“The 2000 Vinsanto 12 Years Barrel Aged is the traditional blend (80% Assyrtiko, 10% each of Athiri and Aidani), aged in used French oak for 144 months. It comes in at 238 grams of residual sugar and 13.5% alcohol. Sourced from the winery's oldest parcels, this is another fine 12-year-old. When I first saw the winery's older Vinsantos, I gravitated to the 20s, but I'm increasingly coming to believe that the 12-year-olds are really the sweet spot in the lineup. (Of course, there are some vintage differences, too, and some of this is certainly personal preference.) Showing fine concentration, remarkable grip, tension and a tannic-like pop on the finish, this is filled with flavor, and its structure does not let the baked peaches and baked apricots, with a bit of molasses in the background, fade very easily. It is surprisingly fresh, as well as vibrant, perfect the next day too. The price, as is the case with all of these this issue, applies to a 500-milliliter bottle."
“The 2010 Vinsanto 4 Years Barrel Aged is a traditional blend, mostly (80%) Assyrtiko, with the rest evenly divided between the island's typical blending grapes, Aidani and Athiri. It comes in with 13% alcohol and 220 grams of residual sugar. It is easy to dismiss this, the one with "merely" four years in the barrel. Relatively speaking, as it is the youngest of the group this issue, it is very concentrated this year. It is pretty fine on its own terms, fresher and perceptibly sweeter than the oldies—the sugar has not dried out and blown off—if less nuanced, complex and concentrated than the older bottlings. Yet this has a long, tense and vibrant finish, with plenty of sugar but also fine fruit. It really doesn't seem cloying, despite my relative description. It held brilliantly for four days in the fridge, acquiring more character and showing plenty of tension at that point.”
“The 2009 Vinsanto 4 Years Barrel Aged is a blend of 80% Assyrtiko and 10% each of Aidani and Athiri. The sundried grapes are aged in French oak for four years. It comes in at 13% alcohol and with 220 grams per liter of residual sugar. As we have seen, this ‘4 year’ Vinsanto is hardly a slouch in the lineup. It only seems like the junior entrant next to Argyros' unusual lineup of longer-aged Vinsantos. With many other producers, this more typical version of Vinsanto might be the top offering, and it can be exceptional, if differently styled (i.e., without the longer barrel aging) than Argyros' other Vinsantos this issue.…This is gorgeous this year, unctuous, completely mouth-coating and delectable. Its aromatics and flavors are both powerful and enticing. Honeyed almonds in a reduced apricot sauce? Maybe. You'll think it smells and tastes great for sure, however you describe it, but as rich as this is, the acidity keeps it from being overly cloying….there is impressive tension on the finish as it sits on the palate and warms a little too. It is very hard to resist right now. This is a sure-fire hit if you like stickies. Start with it nicely chilled. Age it a little (or for a decade, in fact) and it will become more interesting as well as sexy. As long as the cork stays healthy, these can age a long while.”
Estate Argyros - Wine Advocate
Estate Argyros Assyrtiko
“The 2015 Santorini Estate was partly (20%) fermented and aged for five months in used French oak, per the customary formula here. This is a beautiful estate white. One of the things that is impressive here is how well it handles its wood. This upper-level Santorini isn't just about extra power and flash. It adds precision to the regular Assyrtiko, too, yet it is far more concentrated and lusher. It was simply brilliant the next day. This lacks the purity of the unoaked Assyrtiko, to some extent, but the finish is long, crisp and surprisingly transparent nonetheless. There is fine tension on that very tight and gripping finish. It's a wine you'll want to keep drinking because that acidity cuts the oak and makes this lively for its style. By the third day of tasting, the oak seems mostly gone, sliced and diced by the structure. I wasn't positive on first taste, but this is a wine-of-the-vintage candidate. There are, to be sure, some strong contenders in a year where the top wineries just delivered. This is a very serious candidate, though. Use this as a food wine. There's too much of everything to use it as a porch-sipper. Note: This Estate Santorini is distinguished in nomenclature from the regular Assyrtiko by having SANTORINI in bigger lettering, as well as in bottle shape, by more weight, and a cork rather than a screw-cap.”