Founded in 1903, the Argyros Estate is located on the island of Santorini, famed for its spiraling vines and white washed churches. In 1950, the Argyros vineyards were passed down to the founder’s son, who tripled the estate from 5 to 15 acres. Yiannis Argyros, the third-generation owner of the estate who took over in 1974, began looking beyond the local market for his wines. Today, Matthew Argyros, the fourth generation of family winemakers, continues his father's legacy by making legendary wines from Assyrtiko and other indigenous Santorinian varietals, using traditional techniques.
The estate vineyards are located primarily in Episkopi and Pyrgos, which are prime locations for Assyrtiko. The ungrafted vines range in age from 30 to over 150 years, and are trained into basket-shaped bowls, a traditional technique called "kouloura". The inorganic soil of the island of Santorini is naturally immune to Phylloxera and many other vineyard pests, reducing the need for synthetic herbicides & pesticides. Estate Argyros practices sustainable viticulture, using composted grape must as fertilizer, and plowing the vineyards with mules.
About the Vineyard
The grapes used for Estate Argyros Assyrtiko are harvested from the oldest parcels of the estate. Located in Episkopi, the average age of the vines is 150+ years old, with some vines over 3 centuries old. Yields are extremely low. The ungrafted vines are basket pruned, and dry farmed. Grapes are hand-picked in August.
After a thorough selection, the grapes undergo a brief pneumatic pressing to obtain a gentle extraction of the juice. After fermentation, 20% of the wine is aged in 2nd and 3rd use 500L French oak barrels for 6 months, with periodic battonage.
This wine represents that greatest expression of the estate terroir. Subtle oak influence highlights earthy flavor of Assyrtiko. This wine has a steely acidity, and shows fine tension on the finish.
Pair this Assyrtiko with fatty fish, oysters, poultry, pork and smoked cheeses.