Gaia Estate

"Deep and exuberant on the stylish, refined nose with notes of polished oak and ripe blackberry. The palate is textured and fleshy, with grippy but juicy tannins providing the foundations for the crunchy cherry fruit and mineral high notes. World class with a long finish, but lots of fun at the same time".

2012 vintage, Decanter World Wine Awards 2015

Vineyard Information

Age of the Vines: 20 years

Harvest: Hand-harvested, rigorously sorted, into 20 kg crates.

Yield: 45hl/ha

Soil: Marl and limestone

Winemaking Process

Prior to wine-making, harvested berries are chilled down to 8oC, in cooling chambers and then destemmed and cold-soaked for 2-3 days at 12 oC.
During wine-making, the moment of extraction is extended to its limit, giving the absolutely ripe Agiorgitiko grape the chance to express its powerful character at full strength.

Afterwards, the new wine will mature for a minimum of 12 to 14 months in new 225 litre French oak casks from the Nevers and Allier forests.

The wine undergoes Malolactic fermentation during its first winter of ageing. Ultimately, GAIA ESTATE is bottled directly from the cask without prior treatments such as chilling or filtration to preserve the best of all the essential elements of the wine.

Tasting advice

Serving temperature: best served at 16^o-18^oC . Pour in a Decanter half an hour before serving.

Awards

Gaia Estate 2012, Decanter World Wine Awards, U.K. 2015, Gold medal, Regional Trophy

Ratings

2013 vintage, Jancis Robinson, MW Julia Harding, 17.5+ points

2010 vintage, Jancis Robinson, MW Julia Harding, 18 points