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Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.
#83 Wine Spectator Top 100 of 2011
When opening a bottle of Assyrtiko-Athiri, the eye is captivated by the bright straw blonde color and light green shades. The nose of wine is dominated by ripe citrus fruit, with lemon coming to the fore, while its excellent structure and acidity compliment its nose granting vibrancy and a lingering aftertaste.
Assyrtiko-Athiri is excellent with traditional Greek recipes, fish dishes and white meats with light sauces.
"Sigalas sets the bar high for Assyrtiko as usual. This 2010 is a balance of rounded citrus, crisp sea salt and sparkling minerality. Delicious with grilled fish, fruit or alone on a hot day, this is an elegant gem of a white that represents some of the best of Greek wine offered today."
"Juicy and rich, with concentrated pear, apple and white fruit flavors that are backed up by plenty of fresh acidity. The intense finish features mineral notes, joined by sea salt and white pepper. Should turn creamy with time in the cellar. Drink now through 2020. 7,000 cases made."
"The 2010 Santorini is Assyrtiko, of course, and it is a big, burly one, coming in at 14.2% alcohol (a jump over typical 13.5s and the listed 13.2 for the 2009, due to weather conditions explained in the accompanying article). Sigalas, on the back label, boldly recommends cellaring this for two years before consumption, not exactly typical for Greek whites. His wines certainly show very steely when young and age better than most, so take his recommendation to heart. For many of his wines, two years may not be enough, although that should work here. After decanting this, the wine showed a lot better, integrating its parts, showing fine fruit and an unusually ripe fruit flavor nuance that the 2009 did not have. It seemed quite delicious at times, but like many Santorinis it has an underlying hard edge to it in its youth. It came around fairly quickly and mostly handled its alcohol well, although, tasted next to the 2009, it seemed more obvious. Yet, just when I thought I had a handle on it - it changed again. This burly, ripe, somewhat hard-edged Santorini seems to be a bit different, but I believe that it has many virtues of its own. Despite some initial caution, I'm leaning up on it, but it will be interesting to see where it goes over the longer haul. Drink now-2021. "
The Wine Advocate
On the plain of Oia, in Santorini, and more specifically in Baxedes area, the winery of Domaine Sigalas can be found. Here, the most vibrant variety of the Mediterranean zone, the Santorini Assyrtiko as well as the Aidani, Athiri, Mandilaria and the Mavrotragano are put to the best use possible, and with the proper respect to their organoleptic characteristics, the quality wines are produced which receive acclaim in international competitions, both in Greece and abroad.
Much of the wine drinking culture in Europe comes from the early Greek settlers. Home to Dionysus, the
God of Wine, Greece has long touted the virtues of drinking wine. With over 400 indigenous varieties,
you won't find many Cabernet Sauvignon and Chardonnay wines, although the grapes do grow here and are
occasionally blended. The climate of Greece is good for...Read More About Greece
Other White Wine
While there are a slew of other white varietals out there in the world, a few more worth knowing about...
Mostly grown and drunk in the northwest part of Spain,
Rias Baixas (in Galacia),
this grape is loved by almost
all who try it. A great alternative to Sauvignon Blanc, Chardonnay and every other white grape, Albarino is
aromatically intense...Read More About Other White Wine
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