Gaia –
Agiorgitiko 2016

Red ruby colour with purplish reflexes in its youth. Intense scent, rich in fruity aromas as cherry and blackberry, well mixed with flower notes of red rose. Well balanced, slightly savoury, with oak hints.

Planted in the seventies, makes it one of the oldest Merlot vineyards in the Languedoc! The winemaking followed a classic pattern without over-extraction. No oak was used, although the wine was aged in concrete tank for 20 months. Of course it is a Merlot, but it is primarily a wine from the dom Read More

Planted in the seventies, makes it one of the oldest Merlot vineyards in the Languedoc! The winemaking followed a classic pattern without over-extraction. No oak was used, although the wine was aged in concrete tank for 20 months. Of course it is a Merlot, but it is primarily a wine from the domaine’s sandstone terroir: spicy smoky, with a great richness and smooth tannins. Read Less

Pinot Grigio is one of the top, internationally renowned Italian grape varietals and has become one the most highly regarded Italian white wines. Unlike many Pinot Grigio, Righetti’s shows good mid-palate weight and fruit concentration. The nose has floral aromas with overtones of pistachios a Read More

Pinot Grigio is one of the top, internationally renowned Italian grape varietals and has become one the most highly regarded Italian white wines. Unlike many Pinot Grigio, Righetti’s shows good mid-palate weight and fruit concentration. The nose has floral aromas with overtones of pistachios and just a hint of honey. The palate is soft and round with a long, clean citrus finish. Starting in 2017, Pinot Grigio from Veneto has the option of being labeled as DOC, and Luigi Righetti chose to do so as a means of guaranteeing quality. Read Less

Red berry fruit along with floral rose character and well delineated black pepper lead into a full, dry red, with supple tannin character and smoky oak finish.

With a southerly exposure, this 3.22 hectare vineyard is a mix of clay and lime. Oak barrels are used in fermentation bringing about soft and subtle tannins. The “Cellier aux Moines” parcel is very old with records dating back to 1258. With a terrific currant color, and a rich, intense fruit Read More

With a southerly exposure, this 3.22 hectare vineyard is a mix of clay and lime. Oak barrels are used in fermentation bringing about soft and subtle tannins. The “Cellier aux Moines” parcel is very old with records dating back to 1258. With a terrific currant color, and a rich, intense fruit bouquet with aromas of ripe dark berries, this Pinot Noir has lots of sweet, pure fruit on the palate. It is a beautifully balanced, velvety wine that offers good power, backend persistence and a lingering finish. This is a wine that can be enjoyed after a long aging period. Read Less

Etienne Pochon is owner and winemaker at this historic estate in the Northern Rhone. Crozes Hermitage is made from 100% Syrah, with no use of oak. The colour is ruby red and youthful. The nose is also youthful with red fruits, white pepper, a bit of barnyard, bacon fat, and menthol. The palate i Read More

Etienne Pochon is owner and winemaker at this historic estate in the Northern Rhone. Crozes Hermitage is made from 100% Syrah, with no use of oak. The colour is ruby red and youthful. The nose is also youthful with red fruits, white pepper, a bit of barnyard, bacon fat, and menthol. The palate is medium bodied and dry, with intense, red fruits, light licorice, black cherry and plums. Drink now and over the next 4 years. Read Less

Made from Agiorgitiko from the Nemea region. There are three levels of this grape in the Gaia range and this is their easy drinking / entry level version. A soft fruity wine that has lots of plum flavours with violet, and almost musky, lift to it. Nice and very easy to drink.

This certified organic Pinot Noir uses a range of clones, all hand-harvested. The grapes were crushed and put into open tanks and fermented with wild and inoculated yeasts. The fermenting wine and skins were hand plunged for 8–10 days. After ferment the wine was left on skins for 14 to 19 days bef Read More

This certified organic Pinot Noir uses a range of clones, all hand-harvested. The grapes were crushed and put into open tanks and fermented with wild and inoculated yeasts. The fermenting wine and skins were hand plunged for 8–10 days. After ferment the wine was left on skins for 14 to 19 days before being pressed, settled and racked to tank. The wine was then aged in French oak barrels for 10 months. It has lovely, lifted nose with red cherry and mocha notes combined with savoury, spicy aromas. On the palate, full fruit flavours of red cherry and raspberry. Savoury, gamey flavours with hints of leather balanced with long, elegant tannins add complexity to this wine which delivers a long elegant finish. This wine will continue to develop complexity over the next couple of years. Read Less