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Karamolegos Vinsanto 2006 500ml
SKU 783441

Karamolegos Vinsanto 2006

Karamolegos - Cyclades - Greece - Santorini

Professional Wine Reviews for Karamolegos Vinsanto 2006

Rated 94 by Robert Parker
The 2006 Vinsanto, sundried for 12 days and then oak-aged for 60 months in French 500 liter barrels, comes in at 13% alcohol. Mostly Assyrtiko, of course, it also has 5% each of Aidani and Athiri blended in. It was seen in a 500ml bottle (pretty typical for the type). This is a gripping Vinsanto, concentrated and intense, with plenty of tension on the finish. There is zing and zest aplenty. The acidity balances the sugar brilliantly and it finishes with a burst of fruit and sugar laced into the palate, sometimes being on the decadent side. It has 350 g/l of residual sugar - not way beyond any norms, to be sure, but this is perceptibly rather sweet. Yet, while very sweet for sure, it doesn't seem anywhere near that sweet. Call it an exciting bicycle ride coasting without brakes down a steep hill where you finally look down and find you're exceeding the speed limit for cars - yet it all manages to work out somehow. Happily, the acidity holds up its end of the bargain here, providing that beautiful tension on the finish. Despite its power and concentration, it retained that sunny vivaciousness I love in Vinsanto. Three days later it was better still. If I had a quibble - there is not a hint of complexity here yet. That may come. It is only about 20 euros in Greece, which makes it a steal as far as I'm concerned. It is, alas, not yet imported. Drink it nicely chilled. Drink now-2035.

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$37.54
$36.54
12 Bottle
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500ml
94 Robert Parker

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Additional Information on Karamolegos Vinsanto 2006

Winery: Karamolegos

Country: Greece

As one of the oldest wine producing countries in the world, Greece has millenia of experience and expertise when it comes to viticulture, and has developed a set of flavors and characteristics which are found nowhere else on earth. The ancient Greeks revered and deified wine, and were the first true innovators in the history of wine, adding everything from seawater to honey and spices in order to find exciting new taste combinations and aromas. Today, Greek wines are just as varied, although far more refined and sophisticated than their ancient counterparts. The practice of enhancing Greek wines with aromatic substances never left the country, though, as can be seen in the popular Retsina wines, which use pine resin to provide their unique taste and aroma combinations. There is far more to Greek wine than merely Retsina, however, and the vast variety on offer is a testament to the expertise of Greek wineries making the most of the wonderful climate, terrain and grape varietals they work with.