According to wine expert Karen MacNeil, some examples of Agiorgitiko can be lush and "almost Port-like" with spicy, peppery flavors. Oz Clarke notes that the quality of Nemean wine made from Agiorgitiko is highly dependent on the individual skill of the winemaker and that "Only an example whose burly, rugged power has not been diminished by oxidation and lazy winemaking will age properly". Tom Stevenson notes that some examples can "be spoiled by dried-out or dead fruit" that is harvested too late, with too little acidity, at excessively ripe levels.