94 points Decanter
"Pear, lemon, flint, herb and floral nose. Tastes like the sea: saline, sea shell, tart green apple hints, lemon juice and green garden herbs. Light on its feet."
93 points Wine & Spirits
"Nikos Varvarigos works with some 1,200 growers on Santorini, many of them with plots no larger than a pocket garden. Out of this abundance he’s able to create wines like this 2019, which captures a sense of Santorini in its intense mineral flavors. Vinified in stainless steel, it infuses bright lemon flavors with so much flinty, chalky stone that the wine feels as though it were chiseled from the island’s cliffs. It’s firm and concentrated, worthy of cellaring if you don’t open it now for a whole roast fish."
Vinous Reverie Notes
Santorini - The terroir. Manual work: From pruning to harvesting, everything is done by hand. The vintners have invented a distinct way of pruning, called “kouloura”. The vines stay close to the ground and form a spiral, a natural basket that hosts the grapes and protects them from the strong wind. In areas of notable slope, the vine growers have built stone terraces, known as “pezoules” in order to facilitate the cultivation and to maximize the absorbance of rainwater. The vineyard of Santorini, one of the most ancient in the world with a 3,500-year history, consists of a World Heritage site. Volcanic soil: The volcanic eruption formed a soil of unique texture which includes lava, volcanic ash and light stone. That special composition gives birth to grapes of distinctive flavor-profile, hosts low-yield vines and works as a natural shield from diseases. The vineyard in Santorini is self-rooted as it was never affected by the phylloxera. Dry farming: The vines are not irrigated artificially and the rainfall is rare. Therefore the plants’ watering is dependent on the natural humidity and the sea mist; absorbed by the volcanic soil, they offer the necessary hydration.