LE VIGNERON GREC 2024 - DOMAINE PAPARGYRIOU

Do you consider John Papargyriou to be a common producer? We imagine most will agree with us that he is not. You probably guess that an Assyrtiko from Lalioti Corinth which he named Le Vigneron Grec, namely the Greek vine grower, will be anything but ordinary.

This Assyrtiko is been cultivated at an altitude of 800 meters in Sofiana Corinth, fermented with the skins for 10 days, without adding commercial yeast. As if this were not enough, marc Muscat Rion participated in the fermentation and remained throughout the duration of the procedure.

It stayed in oak 500lt barrels of first and second use where it remained for 4 months with batonage on a monthly basis. Without interference and without filtration, it was bottled in limited bottles sealed with sealing wax by hand.

Completely different than anything you have ever tried and you are accustomed to, Le Vigneron Grec Domaine Papargyriou is an innovative approach to Assyrtiko. The ultimate aromatic complexity meets kicking tannins and razor sharp acidity in a wine that is still deafeningly young and not targeted to many. The limited bottles anyway had sold out even before it was released.

It is clear that staying in the bottle will definitely add to it if you can wait. Just because it deserves it.

Ιmpressive golden yellow color with amber hues in the glass.

Captivating nose, intense, with bergamot and pear standing out initially, gradually giving way to peach compote, Turkish delight, melon and lemon blossoms. Dried gardenia and rose enhance the floral character while orange peel is revealed to remain until the end. Hints of toast, vanilla, butter and honey acquire aromatic substance completing the impressive bouquet.

In the mouth medium+ volume body with noticeable tannins and a razor sharp acidity. The pear is unripe and combined with green apple, lime and grass. The strong acidity and unexpected tannic backbone do not allow the aftertaste to remain for as long as it intended, but this will change along the way. And there is still a long way to go.