Argyros Vinsanto 4 Year (500ML) 2010
This traditional dessert wine is honey-yellow color, with flavors of dried fruits, apricot,orange zest and herbs.
An ideal pairing wine for foie gras, fruit-based desserts and creamy desserts like crème brûlée and cheesecake.
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The 2010 Vinsanto 4 Years Barrel Aged is a traditional blend, mostly (80%) Assyrtiko, with the rest evenly divided between the island's typical blending grapes, Aidani and Athiri. It comes in with 13% alcohol and 220 grams of residual sugar. It is easy to dismiss this, the one with "merely" four years in the barrel. Relatively speaking, as it is the youngest of the group this issue, it is very concentrated this year. It is pretty fine on its own terms, fresher and perceptibly sweeter than the oldies—the sugar has not dried out and blown off—if less nuanced, complex and concentrated than the older bottlings. Yet this has a long, tense and vibrant finish, with plenty of sugar but also fine fruit. It really doesn't seem cloying, despite my relative description. It held brilliantly for four days in the fridge, acquiring more character and showing plenty of tension at that point.
Sweet fig, dates and prunes on the nose. The palate is mouth-coated with caramel and orange créme brûlée. With a persistent finish.
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.
The remains of an ancient volcano that erupted around 1600 BC, Santorini is one of the southern Cyclades islands and is most recognized for its white wines made from the fruity and mineral-rich, Assyrtiko.
Apart from the classics, we find many regional gems of different styles.
Late harvest wines are probably the easiest to understand. Grapes are picked so late that the sugars build up and residual sugar remains after the fermentation process. Ice wine, a style founded in Germany and there referred to as eiswein, is an extreme late harvest wine, produced from grapes frozen on the vine, and pressed while still frozen, resulting in a higher concentration of sugar. It is becoming a specialty of Canada as well, where it takes on the English name of ice wine.
Vin Santo, literally “holy wine,” is a Tuscan sweet wine made from drying the local white grapes Trebbiano Toscano and Malvasia in the winery and not pressing until somewhere between November and March.