These wines score, on a subjective 100-point scale, from 95 to 98 points.

Domaine Sigalas. 7 Villages: Pyrgos. 2018.

This 100% Assyrtiko grape white wine includes aromas of vanilla and orange liqueur and in the mouth is round and structured with a hint of salinity.

Domaine Sigalas. 7 Villages: Akrotiri. 2018.

This 100% Assyrtiko white wine has sweet aromas that include tropical fruits such as grapefruit. In the mouth the taste is balanced, confident and has a light touch; includes tastes of orange liqueur and salinity.

Domaine Sigalas. Kavalieiros. 2018.


Domaine Sigalas. Mavrotragano. 2018 (red).

Made 100% from the Mavrotragano grape, this wine spends 18 months in partial new oak. Aromas include licorice, cinnamon, red fruits and menthol. The taste includes deeply rich textured juice with flavors that include maple syrup, cinnamon and blueberries. Impressive.

Estate Argyros. Cuvée Monsigniori. 2017 (white).

Made from 100-year-old Assyrtiko vines grown on two plots, this spends nine months on lees in stainless steel. Beautifully balanced aromas include those of fresh bread, salt and honey. In this mouth this is a delicate meld of tropical fruit and salinity.

Estate Argyros. Cuvée Evdemon. 2017 (white).

The word ‘Evdemon’ basically means good spirit. This exceptional 100% Assyrtiko is made from 100 to 150-year-old grapes that come from the highlands of Pyrgos. The grapes are cultivated biodynamically and the wine is aged in 25% French oak. Their 2016 vintage was sold within 10 days and customers are limited to six bottles. Aromas include honey, salt, lime and grapefruit, and the taste is that of a three-course meal—with a gorgeous, honey-lime mouth feel.

Estate Argyros. Vinsanto. 2012 (sweet).

White grapes are late harvested and sun dried on mats for two weeks, then pressed and fermented in stainless steel. They are then aged in cement vats for three years, and then in old barriques for four years. Fruity aromas and tastes that include those of rum, chocolate, sultanas and dark plums.

Estate Argyros. Vinsanto. 1996 (sweet).

This ‘meditation wine’ includes aromas of chocolate and caramel and similar tastes, but also includes a hint of the taste of salty Dutch licorice.

These wines score, on a subjective 100-point scale, from 91 to 94 points.

Hatzidakis Winery. Skitali. 2017 (white).

Aromas of fresh lime, marmalade and dill. In the mouth an assertive and delicately bold wine with a taste of candied oranges, candy cane and truffles. Beguiling, serious juice.

Domaine Sigalas. 7 Villages: Imerovigli. 2018.

This 100% Assyrtiko white wine includes aromas of butter, honey and fresh flowers. Gorgeous taste of lime, honey, fresh bread and a length that includes gooseberry flavored acidity. Easy drinking.

Domaine Sigalas. 7 Villages: Oia. 2018.

This 100% Assyrtiko white wine includes aromas of oranges and a hint of treacle, kiwi fruit and grapefruit. In the mouth—tropical fruits, salt and bread.

Koutsoyannopoulos. Orange Wine Experimental. 2017.

Sweet aromas of oranges, sherbet and white pears. In the mouth, the acidity is complemented with the taste of oranges and dark plums.

Gavalas Winery. Santorini Dry White Wine. 2019.

This 100% Assyrtiko wine is made from 50-year-old vines and is fermented and matured in stainless steel and spends eight months on lees. This wine has high acidity and can age for six to ten years. Aromas include grapefruit, lime and a slight hint of honey. In the mouth the taste of honey is more pronounced and layered and comes with salinity—a beautiful combination. Think energetic Pinot Gris that is less rounded.

Gavalas Winery. Nyxtepi. 2019.

‘Nyxtepi’ means ‘night wine’ because traditionally these white Assyrtiko grapes were picked and delivered to the cellar by the end of a day—when it was still hot in the evening—before being stomped. This wine spends eight months in lightly toasted French oak. Aromas are sweet and open—think bubble gum and flint. In the mouth the wine is rounded and honeyed.

Gavalas Winery. Vinsanto. 2012. (sweet)

This sweet wine is made only from white grape varieties and must—per appellation—include 51% Assyrtiko. However, most winemakers use more of that grape to increase acidity to balance the sweetness. The grapes are sun dried for two weeks until dehydrated, and spend a minimum of two years in oak—in this case large Russian foudre casks in the cellar that were made between 1910 and 1920. These large casks are neutral, but also porous so they provide an oxidative character to the wine. Aromas include those of burnt caramel and rum, dried figs and plums. The taste is of smoke, rum, treacle and sultanas.

Gavalas Winery. Eight. 2019 (white).

This blend of Assyrtiko and Sauvignon Blanc includes a blast of fresh lightness on the nose: acidic with citrus zest.

Estate Argyros. Assyrtiko. 2019.

Made from grapes picked from 120-year-old parcels all over the island, this wine spends three months in stainless steel and includes aromas of grapefruit and other tropical fruits, as well as salt and minerals. In the mouth this includes very precise salinity as well as Viognier like tropicals. Think lemon/lime layer cake. This can cellar for five years.