Paris, summer 2007. A young sommelier walks into a small bistro and orders coffee from Greece. One sip. A pause. "There is nothing better than this," he says. "It was exactly what I wanted without knowing I wanted it." That moment sparked a revolution. Over the next decade, a generation of chefs—Inaki Aizpitarte, Bertrand Grébaut, Bruno Verjus—would transform Parisian dining. No white tablecloths. No pretence. No codes that kept ordinary people out. Just creation and relaxati

Fokiano: a rare, near-extinct Greek variety from centenarian vines, 3 years in barrel — deep, saline, Barolo-like. The 2023 vintage has sold out.

Augustus: Avgoustiatis grown on Oriens's own plot — 7-day carbonic maceration, 50/50 concrete egg and oak, a silky red for seafood and summer.

Amphora, Philia's first label: 30 days on the skins, 12 months in clay, from Samos's highest vineyard at 950m — schist, quartz, zero additives.

Vulcanus, the evolution of Hupnos: smoky, saline Muscat from volcanic terra rossa on Samos, dawn-harvested and aged in amphora and barrel.

Omnis, the evolution of Octave: three Samos terroirs — schist, gneiss and volcanic soil — in one zero-additive Muscat, aged in egg, amphora and barrel.