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RP8989 pts. - Robert Parker’s The Wine Advocate - 22nd Sep 2022 The 2021 Kaldéra Assyrtiko also has 5% Athiri blended in. It is dry, unoaked and comes in at 13.2% alcohol. The juice for this wine (from a private label of the importer) comes from Karamolegos winery and old vines (60 years or so). This is a solid Assyrtiko, on the smaller side in demeanor and ripeness, but fresh, pure and focused. It doesn’t show great expressiveness for the grape, but the steel and tension are admirable. There is adequate concentration, but this is an Assyrtiko that is driven by its structure more than its fruit. The relatively low alcohol is a nice bonus. This may well hold well for a few years, but that’s not clear. Let’s be a little conservative on all fronts until this screw-capped white demonstrates that it can not only hold but develop a little. Most won’t bother to hold it, though, as it drinks nicely now. It will be especially refreshing in warm weather. For what is left of warm weather in many places, it will go down easy now, or certainly be very fine next summer. (Mark Squires)
RP8888 pts. - Robert Parker’s The Wine Advocate - 21st Dec 2009 The 2006 MONEMVASIA LIASTOS was sun dried for 15 days and then aged in oak. Relatively light, it is laced with apricot and peach nuances, not particularly syrupy, and not as rich in the palate as the nose promises. It is very tasty, but it does thin fast and the fruit acquires a dried apricot nuance with air and warmth. The intense aromatics were its best feature. Drink now–2015.SP8888 pts. - Wine Spectator - Web only – 2010 A rich dessert-style white, with plenty of buttercream, maple and ripe pear flavors. The long finish echoes smoke and spice. Drink now through 2016. 500 cases made.
RP9595 pts. - Robert Parker’s The Wine Advocate - 30th Apr 2020 The 2018 Santorini (Canava Chrissou) Laoudia Single Vineyard, part of the Louros district, is an Assyrtiko aged on the lees in 500-liter clay amphorae for 10 months. It comes in at 14.5% alcohol, 2.9 grams of residual sugar and 6.3 grams of total acidity. This is all sourced from centenarian vines. If you’re wondering why to trade up from the Vielles Vignes this issue, there are a few reasons, although I would want some of each. It may be mostly a matter of personal taste, but this is a bit richer and more concentrated. It certainly has a more unctuous feel on the palate. It lacks the purity and fresh feel of the Vielles Vignes, though, and it is not quite as elegant. Those are all relative judgments — this holds its balance very well. The method of vinification certainly affects this as well, but it mostly avoids the clay taste that some amphora wines can show too heavily. There is a long and textured finish. While there are pros and cons, not to mention issues of personal taste, to me, this is a somewhat better wine. At the least, it is a bit more interesting and nuanced. It was better the next day too. I would like to see some evidence of it developing in the bottle, though. To date, that has been mostly speculation, but it is worth leaning up for the moment. We’ll take the aging curve in stages. There were just 2,400 bottles produced.
JS8989 pts. - JamesSuckling.com - Wednesday, October 5, 2022 This has aromas of lemon zest, lime curd, coriander and fennel. Medium-bodied, clean and bright,with a peppery mineral finish. Drink now. (James Suckling)
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Canava Chrissou Tselepos Santorini Vieilles Vignes
Venetsanos Winery Santorini
Venetsanos Winery Mandilaria
