€57.00

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Gerontampelo 2022 - Estate Argyros

Maybe the best wine the estate has released!

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96 Robert Parker
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Gerontampelo 2022 - Estate Argyros
winemaking_recital
cellars_treasure
96 Robert Parker

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 Estate Argyros is perhaps the finest wine ever produced by the winery in Episkopi, Santorini—a statement made by Matthew Argyros himself, not by us. Made from grapes grown on centuries-old vines, with meticulous winemaking and ageing designed to reveal every facet of Assyrtiko, Gerontampelo is the very definition of complexity and elegance. It was only natural that this wine would capture the attention of critics, with Robert Parker awarding it 96 points!

Estate Argyros is one of Greece’s most historic and renowned wineries, with roots dating back to 1903. Located in Episkopi Gonia, it is renowned for its dedication to traditional cultivation of Assyrtiko and other indigenous varieties, across one of the island’s largest privately owned vineyards. The winery combines tradition with modern technology to produce exceptional wines, including its celebrated Vinsanto. Today, the family tradition is carried on by Matthew Argyros, with the same passion and dedication to wine and the land.

Cuvee Gerontampelo Santorini is a highly limited-production white wine that captures the authentic soul of Santorini. Its name comes from the local dialect and means “old vine”—and for good reason. The grapes come from ancient vineyards more than 150 years old, located in Pyrgos, Megalochori, and Episkopi. The wine undergoes extended ageing on its lees and maturation in French oak barrels of various sizes, adding layers of complexity, depth, and texture.

If you’re looking for a wine that embodies the history, terroir, and authenticity of Santorini, Cuvee Gerontampelo Santorini from Estate Argyros is the one to discover—a true expression of Santorini’s past and future 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 2022
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 2022 - Estate Argyros

€57.00
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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