Awarded 91 points and Highly Recommended status by Decanter (www.decanter.com) in their August 2017 edition review of Greek Assyrtiko (see blue link below).
This wine is made from Santorini's indigenous variety Assyrtiko, which is renowned for combining full-flavoured maturity whilst retaining high acidity. The grapes are produced exclusively from vineyards in the Episkopi, Akrotiri and Pyrgos regions, where the vines are almost 80 years old and have a particularly low yield that never exceeds 25 hectolitres per hectare. The vines are cultivated in volcanic soils which are porous with a high mineral content.
Explosive minerality with fresh lemon zest on the nose, crisp acidity on the palate and underlying floral notes. Refreshing with a lingering finish and a slight hints of saltiness. An excellent partner to seafood, fish, shellfish or even lamb with lemon.
Awarded a Platinum Medal and 97 points at the 2018 Decanter World Wine Awards (click link for details).
One of the pioneers of the modern Greek wine revolution Gaia Estate was established in 1994 by Greek winemakers Leon Karatsalos and Yiannis Paraskevopoulos. Operating two different wineries they make cutting edge wines in both Nemea and Santorini. Gaia's main aim is to present the potential of the indigenous Greek grape varieties to wine enthusiasts worldwide.
The vineyard is located in Santorini. The terroir is recognised worldwide 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.
100% Assyrtiko. The handpicked 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. 50% of the must was fermented in stainless steel tanks, 35% in new oak casks (18% French and 17% American oak) and 15% in acacia casks. The temperature was allowed to rise naturally without any further intervention. From here, modern technology passed the baton to traditional winemaking and the fermentation developed at its own, gradual pace, with the prevailing yeast strains determining the wine's final character. In each tank and barrel, the wine fermented differently, so at the end of the fermentation each portion was tasted and carefully selected, according to the quality. With each vintage, a new dimension of this multifaceted variety is discovered.
"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)
This fusion of two traditional Greek varieties results in a fresh and elegant wine.
The Moschofilero contributes vibrant, floral flavours, while the Roditis imparts a smooth lemony character.
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).
Made thus: grapes from organic cultivated vineyards of villages of Pyrgos, Emporio and Messaria-Vothonas. Skin contact for 12 hours, separation of must from grapes, clarification and fermentation with indigenous yeasts at 18 °C. Maturation on the lees for 8 months in stainless steel tanks. Bottled unfiltered.
Golden yellow colour, delicate aromas of ripe yellow fruits, fresh citrus and minerality. Elegant palate characterized by the certain acidity tone of the vineyards of Santorini. Long aftertaste.
Served at 12-14˚C, with oyster dishes, oily fish e.g. tuna, white or red meats and cheese.
Potential aging in the bottle for at least 5 years.
Awarded a Gold Medal and 95 points at the 2018 Decanter World Wine Awards (click link for details).
Biblia Chora is the innovative creation of Vangelis Gerovassiliou and Vassilis Tsaktsarlis, two of the most talented winemakers in Greece. The winery was established in 1998 and the privately owned vineyard lies on the cool climate slopes of Mount Pangeon, at Kokkinochori near Kavala. It has been farmed organically since day one. These exceptional, cutting edge wines are some of the best white wines in Greece, which have similarities to very good white Bordeaux – not surprising as Vassilis studied with Denis Dubourdieu; the king of modern white Graves. Vintage 2017 saw a very cold start, with snow and rainfall during the spring months, which built soil water reserves. Warm weather during the summer led to optimal growing and maturation conditions. The white wines are full bodied and have rich varietal aromas with good balancing acidity.
Located in the coastal region of Pangaia, Biblia Chora’s privately owned estate vineyard is situated at 380 metres altitude and extends over 140 hectares. With the striking Paggaio Mountain as the backdrop and the sea breeze coming from the Aegean Sea in front the estate, the vines thrive in this mild, Mediterranean climate which is characterised by mild winters and cool summers. The wide diurnal temperature range encourages a long, slow maturation of the grapes, concentrating the flavours in the berries. The vineyard is cultivated according to strict ecological agricultural standards in order to respect the environment and local flora and fauna. The vines are planted at a density of 4,000 plants per hectare and all the work in the vineyard, such as leaf thinning and the harvest is carried out by hand. The soil is rocky and infertile, with limestone and clay and good levels of drainage.
Assyrtiko 50%, Semillon 50%. The grapes were picked at optimum maturity and then carefully selected. The wine was vinified in the state-of-the-art winery, using modern techniques to ensure the aromatics and varietal flavours were retained. Each variety was vinified separately and then matured in 225-litre French oak barrels for a period of five months, with bâtonnage taking place in the barrel. This wine went through full malolactic fermentation, enhancing the creamy texture.
Enticing aromas of peach, vanilla and flinty notes combine with a vibrant burst of fresh grapefruit. A wonderful weight and creamy texture on the palate with notable minerality, this is a tropical version of a white Graves.