(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) 50/50 blend of Syrah and Xinomavro, this is aged in French oak from Alliers, in this vintage 50% new. Bold and ripe fruit character, also some floral notes from the younger vines. Small red berries, sweet pot-pourri spices. Good length and a nice bit of structure here.
(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.
(2019) Kicking off an impressive set of wines for Alpha Estate, this rosé has a pale, Provençal colour and character, spices, small, firm red berries and a touch of watermelon. The wine is a bleed-off from the press, of grapes destined for the 'Hedgehog' cuvée. A nice salt and bright red fruit freshness, this is long and nicely tempered, elegant stuff.
(2018) 100% Aglianico, this spends approximately 18 months in medium-toasted French oak, then nine more months in bottle before release. Creamy and fragrant, this is at once more open and rather softer than the single-vineyard Piano di Montevergine. Lovely graphite and bay leaf nuances over ripe black berries, touches of something more floral. In the mouth it is firm, but nowhere near the muscular extraction of the Piano di Montevergine, rather a more juicy and open fruitiness, edged by cherry-ish acidity, but then a twist of endive and liquorice shows the structure that lies within. This is long, taut, but fruity and spicy, and will have staying power too.