(2022) A truly lovely example of Assyrtiko from the island of Santorini, this zips along with fabulous alacrity, combining juicy fresh-squeezed lemon and shimmering saltiness, with some delicate herb and flower nuances. Balanced and long, intense and delightfully crisp, there is pleasing ripe fruit, but tightly wound into the finish. From 50-year-old vines, this has a natural sense of concentration somehow allied to weightlessness, and is a truly lovely example. Watch the video for more information and food-matching ideas.
(2019) Made from 100-year-old, pre-phyloxerra vines, trained into coils to guard against the wind and heat. This was harvested at the end of July, which perhaps accounts for the little thiol character, a touch of elderflower and herbs but there's a creamy depth to the aroma. Always fresh and bright on the palate with so much zing and zip, finishing mouth-wateringly dry and fresh.
(2019) Four months in a blend of Acacia wood and French and American oak barrels. Still a little of that elderflower, but clearly more complex, oatmeal and cream and floral characters. Dry and bold lemon and lime fruit and intense acidity power through to a lightly spicy and saline finish. Savoury, gastronomic and complex.
(2019) A blend Of 90% Assyrtiko with 10% of Athiri and Aidani from Artemis Karamolegos, this is a superb example of Santorini at its best. Flooded with fruit, but also basil and lime leaf, and that salty ozone lick of the seaside. I am not sure if there is any oak here, but there is a nutty and natural/earthy sub-text that adds to the complexity. In the mouth it is vivid, vivacious and full-fruited, with that sweep of taut, saline acidity into its long finish.
(2018) A terrific Assyrtiko from the island of Santorini, brimming not just with ozone and saline tang of the sea, but a delicate blossom and lightly herbal character, fresh pea-shoots and lime leaves too. In the mouth it is super-tangy and fresh, riven by its mineral and lemon juice squeeze of acidity, but stone fruits and grapefruit, a fabulous intensity flesh out the mid-palate and give this immense shellfish and seafood appeal, or oily fish and octopus perhaps.
(2015) >From ancient vines and the volcanic soils of Santorini in Greece, this lemon-coloured wine has stony and lightly spicy aromatics, that hint of skin-contact richness and tannin, the palate beautifully sweet-fruited, with elegance and pure minerality into quite a long finish. The 2013 is now in stock in Tanners amongst others too, but this 2012 scores
(2003) There's an almondy edge to pear and white peach fruit. Lots of crunch on the palate, with a lemon-sherbet vivacity and some pear. Clean and focused, this has lovely purity and length.
(2003) Oak-aged version, with only subtle nutty and vanillin notes, and a slightly honeyed quality. Oak has a background effect of broadening the palate, but I do not necessarily prefer this to the unoaked wine.
(2001) Lighter nose, peach, apricot and straw-like aromatics. The palate has pear and juicy peach-skin and tart greengage fruit. Quite powerful and full-bodied, finishing with stylish acidity and good length.
(1999) Very pale, almost transparent. Muted nose. Can't get much from this. More floral amd lime flavours on the palate, but loads of lemon acidity too.