| Jan 8, 2003 |
Vintage Report 2002-Tsantali
TSANTALI HARVEST REPORT
2002
Extraordinary grapes at TSANTALI
This year’s variable climatic conditions throughout the country resulted
in great confusion regarding the quality of Greek grapes, and hence the wines, of
2002. Northern Greece — home of the TSANTALI vineyards — however, fared better than
the South, with some viticultural areas doing remarkably well, due to the favourable
weather conditions there.
Maronia (in Thrace)
The weather in Maronia was similar to that in Halkidiki, i.e. frequent showers
and regular in-between high-temperature intervals. The harvest in Maronia began on
August 20th with Chardonnay, while recently the more late-ripening variety Syrah
was harvested. The meticulous work in the vineyards with the implementation of integrated
vineyard cultivation led to small yields with an excellent output, excellent quality
of the wine and a yield that ranged around 55-65 hl/ha. Green harvest ensured only
the very best grape parcels were selected.
The regional wine of Thrace (Ismarikos), made of Chardonnay, is expected to be more
lively than last year’s, more aromatic, with intense varietal character, able to
mature in new oak for longer, so as to give a very rich and complex regional wine.
The regional wine from Syrah is expected to be more robust, with intense deep red
colour, rich body and great ageing potential, laced with bright, wild red fruit aromas.
Mount Athos
The unique ecosystem of Mount Athos, isolated as it is from other cultivations,
and possessing ideal climatic conditions, is the ideal setting for the practice of
organic farming, which respects the biodiversity of the land. The vineyards at Mount
Athos are 100% organic, tended by trained TSANTALI personnel, who only employ organic
compost material and natural resources.
During the crucial periods, when the vine needed water, nature was generous with
the Mt. Athos vineyards. The heavy winter was beneficial because it replenished the
aquatic reservoirs, always a welcome sign in warm-weather countries like Greece.
The warm spring with abundant sunshine was followed by a damp and cool summer; however
there were crucial high temperature intervals that proved beneficial for the fruit.
The varieties matured one after the other, yielding a smaller and very lively crop.
In the red varieties, we experienced enticing aromas, vivid colour, high alcoholic
degree and body. Cabernet Sauvignon was harvested middle of September, having a vivid
colour and sugar concentration around 14 Be. Yields were 45-55 hl/ha, lower than
average. The long ripening time and low yields have produced tremendous flavours
in the fruit, balanced with vibrant acidity. Grenache also achieved a brilliant colour
and high alcohol content.
The limited-release red wine Metoxi is produced from the varieties Cabernet Sauvignon
and Limnio. The vintage year 2002 for the Limnio gave wines with aromatic finesse
and body, with a prevalence of the alcoholic infrastructure, while for the Cabernet
Sauvignon the supermaturation gave deep-coloured, almost black wines, with phenolic
wealth. At the moment, the blend is ageing in new oak barrels.
The propitious gradient and elevation, but also the sandy composition of the soil
at the vineyards of the Metoxi of Chromitsa at Mount Athos, assisted the quick drainage
of the excess water that resulted from the increased amount of rainfall during the
first half of August, a fact that led the two indigenous varieties Athiri and Assyrtiko
to a slow but complete maturity. Thus, Athiri is expected to give wines with pleasant
acidity and intense fruit aromas, while Assyrtiko will exhibit with even more intensity
its characteristic crisp taste and lemon blossom aromas. Chardonnay from Mt. Athos
also vividly presents the typical characteristics of the variety.
Halkidiki
This year’s extremely benevolent climatic conditions led to a harvest characterised
by exceptional fruit quality. The cool weather (temperatures not > 35 oC) ensured
a long hang-time for the grapes. The harvest began on August 19th in Halkidiki with
early ripening Sauvignon Blanc. Yields were kept under control, so as to obtain grapes
with a high degree of maturation. The frequent rainfalls and adequate, but moderate,
sunlight, with beneficial high temperature intervals all year round, were also conducive
to highlighting the individual characteristics of each variety.
"The 2002 harvest promises some outstanding wines," says Pavlos Argyropoulos,
Chief Winemaker. "This year there is an extremely positive aspect that stands
out for Halkidiki and Maronia, and this is the high acidities of the early-ripening
white varieties, something desirable in Greece. The cool growing season throughout
these two viticultural areas of Northern Greece has produced fruit of great intensity.
This was also the result of the systematic work of the agriculturists of Evangelos
Tsantalis S.A., who directed the grapegrowers’ efforts, as part of the certified
system of integrated vineyard management."
The object of the agriculturists’ efforts was:
S The implementation of a canopy management system which, in conjunction with new
nutritional techniques, allowed the acidity to build up.
S The reduction of yields per ha to the levels of optimum quality production.
S The adjustment of plant protection actions to the levels imposed by the HACCP system.
The 2002 harvest is one of the coolest of the decade. The cool climate coaxed the
grapes into ripening slowly, and thus retaining their acidity, whilst developing
characteristic delicate flavours. Rainfall was greater than average, but was evenly
distributed in the vegetative period, a good sign for flavour concentration in the
grapes.
The viticulturists of Halkidiki reduced the vine load in time, in order to obtain
grapes with a high degree of maturation; with the result being that production was
down almost 10% compared to that of last year. The fewer than average hours of sunshine
(good for the acidities in Greece), ensured the optimum condition of the grapes,
e.g. potential alcoholic content of about 11.5% and a high acidity of 8.5 g per litre
for the Sauvignon Blanc.
These analytical data, combined with the physiological maturity of the grapes, depict
the very fresh, fruity and crisp taste, and intense varietal aromas, of the resulting
wines from Sauvignon and from Assyrtiko, i.e. the white regional wines of Halkidiki.
Regarding the Merlot variety, the moderate temperatures during summer, but also the
fact that the harvest was late by two weeks compared to last year’s, led the other
widespread variety of Halkidiki, Merlot, to a high degree of maturity. Harvest took
place without any problems and the grapes reached the Tsantali winery at Agios Pavlos
at a high degree of ripeness and optimum condition. The reds from Merlot are expected
to exhibit excellent body, a particularly rich and multi-faceted bouquet and great
ageing potential.
Rapsani
The harvest in Rapsani started end of September. The quality was good, while
the crop yield was lighter than that of last year. A smaller crop has the advantage
when it comes to achieving full ripeness in a cool year. The harvest was performed
selectively: first the dry land and high alcohol content vines were harvested and
so on.
The vibrancy of this year’s Rapsani wines will be the signature of the vintage. At
the same time, the wine’s fruit bears witness to a great wine that is also ready
to consume soon, in the next 2-3 years. |
