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Jeffrey Grosset’s Gaia vineyard is one of the most extreme in the Clare Valley.
It sits apart as the highest and coolest vineyard in the region. A rocky, windblown site, rugged and largely inaccessible, Jeffrey chose this as his ideal location for producing Cabernet of finesse and structure.
Close-planted at 3000 vines per hectare, each vine yields less than two bottles of wine. This intense concentration, together with the coolness of the site produces a wine perfect for the cellar.
As Campbell Mattinson so eloquently put it in his 95 point review of the 2014 vintage, “Gaia is such a statuesque wine. It has cellarworthiness inked across its arms and chest.”
What It Tastes Like
“Gaia is such a statuesque wine. It has cellarworthiness inked across its arms and chest. It presents dense blackcurrant, gum leaf, dark tobacco and cedar spice and although it’s mighty with both flavour and tannin it manages to still feel restrained. It’s a neat wine, an athlete in a suit. Screwcap-sealed, alive with aroma, gloriously cabernet-esque, dense, balanced, tannic and lengthy; what more do you want in a wine destined for the cellar?” - Campbell Mattinson (The Wine Front)
97 points. “All the character of this high, cool, tough site is encapsulated in the 25th anniversary edition of Gaia. You can feel the struggling vines in tiny berry cassis concentration, the grip of cold nights in fragrant violet perfume and the rocky geology in fine mineral texture. It is the vinous signature of a remarkable and dramatic place, and it signs off with tangy lightness, effortless coherence and grand endurance.”
- Tyson Stelzer (Tyson Stelzer's Australian and New Zealand Wines of the Year 2017)
95 points. “Gaia is such a statuesque wine. It has cellarworthiness inked across its arms and chest. It presents dense blackcurrant, gum leaf, dark tobacco and cedar spice and although it’s mighty with both flavour and tannin it manages to still feel restrained. It’s a neat wine, an athlete in a suit. Screwcap-sealed, alive with aroma, gloriously cabernet-esque, dense, balanced, tannic and lengthy; what more do you want in a wine destined for the cellar?”
- Campbell Mattinson (The Wine Front)
Jeffrey Grosset established his Gaia vineyard in 1986, just below Mount Horrocks in the Clare Valley, South Australia. Isolated and windswept, at an elevation of 570 metres it is the region’s highest vineyard.
Consisting of two hectares of cabernet sauvignon and cabernet franc, this strikingly beautiful site is extremely challenging and requires careful management. Hard red rock predominates, and the rocky outcrops that break through the earth prevent inter-row cropping and weed control through tillage. Instead, seed is broadcast by hand and grasses and clovers encouraged to regenerate.
Close-planted at 3000 vines per hectare, the yield is about two kilograms per vine; less than two bottles of wine. That vines manage to grow here at all is something of a marvel, let alone the quality and consistency of the fruit they produce.
Grosset named the vineyard ‘Gaia’ after scientist and environmentalist James Lovelock’s theory of symbiosis, which posits that the earth is a single living organism of immense complexity; one that depends on the full diversity of its species to remain in balance, sustain its ecological health, and restore itself in the face of the changing environmental conditions precipitated by human activity.
Grosset has absorbed Lovelock’s ecological theories and applied them to his own methods of viticulture so that today, his vineyard is hand-tended and ACO certified organic. The resilience of the vines in such difficult terrain is a testament to the soundness of this philosophy.
Ageing potential: up to 20 years Site: Grosset Gaia Vineyard, Clare Valley, the highest (and coolest) vineyard in the region. East facing site (ACO certified) Fruit Flavours: Brambly aromas, blackcurrant, black plum Profile: Harmonious, balanced, elegant, complex Fining: Nil- suitable for vegans and vegetarians
Closure: Screw Cap
Bottle Size: 750ml
Drink Until: 2032
About the Producer
Jeffery Grosset has set a blistering pace for winemakers in the Clare Valley since 1981. He is regarded by many as the premier Riesling producer in the country and has been recognised internationally as one of the finest winemakers in Australia. His attention to detail, both in his organically farmed vineyards and his winery, has given rise to a portfolio of effortlessly articulate wines that are the envy of many.
The Clare Valley knows what it does, and does it very, very well. Riesling and Shiraz are the rockstars of the region and with some of the most famous wines in the county coming from this small pocket of SA, the Clare’s reputation for quality only grows year on year.
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