(2023) From 100-year-old vines, 45% of the blend was fermented In stainless steel, 45% in wooden barrels and 10% in ‘ceramic spheres’. Barrels were made from both French oak and Acacia. Waxy, strict but with a burgeoning sense of richness on the nose. There's a seaside tang that follows through onto the palate. Very brisk, lemon, lime and truly decisive, yet the texture fills the mouth and the wine has plenty of presence.
(2023) Made in stainless steel and matured on fine lees with occasional batonnage, this comes from selected parcels of vineyards in Episkopi. A particularly vibrant, aromatic and vivacious example, salts and citrus dominate the nose. The palate has a frozen grapefruit iciness, the sherbetty brightness of the nose echoed here. Zingy and sparkling with fruit and acidity.
(2023) A blend here, of 90% Assyrtiko with Aidani and Athiri, this is still textbook Assyrtiko to me. Made in stainless steel followed by nine months on its lees in clay vessels, it is fermented with wild yeasts. So much herbal character, with sage and small dill notes over salty, lemony fruit. A little earthy note is a reminder of the wild ferment. Textural in the mouth, a gently chewy character to the fruit that shows plenty of zest but some ripeness and succulence too. Quite long, savoury, and satisfying.
(2023) From 70- 80-year-old vines, where the root system is believed to be over 300 years old, 10% of the blend is made up of Athiri and Aidani. Fermented in large, second-use oak barrels, it stays on the lees for 16 months, with some batonnage. There's a creamy and custardy aspect to the aroma, plenty of nutty oak evident, but then that mineral salts character comes through, along with ripe apple and pear. In the mouth there's plenty of presence, with a really tangy oranges and lemons fruit and acid, something a little bit flinty and herbal - maybe sage - then a long, quite rich and full finish where the acidity is perfectly balanced.
(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