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.
Professional Ratings
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Wine Enthusiast
Sigalas sets the bar high for Assyrtiko as usual. This 2010 is a balance of rounded citrus, crisp sea salt and sparkling minerality. Delicious with grilled fish, fruit or alone on a hot day, this is an elegant gem of a white that represents some of the best of Greek wine offered today.
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Wine Spectator
Juicy and rich, with concentrated pear, apple and white fruit flavors that are backed up by plenty of fresh acidity. The intense finish features mineral notes, joined by sea salt and white pepper. Should turn creamy with time in the cellar. Drink now through 2020. 7,000 cases made.
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Robert Parker's Wine Advocate
The 2010 Santorini is Assyrtiko, of course, and it is a big, burly one, coming in at 14.2% alcohol (a jump over typical 13.5s and the listed 13.2 for the 2009, due to weather conditions explained in the accompanying article). Sigalas, on the back label, boldly recommends cellaring this for two years before consumption, not exactly typical for Greek whites. His wines certainly show very steely when young and age better than most, so take his recommendation to heart. For many of his wines, two years may not be enough, although that should work here. After decanting this, the wine showed a lot better, integrating its parts, showing fine fruit and an unusually ripe fruit flavor nuance that the 2009 did not have. It seemed quite delicious at times, but like many Santorinis it has an underlying hard edge to it in its youth. It came around fairly quickly and mostly handled its alcohol well, although, tasted next to the 2009, it seemed more obvious. Yet, just when I thought I had a handle on it - it changed again. This burly, ripe, somewhat hard-edged Santorini seems to be a bit different, but I believe that it has many virtues of its own. Despite some initial caution, I'm leaning up on it, but it will be interesting to see where it goes over the longer haul. Drink now-2021.
A crisp white variety full of zippy acidity, Assyrtiko comes from the volcanic Greek island of Santorini but is grown increasingly wide throughout the country today. Assyrtiko’s popularity isn’t hard to explain: it retains its acid and mineral profile in a hot climate, stands alone or blends well with other grapes and can also withstand some age. Somm Secret—On the fairly barren, windswept Mediterranean island of Santorini, Assyrtiko vines must be cultivated in low baskets, pinned to the ground. The shape serves to preserve moisture and protect the growing grapes in its interior.
