Archive for the ‘Assyrtiko’ category

Jancis Robinson calls Assyrtiko “stunning… with very strong personality”

December 12, 2012

jancis robinson

In discussing her new book, Wine Grapes: A Complete Guide to 1,368 Vine Varieties, Including Their Origins and Flavours (her landmark encyclopedia of grape varieties), Master of Wine and prolific author and editor Jancis Robinson recently told the Daily Meal that Assyrtiko was one of the grapes that stood out in research conducted by her and her team of authors.

It makes a “stunning white wine with very strong personality… I’m sure it’s going to be planted more widely. It should be planted outside its native country.”

Click here to watch the interview.

And click here to check out Jancis Robinson’s Purple Pages, her website and online magazine.

How do you pronounce Xinomavro? The Greek Grape Name & Appellation Pronunciation Project

October 18, 2012

Click the YouTube links below to hear Boutari winemakers pronouncing Greek grape names and appellations.

Xinomavro as Spoken by Constantine Boutari.

Agiorgitiko as Spoken by Vasilis Georgiou.

Attikí as spoken by Roxani Matsa.

Malagousia as Spoken by Roxani Matsa.

Mantinia as Spoken by Yannis Voyatzis.

Moschofilero as Spoken by Yannis Voyatzis

Negoska as Spoken by Vasilis Georgiou

Xinomavro as Spoken by Vasilis Georgiou

Subsoils of Santorini @SantoriniWines

February 22, 2012

We snapped this photo of the subsoils of Santorini at the Boutari tasting room on the island.

The ancient volcanic subsoils — poor in nutrients and rich in minerality — are what gives the vines of Santorini their vigor and their rich mineral flavors.

The grains of volcanic “sand” are so tiny that phylloxera cannot exist there. All of the vines grown on Santorini are grown on pre-phylloxera rootstock.

Santorini is Wine Spectator Daily Pick

August 30, 2011

Harvest report from Santorini

August 29, 2011

Above: A Boutari grape harvester in the vineyards. The following dispatch was filed by Santorini enologist Ioanna Vamvakouri (not pictured) today, August 29.

From August 24-26, we completed the harvest in the Megalochori zone and started harvesting in Pirgos.

On August 26, we also harvested are own vineyard in Selladia.

On August 27, we began harvesting the Aidani and by tonight (August 29) we will have completed the pressing of white grapes.

Yesterday we started sun-drying the grapes for the Vinsanto.

Harvest Update from Santorini

August 23, 2011

The following dispatch was filed today by Boutari’s Santorini enologist Ioanna Vamvakouri.

We harvested the Athiri on August 12-13 and the harvest of Assyrtiko began on August 14 and is still in progress.

The grapes are cooled overnight at 10-12 C. The next day the grapes are sorted and about 20% of the higher quality fruit is macerated in the press for 1 to 3 hours and then is pressed. The remaining 80% is pressed without maceration.

Most of Athiri comes from our own vineyard in Selladia and the rest of it from the Akrotiri and Megalochori zones.

From August 14-18, we harvested the Assyrtiko in the vineyards of Akrotiri zone and from August 19-23 we proceeded to Megalochori.

This year grapes are of high quality without any disease. Vine moths are rare and are contained only in some parts of the vineyards. Total acidity of the grape is as usual high.

Aromas of the must still in fermentation are that of litchi, pear and white peach.

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.


%d bloggers like this: