Wines Santorini Domaine Argyros - Cuvée Monsignori - 2017

Viniou Reviews

The Domaine Argyros Cuvée Monsignori 2017 is a distinguished white wine hailing from the sun-soaked island of Santorini, in the heart of the Greek Aegean. Crafted exclusively from the indigenous Assyrtiko grape, this cuvée is sourced from some of the island’s oldest vines, many of which are well over a century old and ungrafted, thriving in the unique volcanic soils of the region. The 2017 vintage is particularly well-regarded, offering both freshness and remarkable depth. Vinification at Domaine Argyros is meticulous, respecting local traditions while integrating careful temperature control and minimal intervention, ensuring the purest expression of Assyrtiko’s character. The result is a wine of crystalline clarity, vibrant citrus and stone fruit aromas, marked salinity, and a distinctive mineral backbone, all wrapped in a precise acidity that promises ageing potential.

Santorini is one of Greece’s most celebrated wine regions, with a vinous history dating back thousands of years. The island’s terroir is exceptional, shaped by layers of volcanic ash and pumice, with little organic matter and excellent drainage. The fierce Aegean winds and searing summer sun challenge the vines, producing low yields of intensely flavoured grapes. The traditional kouloura bush training of the vines protects them from the elements, and the absence of phylloxera allows many to live for remarkable lengths of time. These conditions result in wines of tension, salinity, and indelible minerality, making Assyrtiko from Santorini a benchmark for Mediterranean whites.

For food pairing, the vibrant acidity and saline character of the Cuvée Monsignori 2017 are an exceptional match for simply grilled seafood, such as octopus or red mullet, echoing the fare of the local tavernas. It also complements Mediterranean vegetable dishes, salty sheep’s cheeses like feta, or more elaborate preparations like seafood risotto or lemony chicken. The wine’s structure stands up beautifully to raw or marinated shellfish as well.

For optimal tasting, serve chilled but not too cold, ideally between 8 and 10°C. Decanting for half an hour can help reveal further aromatic complexity. Enjoy young for freshness, or cellar for a few more years to explore greater depth and nuance.