Argyros Vinsanto Aged 4 Years

94 Points Richard Caro
In stock
A phenominally delicious dessert wine from centuries-old vines. This style of Vinsanto (all one word) is native to the Greek island of Santorini. This is the origin of the "santo" in the name, though it is easily confused with the similar style Vin Santo ("sacred wine") from Italy. These vines are among the very oldest producing vines in the world, with huge depth of fruit and high acidity making a massively complex sweet wine that remains poised and balanced. Consume now with desserts and cheeses, or age for a very long time. Absolutely stunning!
$69.99 in mixed 6+ or $77.99 per bottle


80% Assyrtiko, 10% Athiri and 10% Aidani

Its Origins

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 volcanic 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.

Vinsanto (wine of Santorini) is not to be confused with Italian Vin Santo (Sacred Wine)

What The Critics Say

93/100 Parker's Wine Advocate, Mark Squires (2012 vintage)

"The 2012 Vinsanto 4 Years Barrel Aged is a traditional blend, mostly (80%) Assyrtiko, with the rest evenly divided between the island's typical blending grapes, Aidani and Athiri. It comes in with 13% alcohol, 220 grams of residual sugar and 7.37 of total acidity. The grapes are sun-dried for 10 days and then spend four years in barrel. I had a noted preference for the 2011 this issue, as it showed more complexity and what I like to call more gravitas. This might get to the same place in time, but it is less well defined today. Textured, powerful and gripping on the finish, it still has rich flavors and plenty of power. Concentrated and intense, it could well improve in the bottle too. We'll lean up for the moment. As often noted, these do hold a long time, barring cork failures. The drinking window is just a rough guide. The rapidly rising price references a 500-milliliter bottle." Drink 2020 - 2037

17/20, Julia Harding MW (2011 vintage)

"Sienna brown. Dried raisins and figs on the nose, lovely freshness with the bite of bitter orange marmalade. Bitter toffee. Apricots reduced down, crystallised kumquat. Super-intense but so lively and fresh. 80% Assyrtiko, 10% Aïdani, 10% Athiri. Fermented in concrete. Four years in barrel. Bottled 2015, released 2019. RS 240 g/l approx, TA 7 g/l. (JH)." Drink 2019 - 2030

Variety Assyrtiko
Region Santorini
Closure Cap
Volume 500ml
Alcohol Usually 13.00%
Maturity 2020 - 2049+

This Wine Goes Well With




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