The nose is dominated by aromas of apple, pear and citrus fruits, with a refreshing character. On the palate, the cold climate adds structure and crispness, with a little touch of salty minerality, supporting the soft flavours coming from the oak barrels. A complex, textured wine with a very long finish. A versatile wine suited for premium food pairings. Meatier, substantial seafood dishes such as Lobster Thermidor or monkfish with creamed spinach. White meat dishes such as chicken with tarragon. It would even work with veal escalope.
Kir-Yianni planted the Tarsanas block on the Samaropetra hill in Amyndeon with Assyrtiko in 2003, aiming to explore the potential of the variety in the cold climate of Northwestern Greece. The wine was first released with the 2016 vintage. The vineyard lies at an altitude of 700m at the hill of Samaropetra in the viticultural zone of Agios Panteleimon within the cold Amyndeon appellation. The soils are sandy loam, with a high pH and high content in limestone. The vineyard has a 10% declination and faces west. 3,800 vines per hectare are planted. The four surrounding lakes act as a buffer zone, helping to moderate the climate.
The grapes are picked at a high level of ripeness. Once at the winery and following chilling overnight, the fruit passes through a stage of cold soak. After settling, the must is inoculated with selected yeasts for the onset of fermentation, which is carried out in new 228-lt French oak barrels. After the end of the fermentation, the wine remains in the barrels to mature for 8 months. Frequent batonnage is applied during the whole maturation period.
Awards and Press News: Silver Medal – Decanter World Wine Awards 2019 (2017 vintage) Decanter World Wine Awards 2018 – Bronze Medal; Wine Advocate: 91 points (2016 vintage).