another excellent showing. herbal and honeyed aromas, very fresh and pure, complex. Balanced and lush on the palate but with excellent acidity. Good with sea bass and spring vegetables, but would have been better with stronger dishes like grilled squid or garlic and octopus, things like that. Delicious and I wish I had more.
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Not much enjoyment out of this one. Nose is very strong with heavy nuttiness and wet wood with some petrol minerality. Full bodied palate with a cloying sweet taste like overripe peach (is it the alcohol?). Heavy wine past its best.
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fantastic showing for this excellent wine. We decanted a couple hours before drinking, but you could tell immediately - clear and fresh aromas, vibrant. The wine has a unique aromatic profile, and now that it is maturing, it is very articulate and detailed. For me the primary aroma is pumice - the volcanic rock. There is citrus fruit too, something floral, a Burgundian barrel-influenced richness of sweetness, and all infused with this lovely slightly smoky savory-ness. Great freshness and acidity on the palate, balanced, expressive. Simply delicious wine, and seems like its only beginning to grow into itself.
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Santorini Wine Dinner: oak, smoke, pumice, preserved lemons - and this is all on day 3. the wine is balanced and focused , energetic, very clean on the palate, with sea spray hints. the alcohol sometimes juts out a bit though. will the oak integrate over time? if so, the wine could be great.
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One of the highlights of the lineup. The '08 bottling of this still tasted a little too oaky but this had a lot of the purity and sizzle of the '09 tank bottling, but with extra dimension and depth from the extra two years of aging. I'm wondering whether the barrel-aged version might take better to bottle age even if it doesn't offer the clarity of the steel tank version right out of the gate?
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needs more time or a very solid decant. lovely wine now, but it is the powerful side that shows through. It was the next day that the wine found true balance, with delicate sea spray and chalky pumice, rich ripe fruit, and a great acid backbone. this wine seems as though it will wear its oak very well.
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Intially aroma of banana that went away with time in the glass. Golden yellow. Buttery on the mouth with great acidity and citrusy notes. Failry long finish. SUbtle smokiness from oak. Great once more!
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Very disappointing, given how much I've liked, even adored, Sigalas's non-barrel assyrtikos. While the salty minerality is irrepressible, the aromas and flavors are overwhelmingly of banana (I suspect generic industrial yeast) and the body is obnoxiously creamy. If I want white Burgundy, I'll buy white Burgundy. But this? Bleah!
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One of the best assyrtikos from the best place for the variety, Santorini. Oak is subtle and works well. Wine has amazing minerality, typical of Santorini wines, great acidity..Excellent wine.
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Straw yellow. Excellent nose, combining citrus fruits, almonds and minerals, with the oak effect adding complexity without hiding the original aromas. Mid-full bodied, very harmonious, with rich fruit, lots of minerals, well integreated oak, sweet vanilla and balancing acidity. Long finish. An excellent version of barrel fermented assyrtico from the Santorini appelation, combining elegantly the original varietal vibracy with oak sweetness. A modern wine of character. Excellent value!
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6/9/2013 - brooklynguy wrote:
another excellent showing. herbal and honeyed aromas, very fresh and pure, complex. Balanced and lush on the palate but with excellent acidity. Good with sea bass and spring vegetables, but would have been better with stronger dishes like grilled squid or garlic and octopus, things like that. Delicious and I wish I had more.
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3/2/2012 - Stefanos T. wrote: 85 Points
Not much enjoyment out of this one. Nose is very strong with heavy nuttiness and wet wood with some petrol minerality. Full bodied palate with a cloying sweet taste like overripe peach (is it the alcohol?). Heavy wine past its best.
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12/26/2011 - brooklynguy wrote:
fantastic showing for this excellent wine. We decanted a couple hours before drinking, but you could tell immediately - clear and fresh aromas, vibrant. The wine has a unique aromatic profile, and now that it is maturing, it is very articulate and detailed. For me the primary aroma is pumice - the volcanic rock. There is citrus fruit too, something floral, a Burgundian barrel-influenced richness of sweetness, and all infused with this lovely slightly smoky savory-ness. Great freshness and acidity on the palate, balanced, expressive. Simply delicious wine, and seems like its only beginning to grow into itself.
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7/20/2011 - PhDP wrote:
déjeuner à Oud Sluis (Sluis, Zeeland, Nederland): La barrique arrondit la bouche: trop tôt ?
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7/27/2010 - brooklynguy wrote:
Santorini Wine Dinner: oak, smoke, pumice, preserved lemons - and this is all on day 3. the wine is balanced and focused , energetic, very clean on the palate, with sea spray hints. the alcohol sometimes juts out a bit though. will the oak integrate over time? if so, the wine could be great.
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7/25/2010 - Keith Levenberg wrote:
One of the highlights of the lineup. The '08 bottling of this still tasted a little too oaky but this had a lot of the purity and sizzle of the '09 tank bottling, but with extra dimension and depth from the extra two years of aging. I'm wondering whether the barrel-aged version might take better to bottle age even if it doesn't offer the clarity of the steel tank version right out of the gate?
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7/10/2010 - brooklynguy wrote:
needs more time or a very solid decant. lovely wine now, but it is the powerful side that shows through. It was the next day that the wine found true balance, with delicate sea spray and chalky pumice, rich ripe fruit, and a great acid backbone. this wine seems as though it will wear its oak very well.
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12/12/2009 - kama wrote: 82 Points
A little bit too strong taste.
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9/13/2009 - The New Alcoholic wrote: 91 Points
Intially aroma of banana that went away with time in the glass. Golden yellow. Buttery on the mouth with great acidity and citrusy notes. Failry long finish. SUbtle smokiness from oak. Great once more!
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3/25/2009 - Wicker Parker wrote:
Very disappointing, given how much I've liked, even adored, Sigalas's non-barrel assyrtikos. While the salty minerality is irrepressible, the aromas and flavors are overwhelmingly of banana (I suspect generic industrial yeast) and the body is obnoxiously creamy. If I want white Burgundy, I'll buy white Burgundy. But this? Bleah!
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1/18/2009 - The New Alcoholic wrote: 92 Points
One of the best assyrtikos from the best place for the variety, Santorini. Oak is subtle and works well. Wine has amazing minerality, typical of Santorini wines, great acidity..Excellent wine.
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1/9/2009 - Yiannis wrote: 91 Points
Straw yellow. Excellent nose, combining citrus fruits, almonds and minerals, with the oak effect adding complexity without hiding the original aromas. Mid-full bodied, very harmonious, with rich fruit, lots of minerals, well integreated oak, sweet vanilla and balancing acidity. Long finish. An excellent version of barrel fermented assyrtico from the Santorini appelation, combining elegantly the original varietal vibracy with oak sweetness. A modern wine of character. Excellent value!
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7/16/2008 - Filippo wrote: 90 Points
Fairly muted in the nose but has very bright pineapple and tropical fruit in the mouth, with moderate vanilla and caramel. Very balanced.
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