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SKU 823471
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Aged for eight to 10 years before its commercial release, the Gai’a Wines 2018 Santorini Assyrtiko Thalassitis Cellar Aged demonstrates just how beautifully Assyrtiko can evolve over time. A distinctive Riesling-like hydrocarbon note emerges, layered over brine, crushed stone and salty mineral tones that feel amplified compared to the regular bottling. Although the winemaking remains essentially the same, including four months of lees aging, extended cellaring transforms the wine’s profile, adding greater mid-palate volume, complexity and mineral definition. There is an elegantly reductive quality here that recalls mature Carricante from Etna, with saline notes lingering long on the finish. This wine succeeds because age does not soften its volcanic character. Instead, it magnifies it.
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
WA95pts
Wine Advocate
Aged for eight to 10 years before its commercial release, the Gai'a Wines 2018 Santorini Assyrtiko Thalassitis Cellar Aged demonstrates just how beautifully Assyrtiko can evolve over time. A distinctive Riesling-like hydrocarbon note emerges, layered over brine, crushed stone and salty mineral tones that feel amplified compared to the regular bottling. Although the winemaking remains essentially the same, including four months of lees aging, extended cellaring transforms the wine's profile, adding greater mid-palate volume, complexity and mineral definition. There is an elegantly reductive quality here that recalls mature Carricante from Etna, with saline notes lingering long on the finish. This wine succeeds because age does not soften its volcanic character. Instead, it magnifies it.
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.
