Archive for July 2011

Boutari is a Wine & Spirits “Winery of the Year” for the 15th time!

July 29, 2011

The editors of Wine & Spirits Magazine have just informed us that the Boutari family of wineries has been named a “Winery of the Year” for the 15th time.

Congratulations to the staff at all six of the Boutari family wineries and thanks to the editors and members of the Wine & Spirits tasting panels!

Snooth on Santorini…

July 27, 2011

“Is there anything normal about the wines of Santorini?” asks Snooth editor-in-chief Gregory Dal Piaz. “Don’t count on it. This black crescent of an island set against the blue Aegean and dotted with white outcroppings of life seems an unlikely place to live, much less grow grapes, but grow grapes they do and have been doing for centuries…”

Click here to read Gregory’s excellent account of his stay and tastings on the island.

Temperature variation and fog on Santorini

July 26, 2011

Boutari’s Santorini vineyard manager Petros Vamvakousis sent us this amazing photo over the weekend. It shows Santorini’s surprisingly heavy early-morning, low-lying fog cover.

In the image, he writes, you see “the fog is moving from the Caldera to [the village of] Megalochori and covers the vineyards of the area.”

In the warm climate of the Aegean Sea, you wouldn’t expect to find fog on the island of Santorini. But the island’s famous Caldera — a basin of seawater that covers the mouth of Santorini’s active volcano — heats and causes the water to evaporate and condense into fog.

In this next photo, you can see drops of dew (however faint) on the leaves of the Assyrtiko grapes and you’ll note the presence of the snails who are attracted by the condensation.

This phenomenon is just one of the unique elements in the millennial tradition of viticulture there.

Greek wine: “Who knew?” asks Vegas Wineaux.

July 23, 2011

Here’s what super fabu Vegas Wineaux (left) had to say about the 2005 Moschofilero by Boutari, which she discovered at a recent blind tasting she hosted.

“The Moschofilero surprised, because that’s the name of the actual grape from the Peloponnese (doesn’t that sound sexy?), and it was quite good. The descriptions of the older wines that I was able to find all came from the time that they were young. The description that I was able to find on the Moschofilero described it as straw-colored with a greenish tint. Six years after vintage, it is a shimmering gold. And, yes, I’m still stunned… The moral of this story? Don’t deny yourself the experience of trying wines from different areas. There’s a reason why the people make the wines; we may not like them, but we gain more experience, educate our palates, and occasionally find the gem.”

Vegas Wineaux, we love your style! 🙂

Tasting Note: 1993 Boutari Naoussa Reserve, “Fascinating!”

July 19, 2011

One of our favorite people in the wine business and top wine blogger, Alison “TexaCali” Smith, recently tagged the above photo on our Facebook. You’ll find her tasting note below (we also tasted this incredible wine recently in Santorini). Thanks, Alison! You’re the best! (Dio Deka looks AMAZING btw.)

My superhero boyfriend Eric brought this puppy back from the winery after visiting a few years back. Fascinating! It tasted much like an old Barolo. Salty black olive, woodsy herbs, good acidity and medium tannins — very savory. We decanted around 6:30 and had the last sip at 9:30. We took it to Dio Deka — which you’ll have to check out next time your in NorCal.

Alder Yarrow (Vinography), notes from the Boutari Santorini tasting

July 14, 2011

Above: Santorini and its bush-trained vineyards of Assytriko as seen through the lens of the top wine blogger in the U.S., Alder Yarrow.

Click here to read Alder’s Reviews and Impressions of the wines he tasted in Santorini, including a vertical tasting of Boutari Assyrtiko.

Experimental training systems for Assyrtiko on Santorini

July 12, 2011

Boutari’s Santorini vineyard manager and agronomist Petros Vamvakousis recently sent in these photos illustrating experimental vine-training systems being studied on the island of Santorini for Assyrtiko grapes.

Traditionally, vineyards here are trained using baskets. The vines are trained to low-lying hand-woven baskets that allow the plant to create a canopy, protecting the fruit from the aggressive wind of the island and providing coverage that alleviates the heat of summer months. You can see the basket in this photo.

In essence, Boutari has created a form of hybrid training, with the basket on the bottom and the trellis on the top (as in the photo above).

Constant and continuous experimentation has been a hallmark of Boutari’s approach to winemaking since it began bottling Santorini with the Boutari label back in 1989.


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