Bright red color with aromas of gooseberry and cherry. The mouth is round with soft tannins.
Wine Advocate 92 points - The 2011 Mavrotragano was aged in second-use 500-liter French oak for 12 months. It comes in at 14% alcohol. This is a remarkably graceful 2011, a wine with an Old World, Burgundian feel. Just a bit oak-tinged at the moment - that will be pulled in easily - this has an elegant mid-palate, fine focus and delicious fruit. Beautifully balanced, it is sturdy and concentrated, but also sunny and capable of finesse. The fruit has a fine, lifted feel, which delivers a juicy and intensely flavorful finish to the palate. This year the winery backed off the oak. As much as I liked the 2009, this has a fresher feel. It should develop far more complexity with age and it is already showing Barolo-like hints in the background to go with the fresh fruit flavor. Yes, it is simply delicious, as well as structured and serious. Argyros seems to go from strength to strength with this grape. Of the last few vintages, it is getting hard to say which is best, because they are all fine in their own way. Some others may have more power or more showy aspects, but I think this might be the best yet for its impeccable balance coupled with its fresh demeanor. That said, as approachable as it might seem just now, it could really use a year or so to settle down. I think it will age reasonably well, so don’t be too impatient. Drink now-2025. (Aug 2014)
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.