Vinsanto Domaine Hatzidakis
Founded in 1997 by Haridimos Hatzidakis and Konstantina Chryssou.
Their vineyards are located in Santorini, with the majority being planted in the region of Pyrgos Kallistis where Hatzidakis is the only certified organic producer. The vines are planted at an altitude of 100-300 meters above sea level and are south/ southeast facing.
The grapes used to produce their Vin Santo are from selected vineyards of the Pyrgos, Megalochori, and Akrotiri villages; all planted on volcanic soils. Here, rainfall is extremely rare; the climate hosts strong winds and very dry and hot summers. The vineyards are un-grafted and non-irrigated; perfect for the sun-dried Assyrtiko and Aidani grapes that will be used to produce this bottling.
After harvest of the perfectly overripe grapes, they are then sun-dried for an additional 15 days. Crushing, clarification, and fermentation of the concentrated grape must is then completed using selected yeasts. This process occurs over the course of 3 months in stainless steel tanks at a controlled temperature of 20 – 22 °C. The wine is then transported to 5 year old, 225, and 500-liter French oak barrels where it is left to age approximately 11 years. The barrels are kept in dark, cool cave cellars.
A concentrated and vibrant expression of Assyrtiko and Aidani from Santorini. The sun-dried grapes lend a myriad of flavors to the wine. Dried apricots, sultana raisins, and Manuka honey fill the nose and follow through onto the palate. There are beautiful notes of butter tart and walnut skin with underlying notes of dates and prunes. The wine has a rich, velvety texture that is nicely balanced by the sweetness and refreshing acidity.
Drink now or cellar 10+ years.
Enjoy as dessert itself! Or pair with pecan butter tarts, dark chocolate or with strong blue cheese (such as Roquefort).