2015 Sigalas Assyrtiko Barrel Santorini

Community Tasting Notes (9) Avg Score: 89.7 points

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  11/17/2018 - ChristopherB wrote: 88 Points

  Coravin sample. A more detailed note will be written when I get to taste more of the bottle in a few days, but in the meantime.
  
  Medium yellow colour. On the nose, aromas of oak, lemon, minerals. On the palate, the attack is frank and concentrated, though appears less striking than the unoaked version. I've read some comments that say that the oak is well dosed, and this may be the case depending on tastes, but personally, the addition of the oak doesn't bring much but removes the "typicity" of the wine. That being said, a good length and similar intrinsic qualities to the unoaked tasted a few days earlier, but with clearly less character than the unoaked. 88-89

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  10/2/2017 - Ben Christiansen wrote:

  Salty minerality, the oak seems to calm the salty minerality down.

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  9/3/2017 - fat.metheny Likes this wine: 91 Points

  The oaked version of santorini assyrtiko is different from the standard inox version. More creamy and buttery with tamed acidity and mellow aromas of candied lemon, raw nuts, apricot and smoke. I think you don't have to wait as long as the inox version. You can drink the barrel aged assyrtikos faster and wait for the inox siblings to grow. Still a great wine that pairs beautifully with grilled fish or typical santorini dishes like fava with grilled octopus.
  
  Ps. How long do you think that assyrtikos from santorini would be in the price tag that are today??

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  5/8/2017 - quaffnov Likes this wine: 89 Points

  A different take on assyrtiko, with clear barrel time evident in the rich nose and palate filled with oak characteristics and a weaker expression of the varietal's customary acidity and freshness. Still enjoyable and worth trying but I will tend to lean towards a unoaked statement of the grape.

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  5/1/2017 - retired_and_roving Likes this wine:

  Wine tasting in Greece; 4/28/2017-5/6/2017 (Athens, Santorini and Porto Heli): Tasting visit at Domaine Sigalas. Fermented and aged in French oak barrels for 6 months. The oaked versions of Assyrtiko are quite different, they do not demand food as the oak seems to tame some of the natural acidity of this variety. I found this to be interesting and complex on the mid and back palate but I missed the raciness of the unoaked versions. Our group of four was split, with two always preferring the oaked and two the unoaked.

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