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Gaia Estate "Thalassitis" Assyrtiko Santorini 2016

Gaia Estate "Thalassitis" Assyrtiko Santorini 2016

  • 2999

Gaia, founded by Leon Karatsalos and Yiannis Paraskevopoulos, had their first vintage of Santorini in 1994 and have never looked back since. Their boutique winery, located in Monolithos on the east coast of the island, was built inside an old tomato processing plant, a remnant of Santorini’s artisanal, agricultural history, dating back to the early 19th century. Yiannis, one of the leading innovators of today’s new generation of internationally trained Greek winemakers, has been instrumental in trying to help save the vineyard of Santorini from being lost to the forces of modern change. He and his partner Leon, have always believed in the tremendous potential of their native Greek varieties, especially Assyrtiko, and continue their drive to make this special grape a household name throughout the world. Gaia also has one of the top estates in the Nemea region of the Peloponnese. Grapes come from vineyards located on the southeastern slopes composed of entirely 70 to 80 year old vines. 

94 points Robert Parker's Wine Advocatge

17/20 points Jancis Robinson

91 points Decanter

Wine Notes

" The 2016 Thalassitis Oak Fermented is all Assyrtiko, aged for five months in mostly (90%) French oak (70% new and 20% used), with the rest in 10% new Acacia barriques. It comes in at 13.5% alcohol. It is often amazing how well some Santorini wineries handle wood. This is remarkably graceful, despite its woody nuances. The freshness inherent in this wine easily surpasses the wood, lifting the fruit to the foreground early and often. The wine's silky texture is appealing and the finish persistent. I held it open another five hours or so, and it was far more gripping at that point, the acidity slicing and dicing the wood. At this warms--don't drink it too cold--there is a lot of bite. I'd confess that, this year, I still liked the unoaked version better, as a personal preference, but this will hold up more easily to some food pairings. It also has more upside potential. It should pull the wood in even more if you give it another year in the cellar. There isn't any rush--it should age well, perhaps better than anticipated." Robert Parker's Wine Advocate.

"100% Assyrtiko. Mostly smoky on the nose, saline, mouth-watering freshness on the palate. Linear and long, bone dry, mineral, really persistent and precise." Jancis Robinson 

Pair with seafood, fish, shellfish or lamb stewed in lemon sauce. Dishes with salt, oil and acidity will pair well. 

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