Hatzidakis, Skitali, Santorini

From high altitude vineyards (the same every year) for more acidity. Cold maceration and destemmed. One year on lees, another in bottle. Battonage: after fermentation, increasingly less and always by tasting. Extra time on lees gives so much more tension, orange zest. Even higher acidity than the familia but not as spiky. More punchy with deeper, focaccia like texture.

Lilies, ripe melon, ripe white peach, orange zest, passion fruit, mint and basil on the nose. A hint of lees/yeast influence too. Smells very perfumed, with a medium + intensity of aromas. The palate shows flavors of bitter yeast, sourdough bread, lemon peel and sea stone, with the bitterness driving everything. Medium + intensity of flavors. Medium + body with medium + acid. Developing. Hold for 2-3 years from here.

Hatzidakis masterclass, Aiolos (WSPC) : Batonnage 12 months on lees, 6 months in bottle The wine feels a bit riper than 2022, more fruit forward, more floral too, mineral, juicy notes, a few reduction notes in the back, some grapefruit notes, pear notes, crispy. Palate is again very open/broad, balanced, the acidity feels a bit lower but also more even, tight, very fruity, big body, lower in alcohol heat, mineral, long finish Impressive, with some time and air, would drink …

Aiolos Tasting (Intercontinental Hotel) : Ripe citrus notes, spice, some brine notes, compact but also smooth. Palate shows high acidity, very mineral, brine-y again, citrus peel, very youthful, citrus, med finish. Give it time