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Community Tasting Notes (3) Avg Score: points
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9/2/2012 - Yiannis wrote: 91 Points
Tasted at the winery, then drank at home. Some instructions to use first:
1. This wine needs aeration for1 hour at least
2. It will best express itself in a large "Grand Cru White Burgundy" glass
3. Its perfect food partner is smoked salmon.
Color: Light lemony yellow-green.
Nose: Recently extinguished woodfire, roast nuts, grapefruit, green apple and flinty minerality.
Palate: Medium-bodied, bone-dry with sharp acidity
Aftertaste: Long, minerals, smoke and citrus fruit.
An excellent version of oak-fermented assyrtiko to drink now and over the next 5 years at least.
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9/2/2012 - Dokken wrote: 91 Points
Honeysuckle, nuts and ripe stone fruit on the nose with nice oak blending. Broad and balanced with great extract and refreshing acidity on palate. Could keep easily for 6 years possibly more.
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3/25/2012 - KostaKats wrote: 91 Points
Deep lemon. Santorini jumps out at you with the tell tale salt laden breeze, sun burned rocks, ripe lemons & lemon blossom. Underneath it all lurk smoke, apples, lemon blancmange, ripening pears and is beginning to take on some slight petrol notes. Full body, creamy and with the nose reflected on the palate. The oak is very present but discreet. That lemon & briny acidity cuts through the creamy blancmange in my mouth. The best effort of this style from this producer I have tried yet. Long finish that screams summer.
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