In the glass
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.
- Open and decant. Open 30 minutes before serving and pour into a decanter to aerate.
- Serve at 10-12°C. Cellar temperature (10-12°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a medium-sized white-wine glass: the bowl shape rewards the wine's structure.
- 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.
- 2010 — First Cuvée 17 vintage bottled as the estate's flagship dry white
Facts
- Producer
- Hatzidakis Winery
- 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.