Hatzidakis Santorini 2015
-
Wine &
Spirits -
Robert
Parker
Product Details
Your Rating
Somm Note
Winemaker Notes
A versatile wine, matching seafood, oily fish e.g. salmon and shellfish, yellow cheese, chicken, pork and a variety of dishes, even tomato and asparagus.
Professional Ratings
-
Wine & Spirits
Some of Santorini's wines speak of the island's bright sun and the Meltemi wind in their brisk, insistent acidity and the way they whisk across the palate. In 2015, the wind never blew; and Haridimos Hatzidakis doesn't make breezy wines anyway. Focusing on old vines that he tends organically, he regularly turns out some of the island's most intense wines. This, his entry-level cuvee, is a giant, its concentration of dry extract palpable in the cashmere texture. The flavors are fruity, from meyer lemon to apple and pineapple, with notes of honeysuckle showing their ripeness. But then there's the acidity, pushing the wine forward with energy, keeping it dynamic. Firm and full of personality, it's a burly Santorini to cellar or pour with roast lamb.
-
Robert Parker's Wine Advocate
The 2015 Santorini is an Assyrtiko coming in at 13.5% alcohol. This old vines white (40 to 80 years) is simply gripping, filled with youthful, unevolved fruit and a certain salty nuance on the end. (I think that is a descriptor too often used–but it seems to fit here.) Elegant, yet concentrated enough for this level, this is impressive on many fronts for the regular Assyrtiko. As it airs and warms, it seems wonderfully fresh and completely delicious, yet always persistent. Admittedly, it is not exactly the most concentrated Santorini as it airs out, but its personality and flavor make up for that just now. This is a very impressive "regular" Santorini and a terrific value.
Other Vintages
2016-
Robert
Parker
In 1996 Haridimos Hatzidakis replanted a small vineyard which was abandoned since 1956, because of the large earthquake in Santorini. This vineyard is a half hectare, which lies at an altitude of 330 meters, in the village of Pyrgos Kallistis, was cultivated organically with Aidani, an indigenous variety of Santorini.
An existing traditional small cave was transformed, in the summer of 1997, into a winery or ‘Kanava”, which is the traditional name of the wineries of Santorini. The first bottles of wine of the winery were released in May 1999, with the "Santorini", harvested in 1998 and the Red "Mavrotragano" vintage 1997.This was the beginning for the Hatzidakis Winery.
Winery and vineyards are located within the classified zone of Protected Designation of Origin (PDO) Santorini, especially in the villages Pyrgos Kallistis, Megalochori, Emporio and Akrotiri. They cultivate a total of 10 hectares of vineyards, at an altitude from 70 up to 350 meters, with mainly South or Southeast orientation and with the white varieties of Assyrtiko, Aidani and the red variety Mavrotragano. In all of their vineyards they apply organic farming. They make up their production from grapes of cooperating winegrowers in order to produce more dry white wines, a red dry, a sweet traditional Vinsanto wine, from sun dried white grapes and a sweet red Voudomato wine from sundried red grapes of the Voudomato variety. Based on the contractual agriculture, they have already concluded agreements with growers who also cultivate their vineyards organically and are controlled accordance with the European control system of organic farming. They produce two organic wines from the varieties Aidani (100% Aidani – PGI Cyclades) and Assyrtiko (100% Assyrtiko – PDO Santorini).
The peculiarity of the vineyards of Santorini is mainly associated with the indigenous varieties, the island's unique ecosystem, which is characterized by volcanic soil, strong winds, rare rainfalls, hot and dry summers but also with the very important fact that the Vineyards of Santorini have never been infected by Phylloxera. The old ungrafted, non-irrigated vines of Santorini are trained by the growers into basket-like shapes on the soil surface or like short Cups, in order to protect them from strong winds. They are watered by the summer night humidity that remains on the volcanic soil. The low yields, ranging between 3 and 3.5 tons of grapes per hectare (or 20 hl/ha) gives to the wines aromatic finesse, mineral palate, lavish volume and a high capacity of ageing and resulting in wines of an intense and complex character. As such, the wines of Santorini are offered as wines of high gastronomic value.
Oenologist Haridimos Hatzidakis - Haridimos Hatzidakis was born and grew up in Crete. He studied in Athens at the Higher College of Oenology and Beverage Technology and worked as an Oenologist in Crete and Santorini. He follows the principles of organic farming and is also currently experimenting in making natural wines. He aims to explore the indigenous varieties of Santorini and to highlight the unique complexity of the vineyards of Santorini.
A crisp white variety full of zippy acidity, Assyrtiko comes from the volcanic Greek island of Santorini but is grown increasingly wide throughout the country today. Assyrtiko’s popularity isn’t hard to explain: it retains its acid and mineral profile in a hot climate, stands alone or blends well with other grapes and can also withstand some age. Somm Secret—On the fairly barren, windswept Mediterranean island of Santorini, Assyrtiko vines must be cultivated in low baskets, pinned to the ground. The shape serves to preserve moisture and protect the growing grapes in its interior.
