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GAIA WINES
was founded in 1994 by Leon Karatsalos (Agronomist, University of Thessaloniki) and
Yiannis Paraskevopoulos (Agronomist, University of Thessaloniki, Ph.D of Oenology, University of Bordeaux II).
Thalassitis, a Santorini A.O.C. white wine, inaugurated the company’s first appearance, and quickly won a place in the Greek wine market. The 9,800 numbered bottles of Thalassitis in 1994, rapidly rose to more than 100,000 in 1999, all the while maintaining its commitment to quality.
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The White Notios “the Southerner” was first launched in 1995, and was immediately accepted by the wine-loving public, due to the excellent value it represented.
In 1996 GAIA WINES acquired a private vineyard in Koutsi region of Nemea, along with a perfectly equipped winery of a total capacity of 3.000hl.
From this new winery immerged four very distinct wines, all from the same indigenous grape variety, the “Agiorgitiko“.
Starting from two “vin de pays”, the rose “Agiorgitiko 14-18h”, and the red “NOTIOS”, an easygoing young wine in which the fruit and the softness of Agiorgitiko are beautifully expressed. Followed by the “Agiorgitiko by GAIA”, a typical A.O.C. Nemea that can be cellared for 3-5 years and finally the “GAIA ESTATE”. Undoubtedly GAIA’s flagship. A powerful red, single vineyard wine that will fully develop it’s potential after 8 to 10 years of meticulous cellaring. A remarkable product from a remarkable company.
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MODERN GREEK
They’ve taken Manhattan by storm and they’re gaining a firm foothold in Europe. SUSAN KEEVIL demystifies the new stars of the Greek wine scene.
Right at the top of the range is Gaia’s Estate ‘vin de garde’, which shows all the skill of winemaker Yannis Paraskevopoulos: rich, dense fruit, as appealing on the palate as any top New World wine, yet with a twang of minerals that can only be Greek. Not too ripe, not overblown, just interesting. This is the wine that’s put Gaia on the world wine map, and it should do the same for Aghiorgitiko.
So if Greece is really “getting modern” why persist with such an unpronounceable name for this eminently understandable grape? Why not make it easier and translate it directly to ‘ St George’? ‘ People have to learn the reality of Greek wine’, says Paraskevopoulos. Take it on the chin.
Travel to the centre of the Peloponnesian penisula, higher up into the hills, and the surroundings are no longer Mediterranean but decidedly Balkan again, even if there is the odd ski resort.
Susan Keevil
Decanter February 2001
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