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| Drinking Windows and Values |
| Drinking window: Drink between 2018 and 2025 (based on 4 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 92.3 pts. and median of 93 pts. in 11 notes) - hiding notes with no text | | | Tasted by Aris1a on 12/10/2023 & rated 90 points: Very interesting expression of Assyrtico. As would be expected from this producer, this well made. Substantial body, slightly oxidized with an orange tinge. At opening it’s reminiscent of brandy, with citrus, burned caramel, and a hint of cask. This mellows with aeration, so consider decanting and keeping chilled for at least 3 hours before serving. At a good spot now, but has aging potential. (288 views) | | | Tasted by Gatsbeaner on 11/22/2023 & rated 94 points: Pours an almost orange tinged amber. Rich oxidative nose. Very very high acid on the palate. Lemon verbena and eucalyptus. Candied orange peel. Salty peaches. This is really interesting. Definitely have it with food. (267 views) | | | Tasted by Papies on 11/2/2023 & rated 90 points: The Return to Oinoscense (Oinoscent, Athens): A much better bottle than 9 months ago ( Papies 89) and definitely one that is fragile . Still had something beautiful about its soft nobly oxidative side, aged fruit and still proper acidity. This is not Assyrtiko from Santorini but still the noble grapes lives here albeit in a different style. Solid 90 but be aware of bottle variation and fragility (598 views) | | | Tasted by AndrewSGHall on 10/21/2023: Sick. Rich and incredible texture. A bit metallic in a cool way. Good acids and tinned fruits. Started a bit dull and then has gone hard. Hate not agreeing with my dude Papies, but this is great. (391 views) | | | Tasted by Papies on 2/21/2023 & rated 89 points: On the oxidative side and probably past its better days, touch bitter too and with a richness. But it’s the oxidative side of if that betrays it and really at the end of its life we felt. 89 (893 views) | | | Tasted by WORLDTRAVELLER10 on 10/30/2022 & rated 96 points: Chateau Rayas & Domaine Economou (Oikonomoy) White wine tasting.
A very unique and complex Assyrtiko from Crete, very tasty and with very long after taste. Ideal combination with sea-food. (548 views) | | | Tasted by forceberry on 1/21/2022 & rated 94 points: A naturalist Assyrtiko from Crete, aged for approximately 4 years before release. 13,5% alcohol.
Medium-deep, somewhat evolved burnished golden yellow color with faint greenish highlights. Rich, complex and subtly sweet-toned nose with layered aromas of rosin, some cloudberry, a little bit of leathery funk, light smoky nuances, a hint of bruised quince, a touch of beeswax and a red-toned whiff of cherry. The wine feels dry, concentrated and moderately wild on the palate with a rather full body and intense flavors of waxy funk and bretty leather, some resinous notes, a little bit of beeswax, light floral notes of honeysuckle, a hint of ripe cloudberry and a mineral touch of tangy salinity. The high acidity lends great intensity to the wine and keeps the rather substantial body of the wine nicely in check. The concentrated finish is long, powerful and acid-driven with intense flavors of leathery funk, some tangy saline notes, a little bit of smoky minerality, light fruity notes of cantaloupe and quince, a hint of beeswax and a bretty touch of Band-Aid.
A very powerful and complex Assyrtiko that is quite unlike its varietal peers from Santorini, but not one bit less impressive in style. The wine has an obviously funky, naturalist edge to it, yet it comes across as layered and intriguing, not "natty" or "weird". All in all, a very distinctive and idiosyncratic take on both Assyrtiko and Cretan wine that is very impressive already now, but most likely will continue to improve for at least a handful of years more. I can see why Yiannis Economou's wines can be so divisive and I can also see why he is considered a cult winemaker of Crete. The only wine I can think of that reminds me of this style is Art Space Assyrtiko from Santorini - both very unique in every way, although Art Space's wines are perhaps even more difficult to get your hands on. This was pretty pricey for a Cretan wine at 45€, but managed to deliver for the price, easily. (1733 views) | | | Tasted by kostaslonis on 4/23/2021 & rated 93 points: Suertes del Marques, Envinate & Ekonomou Wine Tasting (Mr Vertigo): The wine shows density, a nice oak frame, oxidative citrus notes, lemon and nutty
The wine shows nice oaky frame, lean, citrus with full body, high acidity, fresh, earthy with long finish (1128 views) |
| 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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