The 2016 vintage was awarded 92 points and Highly Recommended status by Decanter (www.decanter.com) in their August 2017 edition review of Greek Assyrtiko (see blue link below).
Gaia Wild Ferment 2016 - Aug 2017 Decanter review
The vineyard is located in Santorini. The terroir is recognised world-wide for its tremendous historical roots as the vineyards in this area date back 3,000 years. The low yielding vines are self rooted and are grown in soils which are poor in organic matter. The high sand content has ensured they have never been affected by phylloxera. The soils are also volcanic: porous with a high mineral content, which imparts a mineral quality to the resulting wine. The long sunshine hours, lack of rainfall, sea mists and strong summer winds all contribute to the unique microclimate. The surrounding Aegean Sea acts as a "climatic buffer" which softens the climate, so the extreme conditions and vintage variations are reduced. The vines are trained on traditional basket shaped systems called "kouloura". All these elements, combined with one of the noblest grape varieties in the Mediterranean, create rare and precious wines.
"Toasty, smoky and funky on the nose with mineral dusting and brooding intensity. The palate is salty dry with laser-beam precision and very funky wild ferment layering of complexity with oak wreathed into the mix with sensitivity. The finish is dry, with lasting salty and tangy flavours. Unique and outstanding wine". (The Wine Gang). Enjoy with seafood, meatier fish, lamb and poultry.