– Mark Squires, Robert Parker’s The Wine Advocate

“You owe it to yourself to check out this wine – if you’ve never experienced a Sigalas Santorini Assyrtiko, you are in for a treat! With this 95 point score, it is no longer quite as much of an ‘insider’s’  find as it once was... As Mark Squires of The Wine Advocate says, if this wine had ‘Burgundy’ on the label instead of ‘Greece,’ you could easily double or triple the price, and nobody would blink an eye – it’s THAT good!

Assyrtiko an indigenous grape that has grown on the island since antiquity in harmony with the harsh conditions on the island (intense sun, strong winds, little rain), and the producer uses a unique pruning technique adapted to the elements that involves wrapping the canes of old and new vines into a wreath that resembles a basket made of vine twigs. Sigalas Assyrtiko is a somm favorite – you’ll find it on carefully curated restaurant lists because its complexity, acidity and minerality pair spectacularly with food. It is also a fantastic candidate for the cellar because while it is enjoyable now, it will continue to evolve over the next decade… or longer… just like a great white Burgundy! Enjoy!” – Jim Knight, The Wine House
2016 Sigalas Santorini Assyrtiko
95 Points Robert Parker's
The Wine Advocate

95 Points Robert Parker’s The Wine Advocate: “The 2016 Assyrtiko is unoaked and comes in at 14% alcohol. One of the island's benchmarks, this is always in fine form these days – and always rather hard to evaluate when it is young. Deceptively, this bottling doesn't seem intimidating on first taste, but it always hides many layers. I tend to decant them or taste them again the next day when they are young. Otherwise, you tend to miss too much. Wonderfully elegant and finishing with a salty nuance, this shows impeccable balance. Its best feature is the lingering and intense finish, with plenty of tension and grip. It has far more power than it seems on a casual sip and that power doesn't go away as the wine airs and warms. I tried it the next day, in fact, and it put on weight, absorbed the salt and showed even more power. Two days later, it still preened in its power and precision, fresh as a daisy and wholly unevolved. (The salt was back, too.) The gripping finish that coated the palate was simply impressive. This is another beauty from Sigalas, something that has a lot of upside potential still. Granting that I do not have them side by side, this might even be superior to the 2015. It's hard to overlook the superlative combination of concentration and intensity. If nothing else, it is a worthy competitor to the 2015 and fully its equal. While I am leaning up on it today, it is all about the potential as not many whites are this tightly wound. Try this again at the beginning summer 2019, and you will no doubt have a better experience. You can dive in now if you insist, but I suspect this may not be fully expressive until 2020 or so. It should also age effortlessly, but let's start here and take the rest in stages. I won't be shocked if handles 20 years or more well, but let's be conservative for the moment. Drink: 2017 – 2029

Probably the island's most famous producer, Paris Sigalas makes unusually concentrated whites. Typically, he warns that the upper level should not be opened for a couple of years, which isn't really enough cellaring to allow them to be fully expressive. They age exceptionally well. If they said "Burgundy" and not "Greece" on the label, you could double or triple the price for the regular whites and no one would blink an eye. There's rarely a misstep here. This is one of the island's great estates and a benchmark. I should add that this is a great group, but it typically is. Nothing new there.” - Mark Squires, June 2017


Classification: Wine with Protected Denomination of Origin «Santorini».
Varietal Composition: Assyrtiko 100%
Vinification techniques: Typical white wine vinification techniques. Fermentation in stainless steel tanks under controlled temperature.
Color: Pale Yellow, with green hues.
Nose: Aromatic, with citrus fruit and minerality.
Mouth: Minerality is evident, as a result of Santorini’s unique terroir. Quite “austere” as wine, with the acidity being the backbone of the wine, allowing it to age. Petrol notes and honeysuckle appear in aged Assyrtikos, similar to the German and Alsatian Rieslings.
Serving Suggestions: Fish, seafood and white meat with light sauces. Served at 10 - 11° C (50 - 52 ° F)
Age of vines: Over 50 years.


Founded in 1991, Sigalas wines were initially made at the converted Sigalas family home. In 1998 a new vinification, bottling, and aging unit was built in a privately owned area of Oia, on the northern part of Santorini. Here the Santorini Assyrtiko, as well as the Aidani, Athiri, Mandilaria and Mavrotragano varietals, thrive. The vineyards for these varietals are considered the oldest continuously cultivated vineyards in the world, over 3000 years.

The volcanic soils and climate of the viticulture area are the most unique and this "terroir" cannot be replicated anywhere else in the world. This is indeed a very special place. The Sigalas Assyrtiko is arguably one of the most acclaimed white wines in the world.


The Wine House
2311 Cotner Avenue
Los Angeles, CA 90064-1877

310.479.3731 or 800.626.9463

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