Winemaker Notes
Located in Imerovigli, the sub-region of Oia Santorini, Sigalas’s Assyrtiko basket trained vines (Kouloura) average 60 years of age, and are tended in black lava, volcanic ash and pumice soils. Fermentation in stainless steel tanks under controlled temperature. The wine comprises of 50% free run juice. 80% full cluster is slowly pressed and spends 5 months on lees.
Professional Ratings
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Robert Parker's Wine Advocate
The 2018 Santorini Assyrtiko, the flagship 100% Assyrtiko is unoaked and comes in at 14% alcohol. This is textured and elegant, while still solid in the mid-palate. If a couple of the 7 Villages offerings are powerhouses, this leans a little more to balance—but it still has very ripe fruit and its fair share of power. It's a bit young and less evolved than the 2017s, of course, but that will come. The rest combines balance and concentration. The fruit still has flavor, the finish is fine and it gets longer as this airs out and evolves. This isn't as striking as many of the 7 Villages wines, but it is still very fine. You may like it as much or better for its combination of fruit, grace and harmony.
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Decanter
Chalky, wet stone mineralic nose. Characterful palate with lovely full body and a light touch of oak awakening layered aftertaste.
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.
