Argyros Vinsanto 4 Year (500ML) 2012
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 creme brulee and cheesecake.
Critical AcclaimAll Vintages
Honeyed, roasted peach, candied citrus, ginger and toffee bouquet. Baked Meyer lemon, orange marmalade, cold coffee and nut bar appear on the palate. Complex, concentrated and fresh – fantastic balance of acidity and sweetness.
The 2012 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, 220 grams of residual sugar and 7.37 of total acidity. The grapes are sun-dried for 10 days and then spend four years in barrel. I had a noted preference for the 2011 this issue, as it showed more complexity and what I like to call more gravitas. This might get to the same place in time, but it is less well defined today. Textured, powerful and gripping on the finish, it still has rich flavors and plenty of power. Concentrated and intense, it could well improve in the bottle too. We'll lean up for the moment. As often noted, these do hold a long time, barring cork failures. The drinking window is just a rough guide. The rapidly rising price references a 500-milliliter bottle.
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.