How Santorini ages: The oxidation game

I’ve been toying around with the following question for a while; we talk about the stunning personality of the wines of Santorini, with their benchmark saltiness and uncompromised combination of high acid and alcohol. We also proffer the long ageing potential of these wines. But, what do we really know about their ageing potential? How did we arrive at this presumption?

In one of my previous articles, The Question of Santorini Prices, Mark Andrew MW of Noble Rot commented that “if the producers want to see prices continue to rise then there is still a lot of work to be done - both in terms of communicating the message of the island's unique terroir to an international audience, and in pushing the quality of the wines to the next level”. This would definitely put ageing potential at the centre of our attention, as it satisfies both of the conditions stipulated by Mark. It indicates quality and it communicates the message of a truly distinctive wine.