2015 Gaia Estate "Thalassitis" Assyrtiko Santorini
Robert Parker's Wine Advocate
The 2015 Thalassitis is Gai'a's familiar, old-vines Assyrtiko, unoaked and without malolactic fermentation (as the winery points out, "due to the climate conditions of Santorini the wine contains no malic acid, thus no malolactic fermentation is required"). It comes in at just 12.9% alcohol. This is just gloriously fresh and makes a statement right off the bat. Clean and remarkably delicious, with the fruit lifted and zipped into the palate, this is a nervy Thalassitis that I liked a lot. There is just a tinge of lemon on the finish. The fruit dances over the tongue. It is fresh and refreshing. On the second day, it was even better, its parts far better integrated and its freshness sealing the deal. It is not, to be sure, the biggest in concentration and body (it could use a bit more, perhaps), but it is respectable enough and its summer-refresher demeanor is very appealing. It will drink well young, but this should hold on for a few years nicely. This is a high-personality offering that succeeds on its own terms. (MS)
This wine, produced from the premier indigenous white grape from the island of Santorini, Assyrtiko, derives its name from the ancient practice of mixing wine with sea water. While this wine does not contain any sea water, it chooses its name "Thalassitis" from the Greek word "thalassa" which means "sea" due to the close proximity of the vineyards of Santorini to the Aegean Sea.