Santorini: The Volcano Island

RE: Santorini: The Volcano Island

Michael Jenni — Wed, 26 Feb 2020 18:42:22 GMT

Thank you for this article. The field grafting technique you describe is fascinating. Why don’t other regions do this?

RE: Santorini: The Volcano Island

Gregory Michailos — Fri, 23 Sep 2016 17:30:56 GMT

Great post Matt...

RE: Santorini: The Volcano Island

Matt Nelling — Tue, 17 Mar 2015 02:53:15 GMT

Thanks Matt

RE: Santorini: The Volcano Island

Admin User — Mon, 16 Mar 2015 17:27:58 GMT

[mention:e07b4db946db4daaa1ac30027e217351:e9ed411860ed4f2ba0265705b8793d05] check out our science of tasting guide for further clarification on phenolics.

RE: Santorini: The Volcano Island

Matt Nelling — Mon, 16 Mar 2015 15:57:25 GMT

I'm looking for some clarity on the term phenolic. I understand that phenolic compounds arise from skins, seeds, and stems. Could you explain how you taste that in whites? Thanks.

RE: Santorini: The Volcano Island

Jason Heller — Wed, 30 Jul 2014 18:54:12 GMT

I have some great pictures of 400 year old rootstock after the vine was chopped off. It looks more like a very large fence post then a root. I would love to post it, but I don't believe I can within a reply.

An absolutely amazing trip! I would note that as great as Sigalas was, I think their reds still have a bit further to go. The consistency from Assyrtiko to Mavrotragano to vin santo at other producers was more consistently high. Working at a winery, visiting Hatziadakis was an interesting example of how such great wines can be made in what may be the most disgusting winery I have ever seen. The new caves and winery will be a big improvement (some great pics of the currebt winery as well)

As Mia stated, having the opportunity to try so many back vintages (normally on our lanai with an amazing view of Oia and the Caldera) for an inexpensive price was an added bonus, as was trying multiple mono varietal Athiri and Aidani.

I am glad I purchased and brought back Roussos' Caldera. I have opened one since and it showed a bit more like a very well aged blend of Montevertine and Barolo, not so much as Lopez sans American Oak. I am speaking with them right now about purchasing a large amount with back vintages. We will see if that comes to fruition.

I think the other highlight was having the opportunity to take part in such an amazing trip with some of my closest friends Matt and Yoon.

RE: Santorini: The Volcano Island

Miklos Katona — Wed, 30 Jul 2014 18:19:33 GMT

Amazing!

RE: Santorini: The Volcano Island

Mia Van de Water — Wed, 30 Jul 2014 18:04:39 GMT

Agreed on all points, and the winery profiles are spot on. It cannot be overstated how incredibly arid Santorini is - when we were at Argyros, we spent a few minutes pulling up weeds, and it was shocking how easily they came up, as if they had been "planted" in a sandbox by children, with no resistance from the roots at all (this is, apparently, one of Yoon Ha's favorite ways to gauge soil density). Side note: if you ever get a chance to go, visit Argyros and wheedle them into giving you some of the Vinsanto Chocolate they make (preferably along with a glass of the 1991!); at present, it's not available in the states (I asked). It is literally magically delicious.

It was interesting to me that the enologist at Sigalas changed between the 2007 and 2008 vintages, and while the house style (as it were) was still apparent, the difference in winemaker was palpable (the 2007 was broader, waxier, more phenolic, while the 2008 felt much more linear and focused). If you come across a bottle of Sigalas Assyrtiko 2008, buy it.

Speaking of older vintages, one of my favorite things about Santorini was the wine store next to our hotel (Iama Wine Shop - an unintentional pun that we got a kick out of), which was stocked with older vintages of Assyrtiko and others at ridiculous prices (2006 Gai'a Barrel Fermented for 19 euros? Sign me up!). The ability to taste through (mostly) current releases at the wineries by day, and then see how they age by night was an amazing privilege.

Finally, I second Matt on Roussos needing a better importer - as I understand, most of what is exported is the sweet wine at present, but if someone wanted to import the 2004 Caldera into New York, I would put it on my list in a second.

RE: Santorini: The Volcano Island

Pierbattista Tognini — Wed, 30 Jul 2014 10:13:45 GMT

Great work! Thank you Matt.

RE: Santorini: The Volcano Island

Corey Ladouceur — Wed, 30 Jul 2014 02:45:11 GMT

Excellent post Matt. Really enjoyed.

RE: Santorini: The Volcano Island

Jane Lopes — Tue, 29 Jul 2014 23:02:45 GMT

This is great, Matt -- thank you!