(2020) Forget the crude stuff of seaside tavernas, reeking of pine and rough as old boots: this Retsina is so delicately touched by pine that there is just a faint - and pleasant - wild herb and scrub note to zinging lemon fruit. It's far from ordinary, being organically certified, made in amphora, and fermented with wild yeast. On the palate the piney/herby note is there in the background, but the wild yeast gives light earth and bready notes, which support more direct crunchy apple and citrus into a fresh, appetising finish. Watch the video for more information and food-matching ideas.
(2019) A Moschofilero and Roditis blend, made in stainless steel, this is fresh and yet ripe with a fleshy fruit character. Fruity and bright, lots of elegant fat lemon and orange fruit, a hint of the exotic and I like the long and bright finish with a little weight and texture too.
(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) From organic vineyards (certified) planted at altitude in the north of the mainland's Peloponnese peninsula, there's a vivid crimson colour here and an equally vivid aroma: red liquorice, cherry and a definite floral note, a touch of ash too. In the mouth it is a vivacious wine, those bright aromas transferred directly into flavour, so cherry and red fruits dominate, no oak, but a nicely tempered backbone of noteable acidity and tightly-grained tannins to give a supple, fresh appeal.
(2019) A wine from the Peloponnese peninsula, and a domaine established in 1986 by Burgundy-trained Georges Skouras. This blends Agiorgitiko and Cabernet Sauvignon, the nose fragrant and brightly-lit, juicy cherry and red fruits as well as a peppercorn note. On the palate there is loads of sweet, concentrated fruit, both a crisp, lighter raspberry character and more substantial black fruit backing it up. There's a little coffee and liquorice adding a bittersweet edge to the tannins and acidity, in an approachable if leaner style.
(2003) 100% Merlot. Real spice-box infusion of sandalwood, cedar and toast, with peppery notes and quite a deep seam of black fruit. The palate has some pleasant green/black olive interest to quite lush cherry fruit. There are drying tannins and hints of spice and a little wilder edge to an otherwise orthodox, heavily oaked Merlot.
(2003) A blend of Cabernets Sauvignon and Franc. More big, toasty, spicy new oak lavished on this wine. Sweet, minty, super-ripe blackcurrant and cassis fruit. The palate is big and drying, with a solid tannic structure and lots of oak supporting. There is depth and a hint of plumskin bitterness that is nice in the mix.