Winemaker Notes
The flagship white of the Gai’a portfolio, this wine is bone-dry with strong character: full-bodied, well-structured with crisp acidity, distinctive minerality and delicate honeysuckle aromas. This white wine will continue to evolve for 2-5 years, as the mineral notes soften the palate will develop more nuanced flavors of fruit and honey.
A classic pairing for seafood, fatty fish, as well as poultry and even lamb stewed in lemon sauce.
Professional Ratings
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Robert Parker's Wine Advocate
The 2019 Thalassitis is an unoaked Assyrtiko coming in at 13% alcohol, 1.6 grams of residual sugar and 6.4 of total acidity. It is sourced from ungrafted vines 70 to 80 years old. Crisp and a little lean but focused, powerful and very persistent on the finish, this is lovely for its freshness and precision. It's not exactly a super-ripe and fat Santorini—and we're seeing an increasing number of them these days—but this style suits me just fine if it is well executed. This leans more to stonewashed and tense than fruitiness. Tightly wound, it lingers beautifully on the finish. It is not as brilliant in terms of the flavor profile, though, and there's a hint of lanolin. The fruit is not terribly expressive. Still, this fills the mouth and grabs the palate. It has at least some character, and I appreciate its precision. It should age well, perhaps better than indicated, or you can use it as a wake-me-up this coming summer.
A crisp white variety full of zippy acidity, Assyrtiko comes from the volcanic Greek island of Santorini but is grown increasingly wide throughout the country today. Assyrtiko’s popularity isn’t hard to explain: it retains its acid and mineral profile in a hot climate, stands alone or blends well with other grapes and can also withstand some age. Somm Secret—On the fairly barren, windswept Mediterranean island of Santorini, Assyrtiko vines must be cultivated in low baskets, pinned to the ground. The shape serves to preserve moisture and protect the growing grapes in its interior.
