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Hatzidakis’ “unicorn” is produced from the Louros vineyard site in Pyrgos and from organically farmed vines over 100 years old. If there are wines every wine lover should taste at least once in their lifetime, Louros is not just among them but at the very top of that list. Tasting it, one can easily understand the potential of Santorini’s vineyard, expressed through astonishing levels of aromatic and flavour concentration. The fruit is clearly overripe, yet the wine’s freshness is unbelievable, even at its high alcohol level. It cannot hide its sharpness and pulse, which are the signature of an authentic Santorini.
From yields reminiscent of Sauternes, and grapes left to overripen on the vine, Assyrtiko de Louros undergoes 12 hours of skin contact, then ferments with indigenous yeasts in large barrels and is aged in them for 24 months. Spicy and slightly oxidative, with yellow fruit, quince, and spoon sweet notes, alongside salinity. On the palate it is like a bulldozer—dense and immensely powerful—yet with a wonderful, clean mineral backbone and citrus-like freshness. Smoke and a fascinating interplay between oxidation and reduction, with almost sulphur-like notes as time passes. A wine that inevitably penetrates every cell and leaves an overwhelming emotional impact upon tasting. Unreal…
An awesome balance of freshness and oxidative character, a hint of honey aromas and richness reminiscent of the equally wonderful sparkling wines from the Chenin Blanc variety. Indigene does not want or resemble champagne in any way. The slow second fermentation in the bottle, which can last for over six months, contributes to the complexity of the wine,...
