“Unlike most mainland assyrtikos, which stress fruit over mineral character, this one comes close to the Santorini ideal, radiating sunny warmth from its firm, stony flavor. Vassilis Papagiannakos grows it on a north-facing slope in Attika, where the vines root into limestone; he picks in August, before the grapes get too ripe (this one comes in at 13 perfect alcohol). Fermented in stainless-steel tanks, it’s savory and round, with only a hint of fruit flavor to add substance and texture.”
— Wine & Spirits, Aug 2019

“Delicate herbal character, almost reminiscent of pine resin. Palate shows a saline, mineral aspect and lemon freshness, with unripe stone fruit character. Long finish.”
— Decanter, Sep 2019