Haridimos Hatzidakis began production at his own estate winery in 1997 with the help of his wife: Konstantina. Santorini is a steep mountain top of a volcanic island in Greece with soil of white ash and black volcanic rock. Harry farms organically and celebrates this harsh, dry, windy climate for the complex structure and depth it gives his wines. The vines literally have to grow in little depressions in the ground to shelter them from the wind.
Varietal: His appellation Santorini white is 90% Assyrtiko, 5% Aidani, 5% Athiri. Don't worry that you've never heard of them; what matters is that they make this amazing white.
Aroma: The wine has a pretty strong aroma of date, honey, a hint of fresh pine, candied ginger, maybe a touch of Mango. Once again, don't worry that it sounds crazy, all those components actually manage to work together and smell really intriguing. It has fruit aromas without being tropical.
Taste: Right up front, this is a full bodied white with a lot of presence. It has the mango fruit, but it's not as viscous as a Viognier or Roussanne. It has a hint of wild herbs and a spice to it. I can really taste the minerality from the sandy volcanic soil in the dry midpalate and spicy finish. This is a gorgeously complex unique white. I just drank it with some Turkey stew and it paired beautifully, standing up to that fat and richness admirably. This would also be to die for with roasted Mediterranean seafood. It won't overwhelm a full flavored white fish, but will work with the spices and herbs at the same time. If you like Loire whites or Chablis I would really recommend this.
It's available at Provisions in Brunswick, Black Cherry Provisions in Falmouth, and the Freeport Cheese and Wine Shop and costs in the mid teens. And you can drink it at Trattoria Athena in Brunswick!