An outstanding Greek white that has been repeatedly decorated with trophies in recent vintages, in fact it's doing so well that we are seeing the latest vintage quicker than ever as the wine sells out before the new release is ready! Made from their most aromatic blocks of ungrafted 80+ yeard old Assyrtiko grapes on the island of Santorini. The hand-picked grapes were destemmed, crushed and cold soaked for 12 hours with skin contact at 10°C. The free run juice was then fermented naturally, using only natural yeasts. 45% of the must was fermented in stainless steel tanks at low temperatures, 45% in wooden casks (15% French oak, 15% American oak, 15% in acacia casks). The remaining 10% was in ceramic vats. The temperature was allowed to rise naturally without any further intervention. From here, modern technology passed the baton to traditional winemaking and fermentation developed at its own, gradual pace, with the prevailing yeast strains determining the wine's final character. The wine was aged on its fine lees for four to six months with bâtonnage.
Climatic conditions in Santorini were extremely challenging in 2023. Very low rainfall (185 mm throughout 2023, compared to the norm of 320 mm) was compounded by a hailstorm in April, and sudden rains in June which have never been seen before. Combined with heatwaves in July, the result was a huge drop in production. On average, Santorini produced far less grapes that any other year in the past 30 years. Compared to vintage 2022, Gaia’s Assyrtiko yields were down by 65%. However, the few wines that were produced were excellent in terms of aroma, structure, minerality and acidity underlining the fact that Assyrtiko is so well adapted to these extreme weather conditions.
Hints of toasty oak and fresh honeyed apple characters on the nose, it's relatively rich and full flavoured on the palate with exotic ripe fruits and and this lovely lick of fresh honey again allied to lovely limey acidity, long and intensely minerally on the finish. Yet another great effort, and drinking so well already. When food matching it can be treated like a rich white Burgundy yet has better acidity.
"Electrifying nose, archetypally Assyrtiko with lemon and intense salinity, delivered with the promise of razor-sharp acidity and raw power. This is fulfilled on the palate, which offers, generously, what is the variety’s calling card in Santorini: the enchanting combination of acute citrus and a rich, full texture. Finishes long, but remarkably balanced. An excellent wine, and the best vintage of Wild Ferment in the past few years. (Drink 2023-2026.)" 95 Pts Peter Pharos, Tim Atkin MW (2022 vintage)
