At the table with Estate Agiorgitiko 2021
Spiced leg of lamb, hare civet, beef stifado, veal chop with ceps, aged sheep's cheeses.
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Let's talk little, let's talk wine
Estate Agiorgitiko 2021Gaia
Gaia Estate comes from a vineyard of around 7 hectares, some forty years old, located in the Koutsi sector of Nemea, in the north-east of the Peloponnese. Planted at almost 550 metres on a south-west-facing slope with limestone soils, it enjoys a moderately cool climate for the region. Yields are deliberately kept low, giving concentrated grapes with ripe tannins and balanced acidity.
After harvest, the grapes are destemmed, crushed and cold-macerated for two to three days to extract colour and structure. The wine is aged for 12 to 14 months in French oak barriques, where malolactic fermentation takes place. It is bottled unfiltered to preserve the personality of Agiorgitiko and the Nemea terroir.
This wine reveals notes of black cherry, blackberry, plum, oriental spices, garrigue, cocoa, liquorice and vanilla. The deep black fruit is adorned with spicy, Mediterranean nuances. The palate, dense yet elegant, combines power and velvety texture, with rounded tannins, fine volume and a long finish.
Where are we traveling?
PeloponneseGreece
It lies in southern Greece, forming the vast peninsula joined to the mainland by the narrow Isthmus of Corinth — cut through by a canal in 1893 — and washed by the Ionian, Mediterranean and Aegean seas. The vineyards are spread over an immense, rugged territory, from sun-scorched coastal plains to the high plateaus of Mantinia and Nemea, by way of the steep slopes of the Taygetus and the green valleys of Arcadia, between sea level and more than 800 metres. Its wine history reaches back to the very roots of Western civilisation: it was here, at Mycenae and Tiryns, that the earliest traces of winemaking in Europe were discovered, dating back more than 3,000 years BC, and it was in the Peloponnese that the cult of Dionysus reached its full extent. Birthplace of the Olympic wine served at the ancient Games and a major exporting land under the Byzantine Empire, the region sank into winemaking oblivion during the centuries of Ottoman occupation, before a slow revival in the 20th century, accelerated since the 1990s by a new generation of winemakers trained abroad, determined to restore the prestige of this historic cradle. The climate varies considerably with altitude and exposure, from frankly hot and dry Mediterranean on the coasts to semi-continental and cool on the high inland plateaus, where cool nights and mountain winds give the grapes a slow ripening and a natural acidity that the coast cannot offer. The soils are just as diverse, from the iron-rich red clays of Nemea to the limestone and marl of Mantinia, by way of the alluvium of the coastal plains and the schist of the mountain slopes. The Peloponnese has established itself as the driving force of the Greek wine renaissance thanks to its Agiorgitiko from Nemea, velvety, generous reds with aromas of black cherry, spice and bay leaf, its Moschofilero from Mantinia, aromatic whites sparkling with freshness and notes of rose, lychee and white pepper, its Mavrodaphne of Patras, fortified sweet wines of sumptuous richness, and a growing constellation of ambitious cuvées made from rare grape varieties such as Kydonitsa, transplanted Assyrtiko or Mavroudi, testimony to a peninsula that is at last claiming the place that five millennia of winegrowing had destined for it.
The little history of the country
Greece
Long known as small table wines, notably with Retsina, a white wine infused with pine resin, Greek wines have increased in quality over the last 20 years. The history of wine is as old as that of Greece. More than 3000 years ago, traces of the oldest grape presses in the world were found on the island of Crete.
After stagnation throughout the 20th century, Greek wines experienced a dazzling improvement from a quality point of view thanks to its entry into the European Union, the training of young oenologists in very good European schools and particular attention to international demand. She does not want to take the easy route by using mainly great French grape varieties such as Chardonnay or Cabernet Sauvignon which would greatly facilitate export. Nowadays, Greece wants to continue to cultivate and introduce its ancient grape varieties, which number around 300 in the territory.
The very first thing to understand is that Greece is much more diverse in terms of climate than most people think. The country clearly has everything from arid Mediterranean islands to humid, mountainous pine forests that receive snowfall in winter. With such a diverse climate, you can expect Greek wines to be very varied as well. So, one of the best ways to get an idea of Greek wine is to divide the country into four overall wine-growing zones based on their climate: Northern Greece (humid climate), Aegean Islands (arid climate). ), Central Greece and Southern Greece (Mediterranean climate). The potential and reputation are greatly underestimated today in the eyes of the general public, which may bring pleasant surprises!
All about Estate Agiorgitiko 2021
At what temperature should Estate Agiorgitiko 2021 be served?
Between 16 and 18 °C. An hour in a decanter helps it open up.
How long can Estate Agiorgitiko 2021 be kept?
Ageing potential: 10 years or more, until at least 2031. Store the bottle lying down, away from light, at around 12 °C.
Which grapes make up Estate Agiorgitiko 2021?
Grapes: 100% Agiorgitiko. Origin: Peloponnese, Greece. Alcohol: 14%.
What to serve with Estate Agiorgitiko 2021?
Estate Agiorgitiko 2021 pairs well with lamb, beef, game and white meat. Our dish ideas are in the food pairing box at the top of the page.