Sigalas Santorini Assyrtiko 2019
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Food & Wine Magazine's 2018 Sommelier of the Year - Brent Kroll - Benchmark Bottle: "The wine has this salted pineapple and lemon thing. The Sigalas wines are kind of reductive when they're young, so you should decant them if you have a current vintage, or wait three years - that's when they get really good."
Robert Parker, Jr.'s Wine Advocate: "The 2019 Santorini Assyrtiko, the flagship 100% Assyrtiko, is unoaked, dry (1.5 grams of residual sugar, 6.4 of total acidity and a pH of 3.08) and comes in at 14% alcohol. It was bottled in November 2019, sourced from vines over 70 years in age, all non-grafted. Solid in the mid-palate but without the very ripe nuances that some bigger wines on Santorini can acquire, this has fine structure to support the fruit and a great finish. The clean, dry and serious finish is lovely. It seems elegant and a bit understated, perfectly crafted and balanced—in other words, pretty typical. As is also typical, it always shows better the next day. This wine just has too much going on to show well in its youth on first pour. It looks splendid and able to develop over some years. It should improve, not just hold. I tend to think this will eventually overtake the 2018 Kavalieros this issue (a late release), but that is certainly more evolved and showing better today. Drink date: 2021-2033." Jun 2020
Winery: "Straw blonde colour, with light shades of green and a subtle nose of citrus fruit. Excellent structure with a depth of flavor and an acidity which brings the flavors to the fore and adds freshness, with a lasting after-taste. Has the characteristic mineral taste - typical of the variety and the soil of Santorini - at it's very best. Ageing potential: Over 6 years. Serving Suggestions: Fish and white meat with light sauces. Served at 50 - 52° F."
| Bottle | 750m, cork |
| Varietal | 100% Assyrtiko |
| Alcohol | 14.5% |
| Residual Sugar | ~1.8g/L |
| Total Acidity | ~6.7g/L |
| pH | ~3.09 |
| Aging | Stainless steel tanks |
| Region | Santorini, Greece |
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