The original 5 acre estate was established by Georgios Argyros on the Greek Island of Santorini. In 1974, after decades of supplying the local market, the founder’s Grandson Yiannis Argyros took over and expanded the estate to 65 acres, while modernising viticulture and winemaking to ensure the quality that would enable an export market. Even so, his son and current owner Matthew Argyros still follows this vision of elevated cosmopolitan standards with a strict respect for their ancient and distinctive tradition, with low-growing bush vines up to 300 years old still cultivated in the traditional ‘crown’ style, and Vinsanto grape dried outdoors on the ground in a unique manner that would be inconceivable in less profoundly dry, sun-baked regions of the world. From Santorini’s famous mineral soils, Argyros Estate presents a glimpse at one of the world’s oldest yet most overlooked winemaking traditions. But it also offers some of Europe’s most newly available, distinctive and minerally complex wines for the price.
What The Critics Say
92/100 Parker's Wine advocate, Mark Squires
"The 2018 Cuvee Monsignori Santorini is all Assyrtiko, unoaked, dry (1.8 grams of residual sugar and 7.02 of total acidity) and comes in at 14% alcohol. This is sourced from vines at least 200 years old, says the winery. As I've mentioned in the past, Argyros has access to very old vines. This is lovely and probably a small step up on the 2017, also reviewed this issue, but reasonable minds might differ. I loved the freshness on the 2017, but this adds a hint of richness while still having plenty of that freshness. It remains lively and focused, with a big finish. It has finesse and elegance to spare. True, it might just be the impression of more exuberant fruit, since this is younger, but I'd give this the very slight nod for now. Like its older brother, it might age rather well." Drink 2020 - 2030
17.5/20 JancisRobinson.com (2017 vintage)
"More smoky and stony/mineral on the nose the 2017 Santorini, a little less fruity. Beautiful, light-footed intensity. The freshness is so marked it is almost spicy, but it is fully integrated. Full of energy and pure, pure non-fruity fruit. Great length and finesse with underlying power. Some lees creaminess in the texture but overridden by the minerality. Does not say Assyrtiko anywhere on the label but that’s what it is. Burgundy bottle. New label, ‘the first in a new family’, explains Matthew Argyros. Vines are their best parcels, the oldest on the estate at more than 200 years. Released March 2019. Two more wines to come in this family, one is Evdemo (meaning ‘great pleasure’) Assyrtiko and one is Nykteri. Fermented in tank and 5% in oak (Stockinger, used 1,200-litre foudre) but next vintage will have none. On lees for nearly a year. TA 7.4 g/l. pH 2.85 (on the front label). (JH)." Drink 2020 - 2030
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