All about Santorini.

Estate Argyros was established in 1903 by Georgios Argyros, in a 5 acres vineyard located in Episkopi Gonia Thiras (Santorini). Georgios Argyros made his wines according to the traditional Santorinian way, in order to take advantage of the grapes produced by his own vineyard. The wines produced were sold mainly in the local market.

In 1950, Estate Argyros passed to Matthew Argyros, who not only continued his father’s business, but  expanded the family vineyard to 15 acres. The person who changed significantly the image of the winery was the founder’s grandson Yiannis Argyros who runs the winery since 1974. Yiannis Argyros not only has increased the family vineyard to 65 acres but he worked hard to combine the family tradition with modern technology and to ensure the high quality of grapes.

4th generation Matthew.

Matthew Argyros represents the 4th generation of winemaking in Estate Argyros and he has been already acknowledged as a capable continuator of the old tradition and the successful progress. Faithful to the principals of his ancestors, he remains also a visionist and he works hard for the future of Estate Argyros and the wine of Santorini.

The vineyard is located in Episkopi Gonia Thiras, with altitude of 35-150m, oriented to the east and south-east. The soil is volcanic and the vines are formed in the traditional crown. Estate Argyros owns one of the oldest vineyards on the island, as parts of it are more than 150 years old. The cultivation and the winemaking in Estate Argyros are based only on indigenous varieties from Santorini, such as Assyrtiko, Athiri, Aidani, Mandilaria, Mavrathiro, Mavrotragano and Voudomato. Besides, there is a big effort to revive the ancient and rare varieties of the island.

Please see HERE the official Argyros Estate website.

Please click HERE for prices and retailers of Argyros wines.

The Argyros Estate wines tasted by GrapeRover:

2011 Argyros Aidani, PDO Santorini, 86 points.

100% aidani.

Regional: Barbounia. World: sushi, crustaceans, shellfish, grilled fat fish, charcuterie, cream cheeses.

Brilliant light yellow. Medium viscosity. Crisp citrus and pomaceous fruit on the nose, cool herbaceous and vegetal notes. Straightforward, lively and polished on the palate, spicy vegetal notes, elegant, juicy, dry fruit, elegant, refreshing acidity, slightly persistent, harmonious, elegant acid bite on a good spicy finish.

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2011 Argyros Atlantis, PDO Santorini. 85 points.

90% assyrtiko, 5% aidani, 5% athiri.

Regional: Gavros saganaki. World: sushi, crustaceans, shellfish, grilled fat fish, charcuterie, cream cheeses.

Clear light yellow. Medium+ viscosity. Prominent citrus nose, green apple and slightly herbaceous. Zippy on the palate with fine minerality, spicy vegetal notes. Elegant and lively acidity. Good grip, balanced with fruity herbaceous finish.

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2010 Argyros Assyrtiko, PDO Santorini. 86 points.

100% assyrtiko. (50-60 yrs. old vines)

Regional: Athirina whitebait. World: sushi, crustaceans, shellfish, grilled fat fish, charcuterie, cream cheeses.

Pomaceous fruit and citrus on the nose, cool grassy and herbaceous notes, hint of wild flowers and delicate resiny notes. Polished, clear, dry fruit on the palate, still very young, elegant acidity and some carbon dioxide, herbaceous and grassy traces, delicately tart spice, quite a good finish.

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2011 Argyros Estate, PDO Santorini. 89 points.

100% assyrtiko. (150 yrs. old vines)

20% for 6 months on French (500L.)oak.

Regional: Lamb Exohiko. World: surprising range of various dishes: oven cooked fish, tomato, braised veal or pork, matured cream cheeses.

Bright yellow. Medium+ viscosity. Flinty nose, rich pomaceous fruit and citrus, spicy vegetal notes, excellent minerality. Clear, elegant, juicy fruit on the palate, herbaceous notes, light spicy oak, very elegant, lively acidity, good persistence, mineral traces, very harmonious, quite firm, very good finish.

100% assyrtiko. (150 yrs. old vines)

6 months on French (500L.)oak.

Regional: Roasted red snapper. World: Grilled fish, poultry, pork or veal, rich matured cheeses.

Bright deep yellow. Medium ++ viscosity. Partly dried green apples and candied citrus fruit on the nose, herbaceous and nutty notes, spicy oak. More spicy oak on the palate, light yeasty notes, sweetish and creamy ripe fruit, candied nuts and herbaceous notes, persistent, full-bodied and has some depth, still youthful, very good finish.

80% assyrtiko, 20% mandelaria.

Regional: Grilled prawns with feta. World: sushi, Thai seafood, crustaceans, rich pastas, spicy chicken or prawns (piri-piri), grilled vegetables, charcuterie, matured cream cheeses.

Bright deep pink. Medium viscosity. Lifted aroma of rose pedal and red fruits. Fresh and crisp on palate with strawberry and cherry. Nice and clean finish.Fairly light and simple but it makes a perfect summer wine!

90% mandelaria, 10% mavrotragano.

6 months French oak.

Regional: Roast pork. World:  red meat, casseroles, lamb chops, grilled vegetables, leg of lamb or kid, veal liver, matured hard cheeses.

Deep dark ruby. Medium+ viscosity. Aromas of blackberry and violet.  Supple on the palate, decidedly round, smooth and seamless, with no hard edges, and a clean, fruit and spice filled finish.

80% assyrtiko, 10% aidani, 10% athiri. Sundried 12/14 days.

17 yrs. French oak (500 L), 3 yrs. bottle.

Regional: Chocolate nut cake. World: Tropical fruit, ice creams, fruit cakes, blue vein cheeses.

Copper-amber color. Dense viscosity. Luscious, fine, complex aromas of chocolate, honey, roasted coffee grains, dried fruits and dried nuts. Full bodied, buttery, well structured & balanced, with sweetness and acidity in harmony, it has a fine and long finish.