Artemis Karamolegos
Santorini
Santorini
2015
Vintage
Varietal
Assyrtiko
Where it is, October 2026
At Peak: inside the peak window (2018-2026), within the full drinking arc.
This bottle is in its peak window through 2026, with a drinking horizon to 2030.
The ‘15 Santorini.
Artemis Karamolegos Santorini 2015 is an Assyrtiko from Greece.
Cellared Ageability Index (CAI) drinking timeline
Storage and bottle condition can shift the experience.
The peak window sits inside the broader full drinking arc.
Tasting note
Santorini Assyrtiko should show lemon, grapefruit and crushed stone, with a saline edge that sharpens the aroma. The 2015 wine is expected to feel taut and energetic, pairing vivid acidity with a firm, lightly waxy texture and citrus fruit that stays focused across the palate. Its listed peak continues through 2026 and the window reaches 2030; the finish should be dry and persistent, with mineral and lemon notes lingering together.
The 2015 vintage
Artemis Karamolegos' 2015 Santorini is an Assyrtiko from Greece.
About Artemis Karamolegos
Artemis Karamolegos' Santorini is an Assyrtiko from Greece.
Pairing suggestions
Cellared suggestions based on the wine and dish descriptions.
Grilled octopus with lemon and olive oil
The pairing is scaled to the wine's medium body.
Pan-seared sea bass with fennel salad
The wine's fresh acidity keeps the pairing lively.
Grilled fish with herbs
The pairing also suits the wine's medium body.
Frequently Asked
What is Artemis Karamolegos Santorini 2015?
Artemis Karamolegos Santorini 2015 is an Assyrtiko from Greece.
When should Artemis Karamolegos Santorini 2015 be opened?
The canonical CAI full drinking arc is 2016-2030. Within that arc, the peak window is 2018-2026. The full arc is the broader period the wine may drink well; the peak window is when it is most likely to show its best balance. Storage, fill level, cork condition, and preference can shift the decision. Taste before adding more air or holding the rest.
What pairs with Artemis Karamolegos Santorini 2015?
Pair this wine with Grilled octopus with lemon and olive oil; Pan-seared sea bass with fennel salad; or Grilled fish with herbs.