Taste the real Santorini through the wines of Estate Argyros
Published on: October 24, 2023

Estate Argyros was established in 1903, and although multiple generations of Argyros made fine wines from top quality vineyards, it was Yiannis Argyros that propelled the estate into the world’s wine producing elite. Yiannis was instrumental in proving that the dry Assyrtikos of Santorini can be sublime and age worthy.

Matthaios Argyros, son of Yiannis, is the fourth generation of wine growers and is currently at the helm of Estate Argyros. He has been the driving force behind the establishment of the new winery and the further acquisition of vineyard land. 

The vineyards of Santorini are famous for the basket shaped vines, a highly specific training system found nowhere else. Koulouri is a low bush vine training system, where the canes are woven into small bracelet-like shapes standing barely off the ground.

The vast majority of the Estate Argyros vines are trained in Koulouri, since its architecture allows for better control over the canopym and a finer balance between fruit and vegetation, hence better fruit quality.

ASSYRTIKO
(A seer’ tee ko)

Assyrtiko represents the heritage of Estate Argyros.

It combines great elegance with finesse and minerality. It originated from Santorini and in terms of quality, it is one of the most important native Greek varietals.

 

Atlantis White 2021

The Atlantis White is a blend of the dominant Assyrtiko grape, with a small proportion of Aidani and Athiri, to balance the acidity with fruit.

Light yellow colour, with vibrant aromas of citrus fruits, lemon blossom and delicate notes of exotic fruits. Light body, good balance in the mouth thanks to the wine’s acidity and minerality with a pleasant tingling aftertaste. Great with fish and seafood, pasta and poultry.

Santorini Assyrtiko 2021

The most important bottling of the estate, this wine is the essence of what Estate Argyros stands for. Meticulously selected parcels of fruit, with vine age exceeding a century, from top quality areas of the island, this wine is fermented in stainless steel at cool temperatures and aged for a further two months in  tank on fine lees.  This wine displays purity & racyness without excess and will continue to develop for at least a decade.

“Light, bright, pale straw-yellow hue; the aromas are dusty straw/hay savoury, almost suggesting a touch of TCA, but that would be the Santorini terroir. Earthiness came up more and more as it aired. The wine is ample, generous and yet fine, with a trace of apparent residual sugar but barely off-dry: there’s a core of sweet stone-fruit. Then the finish is helped to dryness by a little grip. The grip is a part of its volume and generosity. There is some finesse here along with richness and drive. Smart wine indeed.”
93 Points – Huon Hooke

“A tangy and energetic assyrtiko with sliced lemon and grapefruit, together with flinty and stony undertones. It’s medium-bodied, dry and intense. Crisp finish. Drink now.”
92 Points- James Suckling 

Old Vine Assyrtiko

Cuvée Monsignori 2020

This Cuvee is made using the oldest Assyrtiko vineyards on the property which give minute yields. Fermented, partially uninoculated, in stainless steel, at cool temperatures and aged for ten months in stainless steel tanks on fine lees. A wine of breed, extract and length, that needs about four years in bottle to unfold and can be confidently kept for more than a decade after vintage.

“This is showing aromas of grapefruit peel, apricots, almonds, chamomile and spice box. It’s full-bodied, textured and spicy, with lively acidity and a firm, phenolic finish.”
92 Points – James Suckling 

Cuvée Evdemon 2019

Cuvee Evdemon is flirting with the boundaries of Estate Argyros’ understanding of the Santorinian environment. Biodynamically cultivated, very old Assyrtiko vineyards, at least 150 years old, in Pyrgos giving extremely low yields. Fermented, partially uninoculated, in stainless steel, at cool temperatures and aged for approximately thirty months in stainless steel tanks on fine lees, while a quarter of the blend had twelve months in French oak barriques and then the remaining months in stainless steel. A wine focusing on palate architecture that needs several years in bottle to open up while can reward cellaring for more than fifteen years.

“This has aromas of dried lemon, dried mango, papaya, flint, ash and charred herbs. Intense and focused with a full body. Steely. One to ponder over.”
92 Points – James Suckling

Cuvée Nykteri
2019

The Estate Argyros’ construal of an old, distinctive Santorinian style. A very strict selection of very old Assyrtiko vineyards, at least 150 year old, in Pyrgos and Megalochori, harvested at deep ripeness, usually twenty days after the main picking date. Fermented, partially uninoculated, in French oak barriques, at ambient temperatures and aged for twelve months in French oak barriques on fine lees and then approximately twelve additional months in stainless steel, again on fine lees. A wine of imposing proportions, of power but showing no hint of roughness. It needs several years in bottle to grow out of its youth and will unfurl for more than fifteen years.

“Green melon and pear with sliced lemon. Very tangy and mineral at the finish. Bitter and grapefruit notes at the end. Clean. 100% Assyrtiko.”
92 Points- James Suckling 

Vinsanto First Release 2015  

The youngest Vinsanto of Estate Argyros, demonstrating what youth is for such a wine. A strict selection of excessively old Assyrtiko, Aidani and Athiri vineyards in Episkopi, two hundred year old minimum, specifically earmarked for this style. Harvested at very deep ripeness, almost a month after the main picking date, giving insanely low yields. The grapes are sun dried for ten days, natural fermentation and three years of ageing takes place in old concrete vats, with additional aging for four years in old wooden vats. A luscious wine, with fruit at the forefront. Ready to drink on release but can age in bottle almost indefinitely. Final yield of this would be close to 75 ml per square metre of vineyard.

“Luscious but quite tangy with pure, sweet fruit. Caramelized apricot, sultana, prune, honeyed pineapple and a hint of nutmeg. Full-bodied, yet fresh and vibrant, with luscious but not cloying fruit. Drinkable now, but better in 5-8 years.”
93 Points – James Suckling

Vinsanto Late Release 2001 

The most mature yet translucent Vinsanto of Estate Argyros. A strict selection of excessively old Assyrtiko, Aidani and Athiri vineyards in Episkopi, two hundred year old minimum, specifically earmarked for this style. Harvested at very deep ripeness, almost a month after the main picking date, giving insanely low yields. The grapes are sun dried for fourteen days, natural fermentation and three years of ageing takes place in old concrete vats, with additional aging for sixteen years in old wooden vats. An intense, profound wine of breathtaking complexity. Ready to drink on release but time is unable to destroy this. Final yield of this would be close to 60 ml per square metre of vineyard.

“Lots of burnt caramel with a salty edge. Orange peel and chocolate, too. Full-bodied and very sweet, yet with a lovely texture and intensity. Tangy, flavorful finish.”
94 Points – James Suckling

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