Koutsoyannopoulos Santorini 2009

  • 92 Robert
    Parker
  • 91 Wine
    Spectator
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Koutsoyannopoulos Santorini 2009 Front Label
Koutsoyannopoulos Santorini 2009 Front Label

Product Details


Varietal

Region

Producer

Vintage
2009

Size
750ML

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Somm Note

Winemaker Notes

#86 Wine Spectator Top 100 of 2010

Professional Ratings

  • 92
    The 2009 Santorini is quite powerful, with considerable penetration on the finish, plus very fine depth. In that last aspect at least, it matches up with anything from the island, showing dense and rich for a Santorini, especially on opening, although only listed at 12.5% alcohol. Its best feature is that lovely, very gripping finish. It does not seem to have quite the transparency of many from the island, though, even if, conversely, it is quite a mouthful. More curiously and more of a concern, it seems to be showing some hints of maturity despite its relatively young age. It is pretty fine at the moment. Note that this is a current submission, despite its age.
  • 91
    This rich, refined and full-flavored white has fine cut to its apple, grapefruit and peach flavors, with lively acidity and plenty of creamy notes, which extend with golden raisin and tropical fruits on the powerful finish. Drink now through 2016.
Koutsoyannopoulos

Koutsoyannopoulos

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Koutsoyannopoulos, Greece
Koutsoyannopoulos Winery Image
Koutsoyannopoulos Winery, founded in the late 19th century on the island of Santorini, is one of the oldest continuously producing families in Greece. From 1870 to 1917, the bulk of Koutsoyannopoulos’ exports went to Odessa in the Ukraine and was consumed in the Czarist court. While the Russian revolution in 1917 closed this chapter of exportation, the market opened up in France, Italy, and the rest of Western Europe. Today, four generations later, this winery continues to operate under the care and supervision of its present owner, Georgios Koutsoyannopoulos.

The estate vineyards of the winery are comprised of 15 hectares which continue to be cultivated in the traditional way of weaving them into the shapes of baskets or crowns. These vineyards lie in the areas of Vothonas, Megalochori, and Fira. Long term contracts with farming families on the island also bolster the amount of fruit available in this bare and sparse land.

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With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended white wines. In many European regions, strict laws are in place determining the set of varieties that may be used in white wine blends, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied white wine blend, like Chardonnay, would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

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A picturesque Mediterranean nation with a rich wine culture dating back to ancient times, Greece has so much more to offer than just retsina. Between the mainland and the country’s many islands, a wealth of Greek wine styles exists, made mostly from Greece’s plentiful indigenous varieties. After centuries of adversity after Ottoman rule, the modern Greek wine industry took off in the late 20th century with an influx of newly trained winemakers and investments in winemaking technology.

The climate—generally hot Mediterranean—can vary a bit with latitude and elevation, and is mostly moderated by cool maritime breezes. Drought can be an issue for Greek wine during the long, dry summers, sometimes necessitating irrigation.

Over 300 indigenous grapes have been identified throughout Greece, and though not all of them are suitable for wine production, future decades will likely see a significant revival and refinement of many of these native Greek wine varieties. Assyrtiko, the crisp, saline Greek wine variety of the island of Santorini, is one of the most important and popular white wine varieties, alongside Roditis, Robola, Moschofilero, and Malagousia. Muscat is also widely grown for both sweet and dry wines. Prominent red wine varieties include full-bodied and fruity Agiorghitiko, native to Nemea; Macedonia’s savory, tannic Xinomavro; and Mavrodaphne, used commonly to produce a Port-like fortified wine in the Peloponnese.

PDXTOP10086CA_2009 Item# 107498

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