おっととよめとカモワイン:greece

タグ：greece

• 2004 SantoWines Assyrtico, Santorini
  [ 2008-07-23 19:00 ]
• 2004 Agryos Atlantis Red Dry Table Wine, Santorini
  [ 2007-12-08 05:00 ]

2004 SantoWines Assyrtico, Santorini

SantoWines Assyrtico, Santorini
（サントワインズ・アシルティコ・サントリーニ）

地中海食材を扱うグローサリーで見つけた1本。
SantoWines は、エーゲ海に浮かぶギリシャの島サントリーニ島最大のワイン製造共同組合。Assyrtico （アシルティコ）はギリシャの最高品質の白ワイン品種。濃密で、熟成に耐え、ライムやスイカズラの花の香り。ブレンドすることにより繊細さを加味する。

美味い。ブルゴーニュの白の上品さとプロセッコ（イタリアのスパークリングワインによく使われる品種）のフルーティさを兼ね備えたような感じ。飲みやすくてどんな食事にもあいそう。よめは★4に近い★3つ。もっとサントリーニ島の白が飲んでみたくなる。

おっと： ★★★☆☆
よめ： ★★★☆☆
Alhana Foods価格：　$17.99

サイト：　http://www.santowines.gr/

Winemaker's note （引用）:
The cool confines of the Russian River Valley in Sonoma County provide a near perfect climate for the development of delicate Pinot Noir aromatics and flavors. Cloaked in morning fog with warm sunshine through the later day, these valley floor vineyards grow tiny, perfect clusters of deeply colored fruit. Bright violet and cherry impressions are followed by subtle cocoa and toasty oak notes. The finish shows structure with finesse and aromas of earth and pomegranate.

2004 Agryos Atlantis Red Dry Table Wine, Santorini

ワインショップ K&L のテイスティング・イベントで出会った、ギリシャのサントリーニ島からの一本。葡萄は Mandilaria （マンディラリア）と Mavrotragano （マヴロトラガノ）という品種を使っている（←聞いたことがない）。Wikipedia によるとギリシャは6,500年前からワインを作っているヨーロッパ最古のワインの生産国で、現代では独自の品種で作られるワインが特徴なのだそう。

アルコール度数が低く、なんとなく日本のフーセンガムのような甘い香りが特徴的。こういう珍しいワインに出会う機会が出来るので、K&L のテイスティング・イベントはやっぱり偉大だと思う。

おっと： ★★★★☆
よめ： ★★★☆☆
K&L価格：　$18.99

K&L's notes （引用）:
Yiannis Argyros is a bridge between the past and future of winemaking in Santorini. The family winery was established by his grandfather in 1903. The firm specialized in bulk wine sales, following the fortunes of the market for Santorini wine wherever they led. Yiannis took over the operation in 1974, beginning a steady program of improvement in farming and technology. 1987 was his first bottling. By the early nineties, his wine showed a marked improvement in quality. Yields, already naturally restricted on the island, were lowered further by selective pruning. By 1994, Argyros, always in search of new avenues and possibilities, was ready to continue his upward momentum. The tannic, red Mandilaria is undergoing renewed experimentation by certain winemakers on Santorini. The key is in developing sufficient sugar under Santorini's harsh conditions and mitigating the effects of its characteristically forceful tannins during vinification. To achieve the latter, the must spends 48 hours with skins and seeds, a period intended to extract as much color as possible while leaving as much tannin as possible behind. The color is still fairly light, but wild cherry flavors are well extracted.