(2021) The steep, slate vineyards of Priorat lie at high altitude close to Barcelona, and not too far from where Torres has its base. This is a blend of Cariñena, Garnacha and Syrah, aged 14 months in French oak. It has a refined, vinous nose, cherries and blackcurrants, touched by graphite and light, creamy, polished oak. There's something a little earthy and gravelly too, adding to the appeal. The palate has great energy: a lip-smacking burst of juicy black fruits and acidity fills the mouth, while smoky, bittersweet dark chocolate notes swirl around. Tannins are very plush and fine, and the length is excellent.
(2021) From the cool apple country of Elgin in coastal South Africa, a juicy and tropical fruit-scented Sauvignon with only the merest touch of grassiness or elderflower, quite Loire-like in style, though the palate does have vibrant punch and a line of acidity that does make it vibrant and quite intense on the palate
(2020) The State of Victoria in Australia is home to some of the best Pinot Noir wines in the southern hemisphere, and the Mornington Peninsula, just south of Melbourne, is a prime spot. From estate vineyards planted in 1999, this was fermented in open vats using wild yeasts and matured for a year in older oak puncheons (larger, 500-litre barrels). It's a fairly full and ripe style of Pinot, but not too 'solid', retaining lovely Pinot energy and freshness, a pert cherry fruitiness and orangey tang to the fruit and acidity, the briskness of the tannins adding the fleet-footed character, in a fruity and charming Pinot for drinking now I'd guess.
(2020) Quite plush, with pulpy, inviting red fruits. There’s a gentle smokiness and hint of vanilla, all very attractive. In the mouth it has very tangy, grapefruit and Seville orange acidity that gives a lots of cleansing, freshness to the wine, though the firm tannins and the savoury fruit are very nicely balanced. Price and stockist quoted at time of review for the previous vintage.
(2019) A blend of 80% Corvina, and 10% each of Rondinella and Oseleta. From volcanic soils high in the hills. The nose is taut, with graphite and minerals rather than anything overtly fruity. 15 months in oak adds a little creamy weight, but it remains taut and showing beautiful extract with tight tannins and firm acid backbone, a smooth but elegantly austere wine with great length.
(2019) Good and expressive Gewürztraminer aromas, with some lychee, old roses and a touch of geranium and Turkish delight. 12.24g/l of residual sugar gives softness and only gentle sweetness, a fresh, ligh-bodied character and plenty of sour lemon kicking in to the finish, gives very nice length and balance.
(2019) Blending 50% Assyrtiko with 50% Malagousia, this is made in all stainless steel. Definitely some floral notes here, but a more citrus and green apple bite and freshness. The palate is very pure, with the touch of saline and plenty of citrus freshness.
(2019) Made from the variety Malagousia that was saved from virtual extinction by Vangelis Gerovassiliou who championed the variety. Twenty percent of the wine is fermented in seasoned barrels. Floral, Muscat-like aromas dominate, jasmine perfume and fragrant peach down and lemon zest. Lovely fresh and crisp palate, quite Sancerre-like in the mouth, with plenty of zest.
(2019) Made from 100-year-old, pre-phyloxerra vines, trained into coils to guard against the wind and heat. This was harvested at the end of July, which perhaps accounts for the little thiol character, a touch of elderflower and herbs but there's a creamy depth to the aroma. Always fresh and bright on the palate with so much zing and zip, finishing mouth-wateringly dry and fresh.
(2019) In terms of the export market this is Gaia's entry level red wine. It shows a little bit of cedary oak, and fresh dry flavours on the palate. Easy-drinking red, ripe with smoothing oak and gentle tannins into a spicy finish. Nice juiciness and freshness.