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, wet stone, wild herbs

Palate: citrus, saline, stony

Organic PDO Santorini from the late Haridimos Hatzidakis's Pyrgos estate. Stony, mineral and saline with the wild-herb lift of Aegean garrigue.

What it pairs with

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 Hatzidakis Santorini 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, Sea urchin pasta, Spanakopita. Match the wine's structure to the dish's fat and salt.

History

Haridimos Hatzidakis (1965 to 2017), a self-taught winemaker, founded the estate in 1997 and pioneered organic dry Santorini, working rented ungrafted kouloura parcels.

  1. 1997Hatzidakis Winery founded at Pyrgos as organic Santorini operation
  2. 2017Estate continues after Haridimos Hatzidakis's death under daughter Stamatina Hatzidaki

Facts

Producer
Hatzidakis Winery · visiting guide
Grapes
Assyrtiko
Classification
PDO Santorini
Oak
Stainless steel and lees ageing; minimal intervention
ABV
13.5%
Price
EUR 25-40 at retail
Drinking window
2-12 from vintage
First vintage
1998
Organic
ORGANIC CERTIFIED

Frequently asked about Hatzidakis Santorini Assyrtiko

What does Hatzidakis Santorini Assyrtiko taste like?

On the nose, lemon, wet stone, wild herbs. On the palate, citrus, saline, stony. Structurally medium-bodied, low tannins, high acidity with a long finish. Organic PDO Santorini from the late Haridimos Hatzidakis's Pyrgos estate. Stony, mineral and saline with the wild-herb lift of Aegean garrigue.

When should I drink Hatzidakis Santorini 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 Hatzidakis Santorini Assyrtiko?

Grilled sardines is the canonical pairing. Other strong matches include Sea urchin pasta and Spanakopita. Salt-and-citrus lift refreshes oily fish; herbal aromatics echo island garrigue.

What grapes are in Hatzidakis Santorini 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 dinner party occasion summer old world organic pairs with oily fish pairs with shellfish pairs with vegetable forward price trade up still white

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