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Domaine Sigalas 'Santorini' Assyritko 2014
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Domaine Sigalas 'Santorini' Assyritko 2014

Wine Advocate 93
"The 2014 Assyrtiko (i.e., the Estate Santorini) is unoaked and comes in at 13.5% alcohol. It is a fine example of how it is easy to underrate these wines (Santorini in general, Sigalas in particular) and take certain things for granted. From day one to day two, it became a different wine, even though it seemed just fine on day one. It started with a lively demeanor and an elegant feel, but didn't ... read more
Item ID: #17509
Size: 750mL (wine)
Closure: Cork

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Wine Advocate 93
"The 2014 Assyrtiko (i.e., the Estate Santorini) is unoaked and comes in at 13.5% alcohol. It is a fine example of how it is easy to underrate these wines (Santorini in general, Sigalas in particular) and take certain things for granted. From day one to day two, it became a different wine, even though it seemed just fine on day one. It started with a lively demeanor and an elegant feel, but didn't seem to have a lot of intensity or concentration. For young Sigalas--he being a guy who advises people to cellar his wines for at least two years after release--it opened remarkably easy. (That two years is usually too little in big vintages, by the way.) On opening, this was lovely, sunny and sprightly, but rather understated. Its best feature was its grip and length on the finish as it aired out and warmed. That was underscored on day two, when it also began to acquire some complexity. This isn't the biggest wine here, but when all is said and done, it has almost as much power as any of them, particularly with some air and warmth, and more finesse than the most powerful ones. Assyrtikos in general, and this in particular, have a hidden layer."

" The Sigalas Santorini is 100% Assyrtiko, fermented in tempertature controlled stainless steel. The vinyards are in Imerovigli in the northern-most part of Santorini. The soil here is Aspa – black volcanic lava, ash and pumice and is very poor in organic matter. Low yields (15-30 hl per Hectare) and over fifty year old vines add to the mineral complexity and natural acidity of the wine.

About:
"Sigalas is one of Greece's finest white wine producers - in fact, a short list candidate for the best. I would like to take credit for that conclusion, but there is not much dissent here. This producer is universally acclaimed for his skill with Assyrtiko of all types - dry, barrel fermented and sweet - and I can only climb on the bandwagon. Sigalas is simply a master with this grape."
-The Wine Advocate

Domaine Sigalas was founded in 1991 by Paris Sigalas, Christos Markozane and Yiannis Toundas. Initially, Sigalas made his wine at the converted Sigalas family home. In 1998 a new vinification, bottling and aging unit was built in a privately owned area of Oia, on the northern part of Santorini.

Sigalas has been a pioneer in the organic viticulture and has participated in a government organic farming methods program since 1994.
Paris Sigalas remains committed to the founding principles of Domaine Sigalas - a creative relationship with the tradition, the Santorini Vineyards as well as the use of the best in winemaking technology and experience.

Sigalas concentrates on native grape varieties works most closely with Assyrtiko, but also has plantings of Athiri, Aedani, Mandilaria and Mavrotragano. The winery owns 14 hectares of organically grown Assyrtiko and includes permanent cooperation with local grape producers. Recently under cultivation are another 4 hectares of Aedani and Mavrotragano, 2.5 hectares of Assyrtiko and in the near future plans to add another 15 hectares of Assyrtiko.

The porous volcanic soil of Santorini allows the earth to retain water, giving the vineyards the ability to stay nourished during the high summer temperatures. During the hot Greek summer, rains are extremely rare and the only source of water for the vineyards is the nocturnal fogs.
After the evening sun sets the island becomes enveloped in a fog that comes in from the sea. The vines are able to retain the water they need from this evening fog and use it during the warm daylight hours when it is needed most.

Santorini was also one of the rare wine-making areas in the world not attacked by phylloxera, because of the high content of sand found in volcanic soil. Because of their resistance to phylloxera the vines retain their original root stocks.
The winds saturate the island throughout the year. The only way for the grapes to survive from the direct exposure of sun and strong winds is to be protected inside low-basket-shaped vines, the "ampelies", as they are called locally forming a unique pruning system. The refreshing northerly winds that blow from July to September, known as the "meltemia", also help keep the vines from developing the numerous fungi that can result from the combination of summer heat and humidity. " ~ Winery notes

Domaine Sigalas

View all from Domaine Sigalas
"Sigalas is one of Greece's finest white wine producers – in fact, a short list candidate for the best. I would like to take credit for that conclusion, but there is not much dissent here. This producer is universally acclaimed for his skill with Assyrtiko of all types – dry, barrel fermented and sweet – and I can only climb on the bandwagon. Sigalas is simply a master with this grape."
-The Wine Advocate

Domaine Sigalas was founded in 1991 by Paris Sigalas, Christos Markozane and Yiannis Toundas. Initially, Sigalas made his wine at the converted Sigalas family home. In 1998 a new vinification, bottling and aging unit was built in a privately owned area of Oia, on the northern part of Santorini.

Sigalas has been a pioneer in the organic viticulture and has participated in a government organic farming methods program since 1994.
Paris Sigalas remains committed to the founding principles of Domaine Sigalas – a creative relationship with the tradition, the Santorini Vineyards as well as the use of the best in winemaking technology and experience.

Sigalas concentrates on native grape varieties works most closely with Assyrtiko, but also has plantings of Athiri, Aedani, Mandilaria and Mavrotragano. The winery owns 14 hectares of organically grown Assyrtiko and includes permanent cooperation with local grape producers. Recently under cultivation are another 4 hectares of Aedani and Mavrotragano, 2.5 hectares of Assyrtiko and in the near future plans to add another 15 hectares of Assyrtiko.

The porous volcanic soil of Santorini allows the earth to retain water, giving the vineyards the ability to stay nourished during the high summer temperatures. During the hot Greek summer, rains are extremely rare and the only source of water for the vineyards is the nocturnal fogs.
After the evening sun sets the island becomes enveloped in a fog that comes in from the sea. The vines are able to retain the water they need from this evening fog and use it during the warm daylight hours when it is needed most.

Santorini was also one of the rare wine-making areas in the world not attacked by phylloxera, because of the high content of sand found in volcanic soil. Because of their resistance to phylloxera the vines retain their original root stocks.
The winds saturate the island throughout the year. The only way for the grapes to survive from the direct exposure of sun and strong winds is to be protected inside low-basket-shaped vines, the "ampelies", as they are called locally forming a unique pruning system. The refreshing northerly winds that blow from July to September, known as the "meltemia", also help keep the vines from developing the numerous fungi that can result from the combination of summer heat and humidity.

Farming Practice:Practicing Organic

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Reviews (2)

Dianna

Cheryl

This was a favorite at our Greek wine tasting

"We liked the Siglas very much. It was our second favorite of all 5 different Greek wines we tasted."