2021 Liber Pater Tetradrachm
| Type of Wine | |
|---|---|
| Country | |
| Winery | |
| Vintage | 2021 |
| Content (Alc) | 0.75 ltr (13.5%) |
| Drink window | 2024 - 2024 |
| Available as of | Nov 24, 2025 |
Description
The Liber Pater Tetradrachm 2021 is a rare white wine that captures the attention of sommeliers and enthusiasts who venture off the beaten track. This cuvée, crafted by Loïc Pasquet of Liber Pater on the island of Naxos, demonstrates how a French winemaker can translate the power of indigenous Greek grapes into something entirely new. The project is small-scale, the vineyards are situated at high altitude, and production is limited to approximately 1,000 bottles. For those who collect or serve exclusive wines, this is a wine that invites leisurely tasting and comparison.
Origin and background
On the island of Naxos, small vineyards grow the grapes for Tetradrachm. The plots are situated at an altitude of approximately six hundred meters, where temperature variations between day and night are significant. These conditions give the grapes tension, fresh acidity, and a long growing season. The old vines, some of which are on their own roots, benefit from the rocky soil and dry conditions of the Cyclades. Due to the limited water availability, the grapes grow small and concentrated, which contributes to the intensity of the final wine.
The vineyards consist primarily of Potamissi and a smaller amount of Assyrtiko. Both grape varieties are closely linked to the Greek landscape. Potamissi is a local variety found primarily on Naxos, while Assyrtiko is known for its acidity and ability to provide structure. The combination of these two grapes produces a wine with ripe aromas on the one hand, and tension and length on the other.
Grape varieties and character
Potamissi makes up the majority of the blend. This grape variety is known for its soft aroma, light spiciness, and pleasant structure. Due to the high altitude of the vineyards, the grapes mature slowly, preserving their freshness. The aroma is often described as slightly floral with notes of ripe citrus and dried herbs. On the palate, Potamissi is round yet always retains sufficient tension.
Assyrtiko makes up approximately twenty percent of the cuvée and provides robustness. This grape variety retains freshness even in warm climates. It provides a tight, mineral base that gives the wine balance. For Tetradrachm, this means the wine gains depth without becoming heavy. Assyrtiko's natural acidity contributes to a long, clean mouthfeel that lingers.
Vineyard management and yield
Tetradrachm production is deliberately kept small. The old vines are tended by hand. The yield per plant is low, partly due to the age of the vines and the dry conditions. This results in grapes with a high degree of flavor concentration. The vineyards are managed sparingly, without excessive intervention. The emphasis is on preserving the natural vitality of the vines and protecting biodiversity on the slopes.
Harvesting is done manually. Due to the steep location of the plots, mechanical harvesting is not possible. The grapes are transported to the cellar in small crates to prevent damage. Because the production is small, careful selection is possible. Only the best bunches are used. This method contributes to the purity and expression of the final wine.
Vinification and maturation
While not all details of the vinification process are public, it's clear that Tetradrachm is made with great attention to finesse. The grapes are gently pressed to obtain a clear juice. Fermentation is controlled to preserve Potamissi's aromatic precision. Assyrtiko adds structure during aging, giving the wine body without becoming heavy.
The wine matures for several months before bottling. During this period, it develops greater complexity. The combination of altitude, old vines, and careful cellar work creates a wine that not only captivates now but also has a bright future. Although official aging data is lacking, it is likely that the wine can continue to develop for several years.
Tasting notes
In the glass, Tetradrachm displays a clear color with a light golden hue. The aroma opens with ripe citrus, a hint of stone fruit, and a soft spice. With aeration, floral and salty notes emerge, a nod to the island climate. The palate is broad and structured. Potamissi provides roundness and fragrant layers, while Assyrtiko offers precision and tension. The mouthfeel is powerful yet balanced, with fresh acidity and a long finish in which citrus, spice, and subtle minerality reappear.
Wine and food
Its structure and freshness make Tetradrachm an excellent match for refined fish dishes and shellfish. The wine is particularly well-suited to:
- sea bass or sea bream with herbs from the oven
- shellfish, such as clams or cockles
- lightly spiced dishes from the Mediterranean cuisine
- chicken dishes with lemon and thyme
- grilled vegetables with olive oil and soft herbs
The wine's tension also makes it a perfect match for dishes with creamy notes, where the acidity provides a nice contrast. For the sommelier, this wine offers interesting possibilities for tastings or as a surprising opening to a menu.
Availability and advice
Tetradrachm 2021 has become one of Greece's most exclusive wines. Limited production runs, it enjoys high international demand. For collectors and serious connoisseurs, it's a wine that truly deserves a prominent place in any collection. Serving it at the table will reveal a style that balances roundness and excitement, with a clear expression of the island of Naxos.
At Grandcruwijnen BV, this wine is carefully selected and stored correctly. Due to the limited availability of bottles, ordering early is recommended. Pickup at the wine warehouse in Dordrecht is possible for those who prefer personal contact or take it with them. For questions about serving temperature, decanting, or food pairing, the sommelier team is happy to provide tailored advice.
