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| Drinking Windows and Values |
| Drinking window: Drink between 2003 and 2009 (based on 33 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 91 pts. and median of 91 pts. in 3 notes) - hiding notes with no text | | | Tasted by kostaslonis on 4/23/2015 flawed bottle: Clear color fully developed turning amber
The nose is clean, med/med+ intensity, roasted almond and walnut ripe apricot, ripe quince, honey, ripe peach, hints of nutmeg and cinnamon.
The wine is dry, more salty than a manzanilla (never tried such a Santorini), med body, high intensity, med alcohol, med+ acidity, roasted almond, walnut, ripe apricot, cinnamon stick, buttery, toasted bread, lacking balance due to saltiness and acetic acid, med finish.
Very interesting wine, it was like eating roasted almonds soaked in sea water. A very strange oxidation indeed (784 views) | | | Tasted by Yiannis on 12/28/2011 & rated 91 points: Consistent with previous note. Holds amazingly well. (1765 views) | | | Tasted by Yiannis on 11/13/2011 & rated 91 points: Dark yellow-gold. Evolved nose with candied grapefruit, chalky and flinty minerality, honey, undergrowth and hints of beeswax. Medium-full bodied with a fairly fresh fruit, minerality, tertiary flavors of mushrooms and truffles, balancing acidity and a medium aftertaste. Very interesting version of fully mature assyrtiko. (1704 views) |
| Sigalas Producer website
U.S. Importer (Addt'l Info)AssyrtikoAssyrtiko or Asyrtiko is a white Greek wine grape indigenous to the island of Santorini though it can also be found in other areas of Greece.
Despite the extremely hot and windy conditions of the island, Assyrtiko thrives. This is due in part because of the traditional koulara, a grape growing method that weaves the vine into a basket allowing the grapes to grow on the inside covered by the vine's foliage and protected from the harsh outside conditions. Vines are generally woven until yields are considered too low and nutrients to scare (around age 70) and are then clipped at their roots. A new vine is then grown onto the existing rootstock. This is important because the existing vines roots have grown deep into the soil to obtain the moisture stored in the pumice soils from the morning mists. It is estimated that many of the vines on the islands are centuries old which is made possible due to the island's inability to be affected by phylloxera since there is no clay in the soil. Because of the intense heat and lack of water harvest generally occurs in mid-August.
Wine style: Assyrtiko grapes clusters are large, with transparent yellow-gold skin and juicy flesh. Because of their weight and character, Assyrtiko is sometimes referred to as a red grape in white's clothing. In the volcanic soil of Santorini, there appear to be some unique characteristics that develop in the grape variety, and therefore in the wine. One of these characteristics is that Assyrtiko does not lose its acidity even if it is very ripe. After vinification, Assyrtiko develops a bone-dry grape with intense acidity and a strong mineral character which is perfect for pairing with Santorini's traditional fare such as grilled seafood.
The island of Santorini has three wine classifications: Santorini, Nykteri and Vinsanto. Santorini and Nykteri must be made up of at least 75% Assyrtiko and is it not uncommon to find a wine made up of 100% Assyrtiko.Nykteri, and sometimes Santorini, is generally a blend of Assyrtiko and two other indigenous white grapes on the island: Aidani and Athiri. Vinsanto is a sweet wine made of dried grapes and aged in oak for at least two years. It must consist of at least 51% Assyrtiko; the remaining percentage can come from Aidani and/or Athiri.
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