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Papagiannakos Savatiano 2016 £11.95
Domaine Papagiannakos was established in 1919 in the heart of the plain of Mesogaia, Attica - just 30km from the shadow of the Acropolis. Third generation winemaker, Vassilis Papagiannakos, was born and bred in Markopoulo, and grew up around the family winery. At that time the Savatiano variety was the winery' s sole focus - but later Malagouzia was introduced, along with Cabernet Sauvignon, Merlot and other varieties. Vassilis owns 10 hectares of vineyard in the Attica region, and maintains long-term leases on a further 20 hectares, with vines on average 50-60 years old. Rocky, sandy, clay topsoil nurtures low yielding bush vines - extremely limited irrigation is employed. The Papagiannakos family continues its traditions whilst bringing the winery into the 21st Century with a stunning and innovative bioclimatic winery.
Produced from 60-year old unirrigated Savatiano bush vines. Cultivation of the vineyard is manual with low intervention. Pesticides and fertlisers are not used. Harvesting takes place mid-September. Grapes are picked in the early morning (before 8.30am) and taken to the winery in plastic crates. There is no mechanical pressing - instead the free run juice is transferred to stainless steel tanks. Spontaneous, natural yeast fermentation takes place and typically lasts for around 25 days. No sulphites are added, and the wine is bottled without filtration.
Floral, herbal and citrus aromas with a slight yeasty note. The palate is rounded and soft with hay, green plum and a touch of white spice and salinity on the finish.
Perfect with salads, fish dishes and white meats.
The Wine Advocate
"The 2016 Savatiano Old Vines is unoaked and comes in at 12.7% alcohol. Sourced from 60-year-old vines in the Attica area, this is very pretty this year, an impressive follow-up to last year's. This seems to lean a bit more to structure, granting that I do not have them side by side. Perhaps this is just a bit closed. In its youth, this shows fine concentration, finishing with a crisp, dry edge. With air and warmth, it becomes a little fruitier, but this always remains mouthwatering, the juicy and rather long finish always gripping. Focused and precise, this tightly wound white should be able to hold a few years without problem, perhaps longer than anticipated, but don't hesitate to drink it young. If you like them crisp, dry and fresh, this is for you."