Cuvee Monsignori 2022 Argyros

Tasting Note Cuvee Monsignori 2022

The aromas of lime and grapefruit are sharp and refined, with notes of crushed stone underlying them. A hint of mint permeates the entire aroma, accompanied by a subtle smokiness. On the palate, the 2022 Cuvee Monsignori is concentrated yet firm. It leaves a long, stony finish. While it's enjoyable now, given its acidity, the stage where honey and nutty notes truly shine is still ahead.

Grape Varieties

Cuvee Monsignori 2022 is made from 100% Assyrtiko: Santorini's native white grape.

Assyrtiko maintains sharp acidity even in extreme heat, a characteristic rarely found in white wines from other warm climates. It is precisely this acidity, on the island's volcanic soils, that brings out salty and stony notes, ensuring that even wines with high alcohol content do not feel heavy.

Cellaring Potential

Best enjoyed through 2038. Here, it is acidity, not tannins, that drives the wine's aging potential; when aged in the bottle for more than five years, Assyrtiko evolves from citrus aromas to notes of honey and toasted nuts. Serve at 10-12°C. Serving it any colder than this will cause the texture to disappear. Decanting is not necessary, but pouring it into a large glass allows the flavors to come through more vividly.

About Argyros

Argyros cultivates the largest private vineyard in Santorini; all the vines are ungrafted, with an average age of over 70 years, and some plots are over two centuries old. Matthaios Argyros took over management in 2004, built a new winery in Episkopi, and opened it in 2015. Vinsanto is just as noteworthy as the dry Assyrtiko.

Terroir & Climate

The soil at Santorini contains no clay whatsoever. This fact alone meant that Argyros did not need to graft its vines onto American rootstock. Volcanic soils provide rapid drainage. The estate's vineyards are situated between 35 and 150 meters above sea level, low enough that sea breezes and salty sea spray reach the grapes directly.

Winemaking

Fermentation takes place in stainless steel tanks under strictly controlled temperatures; processing is kept to a minimum, and the wine is aged in tanks for 11 months before bottling. Cold fermentation preserves citrus aromas that might otherwise be lost to heat, and the absence of oak allows the volcanic salinity to shine through unmasked.

Food Pairing

Since saltiness and acidity play the leading roles in this wine, it pairs best with fatty fish and shellfish. Try it with grilled octopus served with lemon. Sea urchin or raw oysters harmonize perfectly with the wine's iodine notes. Fava, Santorini's yellow split pea purée, with capers and raw onions. It also pairs well with feta cheese baked in olive oil.