Mavrodaphne or Mavrodafni (Greek: Μαυροδάφνη lit. 'black laurel') is both a black wine grape indigenous to the Achaea region in Northern Peloponnese, Greece, and the sweet, fortified wine first produced from it by Bavarian Gustav Clauss in around 1850.
Mavrodaphne is initially vinified in large vats exposed to the sun. Once the wine reaches a certain level of maturity, fermentation is stopped by adding distillate prepared from previous vintages. Then the Mavrodaphne distillate and the wine, still containing residual sugar, is transferred to the underground cellars to complete its maturation. There it is "educated" by contact with older wine using the solera method of serial blending. Once aged, the wine is bottled and sold as a dessert wine under the Mavrodafni Protected designation of origin.
Mavrodaphne literally means "black laurel". The name was chosen by Gustav Clauss, the founder of the Achaia Clauss winery, because of the berries' resemblance to those of the laurel, though there are various stories about a lover, fiancée, or wife named Daphne, who had black eyes or who died.
- Susanna Hoffman, The Olive and the Caper: Adventures in Greek Cooking, 2004, p. 511
- Harold J. Grossman, Grossman's Guide to wines, spirits & beers, 1940, p. 151