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Established in 1903, Estate Argyros is run by Matthew Argyros, 4th generation of winemakers. Based in Episkopi Santorini, the winery owns 120ha of vineyards with ungrafted -original rootstock - phylloxera safe plants averaging 70 years old, including some of the oldest vines on the island which are over 200 years old.
Notes of sea spray, fennel and candied lemon on the nose, while the palate is so textured, and so saline. Incredibly long and focussed, this is a real delight.
Only 3 left in stock!
|When to Drink||Now to 2025|
|Pairing||Accompanies perfectly white meats cooked in lemon sauce, shellfish, grilled or fried fish, barbecued seafood, and various eggplant dishes.|
|Volume||75cl (Full Bottle)|
The volcanic island of Santorini presents wine lovers with a fascinating environment to explore: rugged and spectacularly beautiful where dense, heavy black basalt and super-light, white porous pumice soils lie side by side. Arid and dramatically windy, the vines get their water from the morning dew that condenses inside the traditional basket shaped crown vines, designed to protect against the island’s strong wind. The total absence of clay from the soil makes this a phylloxera-free island, and as a result many of the vines are 200, 300 years old. Really! All are ungrafted. Assyrtiko is the indigenous grape of Santorini with a marvellous ability to produce strong but vibrant, crisp, energetic and minerally wines. The Santorini Assyrtiko recently came away with the Regional Trophy and a Gold Medal at the Decanter World Wine Awards 2015; a well-deserved accolade.
Argyros Estate, founded in 1903 finally moved to a new purpose-built winery, just in time for the 2015 harvest. They had outgrown some years ago the old premises. They now enjoy temperature control, juice movement by gravity, new filtration equipment and more besides. The estate now owns 65 hectares of vineyards. Some of these are recently planted, but many are of an age rarely found anywhere else, and the grapes from these vineyards are used for the Estate wines. In addition purchased fruit is used to make up 50% of the Santorini Assyrtiko.
Citrus fruits, green apples, and apricots on the nose are followed by mineral notes and even faint sage notes. Rich on the palate with excellent structure and finesse this has an unequalled balance between maturity and youthful mood.
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