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Flat front label of wine

Sigalas Assyrtiko Santorini 2014

Assyrtiko from Greece
  • W&S94
  • RP93
13.7% ABV
  • W&S95
  • RP93
  • RP95
  • RP94
  • W&S93
  • WE92
  • WS91
  • RP90
  • RP93
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13.7% ABV

Winemaker Notes

Straw blonde color with light shades of green, with a subtle nose ofcitrus fruit. Excellent structure with a depth of flavor and high acidity, which brings the flavors to the front and adds freshness, with a lasting after-taste. Has the characteristic minerally taste of an world class Assyrtiko.

Blend: 100% Assyrtiko

Critical Acclaim

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W&S 94
Wine & Spirits
Sigalas’s basic assyrtiko is a stunner in 2014, a sleek, aloof beauty that tempts with an unusually robust set of green fruit flavors wrapped in tongue-sucking minerality. That saline chalkiness highlights the succulence of the fruit, wanting only a salt-baked fish to run interference.
RP 93
Robert Parker's Wine Advocate
The 2014 Assyrtiko (i.e., the Estate Santorini) is unoaked and comes in at 13.5% alcohol. It is a fine example of how it is easy to underrate these wines (Santorini in general, Sigalas in particular) and take certain things for granted. From day one to day two, it became a different wine, even though it seemed just fine on day one. It started with a lively demeanor and an elegant feel, but didn't seem to have a lot of intensity or concentration. For young Sigalas--he being a guy who advises people to cellar his wines for at least two years after release--it opened remarkably easy. (That two years is usually too little in big vintages, by the way.) On opening, this was lovely, sunny and sprightly, but rather understated. Its best feature was its grip and length on the finish as it aired out and warmed. That was underscored on day two, when it also began to acquire some complexity. This isn't the biggest wine here, but when all is said and done, it has almost as much power as any of them, particularly with some air and warmth, and more finesse than the most powerful ones. Assyrtikos in general, and this in particular, have a hidden layer.
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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.


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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.

SKRRSG035_2014 Item# 146308