Piney and tactile, Gaia’s wild ferment Assyrtiko finds a feral rusticity without losing focus or point. Flavors of sweat, pear skin, salinity, wilted tarragon, iodine, and chamomile make for a feisty wine with a gripping, mineral character and expansive breadth. A nod to more traditional winemaking practices, relying on ambient yeasts to initiate fermentation. The grapes come from 70-80 year old ungrafted vines in a vineyard outside the town of Pyrgos. 100% Assyrtiko. — a year ago
Crafted from 50-60 year old vines, Botuari's Assyrtiko is resinous and beaming with salt. The wine finds further complexity through notes of ripe citrus peel, grapefruit pith, lemon oil, sweat, and a tad of animale. Spritely, but also tactile and palate-coating. 100% Αssyrtiko — a year ago
Outstanding, this wine has so much more than simply being sweet. Piney and resinous, it fluctuates between flavors of sugar dusted dried apricots, candied lemons, marzipan, and honeycomb with pine sap, pollen, chaparral, white balsamic, mint and blanched herbs adding a more savory complexity. Unctuous and long. 80% Assyrtiko, 10% Aidani, 10% Athiri.
— a year ago
The majesty of old vines at work, Argyros offers an intensely focused, stony expression of Assyrtiko with finely chiseled flavors of gunflint, iodine, oyster shell, lemon pith, and salt block. The AVERAGE vine age is 150 years, but some of these ungrafted vines reach 300 years of age. A wine of velocity, precision, and cut. 100% Assyrtiko.
— a year ago
A beautifully soft, inviting expression of Santorini, this blend of the island's three core white grape varieties gains further polish through its ageing in French oak barrels. Salty with a long, nervy finish - it imitates so much of the island in its sea spray, oyster shell, pressed wildflowers, green olives, and ripe pear skin tones. Fresh and absolutelylovely. 75% Assyrtiko, 15% Athiri and 10% Aïdani. — 2 years ago
From one of Greece's most iconic producers, this wine is a stunning, lengthy and concentrated expression of Assyrtiko. Salty and mineral - it tastes of iodine, lime pith, fresh green apple, green olive skin and crushed stones, yet the addition of Athiri gives the wine a softness and lift. Completely transportive to the Aegean, the paradigm of an island wine. 75% Assyrtiko, 25% Athiri. — 2 years ago
A featherweight sparkling Assyrtiko made in the Champagne method. A fine mousse with a slight leesy character - it tastes of sea foam, almond dust and white rose petal. Clean, fresh and very easy to drink. 100% Assyrtiko, Santo is the first Santorini producer to craft a sparkling rendition of this grape variety. — a year ago
Made from sun dried Assyrtiko grapes, aged in old French oak casks for over a decade. The wine is riddled with volatile acidity, not surprising considering the production methods - and while that overwhelms the nose, it adds so much ethereal brightness to the palate. Prunes, lemon extract, fig, molasses, sweet medicinal herbs, wintergreen, quinine, pine sap, and dried flowers. Viscous, yet focused and expansive. 90% Assyrtiko, 5% Aidani, 5% Athiri.
— 2 years ago