Above all Vinsanto needs patience The first release of Gaias Vinsanto was the worst kept secret Over the years during cask look sees were a story of growing up pains Nothing different or that special Yet there was an approach which was not obvious prior the final blend It is now Bear with me Any wine that starts its life span with sundrying grapes and then undergoes extended barrel ageing eventually has to varying degrees volatile acidity Lift as we say in wine speak is welcome though more pronounced levels it smells like glue Neither desirable or pleasant It can even dominate and obliterate the rich aromatics and taste these wines have to offer With almost 25 years presence on the island Yiannis Paraskevopoulos had time to observe closely the sundrying process It became apparent that this age old custom of using sun and wind practised though out the Mediterrenean had issues The arch modernist YP worked on a simple but effective approach to give it a revisited modern template Half of the grapes of the tiny 2002 harvest were sundried the traditional manner The other half were put under shade
This lower pace dessicating has apparently several advantagesVolatile acidity is lower and there is marked more fresher tasting fruit in the aroma and taste If you like rancio then look elsewhere In essence what Gaia has brought to this historic dessert wine is a 21st century touchThis jibes with the rest of Gaias portfolio
Bottled unfiltered Pale mahogany Less raisiny vibrantly fruity Silky echoing the aroma and texture of melting in the mouth Manuka honey Orange peel Citrus on the focused smoky mineral conclusion Polished and stylish Best 20122018
Wine: Gaia 10 year old Vinsanto
Year:
Link: http://www.gaia-wines.gr
Score: 18
Type: Sweet
Area: Aegean Islands