Gaia, Agiorgitiko, Nemea, Peloponnese, Greece, 2018


We've pootled down the coast to Athens before turning west through the Corinth Canal. We have disembarked in to Nemea – a region in the northeast corner of the Peloponnese peninsula and considered by many to be the country’s most important red-wine making region.

Gaia are the pioneers of the new Greek wine movement, initially setting up base on the island of Santorini producing truly world-class Assyrtiko from some of the oldest vines in the world, if not THE oldest. Research suggests that some of the plants in one of their vineyards could be over 200 years old. If you get the opportunity to try their 100% Assyrtiko varietal wines “Thalassitis” and “Wild Ferment” you will be hard pushed to find a wine closer to a Chablis or Puligny, that are affordable, anywhere in the world (our opinion). But, we digress. We are now on the mainland where Gaia have begun to invest in and explore the Nemea region.

The Agiorgitiko (“St George” or nickname “Blood Of Hercules” as he, in myth, was reported to have drank a considerable quantity of this gear just before and immediately after he killed the Nemean Lion…but that’s for another time) vines are grown at 500m above sea level and benefit from a) semi-steep slopes and great soil drainage, b) warm yet not excessive daytime heat, c) rain showers and d) our favourite – diurnal range. Basically, lots of sunshine during the day but with a distinct chill at night where the grapes can retain their freshness and acidity. On a side note, the regions wines were the favourite of Agamemnon, the King Of Mycenae, played by Brian Cox (not the physicist) in the 2004 epic Troy. Yammas!


Red currant, blackcurrant, ripe plums, sweet vanilla oak. Touch of dark chocolate, cigar tobacco and espresso. Lick of pepper, dried herbs and smokey leather.


All of the above. Quite bold, with lovely tannins and balanced acidity. Touch of dried fruit and toasted hazelnut. Lovely drop.