GAI'A Thalassitis

GAI'A Thalassitis bottle image

Wine Description

One of the pioneers of the modern Greek wine revolution, Gai’a Estate (pronounced Yay-ya) was established in 1994 by Leon Karatsalos and winemaker Yiannis Paraskevopoulos. Their mission was to capture the best that Greece’s indigenous grapes have to offer by merging traditional viticultural and production methods with innovative techniques. The estate is named after “Mother Earth,” in honor of the unique terroir that gives birth to these world-class wines.

GAI'A Santorini beach tasting
GAI'A Nemea Vineyards
Nemea Winery
Santorini Winery
Yiannis Paraskevopoulos and Leon Karatsalos
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Acclaim
“The 2017 Thalassitis is an unoaked Assyrtiko coming in at 13% alcohol. This is a bottling I usually prize for its freshness, elegance and lively demeanor. This year, one in which the wines could have a lot of concentration if you could avoid heat spikes, it has all of those things still, but it seems to lean to a deeper style instead of an exhilarating one. Overall, it finishes with a big hit of fruit, nicely supported by its acidity. On the first day tasted, it was a bit stolid. The next day, it reminded me of Thalassitis again—big acidity slicing and dicing that fruit, even in a year when it seems very dense and ripe. The score went up notably. The gripping and tense finish, by the way, seems endless. This does lack its usual finesse, so we'll see where it goes when it unfolds. This does have some things to prove in the cellar. In the new Santorini Assyrtiko trend, it is no longer acceptable to make wines that just drink well for five years, at least not if you want to be at the top of your game. It mostly seems pretty super, and it is worth leaning up right now.”
— Wine Advocate, Jun 2018
“Lemon pulp and orange rind aromas start this robust but elegant Assyrtiko from Gai’a. It offers zippy minerality and fresh fruit flavors in a clean and balanced package, with the characteristic smoke and saline edge from its Santorini terroir.”
— Wine Enthusiast, Sep 2018
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Vineyard & Production Info
Soil composition
Volcanic
First vintage of this wine:
1994
Average Vine Age:
70-80 years
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Winemaking & Aging
Prefermentation Technique:
Cold maceration
Time on its skins:
12 hours
Varietal composition:
100% Assyrtiko
Fermentation container:
Stainless steel tanks
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Analytical Data
pH level:
3
Acidity:
6.8 g/L
Alcohol:
13 %
Residual sugar:
1.9 g/L
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Wine Production

The hand-harvested grapes are chilled down to 40°F, then destemmed and pressed. The must undergoes a chilled maceration with the skins (50°F) for 12 hours, in order to extract as much of the varietal’s aromas as possible. The temperature is regulated during fermentation (between 60-62°), and the must is inoculated with select yeast strains. No malolactic fermentation is required.

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About the Vineyard

The grapes for the Thalassitis (AKA "Originating from the Sea" in Greek) come from 70-80 year old vineyards located on the Southeastern slopes in Episkopi on the island of Santorini. The nutrient-poor, porous soils are composed largely of pumice; a uniquely harsh environment in which the native Assyrtiko is one of the few varietals that can thrive.