that Cyprus is not a major Muscat wine producer, a Cypriot wine came second in the Top Ten Best Muscats List in the Muscats du Monde 2010 International Wine Competition:
• Mosxatos 2007 (made from extra ripe Muscat of Alexandria grapes) from Ayia Mavri Winery located in Kilani Village in the heart of the traditional wine villages in Cyprus.
The winery also produces:
Ayia Mavri Muscat Sweet Wine (also award winning)
Rich and aromatic
LOEL (one of the three biggest wineries on the island) produces wines from grapes grown in the Paphos and Limassol districts. The company makes a number of varietal Muscats:
Black Muscat
Muscat of Hamburg grapes. The wine is gradually fortified to a final alcohol content of 15%.
Muscat Amber
Muscat of Alexandria. Fully matured grapes from special areas of their vineyards. The wine is fermented and gradually fortified to achieve 15% alcohol content. The wine is stored for six months before being bottled.
Muscat Medium Sweet
Muscat of Alexandria grapes.11% alcohol. Smooth, fruity, well balanced.
See “Cyprus Blended Wines” (under Muscat Blends) for a number of LOEL blended Muscats