Sources are shared on request to ensure information remains transparent and verifiable for professionals.
Specifications
| Available as of | Nov 24, 2025 |
|---|---|
| Packing information | Case |
| Type of Wine | Red |
| Country | Greece |
| Icons | Icon France |
| Winery | Liber Pater |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2021 |
| Drinking as of | 2024 |
| Drinking till | 2024 |
| Alcohol % | 13.5 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
Wijnhuis
Liber Pater: One of the Most Expensive Wines in the World
No longer does the most expensive wine in the world come from the French Burgundy region, but from Bordeaux. It is Liber Pater, which surpasses Romanée Conti in price.
Loïc Pasquet, the Bordeaux winemaker behind Liber Pater, "the most expensive wine in the world" at €30,000 per bottle, has launched a new label, Denarius. “I wanted to create something affordable,” says Pasquet ironically. Although he does not intend to surpass Domaine La Romanée Conti in terms of prices, he still exceeds the 1855-classified First Growths.
Back to the Roots of Bordeaux: Liber Pater’s Old Techniques
“Liber Pater is extremely expensive and rare. Denarius brings wines from own-rooted vines to the tables of French restaurants. This is actually very affordable to taste pre-phylloxera wine,” explains Pasquet. He makes wines as they were made in the past, with vines from the same era.
He returns to the roots of the Bordeaux wine region, going back to the mid-19th century. He does this by using old vineyard management techniques, such as mixed crops, trained vines, organic sprays, and very high planting densities of 20,000 vines per hectare, along with extremely old original vines. Liber Pater claims to offer the historical taste of Bordeaux wines. Pasquet's approach is deliberately confrontational. The wines are produced outside the appellation system and are labeled as Vin de France.
The Vineyards of the Liber Pater Winery
The vineyards currently in production include Cabernet Sauvignon and Merlot, with at least 40 years old vines. The Semillon vines are over 80 years old and are used to make dry white and/or sweet white wine, depending on the vintage and specific conditions.
Pasquet is also in the process of planting several very old grape varieties in his vineyard. These varieties include Castets, Mancin, and Pardotte, which were present in the vineyards of Bordeaux before they were destroyed by the phylloxera aphid in the 19th century.
Innovative Vineyard Management of Liber Pater Against Phylloxera
Today, his vineyard is the only one in Bordeaux – and the world – where these historic varieties are grown. In addition, Loïc Pasquet plants his vines with an extremely high density of 20,000 vines per hectare, which is twice the density of the Premiers Grands Crus in the Médoc.
To prevent attacks from the phylloxera aphid, Pasquet created three small lakes, allowing him to flood the vineyard when necessary, as phylloxera cannot survive in water.
The Liber Pater Tetradrachm 2021 is a rare white wine that captures the attention of sommeliers and enthusiasts who venture off the beaten track. This cuvée, crafted by Loïc Pasquet of Liber Pater on the island of Naxos, demonstrates how a French winemaker can translate the power of indigenous Greek grapes into something entirely new. The project is small-scale, the vineyards are situated at high altitude, and production is limited to approximately 1,000 bottles. For those who collect or serve exclusive wines, this is a wine that invites leisurely tasting and comparison.
Origin and background
On the island of Naxos, small vineyards grow the grapes for Tetradrachm. The plots are situated at an altitude of approximately six hundred meters, where temperature variations between day and night are significant. These conditions give the grapes tension, fresh acidity, and a long growing season. The old vines, some of which are on their own roots, benefit from the rocky soil and dry conditions of the Cyclades. Due to the limited water availability, the grapes grow small and concentrated, which contributes to the intensity of the final wine.
The vineyards consist primarily of Potamissi and a smaller amount of Assyrtiko. Both grape varieties are closely linked to the Greek landscape. Potamissi is a local variety found primarily on Naxos, while Assyrtiko is known for its acidity and ability to provide structure. The combination of these two grapes produces a wine with ripe aromas on the one hand, and tension and length on the other.
Grape varieties and character
Potamissi makes up the majority of the blend. This grape variety is known for its soft aroma, light spiciness, and pleasant structure. Due to the high altitude of the vineyards, the grapes mature slowly, preserving their freshness. The aroma is often described as slightly floral with notes of ripe citrus and dried herbs. On the palate, Potamissi is round yet always retains sufficient tension.
Assyrtiko makes up approximately twenty percent of the cuvée and provides robustness. This grape variety retains freshness even in warm climates. It provides a tight, mineral base that gives the wine balance. For Tetradrachm, this means the wine gains depth without becoming heavy. Assyrtiko's natural acidity contributes to a long, clean mouthfeel that lingers.
Vineyard management and yield
Tetradrachm production is deliberately kept small. The old vines are tended by hand. The yield per plant is low, partly due to the age of the vines and the dry conditions. This results in grapes with a high degree of flavor concentration. The vineyards are managed sparingly, without excessive intervention. The emphasis is on preserving the natural vitality of the vines and protecting biodiversity on the slopes.
