€57.04

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Gerontampelo 2020 - Estate Argyros

Maybe the best wine the estate has released!

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93 James Suckling
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Gerontampelo 2020 - Estate Argyros
no1
terroir_print
93 James Suckling

Estate Argyros
At your doorstep in 1 - 3 days
Free Shipping
Free Shipping*
Free returns
Free returns
Why do we love it?
Cuvee Gerontampelo Santorini from Argyros Estate is perhaps the finest wine ever produced by the historic winery in Episkopi—an assertion made by Matthaios Argyros himself. Crafted from century‑old vines, with meticulous vinification and ageing that highlight every facet of Assyrtiko, Gerontampelo stands as the epitome of complexity, depth, and elegance. It is no surprise that Parker awarded it 95 points and Suckling 93 points, further confirming its exceptional stature.
 
Argyros Estate is one of Greece’s most historic and celebrated wineries, founded in 1903 and rooted deeply in the volcanic terroir of Santorini. Located in Episkopi Gonia, the estate is renowned for its dedication to traditional cultivation of Assyrtiko and other indigenous varieties, supported by one of the island’s largest privately owned vineyards. The estate seamlessly merges heritage with modern precision, producing wines of remarkable purity and reputation, including the iconic Vinsanto. Today, Matthaios Argyros continues the family legacy with the same passion and commitment to the land.
 
Gerontampelo is an extremely limited‑production white wine that captures the authentic soul of Santorini. Its name, meaning “old vine” in the local dialect, is entirely fitting: the grapes come from ancient, ungrafted vineyards, over 150 years old, in Pyrgos, Megalochori and Episkopi. The winemaking includes extended contact with the lees and ageing in French oak barrels of various sizes, adding depth, texture, and multi‑layered complexity to the natural intensity of Assyrtiko.
 
If you are seeking a wine that embodies the history, terroir, and true identity of Santorini,  Cuvee Gerontampelo from Argyros Estate is precisely that—past and future expressed in every sip.
Tastes Like

Aromatically, it’s layered and captivating, with complex notes of citrus, honeycomb, roasted nuts, peach, nutmeg, and acacia blossoms, all wrapped in the signature minerality of Assyrtiko.

On the palate, it’s full-bodied, with high acidity and a rich, oily texture. Dense fruit (citrus and stone fruits) is balanced by spicy undertones and a bold smoky, mineral character.

Aroma
Body
Acidity
Aromas
citrus, honeycomb, roasted nuts, peach, nutmeg, acacia blossoms
Pairs with
grilled fish, seafood dishes, traditionally cooked meats
Technical stuff
Color White
Type Dry
Year 2020
Alcohol 15%
Origin Santorini, Greece
Variety Assyrtiko
Bottle Size 750 ml
Barrique 12 months
Serving temperature 11 °C
Aging 10-15 years
Closure Cork
Organic No

PAIR IT

with seafood, grilled fish, roasted lamb, lobster giouvetsi with saffron, and smoked or creamy cheeses

Linguini with red mullet fillet, capers, leek, cherry tomatoes and lemon

  • 500 gr linguine
  • 4 red mullets (600 gr)
  • 1 stick of celery
  • 1 carrot
  • 1 onion
  • 200 ml of white wine
  • 80 ml of olive oil
  • 1 leek
  • 60 gr capers
  • 250 gr of cherry tomatoes
  • 60 ml lemon juice
  • Slice of a lemon
  • 2 tbsps. of chopped parsley
  • Salt
  • Pepper

We fillet the red mullets by removing the scales, the bones and the intestines. Cut the celery, carrot and onion into chunks.

Put half the olive oil in a saucepan, let it heat up and sauté the bones from the fish. Add the chopped vegetables and continue sautéing. Pour in half of the wine, boil for two minutes to evaporate the alcohol and add 3 lt of water to cover. Boil for about half an hour in moderate heat.

Pass the broth through a strainer, put it in a pan of 30 cm diameter and boil the linguini. If necessary add a little water. Pasta should absorb all of the broth so that we don’t have to strain them and lose their starch.

At the same time, in another non-stick pan, sauté the red mullet fillets after seasoning them well. We start from the side of the skin by pressing them with a spatula and then we turn them over. The whole process takes about 2 minutes, depending on the thickness of the fillet. Remove from the pan and continue with the cherry tomatoes, which are cut in two, sautéing very lightly. Continue with leeks that have been cut into sticks. At this stage caution is needed because leek can be burn easily.

Add the caper, after we have removed the excess of salt it, and pour in the rest of the wine and the lemon juice. Allow to boil for one minute, then, put in the sauce the pasta and stir. Remove from heat, add parsley, zest and 2 tablespoons of extra virgin olive oil. Mix well and serve.

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Estate Argyros

Gerontampelo 2020 - Estate Argyros

€57.04
Aroma
Body
Acidity
Aromas
citrus, honeycomb, roasted nuts, peach, nutmeg, acacia blossoms
Pairs with
grilled fish, seafood dishes, traditionally cooked meats

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