Kitchen Lab Notes: From Memory to Precision (The New Samos Era)

The aroma of boiled chicken, the warmth of the fire, and the scent of wild mushrooms fill the room. In the White Mountains of Crete, just before the turn of the year, time stands still around the table. It is a moment that proves that simplicity, when combined with knowledge and care, can become art.

There, a composition of simple ingredients acquired profound complexity. The chicken broth served as the base for a velvety soup and

the traditional Cretan pilaf. Every piece of meat, from the breast to the liver, had its role,

while wild greens defined the seasonality.

The wine flowed abundantly—not as a display,

but as a natural extension of companionship—creating the relaxation that allows taste to express itself effortlessly.

Descending from the White Mountains and ascending Mount Ambelos in Samos, where our vines

bear their fruit, I observe a cycle completing itself, not with a rupture, but with evolution.

At altitudes of 700–900 meters, within vineyards of granite, quartz veins, schist, and red volcanic soil, the expression of terroir is becoming more precise, clearer, and more crystalline.

Each vineyard site is now treated as a Single Parcel, with individual monitoring and the specific goal of expressing its truth without interference. This is the maturation phase of Sous le Végétal and the birth of our new era.

In the Kitchen Lab, this process becomes tangible. It is the space where the thought of the vineyard

is transferred to the plate, tested, and corrected. Just as the chicken is no longer treated

as a uniform whole, but as structures of precision:

• The breast is filleted and cooked at a low temperature to retain its silkiness.

• The leg is slow-cooked to glaze, retaining its depth and richness.

• The skin transforms into a crisp tuile, embracing a delicate pâté.

  
  
  

  

Separate structures, distinct management, a common goal: Precision. Just as nothing is confused in the kitchen, our new wines highlight the uniqueness of each terroir (granite vs. schist) without losing their internal coherence.

As Heraclitus said: “On the circumference of a circle, every point is simultaneously a beginning

and an end.” The new year brings with it the completion of a cycle of experimentation

and the beginning of a period of clarity.

The Kitchen Lab remains open as a space for tasting and dialogue. I invite you to schedule a private tasting of the new Single Parcels, to share not only the wine but the process behind it.

Merry Christmas and a Happy New Year, with tables that share substance

and wines that speak their truth.