Bright red color with aromas of gooseberry and cherry. The mouth is round with soft tannins.
Wine Advocate 93 points - The 2012 Mavrotragano was aged for 12 months in 500-liter French oak. It comes in at 14% alcohol. Santorini provides an awesome number of values in its white wines, but the trend of producing Mavrotragano has not led to the same good pricing in reds. The quantities are usually small, for one thing, and the reds are relatively rare. The wines, happily, have been increasingly impressive and Argyros is certainly of the best producers. It is easy to see how they are gaining sophistication and becoming worthy of some bucks. Sourced from vines averaging 20-30 years of age, this has silky texture, impeccable balance and a very graceful presentation. Just like its 2011 predecessor, there is simply a feeling of old school finesse and refinement here. You taste it and you begin thinking of some of the world’s greats. Finishing with flavor and increasing grip, it does need to pull in some oak and replace it with complexity. It should do that. The oak is not overly intrusive even now. I held it open for 90 minutes and the oak blew off while the wine demonstrated more grip on the finish in its very classy and understated way. This has all the earmarks--although not quite the same flavor profile--of fine Bordeaux. The longer it sat and aired out, the better it got. A year or two in the cellar wouldn’t hurt, but it is approachable. The final question it will have to answer in the cellar: will it hold gracefully for a reasonable time? I think it will.
Mavrotragano is a rare, but very interesting indigenous red variety of Santorini. Mavrotragano is quickly matured even by the end of August and in the past it was used for sweet wines or sometimes for Vinsanto. It is a variety with low performance and it is very sensitive in dry climatological conditions. The grapes are long and fleshy, with bright color, with thick skin and crispy. The fermentation of mavrotragano raises the alcohol of the wine up to 14o-15o vol with a very well balanced acidity.
|Red meat and meals spicy or with red sauce
|In 1903 George Argyros, owner of a 5 acres vineyard located in Episkopi Gonia Santorini, founded Estate Argyros in order to turn to advantage the grapes produced by his own vineyard. The winery he constructed was a small plant basically equipped and he made his wines according to the traditional Santorinian way. The produced wines were dry white wine (nihteri), dry red wine (brousko) and vinsanto, sold only in the local market.
In 1950, the Estate passed to his son, Matthew Argyros, who expanded the vineyard to 15 acres, without though significant changes in the winery.
The person who changed dramatically the image of the winery was the founderís grandson Yiannis Argyros who runs the winery since 1974. Yiannis Argyros not only has increased the family vineyard to 65 acres but he has also rebuilt the winery transforming it into a modern plant aiming to combine tradition with modern technology.
Yiannis Argyros is a winelover who works very hard to obtain high quality grapes in order to make superior quality wines. And there are many professionals in the Greek wine market who think of Yiannis Argyros as the best Greek winemaker in dry white wines and dessert wines.
His efforts to produce high quality wines have been worldwide acknowledged, as indicates the award by the Wine & Spirits Magazine as one of 100 best wineries in the world for 2005 and 2006.