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Varmax Liquor Pantry USD 27.99 750ml

Sigalas Santorini Assyrtiko 2016

Winemaker's Notes:

Not Yet Rated Zachys Buying Team: [2015 release] “The thoroughbred of Greek wine returns with a worthy follow-up to the 2014, Sigalas's basic assyrtiko is intoxicating on the nose with its signature notes of citrus, minerality and crushed sea shells. On the palate the wine is even more striking and shoots across like white lightning staining the tongue with citrus blossoms, orange peel, pineapple, prickly spice, white pepper, and huge underlying salinity and chalkiness. While it is precise with its electrifying acidity, there is tremendous body here, offering a yin and yang or the best of both worlds. It is tremendous with grilled prawns, steamed mussels, and for winter fare, it will hold up nicely to some cheese fondue. Bravo for a repeat performance - unfortunately production is lower this year.”

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Domaine Sigalas:
The company was founded in 1991, under the name Sigalas Winery Ltd. The winery was initially located in the traditional canava of the Sigalas family. In 1998, a new production, bottling and aging facility was constructed, located in a privately owned area. Since then, and after continuous investment in modernization and expansion of the facilities, the company has a processing and bottling prod... Read more
The company was founded in 1991, under the name Sigalas Winery Ltd. The winery was initially located in the traditional canava of the Sigalas family. In 1998, a new production, bottling and aging facility was constructed, located in a privately owned area. Since then, and after continuous investment in modernization and expansion of the facilities, the company has a processing and bottling production capacity of 300,000 bottles annually. 2003 was a milestone, since the shareholders of the company were increased, with the participation of Mr. Alexander Avataggelos, resulting in the increase of the financial capacity of the company. This is also the year when the company was renamed as Domaine Sigalas S.A. Today, Domaine Sigalas continues to implement its growth plan, based on the three principles on which it was created: a creative relationship with the traditions of the island of Santorini, technical savvy and quality. The winery is open to the public and the visitors can tour the areas and become acquainted with the taste of the Santorini wines as well as sample the culinary delights of the Cyclades, since there is a wine tasting room which can hold as many as 40 guests. The scenic location of the winery and the positioning of the wine tasting room to the west, affords the opportunity to all guests to enjoy the colours of the setting sun as it descends on the vineyard. The guests are also given a tour of the winery where they are informed of all the stages necessary to produce the wines, and of course are offered the opportunity to sample the wines of the estate, as well as sample the culinary delights of the Cyclades, learning of the varieties of the Santorini viticultural region while delighting in the serenity and colour of the island. The winery can also arrange for dinners to be served for 6–12 guests, where the wines of Domaine Sigalas are complimented by traditional Cycladic delicacies. The wine tasting area that is located in the middle of the vineyard is available for weddings. There is a possibility of music with DJ or live traditional music, until 3am. The wine tasting room can hold up to 50 guests. Wine Tasting Room Opening Hours: April, May, October 10.00am - 19.00pm Monday-Friday 11.00am - 19.00pm Saturday & Sunday June, July, August, September 10.00am - 21.00pm Monday-Friday 11.00am - 21.00pm Saturday & Sunday Read less

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Not Yet Rated Zachys Buying Team: [2015 release] “The thoroughbred of Greek wine returns with a worthy follow-up to the 2014, Sigalas's basic assyrtiko is intoxicating on the nose with its signature notes of citrus, minerality and crushed sea shells. On the palate the wine is even more striking and shoots across like white lightning staining the tongue with citrus blossoms, orange peel, pineapple, prickly spice, white pepper, and huge underlying salinity and chalkiness. While it is precise with its electrifying acidity, there is tremendous body here, offering a yin and yang or the best of both worlds. It is tremendous with grilled prawns, steamed mussels, and for winter fare, it will hold up nicely to some cheese fondue. Bravo for a repeat performance - unfortunately production is lower this year.”

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