2004 Sigalas Vinsanto Santorini 500ml
Robert Parker's Wine Advocate
The 2004 Vinsanto is the eagerly awaited successor to the 2003, which showed more and more class every time I saw it (94 points, Issue 186). This, clocking in at just 9%, could even be better. On first attack, it is remarkably sweet and incredibly delicious (as always). It was just so delectable, it was hard to resist. I wanted to stop tasting and start drinking, but I bravely saved some to sample over the next few days. But that's not all it has and it is by no means a syrupy fruit bomb - it is anything but and well made Vinsanto rarely is. In fact, phase two kicked in pretty fast. The acidity is powerful and it balances the sugar out beautifully. It actually has a mouthpuckering finish early on. There is also tension and intensity on the finish that makes this quite gripping. This is still a baby. If you want to drink it now - you'll find many rewards for doing so. It sure is approachable. But in terms of developing character, it is not showing even a small part of what it will show. These age well (and the drinking window of the 2003 should probably be extended) and with this level of, well, everything, it has the potential to outlive a lot of us. The next day it was slightly richer, even more gripping, longer on the finish and every bit as fresh. On Day 3, it seemed largely unchanged, hardly budging. I'll be reasonable at the moment. Drink now-2050.
Wine & Spirits
This is insanely creamy, a luscious mouthful of succulent peach and orange flavors wrapped in buttery salted caramel. It lasts, melting into the tongue with a slight resinous note, like sea air through Aleppo pines, fading slowly into dark wood spice and mocha tones, a distinct chalky note riding underneath. For savoring on its own.
Very luscious, brimming with concentrated ripe apricot, peach and pineapple flavors that are flanked by rich butter notes. White chocolate and spice notes mark the creamy finish. Assyrtiko and Aidani. Drink now through 2020.
Vinsanto is the most genuine descendant of the "passon oinon", as were called the sun-dried wines in antiquity. During medieval times, the ancient, volcanic island of Thira was renamed Santo Erini - Santorini, thus the wine took the name Vino Santo - Vinsanto, declaring its origin, by the Venetians. Thus, the name Vinsanto is a "historical name of appellation", one of the few examples still existing.