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Sigalas Assyrtiko Santorini 2009

Assyrtiko from Greece
  • RP93
0% ABV
  • W&S95
  • RP93
  • RP95
  • RP94
  • W&S93
  • W&S94
  • RP93
  • WE92
  • WS91
  • RP90
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Winemaker Notes

When opening a bottle of Assyrtiko-Athiri, the eye is captivated by the bright straw blonde color and light green shades. The nose of wine is dominated by ripe citrus fruit, with lemon coming to the fore, while its excellent structure and acidity compliment its nose granting vibrancy and a lingering aftertaste. Assyrtiko-Athiri is excellent with traditional Greek recipes, fish dishes and white meats with light sauces.

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
The 2009 Santorini adds depth to the 2009 Asirtiko/Athiri blend and quite a bit of power, too. As it interacts with the palate, it becomes ever more gripping and intense. I decanted it, and it seemed to just become more piercing still. Yet, underneath it has fine fruit that asserts itself and it seems transparent, stone washed and pure. Its steely demeanor is impressive, but that's not all it has. It may not show all it has for another year or three, though. The longer this was open, the more complexity it showed. As it warmed up, it became more gripping and showed more minerality. For a monovarietal white, its ability continually to keep changing and become something different was quite remarkable as it warmed up and aired out. Pretend that this is red and think about cellaring. It should age well if well stored and I'm more than a little curious myself to see what is going to be here in 2020. Just when you think you have a handle on it - it turns into something else interesting. I often find that is a characteristic common to top level young wines. Drink now-2023.
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Sigalas

Domaine Sigalas

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Domaine Sigalas, Greece
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On the plain of Oia, in Santorini, and more specifically in Baxedes area, the winery of Domaine Sigalas can be found. Here, the most vibrant variety of the Mediterranean zone, the Santorini Assyrtiko as well as the Aidani, Athiri, Mandilaria and the Mavrotragano are put to the best use possible, and with the proper respect to their organoleptic characteristics, the quality wines are produced which receive acclaim in international competitions, both in Greece and abroad.

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 wine styles exists, made mostly from Greece’s plentiful indigenous varieties. After centuries of adversity after Ottoman rule, the modern 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 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 varieties. Assyrtiko, the crisp, saline variety of the island of Santorini, is one of the most important and popular white varieties, alongside Roditis, Robola, Moschofilero, and Malagousia. Muscat is also widely grown for both sweet and dry wines. Prominent red 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.

Assyrtiko

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A crisp white variety full of zippy acidity and with a striking mineral character, Assyrtiko comes from the volcanic Greek island of Santorini, but is grown increasingly wide throughout the country today. The reasons for its popularity are plentiful: it retains its acid and mineral profile in a hot climate, blends well with other grapes and can also withstand some age. Flavors often found in Assyrtiko and its blends include lemon zest, passion fruit, pineapple, flint and fennel. It is versatile when matched with food; try it with oysters, shrimp, salmon as well as grilled chicken, tomatoes and asparagus.

PIO50038810_2009 Item# 115020