2016 Hatzidakis Assyrtiko Santorini Greece

SKU #1329309 92 points Robert Parker's Wine Advocate

 The 2016 Santorini is an unoaked Assyrtiko from vines ranging 40 to 80 years of age. It comes in at 13.5% alcohol. Rather rich for the regular Assyrtiko and caressing in texture as it warms, this is beautifully done. Starting with that hint of richness followed by bite on the finish, it becomes better balanced and more transparent as it airs. Subtle but still intense, this is one of the better regular Santorinis I've seen from Hatzidakis. It doesn't have the concentration of some upper-level bottlings, including his, but it touches all the bases nicely, most with authority. One of the big names on the island, Hatzidakis' quality has steadily risen. The wines tend to be on the bigger side, but they are doing a fine job now of holding their balance, too. (MS)  (8/2017)

Jancis Robinson

 Very racy and correct. Slaty texture. Lifted and lighter than the Aïdani. Refined and very long. Doesn’t taste like a 14.2% wine. Drink 2017-2022. (JR)  (6/2017)

K&L Notes

Hatzidakis began in 1996 when Haridimos Hatzidakis replanted a small vineyard which had been abandoned since 1956. This half hectare (one acre) lies at an altitude of 330 meters in the village of Pyrgos Kallistis and was cultivated organically. Now the winery is up to 10 hectares of vineyards at altitudes ranging from 70 up to 350 meters with the white varieties of Assyrtiko and Aidani and the red variety Mavrotragano. All vineyards are still farmed organically. The grape Assyrtiko has become famous for its rich glycerol texture and unique fruit aromas. The wine is fermented and ages all in stainless steel tanks and aged for a brief period on the lees during elevage. Delicate aroms of white flowers, citrus peel and smoky minerals permeate the wine. It is ideal with seafood, especially oilier fishes, cheeses and even difficult pairings like asparagus.

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Price: $24.99
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- We have the Greeks to thank for introducing wine into Italy and France. And while the legacy of ancient Greek culture lives on, little recognition is given to its modern-day contributions to the wine industry. From the Peloponnese in the south, to Macedonia and Epirus in the north, and islands like Crete, Samos and Santorini, fine wine is once again being made and most of it from indigenous grape varieties not grown in other countries. Styles range from hearty, rustic reds to crisp, neutral whites and heavenly dessert wines.