Today’s Story: Estate Argyros
Estate Argyros was established in 1903 on the island of Santorini and today is run by fourth generation winemaker Matthew Argyros. The estate consists of 120 hectares with vines averaging 70 years old, all of which are ungrafted (original rootstock) thanks to the island’s inorganic soil providing immunity to Phylloxera. All vineyards are planted to indigenous varieties of Santorini, including Assyrtiko, Aidani, and Mavrotragano. Argyros farms their vineyards organically under sustainable guidelines, using no pesticides and only grape skins and stems following harvest as compost. All harvesting is accomplished by hand and winemaking is very traditional, yielding wines that are transparent representations of their very unique and difficult terroir.
Today’s Wine: 2018 Assyrtiko
100% Assyrtiko; 13.5% ABV
The 2018 Assyrtiko is transparent pale gold/yellow in color with water white variation near the rim. Once this opens up, the nose showcases aromas of lemon and lime zest, green apple skins, white lily, damp grass, saline mineral, flint, and light smoke. On the palate, the wine displays notes of lime, grapefruit, lemongrass, peach, sea salt, volcanic minerality, and chalk. This is light- to medium-bodied and bone dry with high acidity into a crisp and refreshing finish. The fruit is sourced from 100-120 year old ungrafted vines and fermented in stainless steel vats.
Price: $30. This is a solid value for its quality, and it’s also a fun wine to try because I hadn’t had any Assyrtiko before. Pair this with oysters, sushi, or salad with grilled chicken.