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Domaine Sigalas, Assyrtiko

Aegean Islands, Greece 2014 (750mL)
$23.00
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Domaine Sigalas, Assyrtiko


Surrounded by the electric blue waters of the Aegean Sea, Santorini’s striking black volcanic earth is the product of an ancient volcano that dwarfed the eruption of Mount St. Helens by more than 100 times in magnitude. One of the largest seismic events in Earth’s history, the eruption of Thera left behind hundreds of meters of volcanic ash and the current-day crescent-shaped caldera floating amidst the Aegean waters. This black volcanic terroir is one of a few major factors to contribute to Assyrtiko’s incredibly unique flavor profile. Its smoky minerality coupled with the lack of ground water on the island and its surrounding sea air coalesce to reveal a flavor profile that is mesmerizing, refreshing and totally inimitable. Due to the lack of ground water, the vines are actually watered drip-by-drip from the condensation derived from sea mist that lands on the leaves and branches, which creates the magnificent briny salinity in the wine. The result is nothing less than mind-blowing, especially in the hands of today’s producer. 

Domaine Sigalas, for all its praise and notoriety, is still relatively new when you consider that the ancient Greeks were responsible for spreading vitis vinifera grape vine through Europe in its early years. Founded in 1991 by Paris Sigalas along with Christos Markozane and Yiannis Toundas, Domaine Sigalas has maintained a practice of quality over quantity as its has grown over the years. A pioneer of organic viticulture on the island, Paris also maintains incredibly low yields at 15 to 30 hl per hectare in his vineyards every year while continuing to grow with technology. As is common practice in Santorini, Sigalas’ roughly fifty-year-old vines are trained in the “Stefana Method,” which involves training the vines in the shape of a bird’s nest with the grapes growing in the center to provide protection from the harsh winds and relentless sun. This 100% Assyrtiko is fermented aged in stainless steel before bottling. The result of this hidden gem offers one of the most unique white wine profiles out there, with the highest quality, for a truly incredible bargain. 
 
This 2014 Domaine Sigalas Assyrtiko exhibits a pale straw core that moves to green reflections on the rim. The riveting aromatics offer a concentrated experience of fresh white peach, green pineapple core, salt preserved lemon and unripe yellow apple amidst fragrant orange blossoms and distinct crushed black volcanic earth bringing a slight white smoke like note to the wine. The palate is wonderfully fresh with ample acidity, slight oiliness and abundant richness. As the wine warms and air integrates, the palate confirms the fruit on the nose but reveals additional volcanic minerality bolstered by trademark salinity that will make your guests beg for a second (and third) bottle. Although this wine is a beauty at this very moment, remember my experience in the Catacombs of Santorini. This wine will age beautifully and could just become one of the most enchanting bottles in your cellar if you have the patience to keep a few back over the next fifteen years. If consuming now, decant a minimum of one hour and do not serve too cold, about 50 degrees is ideal and let the wine warm a touch in the glass. You will find as the wine reaches to slightly above cellar temperature its aromatic charm and rich texture will emerge. This wine is a incredibly versatile with food. I personally love it with al types of Greek and middle-eastern cuisine (Lebanese/Turkish etc), but to really enjoy the wine and enjoy its purity keep it simple and pair with a whole grilled white fish, or octopus (ideally cooked with natural coal), finished with a squeeze of lemon and grilled vegetables. To try something really special, prepare this classic recipe of a Greek Octopus salad for an appetizer before. Make sure to have 1 bottle per person chilled so your guests don’t become angry.
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Country
Greece
Region
Aegean Islands
Sub-Region
GreeceSantorini
Soil
Volcanic
Farming
Sustainable
Blend
Assyrtiko
Alcohol
13.5
OAK
None

Greece

Central Greece

Thessaly

Thessaly is in Central Greece, covering a coastal plain and surrounding mountain ranges. Headquartered in Tyrnavos, in the foothills ofMount Olympus, the Zafeirakis vineyards cover 12 hectares, in clay soils mixed with sand and limestone. Altitudes range from 200-300 meters in vineyards that feel an exchange of mountain- and sea-borne air.

Northern Greece

Drama

Named for its historic anchor city—mythical home of Dionysus himself—the Drama wine region is in the northeastern-most corner of Macedonia, surrounded by an array of mountain ranges that provide a “rain shadow” effect much like the one felt in Alsace, France. It is a cool, dry,“continental” climate, with soils comprised mainly of sandy clay. The Aegean Sea is about 20 miles to the south.

Southwestern Greece

Mantinia

Vineyards are in the shadow of the Arcadian Mountains, in soils of alluvial gravel and reddish clay that is high in iron. As in other areas of the world with this kind of red soil, it lends a sanguine quality to the reds. It’s an arid, but relatively cool, climate, with wide diurnal shifts in temperature

Northern Greece

Naoussa

The Naoussa appellation is in Macedonia, in northern Greece. Vineyards are nestled in the southeastern foothills of the Vermio Mountains, far enough from the Aegean Sea to be considered a cool, “continental” climate.

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