Harvesting is done manually. Due to the steep location of the plots, mechanical harvesting is not possible. The grapes are transported to the cellar in small crates to prevent damage. Because the production is small, careful selection is possible. Only the best bunches are used. This method contributes to the purity and expression of the final wine.
Vinification and maturation
While not all details of the vinification process are public, it's clear that Tetradrachm is made with great attention to finesse. The grapes are gently pressed to obtain a clear juice. Fermentation is controlled to preserve Potamissi's aromatic precision. Assyrtiko adds structure during aging, giving the wine body without becoming heavy.
The wine matures for several months before bottling. During this period, it develops greater complexity. The combination of altitude, old vines, and careful cellar work creates a wine that not only captivates now but also has a bright future. Although official aging data is lacking, it is likely that the wine can continue to develop for several years.
Tasting notes
In the glass, Tetradrachm displays a clear color with a light golden hue. The aroma opens with ripe citrus, a hint of stone fruit, and a soft spice. With aeration, floral and salty notes emerge, a nod to the island climate. The palate is broad and structured. Potamissi provides roundness and fragrant layers, while Assyrtiko offers precision and tension. The mouthfeel is powerful yet balanced, with fresh acidity and a long finish in which citrus, spice, and subtle minerality reappear.
Wine and food
Its structure and freshness make Tetradrachm an excellent match for refined fish dishes and shellfish. The wine is particularly well-suited to:
- sea bass or sea bream with herbs from the oven
- shellfish, such as clams or cockles
- lightly spiced dishes from the Mediterranean cuisine
- chicken dishes with lemon and thyme
- grilled vegetables with olive oil and soft herbs
The wine's tension also makes it a perfect match for dishes with creamy notes, where the acidity provides a nice contrast. For the sommelier, this wine offers interesting possibilities for tastings or as a surprising opening to a menu.
Availability and advice
Tetradrachm 2021 has become one of Greece's most exclusive wines. Limited production runs, it enjoys high international demand. For collectors and serious connoisseurs, it's a wine that truly deserves a prominent place in any collection. Serving it at the table will reveal a style that balances roundness and excitement, with a clear expression of the island of Naxos.
At Grandcruwijnen BV, this wine is carefully selected and stored correctly. Due to the limited availability of bottles, ordering early is recommended. Pickup at the wine warehouse in Dordrecht is possible for those who prefer personal contact or take it with them. For questions about serving temperature, decanting, or food pairing, the sommelier team is happy to provide tailored advice.
Sources are shared on request to ensure information remains transparent and verifiable for professionals.
| Available as of | Nov 24, 2025 |
|---|---|
| Packing information | Case |
| Type of Wine | Red |
| Country | Greece |
| Icons | Icon France |
| Winery | Liber Pater |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2021 |
| Drinking as of | 2024 |
| Drinking till | 2024 |
| Alcohol % | 13.5 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
Liber Pater: One of the Most Expensive Wines in the World
No longer does the most expensive wine in the world come from the French Burgundy region, but from Bordeaux. It is Liber Pater, which surpasses Romanée Conti in price.
Loïc Pasquet, the Bordeaux winemaker behind Liber Pater, "the most expensive wine in the world" at €30,000 per bottle, has launched a new label, Denarius. “I wanted to create something affordable,” says Pasquet ironically. Although he does not intend to surpass Domaine La Romanée Conti in terms of prices, he still exceeds the 1855-classified First Growths.
Back to the Roots of Bordeaux: Liber Pater’s Old Techniques
“Liber Pater is extremely expensive and rare. Denarius brings wines from own-rooted vines to the tables of French restaurants. This is actually very affordable to taste pre-phylloxera wine,” explains Pasquet. He makes wines as they were made in the past, with vines from the same era.
He returns to the roots of the Bordeaux wine region, going back to the mid-19th century. He does this by using old vineyard management techniques, such as mixed crops, trained vines, organic sprays, and very high planting densities of 20,000 vines per hectare, along with extremely old original vines. Liber Pater claims to offer the historical taste of Bordeaux wines. Pasquet's approach is deliberately confrontational. The wines are produced outside the appellation system and are labeled as Vin de France.
The Vineyards of the Liber Pater Winery
The vineyards currently in production include Cabernet Sauvignon and Merlot, with at least 40 years old vines. The Semillon vines are over 80 years old and are used to make dry white and/or sweet white wine, depending on the vintage and specific conditions.
Pasquet is also in the process of planting several very old grape varieties in his vineyard. These varieties include Castets, Mancin, and Pardotte, which were present in the vineyards of Bordeaux before they were destroyed by the phylloxera aphid in the 19th century.
Innovative Vineyard Management of Liber Pater Against Phylloxera
Today, his vineyard is the only one in Bordeaux – and the world – where these historic varieties are grown. In addition, Loïc Pasquet plants his vines with an extremely high density of 20,000 vines per hectare, which is twice the density of the Premiers Grands Crus in the Médoc.
To prevent attacks from the phylloxera aphid, Pasquet created three small lakes, allowing him to flood the vineyard when necessary, as phylloxera cannot survive in water.
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