Hatzidakis Santorini Cuvee 17 White 2007

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  • 2007

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Winemaker's Notes:

“Few wines taste of disaster and catastrophe” [one of the most evocative] was born of a volcanic explosion, many time...

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User Reviews for Hatzidakis Santorini Cuvee 17 White

Winemaker's Notes:

“Few wines taste of disaster and catastrophe” [one of the most evocative] was born of a volcanic explosion, many times more powerful than Krakatau, which blew the heart out of one of Greece's Cycladic islands. The exact moment remains conjectural, but recent radiocarbon dating of a buried olive branch suggests sometime around 1614 BC: the wine is the Assyrtiko-based white of Santorini. It is, for me, the most pronounced vin de terroir in the world. In no other wine can you smell and taste with such clarity the mineral soup and bright sunlight which, gene-guided, structures the grape and its juice. As an unmasked terroiriste, there was no vineyard I was keener to visit” “Santorini has some of the world's oldest vine roots”in the world's youngest soils. When you taste a Santorini white, you are tasting a collision in plate tectonics”Like a geological slipped disc, Santorini is where the pain keeps erupting” (It can only be) Andrew Jefford Hatzidakis wines are one of the most recent creations of Santorini vineyards. The winemaker and oenologist, Haridimos Hatzidakis, worked for other wine companies before finally settling in Santorini. He produced his first wine back in 1997, and since then he has put his name strong on the Santorini and Greek wine map. The Santorini vineyard provided a challenge. Most of his vineyards are on the outskirts of the village of Pyrgos Kallistis at a height of 150-300 metres facing north to north-east. He renovated an old 'canava', near the village of Pyrgos (the 'canava' is a type of building unique to Santorini. It is built below ground, the roof has the shape of a dome and the building has all the necessary climatic characteristics for the vinification, storing and aging of wines). He has worked organically from the beginning and since then he has managed to apply organic viticulture to every plot of land. The vines are amazing, curled into bird's nest shapes on the bare ashy soil for protection from the strong winds. Coming off the sea, the nocturnal fog brings needed water to the vines during the hot summer nights and together with the refreshing northerly winds provide excellent growing conditions for the creation of the superb Santorini wines. Hatzidakis produces the classic range of Santorini wines, thus the Assyrtico the Nyxteri, the aged Assyrtico, the organic Aidani-Assyrtico, the rare red Mavrotragano, and the all-classic Vinsanto of Santorini dessert wine, the last two in limited quantities. Assyrtico, Nykteri, Aidani and Mavrotragano are all local Santorini varieties, whilst Assyrtico is also cultivated in many other regions and has proved to be a fascinating variety. Santorini Cuvée 17 is Assyrtiko 90% with a little Aidani and Athiri to soften it from 300+ year old vines (single vineyard with very low yields (12 hl/ha in a good year) grown on volcanic ash soils. Very dry but also full in the mouth. Pearskin bite, smoky-rubbery aromas rounded out by the softer fruits of the Aidani.

“Few wines taste of disaster and catastrophe” [one of the most evocative] was born of a volcanic explosion, many times more powerful than Krakatau, which blew the heart out of one of Greece's Cycladic islands. The exact moment remains conjectural, but recent radiocarbon dating of a buried olive branch suggests sometime around 1614 BC: the wine is the Assyrtiko-based white of Santorini. It is, for me, the most pronounced vin de terroir in the world. In no other wine can you smell and taste with such clarity the mineral soup and bright sunlight which, gene-guided, structures the grape and its juice. As an unmasked terroiriste, there was no vineyard I was keener to visit” “Santorini has some of the world's oldest vine roots”in the world's youngest soils. When you taste a Santorini white, you are tasting a collision in plate tectonics”Like a geological slipped disc, Santorini is where the pain keeps erupting” (It can only be) Andrew Jefford Hatzidakis wines are one of the most recent creations of Santorini vineyards. The winemaker and oenologist, Haridimos Hatzidakis, worked for other wine companies before finally settling in Santorini. He produced his first wine back in 1997, and since then he has put his name strong on the Santorini and Greek wine map. The Santorini vineyard provided a challenge. Most of his vineyards are on the outskirts of the village of Pyrgos Kallistis at a height of 150-300 metres facing north to north-east. He renovated an old 'canava', near the village of Pyrgos (the 'canava' is a type of building unique to Santorini. It is built below ground, the roof has the shape of a dome and the building has all the necessary climatic characteristics for the vinification, storing and aging of wines). He has worked organically from the beginning and since then he has managed to apply organic viticulture to every plot of land. The vines are amazing, curled into bird's nest shapes on the bare ashy soil for protection from the strong winds. Coming off the sea, the nocturnal fog brings needed water to the vines during the hot summer nights and together with the refreshing northerly winds provide excellent growing conditions for the creation of the superb Santorini wines. Hatzidakis produces the classic range of Santorini wines, thus the Assyrtico the Nyxteri, the aged Assyrtico, the organic Aidani-Assyrtico, the rare red Mavrotragano, and the all-classic Vinsanto of Santorini dessert wine, the last two in limited quantities. Assyrtico, Nykteri, Aidani and Mavrotragano are all local Santorini varieties, whilst Assyrtico is also cultivated in many other regions and has proved to be a fascinating variety. Santorini Cuvée 17 is Assyrtiko 90% with a little Aidani and Athiri to soften it from 300+ year old vines (single vineyard with very low yields (12 hl/ha in a good year) grown on volcanic ash soils. Very dry but also full in the mouth. Pearskin bite, smoky-rubbery aromas rounded out by the softer fruits of the Aidani.

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Dietary Information: Organic


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