"The 2013 Santorini Barrel Fermented combines the freshness and vivaciousness of the un-oaked 2013 reviewed this issue, showing a light hand with the wood, while projecting a bit more substance, grip and power than the un-oaked version, if not quite its transparency. It was aged for 6 months in only 20% new oak, the rest used (from 1 to 5 uses). The substance and power part is usually easy for oaked whites. It's the rest that is the hard part—finesse, balance, vivaciousness. This is another fine example of Sigalas' excellent touch with oak – and more proof that oak and Assyrtiko can't be dismissed out of hand. As it airs out, the acidity nicely cuts through everything. Three days after opening it, it finally hit stride."