One of the pioneers of the modern Greek wine revolution Gaia Estate was established in 1994 by Greek winemakers Leon Karatsalos and Yiannis Paraskevopoulos. Operating two different wineries they make cutting edge wines in both Nemea and Santorini.
Victoria Moore in the Daily Telegraph described it as a "gorgeous, succulent incarnation of the pithy assyrtiko grape. This white wine tastes of ginger, white grapefruit rind and baked lemons"...
David Williams, writing in The Observer, said "Assyrtiko, grown on the volcanic soils of Santorini, is a perfect match of grape variety and site, leading here to a simply exhilarating super-dry white that has the mineral qualities of good chablis combined with a fish-friendly lemon-skin zip".
The Wine Gang described the Wild Ferment as "Toasty, smoky and funky on the nose with mineral dusting and brooding intensity. The palate is salty dry with lazer-beam precision and very funky wild ferment layering of complexity with oak wreathed into the mix with sensitivity. The finish is dry, with lasting salty and tangy flavours. Unique and outstanding wine."
Decanter World Wine Awards 2015: "What an amazing, almost Burgundian nose, with white flowers, acacia and touches of ginger forming the core. The palate is complex and evolves in the mouth, revealing vibrant fruit and a strong mineral structure. An excellent, highly polished wine with a long finish which leaves you with flavours of ripe, engaging fruit." (the wine has won such an award every year for the past seven years at least).
The Wine Merchant Top100 White Wine Trophy: "a superbly zesty and intensely dry white with a really long, tangy and mineral aftertaste".
Olly Smith writing in the Daily Mail described it as "A rich lemony lens focusing the full force of a volcano into every sip. A personal favourite".