What a privilege it is to taste this wine. Sampled from barrel, the soon-to-be-released Estate Argyros 1947 Santorini Vinsanto is a dream. The wine caresses the palate with an infinite combination of sweetness, freshness and textural silkiness. The traditional blend of grapes is 80% Assyrtiko with equal parts Athiri and Aidani. The fruit is dried under the sun for about two weeks, and the wine is submitted to a very long, long time in barrel (following the estate's Vinsanto Late Release winemaking protocols). This 1947 shows a savory side with tobacco, cigar box and dusty shavings of baking chocolate. But it also introduces an especially floral side with hibiscus or rose hip tea, with the tartness that comes with those infusions. It concludes with sugary sensations of baklava with the baked phyllo dough and sesame seed halva. This wine exists in very small quantities, but all the fruit is from the 1947 vintage and represents a selection of the best grapes from one vineyard in Episkopi. This was the first vintage made, and Vinsantos from this estate are considered "vintage sensitive." Generally, these wines age in Russian, French and Austrian oak barrels of various measurements (from 550 liters to 2,000 liters) located in the old "canava" (or "winery"). No new wood is used because the process seeks the assistance of oxygen to guide the flavor profile of the wine.... (ML)