Ryan Colthorp

8.9

Dry and tight. Definitely needs to age. Vanilla. Had this before in Chicago apparently - either found it or brought it back from Greece? Enjoyed this one at the source - Sigalas winery. — 2 days ago

Andrea Watt

9.5

Elegant and rich with honey, peach, and honeysuckle. — 4 months ago

Danny Soon

9.2

Oeno P Tria Ampelia 2020, the first vintage from this new botique winery in Santorini, set up by Paris Sigalas, of Domaine Sigalas fame. 100% Assyrtiko from various parcels, an average vine age of 60 years. Aged in amphorae for 16 months. The typical salinity and acidity of Assyrtiko, with rounded mid-palate of citrus fruits, melon, and a medium length finish. Tasted at recently opened tasting room at the northern end of Santorini, near Oia.

Needs some age to open, lovely as it is. — 4 years ago

Jeremy Shanker

Sommelier at RN74

9.1

One of Greece’s best kept secrets. Love the Koutsoyannopoulos wines. For fans of Hatzidakis and Sigalas. — 5 years ago

Raun Kupiec

9.0

Oaky tangy tart. Very nice. Honeyed roundness up front but the acidity slices right through leaving a bit of minerality at the end. — 7 years ago

with Barbara

Naboth van den Broek

9.0

Nice mineralogy, slight saltiness and brine. Lovely with lunch at Neptune Oyster. — 8 years ago

Nick Farrell

9.5

Excellent with a spicy finish. Sweetness started to fade after 30 minutes or so. But every sip was delicious. — 9 years ago

Ryan Colthorp

9.1

Almost clear in color. Notes of the sea on the nose. More complex than their Santorini flagship Assyrtiko. Paired so well with ceviche at Sigalas winery in Santorini. — 2 days ago

Joe DAscoli

9.3

Excellent wine paired with salmon and asparagus — 2 months ago

Byron Hewett

8.9

Not as tart as Sigalas. Still very tasty. — 3 years ago

Dave Hoffman

8.9

50% Assyrtiko; 50% Monemvasia — 5 years ago

Space

9.2

Выпито 04.01.21 по приезду в Constance Moofushi на Мальдивы. Интересная комбинация совиньон блага и семильона 2015 года. Вино на пике зрелости. После естественной декантации ( в бутылке ) на завтра стало ещё нежнее. Понравилось. — 6 years ago

Michael Flynn

9.0

This one grows on you. Delightful predinner wine and excellent with Chilean sea bass — 7 years ago

Michael Wasser

9.1

Great minerality, zesty, green fruits, lemon, grass — 8 years ago

Ryan Colthorp

8.9

Stewed fruit in the nose and taste. Vanilla plums. Fascinating red wine. Enjoyed at Sigalas winery. — 2 days ago

Mary H

9.0

Tangy red cherries, currants, syrupy consistency and high acidity. Tannins were smoothed out with age. — 10 days ago

ET

8.9

Complex, not overly acidic — 8 months ago

Jeremy Shanker

Sommelier at RN74

9.3

Damn. That’s a great verdicchio. Salty and mineral. Reminds me of Sigalas but on the Adriatic. — 4 years ago

Stefan Dolhain

9.5

2014 vintage. As Sauternes suffers from a lethal combination of high production costs and low demand, it is about time we all start drinking more of it. The 2014 vintage combines a lot of botrytis with high acidity resulting in beautifully balanced wines that are very attractive young but should age beautifully for decades. Rabaud Promis has a long history (a lot of it in common with Sigalas Rabaud), but has been in the hands of the Dejean family for the last 4 generations. In early 2020 Jean Merlaut (Bordeaux négociant and owner of Gruaud Larose) took a majority share in Rabaud Promis, but Thomas Dejean remains the winemaker. And to judge from this terrific effort there is indeed no reason to change the winemaker. 80% Sémillon, 16% Sauvignon blanc and 4% Muscadelle. Brilliant golden yellow. Intoxicating complex perfume of fresh and dried fruits, flowers and subtle roasted flavours combined with an amazing lemony freshness. The mouth confirms this complexity with layers of concentrated fruit, balanced by crispy acidity and a knock-out brown sugar, lemon confit and noble rot "rôti" finish. It has amazing intensity while remaining light on its feet. Fabulous value at 28 euros! Abv. 12,6%. Note: these wines are much more versatile at the table than you think. While foie gras and blue cheese are classic combinations, I tried it today with veal, sautéed carrots and mushrooms and baked potatoes. Works really well. I invite you all to experiment with the culinary possibilities of these wines. — 6 years ago

Brian Reedy

9.0

Crisp, tart Rosè. Still with a Santorini acidity and notes of volcanic soil — 8 years ago

with Sarah