Assyrtiko "Nikteri" Santorini, Koutsoyannopoulos
Staff Pick

Assyrtiko "Nikteri" Santorini, Koutsoyannopoulos - 2017

Item # 33968 750mL
$38.99/ Single Bottle
$467.88 $421.09/ Case of 12
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Tasting Notes

Meaning "working the night away," Nikteri is traditionally harvested at night to avoid the hot temperature and is aged in oak for at least three months to show concentration and oxidative characteristics. This wine from Koutsoyannopoulos sees six months in French oak but is not oaky on the palate. Flavors of poached pear, golden apple, stone fruits, with citrus and hay.

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Staff Pick Notes

Assytriko from Santorini is famous for minerality and freshness. The Nikteri style takes these wines and elevates them through barrel aging and higher ripeness. When done well, it drinks like white Burgundy that was grown on the side of a volcano. Koutsoyannopoulos executes it very, very well. Vines have to be pruned into natural baskets to protect the grapes from sun and blasts of sand, with low planting density. Rain is rare and mostly confined to winter. The early mist from the caldera is often the only moisture they see. It's worth it. A concentrated, fuller white, it still has great balance and a lot of life left to live. Even with bottle age there's still fruit here: pears and dried figs, and intense aromatics of hay, oak spice, petrol, and hazelnut. Then it turns saline: notes of wild mint and tea leaf around a salty, mineral core.


Astor's Glossary of Terms


Pronounced "a SEER tee ko". This white varietal is native to Santorini and the other Aegean Islands. Used to make crisp dry wines similar in style to dry Riesling, it is often blended with other varietals - both indigenous and international - such as Sauvignon Blanc. This grape is also used to make the popular Greek dessert wine, Vinsanto.

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