Profile

Structure

Bodymedium
Tanninlow
Acidityhigh
Sweetnessdry
Finishlong
Oaknone or neutral

Drinking window

Best 2 to 12 years from vintage.

vintage2 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

Medium-bodiedLow tanninHigh acidityDryLong finish

Aroma: lemon, salt spray, wild herbs

Palate: citrus pith, saline, stony

Single-village Assyrtiko from Oia in the northern crescent of Santorini, the village around the Sigalas estate. Wild herb and salt-spray character.

What it pairs with

  • Grilled sardines Saline lift refreshes oily fish; herbal notes echo the wild thyme on the islands.More wines for sardines →
  • Boiled chickpea-and-octopus stew Mineral broth meets pulse and tentacle in a classic island combination.More wines for octopus →
  • Goat cheese with thyme honey Wild herb aromatics in the wine bridge the honey-and-herb cheese plate.More wines for lamb →

With cheese

Feta Our pick Feta is a salty, crumbly cheese ripened in brine. The high acidity of a dry Santorini Assyrtiko refreshes against the salt and cuts the fat, and the cheese in turn softens the wine's sharp edge. Chloro of Santorini Our pick Young chloro is a fresh, soft and mildly salty cheese, often scented with coriander. A dry Santorini Assyrtiko of medium body has the high acidity to keep the creamy paste lively and to rinse the salt between bites.

How to serve Domaine Sigalas Seven Villages Oia Assyrtiko

Allow 5 minutes from open to pour.

  1. Open and pour. Open and pour directly. No decanting required for this style.
  2. Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a smaller all-purpose white glass: the bowl shape rewards the wine's structure.
  4. Pair with. Grilled sardines, Boiled chickpea-and-octopus stew, Goat cheese with thyme honey. Match the wine's structure to the dish's fat and salt.

History

Bottling from Oia parcels, the village around the Sigalas estate. Wild herb and salt-spray aromatics distinguish the northern-island profile from the central ridge bottlings.

  1. 2017Seven Villages Oia first vintage

Facts

Producer
Domaine Sigalas · visiting guide
Grapes
Assyrtiko
Classification
PDO Santorini
Oak
Stainless steel; no oak
ABV
13.5%
Price
EUR 55-75 at retail
Drinking window
2-12 from vintage
First vintage
2017

Frequently asked about Domaine Sigalas Seven Villages Oia Assyrtiko

What does Domaine Sigalas Seven Villages Oia Assyrtiko taste like?

On the nose, lemon, salt spray, wild herbs. On the palate, citrus pith, saline, stony. Structurally medium-bodied, low tannins, high acidity with a long finish. Single-village Assyrtiko from Oia in the northern crescent of Santorini, the village around the Sigalas estate. Wild herb and salt-spray character.

When should I drink Domaine Sigalas Seven Villages Oia Assyrtiko?

Drink 2-12 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Domaine Sigalas Seven Villages Oia Assyrtiko?

Grilled sardines is the canonical pairing. Other strong matches include Boiled chickpea-and-octopus stew and Goat cheese with thyme honey. Saline lift refreshes oily fish; herbal notes echo the wild thyme on the islands.

What grapes are in Domaine Sigalas Seven Villages Oia Assyrtiko?

The blend is Assyrtiko. The wine is classified as PDO Santorini.

Tags

assyrtiko dry high acid medium body medium term mood refreshing mood savoury occasion summer old world pairs with oily fish pairs with shellfish pairs with soft cheese price premium single vineyard still white

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