(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) 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) Soft ruby colour. Has a bit of age. Gently spicy nose, some vanillin oak and strawberry fruit. Not an Australian Shiraz. Quite warm berry fruits on the palate. Underpowered into the finish, but quite nice.