Domaine Papagiannakos Assyrtiko

Domaine Papagiannakos was established in 1919 in the heart of the plain of Mesogaia, Attica - just 30km from the shadow of the Acropolis. Third generation winemaker, Vassilis Papagiannakos, was born and bred in Markopoulo, and grew up around the family winery. At that time the Savatiano variety was the winery' s sole focus - but later Malagouzia was introduced, along with Cabernet Sauvignon, Merlot and other varieties. Vassilis owns 10 hectares of vineyard in the Attica region, and maintains long-term leases on a further 20 hectares, with vines on average 50-60 years old. Rocky, sandy, clay topsoil nurtures low yielding bush vines - extremely limited irrigation is employed. The Papagiannakos family continues its traditions whilst bringing the winery into the 21st Century with a stunning and innovative bioclimatic winery.

In 2007 their state of the art bioclimatic winery was completed which saves energy in the wine-making process and is built to allow gravity to move wine from one part to another. They have moved to lighter weight bottles, use electric vehicles on the domaine and are taking steps to reduce their CO2 output as much as possible over the years to come. The pine used for their Retsina has been sourced from the same resion collector for many years and comes from forests located just 15 minutes drive from the domaine.

Assyrtiko,

Produced from 100% Assyrtiko grapes. The vines are grown on unirrigated limestone soil at around 100m altitude, in north-east Attiki.

Grapes are typically harvested towards the end of August. The wine undergoes no oak ageing - it's fermented and matured in stainless steel at a controlled temperature (16-18ºC) with some time spent on fine lees. Maturation in bottle for up to a year.

Papagiannakos' coastal location on the Attican peninsula infuses the wine with salinity and racing acidity, due to its proximity to the sea.

Fresh floral aromas of citrus, white blossom, wild orange and lime. Further citrus characters on the textured, mineral palate with a refreshing saline acidity. A zesty, crisp and characterful white with potential to age.

Great paired with fetta, fish, white meat dishes and salad.

Assyrtiko is native to Santorini but has spread throughout Greece. We stock Assytriko grown by @papagiannakos_winery from the region of Attica. Harvested in August and for freshness in stainless steel tanks. And it sure is fresh!

Bursting with citrus, specifically lime, this wine is dry and sharp in all the right ways. You also get some interesting flavours of green banana, flint and saline which is due to the vineyard's proximity to the Aegean Sea.

Pairs first, foremost and famously with seafood but would also work nicely with BBQ pork belly with apple sauce. Of course it also sits comfortably with a plate of Dolma and anything containing feta.

It is a veritable that grows in hot and dry conditions. So maybe we'll be seeing more of it as global warming continues to create problems for many producers around the globe. I recently had one from Australia, Clare Valley, which was also exceptional.

It's also worth noting that this is a wine that will develop with age. You could save this on your wine rack for up to 20 years and it will still sing!