2017 Assyrtiko Cuvee Evdemon Santorini
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Tasting notes
From biodynamically farmed plots in Pyrgos. Fermented in tank; 25% of the blend aged 12 months in French oak, the rest aged 30 months on fine lees in tank. TA 7.4 g/l, pH 2.9. Still has amazing lime purity and youthfulness. Salty, stone dust. Seems almost more youthful than the Monsignori 2019. Becoming a little more rounded and yet it sings with Assyrtiko’s freshness. A very light cedary note yet only subtly evolved. Mouth-wateringly salty with a delicious subtle creaminess. Big, so fresh and incredibly long. (JH)
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Average Score
Jancis Robinson MW
Julia Harding MW, jancisrobinson.com
More reviews and scores
Showing initial aromas of dusty mineral, ozone and kerosene, the Estate Argyros 2017 Santorini Assyrtiko Cuvee Evdemon boasts pretty tertiary notes. However, the fruit is not far behind and appears here as creamy custard, toasted oats, banana bread and lemon pie with the crust. This was the first vintage made with an optical sorting machine, and indeed, it shows a precise and delineated character. A few sips in, you notice the salty mineral notes the most, and those stick long on the palate. This is another gorgeous wine from this leading Santorini estate.
Intensely spicy and mineral at the same time, with some oak influence showing in a creamy/mealy character more than toasty. A hint of apricots. This has all the sour/salty character of Santorini but a lot of rich, ripe fruit. Deep and powerful and long. A big but balanced wine. Chewy texture. Big but not brash. More power than elegance. (JH)
From two vineyards in Pyrgos. 20% fermented in oak. 30 months on lees, lots of SO 2 was needed to avoid oxidation. Salty and lively, dense and exciting with masses of acidity. (JR)