A Taste of Corfu: Exploring Unique Wines from Theotoky and Goulis
Nestled in the sparkling Ionian Sea, the idyllic island of Corfu boasts a winemaking heritage that stretches back centuries. Though phylloxera and wars have tested this tradition over the years, a new generation of vintners is now working to revive and redefine Corfu’s vinous legacy. As I recently discovered on visits to two standout Corfiot wineries, the island’s producers embrace time-honoured techniques and modern innovations, forging a path honouring their unique terroir. Corfu’s winemaking roots date back to ancient times, with the Venetian era in the 14th-18th centuries leaving a particularly indelible mark. Italian grape varieties like Moscato found their groove during this period, thriving in the island’s balmy Mediterranean climate. While challenges arose over the centuries, a new crop of passionate vintners is now working to reinvigorate Corfu’s vinous legacy, breathing new life into both indigenous and introduced varietals.
My first stop was at the historic Theotoky Estate, one of Greece’s oldest family-run wineries. Established in the 19th century, this organic, biodynamic haven combines time-honoured traditions with cutting-edge techniques. The 30-hectare Ropa Valley vineyard is home to Indigenous grapes like the crisp, citrusy Robola, exclusive to the Ionian islands.
Theotoky Robola 2020 – 16 EUR deep golden in colour, lemon citrus, rind, thyme and mineral notes lifted with blossoms. Peachy on the palate and honeyed with subtle almond. A slight grip of phenolics on the chalky textured finish. A perfect refreshing partner for sundowner mezze. Enjoy this vintage now. 91 points, 4.5 stars.
Theotoky Robola 2022 – 18 EUR – more vibrant citrus drive, perfumed with grapefruit and kumquat, soft entry on the palate with a high racy citric acidity – driven, mineral and fresh. 88 points, 4 stars.
Theotoky Syrah Rose 2022 – 18 EUR—lifted pot puree floral aromatics, redcurrant, blueberry, and cinnamon. Crunchy red currant flavours with crisp acidity, finishing clean and mineral. 89 points, 4.5 stars.
Theotoky Cabernet Sauvignon 2021 – EUR 19—Strawberry and cassis, ripe flavours of plums, nutmeg, and cloves. Reasonably light-bodied, 12.5%, tannins build across the palate, but it’s balanced. Light on the finish, it has fresh acidity and some finesse, with lingering flavours of ripe berries and cured meats. 88 points, 4 stars. 
Just down the road, the family-run Goulis Winery further showcased Corfu’sunique wine landscape. This tiny, 2-hectare estate specialises in small-batch productions of local grapes like Kakotrygis and Skopelitiko. Winemaker Speriois Goulis, with the support of just one other team member managing everything from vine to bottle, ensures each bottle captures an honest essence of their small estate.
Goulis Kakotrygis 2022 – 12.5%. Honeyed and blossom aromatics, with orchard tree fruit and citrus. Fresh and easy drinking, ending on florals, mineral and saline notes, good extract, and some light phenolics texture on the finish. 90 points, 4.5 stars.
Goulis Peperosa 2022 – 12.5%. A rosé from Skopelítiko that spends 1 day on skins. Nice primary red fruit strawberry aromatics with a rustic charm, light tannin on the finish, a simple but structured refresher. 86 points, 4 stars.
Goulis Amorózos 2022 – 12%. Red wine from Skopelítiko, spending 1 year in stainless steel. Red fruit forward with moderate acidity and framing grippy tannins. Slight herbal bay leaf notes add some complexity. Sour cherry lingers. 85 points, 4 stars.
As I had the pleasure of sampling these wines, I was struck by the craftsmanship and passion in both vineyards and wineries. Producers like the historic Theotoky Estate and the family-run Goulis Winery are not simply resting on their laurels but actively shaping Corfu’s evolving wine story with long hours and hard graft. These bottles capture the island’s sun-kissed, textured spirit—a glimpse into a winemaking tradition that continues to evolve.
