Savatiano

Old world, soft, mineral-dried-lemon, hazelnuts, trampled white flowers. Lemon balm.

Salty with citrus and peach notes, a little bit of an almondy note on the palate. It was...fine. I ain’t running back.

Seemed kind of flabby but might have been the age/vintage. Got almond croissant and not much else! 🥐

Slight reduction, spice, green and yellow apples, melon, green/unripe fruits.

The nose sports fennel and seashore, with citrus notes. It smells a little like Vermentino. On the palate, minerals and lemon lead the way. The acidity is somewhat muted but there’s a great, lengthy finish.

Maybe best savatiano I’ve ever had! It’s so Stav-y! All jokes aside, clean, crisp, round, slightly metallic. Not earth shattering but does the job!

At Committee with Sarah and Kim

I’m digging this. Definitely complex. Thought I’d had a fair share of Greek wines but it’s my first Savatiano. Nose is a bit doughy. The wine is tart, yet crisp and dry. Some green apples and lime. There’s some saltiness as well.

Sea breeze, lemon verbena, green melon, mineral (hint of flunky) and an almond/vanilla note.

Greek salad was one of the first foods I learned to “cook” for myself, and it’s still a go to for me: salty, crisp, simple, refreshing, much like this delightful Greek wine. And most of the time, that’s more than enough. Made from the much maligned Savatiano grape (for its unfortunate association with retsina). It reminds me more of a Gavi, (lower acid) Chablis, or Soave than Assyrtiko.

Also, the bird on the label is wearing a bowler hat which is fun.

think it was pretty nice

cuzina, west bridgford