Argyros Vinsanto 4 Year (500ML) 2011  Front Label
Argyros Vinsanto 4 Year (500ML) 2011  Front LabelArgyros Vinsanto 4 Year (500ML) 2011  Front Bottle Shot

Argyros Vinsanto 4 Year (500ML) 2011

  • W&S97
    500ML / 0% ABV
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      500ML / 0% ABV

      Winemaker Notes

      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.

      Blend: 80% Assyrtiko, 10% Aidani, 10% Athiri

      Critical Acclaim

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      W&S 97
      Wine & Spirits
      Yiannis Argyros was the king of Vinsanto before his death in 2012; he carried on a tradition that predates that of Tuscany’s sweet wines. His son, Matthew, now continues the tradition, seeing the wines through long barrel aging to take on their characteristic complexity. Although this is one of the estate’s younger wines, it’s spectacular. A blend of assyrtiko with aidani and athiri, late-harvested and sun-dried on a pumice plateau, this aged in oak barrels for four years. It stuns with its power, the acidity and sugar delivering honeyed flavors with spine-tingling intensity. It tastes of butter toffee and orange zest, vanilla and lemon, with herbal notes that accent its briskness and clarity. Masterful.
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      Argyros

      Argyros

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      Argyros, Greece
      Argyros Winery Image

      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.

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      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.

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      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.

      Rutherglen is an historic wine region in northeast Victoria, Australia, famous for its fortified Topaque and Muscat with complex tawny characteristics.

      STC547579_2011 Item# 556945

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