You’ll find everything a wine buff desires right here – from a masterfully curated wine selection to the quality accessories every kitchen or dinner party needs.
We’re able to source small quantities of quality wines that we’re pleased to offer for a strictly limited time.
Begin a journey through the world of wine, as each month we deliver
three outstanding selections – and you unwrap a surprising, delightful taste of new flavours and sensations.
The Wine and Spirit Education Trust (WSET) is a globally trusted wine education program, with qualifications recognised as an international standard
in wine and spirit knowledge.
Argyros has been making wines for over 120 years in the Episkopi region on the Island of Santorini. Established in 1903 and making wines since then, but Yiannis Argyros really is the responsible for making the finest wines, propelling them into the world’s wine producing elite. His hard work for decades has made their Vinsantos some of the finest, rarest, sweet wines in the world. We are not talking about sweet wines here… but about dry Assyrtiko. The estate is the largest private owner of vineyards in Santorini.
The Santorini Island sits on an active volcano, with extremely young and infertile soils, with almost zero potassium and almost zero clay. Because of this makes Santorini not just Phylloxera-free but also Phylloxera-immune, preventing the Island completely from the bug. The climate is hot Mediterranean with little rainfall during the growing season but with plenty of sunlight and fierce winds.
Why do we like it?
The assyrtiko is grown in a basket shaped training system called Kouloura, keeping the vines as close to the ground as possible preventing strong winds to blow the flower away, therefore very low yields are harvested every year. The grape has a beautiful, lifted acidity, with a strong sense of freshness and minerality. Notes of green apple, lemon and lime, almost even a taste of saltiness. These wines are typically best enjoyed young, but you could keep it for the next 3 or 4 years in the bottle. When you decide to drink it, chill it down properly to 12 degrees.
Curated by Master Sommeliers
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