2015 Estate Argyros Assyrtiko Santorini

DKK 159,95
pr. fl. v/12 flasker 194,95   pr. flaske

Vinanmeldelser & Info

Anmeldelser (7)

Robert Parker 92 point
Robert Parker 92 point
DinVinGuide 90 point
Robert Parker Best of 2016
Robert Parker 91 point
Jancis Robinson 18 point
Vinexpressen.dk Ugens vinhit

Vin-Info

Varenummer: 73831115
Type: Hvidvin
Flaskestørrelse: Helflaske 75 cl.
Leveres i: Leveres i karton med 6 stk.
Producent:
Land:
Område: Grækenland
Druesorter: 100% Assyrtiko
Anbefalet til: Fisk og skaldyr samt salater
Fadlagring: 20 % af vinen har lagret 6 måneder på 500 liters franske egefade.

Beskrivelse

Græsk guld fra Argyros

Argyros blev grundlagt i 1903 af Georgios Argyros i Episkopi Gonia Thiras på vulkanøen Santorini. Løbende er vingården gået i arv til næste generation, således det i dag er 4 generation, der styrer markerne og kældrene. Det er et af de få rigtige familieejede domainer, der er tilbage på øen, der er blevet vanvittigt populær vinmæssigt igennem det sidste årti. Pga. populariteten og hypen, så har store græske vinfirmaer støvsuget øen for vinmarker. Familien Argyros holder dog ved og tror på at ved at holde vingården i familien, så bevares det særlige Santorini-touch bedst i vinen. Argyros ejer marker med mange gamle stokke - nogle helt op til 150 år gamle, hvilket er med til at give deres vine en ganske særlig karakter.

Santorini Style

Jordbunden på Santorini er ganske anderledes idet øen er opstået fra vulkanen af samme navn - dette skete i 1630 f. Kr. Jordfarven tangerer i de grå og sorte farver og der er mange sten og klippestykker. Det seneste udbrud skete i 1950, men det eneste tegn på vulkansk aktivitet i dag er de mange varme kilder rundt omkring på øen. Jordbundens særlige karakter betyder bl.a. også at der aldrig har været Phylloxera (vinlus) på Santorini, og derfor findes der utroligt mange rødder der er flere hundrede år gamle - der podes så nye planter på de gamle Vitis Vinifera rødder med passende mellemrum alt efter hvor gamle man ønsker stokkene. Dette helt særlige terroir og de meget gamle stokke er med til at give Santorini vinene en helt særlig karakter - og det bliver bemærket, både af internationale anmeldere og af sommeliers på de kendte restauranter fra London til New York. Eksempelvis er Argyros Assyrtiko 2014 netop blevet udråbt til Regional Trophy Winner (den næsthøjeste udmærkelse) i Decanters World Wine Awards 2015.

Lokale druer på sort vulkansk jord

Hos Argyros bruger man udelukkende lokale græske druesorter; den mest kendte, Assytiko, menes at stamme fra netop Santorini - dette er grækerne overbeviste om, mens en anden teori er at den kan stamme fra det tidligere Mesopotanien (i dag Irak) - andre mener den kan komme fra Jerez (Sherry) i Spanien. Uanset hvor druen stammer fra, så klarer den sig fantastisk godt i Grækenland, i særdeleshed på Santorini, hvor den trods heden bibeholder en høj og intens syre og friskhed. Andre lokale druer er Athiri. Aidani, Mandilaria, Mavrathiro, Mavrotragano og Voudomato. At se vinmarker på Santorini er lidt af en oplevelse, idet opbindingen er ganske særlig - kouloura eller kurv kaldes den og stokken formes simpelthen som en kurv eller fuglerede helt tæt ved jorden. Opbindingsmetoden er meget gammel og traditionel, men idet den yder druerne optimal beskyttelse mod vind og sol, så holder mange sig til denne type i stedet for at bygge de mere kendte espalier, som i forskellige afskygninger ses i store dele af resten af verden.

Internationale anmeldere har øje for Santorini

Robert Parker skriver i august 2014 om græske vine, især dem fra Santorini: "The pretty, tourist-attraction island of Santorini also happens to be a tiny (and increasingly exceptional) wine region with unusual terroir. Although I have included a sprinkling of other wines, this report mostly features Santorini wines. First, there is a group of new-release, 2013 Santorinis (earlier issues this year featured others, like Gai'a and Sigalas - they arrived on time for earlier issues and I don't like to delay releases when possible). The nice thing here is that pretty much all of the wines show well. Some are better than others, but the quality level relating to the price level overall demonstrates again how successful Santorini is these days with its trademark grape, Assyrtiko, in various styles seen here, including Vinsanto and Nykteri. A word to the wise: Even as a regular unoaked table wine, this grape often has hidden layers. The new releases can seem approachable early on, but that is often deceptive. If you hold them in your cellar (levels vary, of course) for 1-2 years, or come back to them the next day, they are usually better, far more expressive and finally show their underlying stuff and structure. Granting, as always, that some styles and levels are certainly more approachable and less age-worthy than others, that's a long-winded way of saying that if you're thinking of plunging into 2013s right now, you'll likely be even happier if you try them next year instead, or at least give them some time in the glass. These wines age reasonably well (again, of course, there are different levels) and can actually improve in the cellar. Let air and warmth help after you pull them from the refrigerator. You'll benefit from doing so. That is often true even with the less expensive ones, let alone the big boys." Parker fortsætter om Vinsanto fra Santorini: "They are certainly a treasure on the island that people should know more about. As impressive as they are individually, as a group they demonstrate diversity in style - from the lower alcohol, zesty, sweet and sunny wines to the bigger, drier and more powerful. They age well and become more complex and more interesting with age, too..."

