Structure

Bodyfull
Tanninlow
Acidityhigh
Sweetnessdry
Finishlong
Oaknone or neutral

Drinking window

Best 4 to 15 years from vintage.
vintage4 yrs15 yrs17 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 in the header is our own.

In the glass

Full-bodiedLow tanninHigh acidityDryLong finish

Aroma: lemon, honeycomb, smoke

Palate: citrus pith, wax, saline mineral

Single-vineyard Assyrtiko from a parcel of 17 distinct old-vine plots. Wax, honeycomb and saline mineral depth with extended ageing potential.

What it pairs with

  • Lobster with vanilla butter
    Honeycomb and wax in the wine complement vanilla-buttered shellfish.
  • Cured pork loin
    Saline mineral and wax pair with cured meat fat.
  • Aged kefalograviera
    Hard sheep cheese rind meets the wine's bottle-aged depth.

How to serve Hatzidakis Cuvée 17

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. Lobster with vanilla butter, Cured pork loin, Aged kefalograviera. Match the wine's structure to the dish's fat and salt.

History

An old-vine single-parcel cuvée. Limited production; one of the estate's most ambitious dry whites under both founder and successor.

  1. 2010: First Cuvée 17 vintage bottled as the estate's flagship dry white

Facts

Producer
Hatzidakis Winery · visiting guide
Grapes
Assyrtiko
Classification
PDO Santorini
Oak
Wild ferment in stainless and old oak; extended lees ageing
ABV
14.0%
Price
EUR 55-90 at retail
Drinking window
4-15 from vintage
First vintage
2010
Organic
ORGANIC CERTIFIED

Frequently asked about Hatzidakis Cuvée 17

What does Hatzidakis Cuvée 17 taste like?

On the nose, lemon, honeycomb, smoke. On the palate, citrus pith, wax, saline mineral. Structurally full-bodied, low tannins, high acidity with a long finish. Single-vineyard Assyrtiko from a parcel of 17 distinct old-vine plots. Wax, honeycomb and saline mineral depth with extended ageing potential.

When should I drink Hatzidakis Cuvée 17?

Drink 4-15 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Hatzidakis Cuvée 17?

Lobster with vanilla butter is the canonical pairing. Other strong matches include Cured pork loin and Aged kefalograviera. Honeycomb and wax in the wine complement vanilla-buttered shellfish.

What grapes are in Hatzidakis Cuvée 17?

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

Tags

assyrtiko dry full body high acid medium term mood contemplative occasion cellar occasion gift occasion special old vines old world organic pairs with aged cheese pairs with charcuterie pairs with shellfish price premium single vineyard still white

Taste it where it is made: tours and tastings in Santorini

See all 2264 bookable experiences in Santorini

← Back to wines in Santorini