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SKU 932241
$34.19/bottle
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Gaia Estate is one of the pioneers of the modern Greek wine revolution, founded on the Aegean island of Santorini in 1994 by winemakers Leon Karatsalos and Yiannis Paraskevopoulos (who also opened a winery in Nemea, on the mainland, in 1997). Made since the island winery’s inception, Thalassitis challenged the standards for dry Greek wine, and today remains one of the standard-bearers of the indigenous Assyrtiko grape. Fruit for this wine is sourced from very low-yielding, self-rooted 80-year-old vines on volcanic slopes of up to 250m in Episkopi, Akrotiri and Pyrgos. It is unoaked to accentuate the fruit purity and distinctive minerality, sees no malolactic fermentation in order to retain freshness, and is left on lees for four months with regular stirring to add texture and complexity. Tina Gellie: Minerals galore. Like the smell of rain, the taste of wet slate, with a briny oyster shell tang. When the fruit shows through it is all fresh lemon juice – crisp, bright and bitey. Takes you straight to Greece and the sea and salty air – just needs sun and some grilled octopus. Anne Krebiehl MW: Slightly lemony, bright, but also with a waxy edge lending richness and texture to a salty, slender, stony wine. Michaela Morris :A slightly wild leesy funkiness to the aromas, yet clean and brilliantly unoaked. Fruit purity shows through. The palate is confident with lemon pith, green scrubby herbs and stone. Very steely, stately acidity with a belting finish. Nominated by Shana Clarke.
Assyrtiko is a white grape variety native to the island of Santorini in Greece, renowned for its ability to thrive in arid and volcanic soils. It produces wines that are mineral-driven, high in acidity, and deeply expressive of their terroir. Assyrtiko wines are characterized by their citrus flavors, particularly lemon and grapefruit, along with notes of saline minerality and hints of herbs like thyme. They are typically bone-dry with a crisp acidity and a steely texture, making them refreshing and versatile for pairing with a variety of foods. What makes Assyrtiko unique is its resilience; it can withstand high temperatures and strong winds, conditions that are challenging for most grape varieties. The grape's ability to retain acidity even in intense heat contributes to the longevity and age-worthiness of Assyrtiko wines, which can develop richer flavors and complex aromas with time.
Country
Greece
As one of the oldest wine producing countries in the world, Greece has millenia of experience and expertise when it comes to viticulture, and has developed a set of flavors and characteristics which are found nowhere else on earth. The ancient Greeks revered and deified wine, and were the first true innovators in the history of wine, adding everything from seawater to honey and spices in order to find exciting new taste combinations and aromas. Today, Greek wines are just as varied, although far more refined and sophisticated than their ancient counterparts. The practice of enhancing Greek wines with aromatic substances never left the country, though, as can be seen in the popular Retsina wines, which use pine resin to provide their unique taste and aroma combinations. There is far more to Greek wine than merely Retsina, however, and the vast variety on offer is a testament to the expertise of Greek wineries making the most of the wonderful climate, terrain and grape varietals they work with.
Region
Cyclades
Appellation
Santorini
DC95pts
Decanter
Gaia Estate is one of the pioneers of the modern Greek wine revolution, founded on the Aegean island of Santorini in 1994 by winemakers Leon Karatsalos and Yiannis Paraskevopoulos (who also opened a winery in Nemea, on the mainland, in 1997). Made since the island winery’s inception, Thalassitis challenged the standards for dry Greek wine, and today remains one of the standard-bearers of the indigenous Assyrtiko grape. Fruit for this wine is sourced from very low-yielding, self-rooted 80-year-old vines on volcanic slopes of up to 250m in Episkopi, Akrotiri and Pyrgos. It is unoaked to accentuate the fruit purity and distinctive minerality, sees no malolactic fermentation in order to retain freshness, and is left on lees for four months with regular stirring to add texture and complexity. Tina Gellie: Minerals galore. Like the smell of rain, the taste of wet slate, with a briny oyster shell tang. When the fruit shows through it is all fresh lemon juice – crisp, bright and bitey. Takes you straight to Greece and the sea and salty air – just needs sun and some grilled octopus. Anne Krebiehl MW: Slightly lemony, bright, but also with a waxy edge lending richness and texture to a salty, slender, stony wine. Michaela Morris :A slightly wild leesy funkiness to the aromas, yet clean and brilliantly unoaked. Fruit purity shows through. The palate is confident with lemon pith, green scrubby herbs and stone. Very steely, stately acidity with a belting finish. Nominated by Shana Clarke.
WA93pts
Wine Advocate
Named after the Greek word for "coming from the sea," the Gai'a 2022 Santorini Assyrtiko Thalassitis opens to ashy mineral tones with hints of petroleum jelly that give the bouquet a more neutral personality. The wine is structured and dense, setting it up for a pairing with white meat or shellfish. The mid-weight close offers a flavor of salted butter. Extra stirring of the lees was completed in order to build up the mouthfeel. "Post COVID-19, we could hold onto the wines a bit longer," says proprietor Yiannis Paraskevopoulos.
WE91pts
Wine Enthusiast
Creamsicle aromas give way to minerally, beautifully tart flavors on this elegant Assyrtiko. The wine’s lovely roundness is followed by a very tart finish rich with lemon oil and pith, giving it immense food pairing potential.
Winery Notes
THALASSITIS is produced from Santorini’s indigenous white grape variety, Assyrtiko. All the Assyrtiko grapes selected for THALASSITIS originate exclusively from vineyards in the Episkopi, Akrotiri and Pyrgos regions. The vines in these regions are almost 80 years old. The particularly low yield that never exceeds 25 hl/ha combined with the local terrain and variety, result in an exuberant wine with a strong personality.
Enjoy it at 10oC with seafood, fish, shellfish or even lamb stewed in lemon sauce, generally with flavors of moderate intensity, where salt, brine or oil predominate. Don’t forget to pour THALASSITIS into a wide decanter half an hour before serving. You will definitely be pleased by the result!
You may wish to age THALASSITIS for a further 2-3 years, which will result in its mineral dimension diminishing, while its fruity and honey aromas will expand.