Estate Argyros Assyrtiko

Denne vin er blevet lavet siden vingårdens begyndelse i 1903, så Matthew Argyros gør ekstra meget ud af denne vin for at leve op til sine forfædre. Vinen er lavet på 100 % Assyrtiko fra op til 150 år gamle stokke. I glasset er vinen krystalklar og næsen har flotte og elegante noter af citrusblomster. Vinen er mineralsk og crisp og samtidig en fyldig vin.

Anmeldelser

  • 92P - Robert Parker Issue 235 march 2018:" The 2015 Santorini Barrel Fermented, not to be confused with the regular Estate Santorini (which has some oak but not much), is an Assyrtiko fermented and aged for six months in used French oak. (You'll see the barrel icon on this label.) This bottling comes from the winery's oldest parcels in Episkopi, with an average age of over 200 years (ranging 150 to 300 years), the winery says. This is shockingly elegant and fresh, considering it is oaked, even if the oak is modest on paper. It is always a bit understated. It is also bright and lively, lingering beautifully on the finish. It doesn't seem to have big concentration or power, but it never disappears. This is a perfect food wine, with enough stuffing to hold up to food, while never overwhelming it. 2017 - 2025"
  • 92P - Robert Parker d. 30.12.17: "The 2015 Assyrtiko is unoaked and comes in at 14% alcohol. Since I first saw this over a year ago, it has blossomed, although even now it took two days to get there. The first day was much like the first taste last year-closed, tight and brooding. Some rest has done it good, though, and with another day in the fridge, it finally started to open and become more expressive. Concentrated and powerful, this finally shows some personality and touches of saline as it warms. It still leaned to dense and steely, though, with fine tension on the finish. It looks now like it will age better than originally anticipated, too, but let's continue to take that in stages. For the regular Assyrtiko, this is very impressive these days. It is not done evolving. If it holds and develops well-it still needs more expressiveness-it may be entitled to an uptick again."
  • 90P - DinVinGuide juni 2017: "Intens grapefrugtnæse med god mineralitet. Lang, personlig og spændende vin med veludviklet aromaprofil. Flot komplet mundfrugt med ekstraktrigdom og harmoni. Velstruktureret og med vellykket syrebalance."
  • Robert Parker's The Wine Advocate december 2016 : på Mark Squires 'Best of Wines' 2016 liste.
  • 91P - Robert Parker's The Wine Advocate oktober 2016: "The 2015 Assyrtiko comes in at 14% alcohol. This adds a layer of depth and steel to the Atlantis white, also reviewed. On the other hand, the extra concentration here makes it a little brooding. It lacks the personality and lively feel of the perky Atlantis. Still, this well- built white should be a better food match, as it has the stuffing to hold up to food and the rich feel to caress the palate while it is doing so. Drink the Atlantis on its own. This can be used that way-- but it will likely do better as a food match. When we get to the third in this issue's trilogy--the Estate Santorini--the balance changes yet again. That is definitely a food wine. Note: This Assyrtiko is the winery's unoaked Santorini bottling from old vines (as distinguished from the Estate Santorini--which also says Assyrtiko, is also old vines and also Santorini; but has "Santorini" in bigger letters and a bit of oak). It is more than a little confusing on paper, but the bottles look different at least, this one being smaller and screw-capped."
  • 18/20P - Jancis Robinson MW september 2016: "Smoky and mineral and less aromatically fruity than the Gaia 2015 Assyrtiko. Herbal and stony. Then on the palate, stunning concentration of citrus and crushed stones. Essence of Santorini and Assyrtiko. Best vintage I have tasted of this particular wine but only just bottled so will be even better in another year. Drink 2017-2025"
  • Ugens Vinhit: "Vidunderlig mineralsk i duft med noter af kridt, umoden æblekerne og citrus. Rå og meget Sancerre-agtig i munden med et lækkert syrebid og tørheds-attack. Fremragende vin, jeg gerne vil smage om 8-10 år."
  • Druesorter: 100% Assyrtiko
  • Fadlagring: 20 % af vinen har lagret 6 måneder på 500 liters franske egefade.
  • Anbefales til: Fisk og skaldyr samt salater