It's funny that a place like Greece would be playing catch-up with the rest of the world's winemaking trade. After all, Dionysus is classical mythology's Greek god of wine and the patron deity of stuff that goes so well with it, like agriculture and theater and sleeping with the wrong people (I personally know a great deal about wine's impenetrable connection with the latter two). Somehow, fact and myth were separated at birth, leaving Greece an also-ran against the likes of France, the United States and the Democratic Republic of Mars.
That is, up until the last three decades or so. In that short time, Greece has taken steps to revolutionize virtually all its winemaking technology (the introduction of stainless steel barrels, mega-meetings with wine experts from Western Europe, due diligence on the infrastructure of its arbors). And if you score a bottle of Boutari retsina—any bottle of Boutari retsina—you'll taste the result. The Greeks have been drinking their native retsina for about 2,000 years—there's something they like about ridiculously lengthy fermentation, especially if it involves ridiculously sugary grapes. The Boudari brand, made at any of its six wineries scattered throughout Greece, has undergone the same recent upgrades as the rest of Greek viticulture; its retsina yields the same hint of antiquity, yet the product's purity is assured.
Retsina is really good with traditional Greek food like souvlaki and feta cheese—and at $10.99 a bottle at good wine stores, it's even better. The taste is plump and maybe not what you're used to, but, hey—Dionysius didn't get to where he is by living his life indoors. If retsina was good enough for him, it damn well better be good enough for you.