Anna Halkia grew up in Australia before returning to her family's ancestral land in Nemea, the heart of Greek red wine country in the Peloponnese. Her vineyards have been certified organic for fifteen-plus years, and her cellar is essentially a back-of-house operation: hand harvest, light press, ambient yeast in stainless, four months on lees, then bottled unfined, unfiltered and with no added sulfur. "Reddish" is her glouglou take on Agiorgitiko (the "Saint George" grape native to Nemea), bursting with juicy fruit and chuggable charm. Greek natural wine at its most welcoming. Chill it lightly.