A 97 point trophy winner in this year's Decanter World Wine Awards and top scoring Assyrtiko in Tim Atkin MW's report with 95 points. 200 year old vines! This is a spectacular bottling from Estate Argyros, from vines that are ungrafted. They give extremely low yields, with a high concentration of flavour, but the freshness of this wine is fabulous. With a salty fish like sea bass or bream cooked with new potatoes (boiled in sea water) it could not be more perfect. Or turbot, brill or Dover Sole, or similar, cooked with butter and caper sauce. Also, with chicken with lemon and garlic and herbs it would be fabulous. I'd drink it over the next 3 years to enjoy it with all its energy and youthful vigour, but given how good it was over two weeks, it will likely keep in a cellar for 10 to 15 years.
I've been enjoying a few Santorini wines made from the Assyrtiko grape in the past few months. But this came along and wow! It reminds me a bit of white Burgundy with excellent acidity and line and purity, crossed with something like Pouilly-Fume Silex - but this is unique - of course - with good depth and concentration and excellent freshness. It was easy to love, but also really interesting, concentrated, complex with its classic notes of salinity, but with a rock solid core. I liked it so much I kept it on the go for a couple of weeks, having a half a glass almost every night as an aperitif and sometimes a sip with dinner. It held up the whole way, not deteriorating one iota.
FROM THE PRESS
“"Expressive wild rose, melon and floral aromatics, Lovely balance of citrussy flavours, delivering very well now with oregano and green tea nuances. Amazing precision and length" 97 points, Platinum ”Decanter Wine Awards Committee 2021
“"A complex and aristocratic nose, with freshly cut lime, lemon peel, and a herbal echo: thyme, mint, the gentlest dried tarragon. The acidity jumps out of the glass, a cross between a promise and a threat. On the palate, it has all the hallmarks of a fine wine. A texture that starts like a silk foulard around the tongue, until the acidity kicks in and the silk turns into Amalfi lemons. …A precision act. 2022-27 (will improve)"”Tim Atkin MW Assyrtiko report