Gaia Estate Assyrtiko Wild Ferment 2017 Bottle:12 of brandy to coffee for

of brandy to coffee for an after-dinner drink

minerally finish

some light sandalwood notes

Dark and ominous

For about 12 months

Gaia Estate Assyrtiko Wild Ferment 2017 Bottle:12 of brandy to coffee forWine & Spirits 94 points This is a Santorini unlike any other. Cold macerated for 12 hours on the skins, then fermented without any added yeasts in an array of French and American oak barrels, as well as some made from acacia, it could stand in for a young Meursault. The initial oak scents are quickly subsumed in a tsunami of saline, chalky flavor, broad and savory, the texture as creamy as a meringue. It lasts on salt, lemon and chalk, ready to take