Cuvee Monsignori Assyrtiko

Sniffing upon opening, this had me jumping for joy – and I’m not exaggerating. What an introduction! I immediately chose to decant the wine, although in hindsight I don’t think that’s really necessary. The ‘Cuvee Monsignori’, one of the flagship wines from Estate Argyros in Santorini, is 100% Assyrtiko from ancient (~200 year old) vines, the minimal yield of which is then fermented in stainless steel, and aged for ten months on its lees. The island was never affected by phylloxera, hence the vines’ great age. It’s a muscular, chiseled, lean wine with the precision of the very best Chablis and impeccable concentration of fruit. It carries the smoke of the island’s volcanic soils (this is no floral language: it really smells of it), beautiful flinty reduction, depth and harmony on the palate and a long, saline finish. It may count among the world’s finest whites, and all for around £30 (if you can find it). Why didn’t I buy this by the case? I’ll never know. Superb.

Popped and poured, no formal notes. The “Cuvee Monsignori” is made with fruits from some of the estates oldest vines; many well over 200 years old and (obviously) ungrafted. Beautifully layered tropical fruits, lime, wax, and minerals. While this was hugely complex, the biggest takeaway was the incredible texture and finish of this wine. It was rich, leesy and saline. A stunning example of Assyrtiko and perfect pairing with whole red snapper.

Characteristic SO2. Lovely fruit.

Beautiful mouthfeel, so smooth and creamy and very different. An Assyrtiko for richer and fattier dishes including steak or lamb.

Drinking much nicer now than 2019 at the estate.

Nice Assyrtiko with a smooth elegant mouthfeel and nice creamy notes. Perfect with my Lavraki at a Greek restaurant. A nonintrusive wine, good where the wine needs not be in the background.

Tasty wine, lots of acid

Pale straw with green hints . Touches of oyster shell , fresh herbs and cut grass . On the palate more floral with more ripe yellow fruits . Pretty saline with high acidity . Very well balanced and very persistent on the mineral , sea spray tinged finish . Real driving acidity . I would imagine that this is still hiding quite a lot today and will age well . Drinking now but better in 3-5 years .

Buttery taste, slight citrus notes

The volcanic soil and 300 year old vines come through with the most fabulous minerality. Bright full flavored and refreshing. Going perfectly with our calamari and octopus appetizers.