The Wild Ferment is produced by letting a combination of small 1,000 liter Inox tanks and 225 liter French barriques ferment on its own using native yeasts. Upon completing fermentation, only successful tanks/barrels (not all complete fermentation as required with wild yeast) are blended and the resulting wine is fabulously complex and aromatic, while still maintaining the mineral, almost salty, nature of the grape. It is big, ripe and impressively pungent with white pepper, salt and volcanic pumice. There is a seamless duo of intense acidity and a layered very austere structured grapefruit saline finish. Compact with loads of extract. With age, the wine will lose its mineral dimension and develop complex fruity and honied notes. Drink now or hold for up to 5 years.
Enjoy this wine with seafood, fatty fish, lamb and poultry
Third Party Reviews
About half the juice was aged in stainless steel. The rest was about evenly divided between new French, American and Acacia barriques; with just 3% each in used French, American and Acacia barriques. The complicated vinification process aside, this works beautifully this year. Lush and caressing in texture, it shows fine fruit and tastes great, handling the wood rather brilliantly, showing it mostly in the slightly sweet hint on the edge. It also seems nicely concentrated this year. Just when you think the only thing it needs is a little acidity to cut the lushness, the sun comes out on the finish, so to speak, and enlivens this wine with a crisp undertone. This has not always been my favorite of Gai’a’s lineup, but there is nothing to complain about here, only things to admire. There were 49,000 bottles produced. Score 91, eRobertParker.com, April 2016