Argyros Atlantis Rose 2018
This richly hued rosé highlights the unique flavors of Mandilaria. Bright and vibrant, with strawberry, apple and cherry flavors. The high natural acidity of Assyrtiko gives this wine a refreshing crispness.
A versatile summer wine that can pair with a variety of foods, ranging from light picnic fare to barbacued meats.
Blend: 90% Assyrtiko, 10% Mandilaria
Critical AcclaimAll Vintages
This assyrtiko gets its pale pink hue and hint of watermelon flavor from ten percent mandilaria. It’s crisp, herbal and savory, with a saline stoniness that makes it especially palate-whetting.
Lively strawberry and apple aromas start this crisp and beautifully colored rosé from Santorini. Its Mandalari-varietal flavors of cherry and strawberry are lifted by the citrus and smoke quality of Assyrtiko in the wine. Overall, this is a fresh-fruit pour that’s patio-perfect.
Founded in 1903, the Argyros Estate is located on the island of Santorini, famed for its spiraling vines and white washed churches. In 1950, the Argyros vineyards were passed down to the founder’s son, who tripled the estate from 5 to 15 acres. Yiannis Argyros, the third-generation owner of the estate who took over in 1974, began looking beyond the local market for his wines. The inorganic soil of the island of Santorini is naturally immune to Phylloxera and many other vineyard pests, reducing the need for synthetic herbicides & pesticides. Estate Argyros practices sustainable viticulture, using composted grape must as fertilizer, and plowing the vineyards with mules.
The estate vineyards are located primarily in Episkopi and Pyrgos, which are prime locations for Assyrtiko. The ungrafted vines range in age from 30 to over 150 years, and are trained into basket-shaped bowls, a traditional technique called ""kouloura"". Today, Mathew Argyros, the fourth generation of family winemakers, continues his father's legacy by making legendary wines from Assyrtiko and other indigenous Santorinian varietals, using traditional techniques.
Whether it’s playful and fun or savory and serious, most rosé today is not your grandmother’s White Zinfandel, though that category remains strong. Pink wine has recently become quite trendy, and this time around it’s commonly quite dry. Since the pigment in red wines comes from keeping fermenting juice in contact with the grape skins for an extended period, it follows that a pink wine can be made using just a brief period of skin contact—usually just a couple of days. The resulting color depends on grape variety and winemaking style, ranging from pale salmon to deep magenta.