Brett happens

Santorini 2011, Sigalas ($22.00, 11034302)
100% Assyrtico from vines over 50 years old. The winery’s vineyards are organic but it also buys grapes for some of its wines; whether this is one of them isn’t clear. Temperature-controlled fermentation in stainless steel tanks. 13.7% ABV.
Nose of briny lemon, quartz and chalk with wax and straw in background. Delicately fruity on attack, sweet green apple and pear on the mid-palate, crunchy minerals throughout. Acid surges from the mid-point on, dominating the fruit and turning the finish puckery. Minerals remain and gain a bitter edge. As it warms and breathes it settles into something like I remember other Sigalas Santorinis as being: well made, true to type, but never quite achieving the dazzle of the best. In other words, serve well chilled if opening now.  Or stick it in the cellar for a couple of years and see what develops.

This bottle was supposed to have been in the first flight of the September 13th tasting but in my rush to leave home, I grabbed the 2008 Mylos by mistake and left the Sigalas sitting in the fridge.