2021 ASSYRTIKO, ‘Wild Ferment’, Gaia. Santorini, Greece

Santorini is a volcanic island in the Aegean sea off mainland Greece. Poor, rocky soils ensure low yields and potentially high quality.

80 year old, un-grafted Assyrtiko vines, fermented with natural yeasts; matured half in steel, half in barrel (some oak, some acacia wood).

Modern estate run by Leon Karatsalos and Yiannis Paraskevopoulos, making fine wines in both Nemea and Santorini.

Normally at its best 5/6 years from harvest – and easily holding up for another 5 after that.

The wild ferment has given a genuinely ‘wild’ style. Subtle but intriguing aromatics; lively freshness with intensity that grows and grows as the wine gets more air in the glass. A complex wine for the thinking drinker.

So much flavour – so good with food; even copes with ‘difficult’ ingredients like artichoke, asparagus and fennel. Just make sure the food is well seasoned enough to cope with the wine….

Platinum Award for best Greek white at the Decanter World Wine Awards, 2018. 97/100 –
“Broad complexity on the nose with firm, citrus, nettles, slated butter, preserved lemon and well-integrated oak. Textured with ripe acidity, along with lovely salinity and precision. Superb length.”