Emmanouil Orfanos – The Wine Labourers

Overview & Heritage

  • The origin of the estate dates to 1927, when Ioannis Orfanos purchased land and a stone house in the suburb of Patras (Paralia).

  • After Ioannis’s passing, his son Emmanouil Orfanos expanded the vineyards and founded a modest winery, cultivating local varieties and building barrels, presses, and vinification infrastructure.

  • Over the following generations, the estate passed to George Orfanos (third generation), who replanted old vineyards with modern varieties.

  • The current winemaker, also named Emmanouil Orfanos (fourth generation), leads the estate under the label “The Wine Labourers”, embracing more natural and low-intervention practices.

  • The estate is located in Paralia, Patras, Achaia, in the western Peloponnese.

Vineyards & Terroir

  • The vineyards include a variety of plots in Achaia, with elevations for certain cuvées ranging between 400 and 600 meters above sea level.

  • Soils & Exposure: Some parcels planted in the Palaia Pesistera zone have sandy soils.

  • Vine training & age: For example, the Assyrtiko Orange cuvée is sourced from vines aged ~10 years on double-guyot training.

  • Viticultural approach: Emmanouil’s team is transitioning toward low intervention, vegan / native yeastfermentation, and use of plant-derived products in the vineyard.

  • Varieties cultivated: Key grapes include Malagouzia, Mavrodaphne, Assyrtiko, Roditis (Roditis Alepou), Syrah, and possibly others, depending on the cuvée.

Winemaking Philosophy & Techniques

  • Emphasis on minimal intervention / natural wine style, including spontaneous fermentations with indigenous yeasts, low sulfite use, and limited filtration.

  • The Assyrtiko Orange wine is illustrative:
      • 100 % Assyrtiko
      • ~20 days skin-contact maceration
      • ~9 months aging on lees
      • Bottled unfined / unfiltered
      • Vegan friendly
      • Sourced from 400–600 m elevation sandy vineyards
      • Vines ~10 years old, trained double-guyot
      • Classified under PGI Achaia

  • Other cuvées under “The Wine Labourers” label include:
      • Malagouzia, e.g. The Wine Labourers Malagouzia 2023 (PGI Achaia)
      • Mavrodaphne (e.g. 2023 vintage)
      • Roditis “Fox” / Roditis Alepou
      • Syrah and other experimental or low-intervention examples

  • Wines are often vinified in small batches, with close parcel or block-level attention, to retain expression of site and microclimate.

Signature Wines & Styles

  • The Wine Labourers Malagouzia (2023, PGI Achaia) — a white wine that has drawn critical attention (Jancis Robinson 2025 article)

  • The Wine Labourers Assyrtiko Orange — skin-contact white made entirely from Assyrtiko, unfiltered, vegan

  • The Wine Labourers Mavrodaphne (2023) — red vintage under the same label

  • Roditis Fox / Roditis Alepou — expressing local white-rosé potential

  • Syrah and other experimental small-lot wines under the same brand umbrella

Strengths & Distinctive Qualities

  • Generational legacy from 1927 onward, combining tradition with evolving modern natural practices.

  • A shift in recent years toward vegan / low-intervention / natural techniques, enabling more expressive, site-driven wines.

  • Use of skin-contact (orange) white wines, parcel-level selections, and experimental styles under the “Wine Labourers” brand.

  • Varietal diversity (Malagouzia, Assyrtiko, Mavrodaphne, Roditis, Syrah) gives flexibility and stylistic breadth.

  • Vineyard elevation and soil variation (especially sandy soils in Palaia Pesistera) help in preserving freshness, minerality, and structural clarity.

  • Wines have gained notice in international tasting circles. For instance, The Wine Labourers Malagouzia 2023 is profiled by Jancis Robinson. (Jancis Robinson)