Profile

Structure

Bodyfull
Tanninlow
Acidityhigh
Sweetnessdry
Finishlong
Oakoak aged

Drinking window

Best 3 to 12 years from vintage.

vintage3 yrs12 yrs14 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.

In the glass

Full-bodiedLow tanninHigh acidityDryLong finish

Aroma: ripe lemon, toasted oak, honey

Palate: citrus, wax, saline mineral

Long-running Boutari Nykteri from Boutari: oak-aged, night-harvest PDO Santorini built for 5 to 8 years of bottle development.

What it pairs with

With cheese

San Michali Our pick San Michali is a hard, piquant cow's milk cheese ripened about three and a half months. A Santorini Nykteri, full-bodied with high acidity and at least three months in oak, can stand up to its salt and sharpness.

How to serve Boutari Nykteri

Allow 35 minutes from open to pour.

  1. Open and decant. Open 30 minutes before serving and pour into a decanter to aerate.
  2. Serve at 10-12°C. Cellar temperature (10-12°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a medium-sized white-wine glass: the bowl shape rewards the wine's structure.
  4. Pair with. Grilled red mullet, Roast chicken with herbs, Aged kefalograviera. Match the wine's structure to the dish's fat and salt.

History

Boutari Nykteri, alongside Kallisti, is a widely distributed Santorini export bottling. Long-running bottling under PDO Santorini Nykteri rules.

  1. 1990Boutari Nykteri established as a long-running night-harvest, oak-aged Santorini export bottling

Facts

Producer
Boutari Santorini Winery · visiting guide
Grapes
Assyrtiko (85%), Aidani (10%), Athiri (5%)
Classification
PDO Santorini Nykteri
Oak
Oak ageing minimum 3 months under PDO Nykteri rules; typically longer
ABV
14.5%
Price
EUR 25-40 at retail
Drinking window
3-12 from vintage
First vintage
1990

Frequently asked about Boutari Nykteri

What does Boutari Nykteri taste like?

On the nose, ripe lemon, toasted oak, honey. On the palate, citrus, wax, saline mineral. Structurally full-bodied, low tannins, high acidity with a long finish. Long-running Boutari Nykteri from Boutari: oak-aged, night-harvest PDO Santorini built for 5 to 8 years of bottle development.

When should I drink Boutari Nykteri?

Drink 3-12 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Boutari Nykteri?

Grilled red mullet is the canonical pairing. Other strong matches include Roast chicken with herbs and Aged kefalograviera. Smoky char and oily fish meet toasted-oak Nykteri.

What grapes are in Boutari Nykteri?

The blend is Assyrtiko (85%), Aidani (10%), Athiri (5%). The wine is classified as PDO Santorini Nykteri.

Tags

aidani assyrtiko athiri dry full body high acid iconic medium term mood elegant mood savoury occasion dinner party occasion special old world pairs with aged cheese pairs with oily fish pairs with poultry price trade up still white

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