Domaine Myrsini

Overview & Founders

Domaine Myrsini is a boutique winery established in 2020 by Nicolas and Marie Bourget, a French couple who relocated to Paros in the Cyclades to pursue a vision of authentic, sustainable island winemaking.
The project began with 1.4 hectares of vineyards and quickly expanded through collaborations with local growers cultivating old vines in the island’s mountainous interior.
The estate’s guiding philosophy is rooted in organic and low-intervention practices, seeking to create wines that express Paros’ unique terroir with purity and balance.

Vineyards & Terroir

  • Location: Vineyards are planted near Marpissa and Thapsani, with additional parcels in the foothills and higher-altitude areas of Paros.

  • Vine Age: The estate combines young vines with rented plots of old, own-rooted vines, some trained in the traditional “aplotaria” (low bush vines) style to resist Cycladic winds.

  • Soils: A mosaic of granite, gneiss, limestone, and marble, often over sandy or sandy-clay subsoils. These mineral-rich terrains contribute to the wines’ salinity and freshness.

  • Altitude: Vineyards range up to 500 meters above sea level, particularly for red grape varieties.

  • Climate: A dry, sunny Mediterranean climate tempered by Aegean winds; warm days and cool nights help preserve acidity.

  • Farming: The estate practices organic viticulture, with manual cultivation, no chemical treatments, and natural soil management.

  • Harvest: Grapes are hand-harvested and sorted in the vineyard.

Grape Varieties & Wine Styles

Myrsini works primarily with indigenous Cycladic varieties, focusing on purity, texture, and terroir expression.

White Varieties:

  • Monemvasia – the traditional white grape of Paros, producing dry, mineral-driven wines.

  • Assyrtiko – grown in sandy and granitic soils, offering structure, salinity, and precision.

  • Roditis – contributes aromatic lift and freshness, often used in blends.

Red Varieties:

  • Mandilaria – the dominant red grape of the Cyclades, yielding deep color and firm tannins.

  • Vaftra – a rare, local variety blended for aromatic complexity and balance.

Signature Wines:

  • Nees Rizes (“New Roots”) – a red blend of Mandilaria (70%) and Vaftra (30%) from high-altitude, old vines. Spontaneous fermentation with native yeasts; aged separately before blending.

  • Ammos (“Sand”) – 100% Assyrtiko from sandy and granitic soils; direct-pressed, aged on lees, unfined and unfiltered.

  • Fotinos – a white blend showcasing richness, floral notes, and vibrant acidity.

  • Kyklops Vilana Pet Nat – a natural sparkling wine made with minimal sulfur and bottle fermentation.

  • Skaros Rosé – a rosé expressing the island’s sun and sea influence, made with short skin contact and spontaneous fermentation.

Winemaking & Cellar Practices

  • Fermentation: 100% spontaneous using indigenous yeasts.

  • Additives: No commercial enzymes or additives; only minimal sulfur added at bottling if necessary.

  • Fining / Filtration: Wines are unfined and unfiltered to retain texture and character.

  • Vessels: Stainless steel, concrete, and old oak barrels are used depending on the wine style.

  • Reds: Fermented in separate lots — e.g., Mandilaria with partial whole-cluster or semi-carbonic maceration, Vaftra destemmed; later aged in neutral oak before blending.

  • Whites: Fermented at controlled temperatures, often aged on fine lees for 6–8 months before bottling.

  • Bottling: Wines are bottled by gravity, without filtration, preserving natural stability and purity.

Technical & Operational Details

  • Total Vineyard Area: Approximately 1.4 hectares owned, plus additional rented or managed old-vine plots.

  • Altitude Range: 100–500 meters.

  • Soil Composition: Granite, gneiss, limestone, and marble.

  • Viticulture: Organic, sustainable, hand-tended vines.

  • Production Scale: Small, artisanal batches — each label is produced in limited quantities.

  • Fermentation Control: Temperature-managed spontaneous fermentations.

  • Sulfur Policy: Minimal intervention; total sulfur typically well below natural wine standards.

  • Market Presence: Wines distributed across Greece and exported in small quantities to Europe and Japan.

Strengths & Distinctive Qualities

  • Authentic Cycladic identity: Wines that capture Paros’ rugged landscape, salinity, and sunlight.

  • Organic and minimal-intervention approach: No chemical inputs, native yeasts, and minimal sulfur use.

  • Revival of local varieties: Focus on Mandilaria, Vaftra, and Monemvasia, expressing their true island potential.

  • Precision in small scale: Each parcel vinified separately to showcase its unique character.

  • Balance of French technique and Greek terroir: Founders’ European background brings refinement while preserving authenticity.

  • Natural energy and vitality: Unfiltered, textural wines that reflect living soils and the spirit of Paros.

  • Commitment to sustainability: Hand-crafted wines made with respect for land, people, and place.