I think I already confessed my weakness for Greek wines several times here. But again: I believe there is a big trend ahead with those wines, and it will last despite the recent financial crisis in the country. Original varieties, a diversity in Terroirs and styles as well as ageing potential are all arguments that speak for durable success of Greek wineries.
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This wine for example, a white cuvée from Santorini by Domaine Hatzidakis (or Χατζηδακησ ) shows how interesting Greek whites can become while ageing.
Its colour is very dark with an intense golden hue, indeniably showing a certain maturity.
The nose is intense, of very ripe mirabelle mixed with oxidative notes that are typical for mature assyrtiko. Maybe also a touch of bee wax is mixed to it. It is thus also appealing because it’s somehow evocative of wines with personality.
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With some more time the yellow fruit is more and more pronounced but is somehow also mixed with dried fruits like raisins reminding a bit the well known rum n raisins combination, without the alcohol of course!
On the palate the fruit is somehow dramatically countered by an elegant acidity and oxidative tones. Nevertheless, the intensity is thrilling and fades into a long lasting finishing. Also impressions of saltiness and nuttiness persist.
On the next day the oxidativeness got less and the wine seemes less dry on the palate, more evocative of fruit. Still it showed a nice intensity and complemented a alsacian raw milk Munster Cheese perfectly!
yeah! I heart those greek whites. they seem quite intellectual sometimes, not as sunny and fruity as you’d expect them but if they’re well made like this one you wouldn’t want to miss em.
