Deeply flavorful with notes of both red and black fruits, and virtually perfect in how the fruit is balanced by tannin and wood.
Enjoy with roast or braised beef
Third Party Reviews
The 2012 Agiorgitiko Gai’A Estate was aged for 20 months in varying sizes of French (90%; of which 50% was new, the rest divided evenly between second- and third-year) and American (10%; of which 50% was new, the rest second-year) oak. It comes in at 14.8% alcohol. This is the Estate wine, produced only in the best vintages (it was not produced in 2002, 2009 and 2011). Dramatically different than the 2013 regular Agiorgitiko (the current release also reviewed this issue), this has a lusher, sweeter demeanor early on, thanks largely to the oak impact, plus more lurking power and far more concentration. Right here and now, I actually preferred the more expressive regular bottling as this was a bit disjointed. As often happens, though, this will separate itself in time when it absorbs some of the oak and starts to perform better. Very ripe and fleshy, it also has the structure to age reasonably. There is a hard edge on the finish with a bit of alcohol showing, though. The next day, I put it back in a glass for an hour and it seemed just fine. Retasting it a few weeks later showed it to be surprisingly refined, with a tightly-wound mid-palate, big fruit and a sexy feel. My bet is that this will come together and be better than just good. Give it a couple of years to smooth out if you can. It will show finesse eventually to go with the big, ripe fruit. Sourced from 40-year-old vines in Koutsi at 500 meters in altitude, there were just 10,000 bottles produced. Score 92, eRobertParker.com, June 2015