Italy isn’t the only country to make Vin Santo, although Tuscan Vin Santi do sometimes approach a heavenly status. On the Greek island of Santorini, another traditional version of this wine, called Vinsanto (one word), is made. These wines are seemingly from another slower, more thoughtful, world. White grapes are sun-dried on racks for two weeks, then fermented in Russian oak and allowed to mature for six long years in cask! The result is a remarkable nectar that can finish your holiday meal with flair and ancient style.
2006 Vinsanto, Gavalas Winery, Santorini $32 (500 ml.) srp
Gorgeous burnt caramel color with a lightening orange rim. Honey-coated dried fruits on the nose with a singed crème brûlée element. Reminds me of those sinful chocolate-covered candied apricots! The nose goes on and on. Flavors are silky smooth without bite. Soft, mellow fruit that’s lightly sweet but not heavy. (Grapes are Assyrtiko 85%, Aidani 10% and Athiri 5%, alcohol is a low 10%.) This would accompany walnuts, blue-veined cheeses or perhaps a pumpkin pie this coming season.
93/100 points
