93Critic Reviews (1)
John Szabo, MS
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Like previous vintages, half of Gaia's wild ferment is aged in wood (1/3 each American, French and Acacia wood from...
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Community Reviews (1)
Neil Phillips
Possibly the finest Assyrtiko I've had - or certainly the most distinctive.
Classic crisp acidity with lemon zest, minerality, and an almost Sherry-like salinity - but all wrapped in a rich broth of earthiness, faint tarmacadam, and almost luscious stone fruits.
Long finish, an excellent accompaniment to baked whole branzino.
Tasted May 2018.
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