Wines Santorini Gaia - Assyrtiko Wild Ferment - 2023

Viniou Reviews

Gaia’s Assyrtiko Wild Ferment 2023 is a standout white wine hailing from the windswept volcanic island of Santorini, part of the Aegean Islands in Greece. Crafted predominantly from the indigenous Assyrtiko grape, this vintage showcases the grape's hallmark freshness and minerality. The “Wild Ferment” designation refers to the use of naturally occurring native yeasts for fermentation, adding layers of complexity and a sense of place to the wine. In the glass, you can expect vibrant citrus and floral aromatics, backed by a signature saline minerality and electric acidity, with the volcanic soils contributing both to its tension and distinctive stony character.

Santorini’s unique terroir is shaped by its volcanic origins, with ashy, pumice-rich soils that are both poor in nutrients and excellent at retaining moisture from the brief winter rains and nighttime sea mists. The island’s dry, harsh climate, paired with the powerful Aegean winds, compels the Assyrtiko vines to be trained low in basket shapes (kouloura) to protect them. This demanding environment yields low but intensely concentrated fruit, making Santorini’s whites some of the world’s most renowned for their vivacity and longevity. Winemaking here dates back over 3,500 years, offering an unbroken heritage that continues to shine in contemporary expressions like Gaia’s.

This bracing, mineral-driven Assyrtiko is a natural match for seafood, reflecting both its maritime heritage and flavour profile. Chargrilled octopus with capers, lemon-dressed shellfish, and fresh oysters all find harmony with the wine’s saline notes and racy acidity. Classic Greek dishes such as fava (yellow split pea purée), tomato fritters, or a simple salad of ripe tomatoes with capers and local cheese also complement its energy beautifully.

For optimal enjoyment, serve Gaia’s Assyrtiko Wild Ferment 2023 well-chilled, ideally between 8-10°C. This ensures the wine’s vibrant aromatics and precise structure come to the fore. A decant of 10-15 minutes can also help the wild ferment complexities to unfurl in the glass.