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Gaia Notios White 2014

The Experience

Drink When...
Passing Watford
Listen To...
You're Hard by Half Man Half Biscuit
Think About...
Southern fairies and northern monkeys
Drink With...

The Oddbins Take

Our Northern correspondent writes: ‘Notios. It's Greek for The Southerner, apparently. What we have here, then, is Gaia Notios white, a Moschofilero and Roditis blend. 'Ere y'are, pour some in here, cock... Well, it's kind of flowery and lychee-ish on the nose, from the Moschofilero - so far, so Southern - but then the Roditis kicks in on the palate, with smooth but keen lemon flavours that give a bit of backbone to any airy-fairy aromas. 'Appen this could give the South a good name! Mmm, it'd go right nice with a bit of whitebait... Cod, I mean. Cod! Oh no, I'm letting the side down again, our lass is gonna have me guts...’

The Vital Statistics

Nemea, Peloponnese
To be updated
Bottle Size
Regular - 750ml
Alcohol Units

In stock



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The Style

Moschofilero (50%), Roditis (50%)
Light Full bodied
Dry Sweet

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  • Gaia Notios 2014 White Wine Greece
Gaia Notios 2014 White Wine Greece

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Gaia Estate was established in 1994 by winemakers Leon Karatsalos and Yiannis Paraskevopoulos, who were looking to spread the word about Greece's indigenous grape varieties to the growing international cognoscenti. They opened a winery in a renovated tomato puree factory on a beach in Santorini, which was followed in 1997 by seven hectares in Koutsi, Nemea, in the Peloponnese just off GR66. Their initial production of 9,800 bottles has since blossomed to 350,000 bottles annually. ‘Notios’ is Greek for ‘The Southerner’.

The state-of-the-art Nemea winery sits in Gaia's seven hectare vineyard in Koutsi. Soils are chalky and well-drained and temperatures are cool thanks to the 550 metre altitude and the influence of the sea. The Santorini winery is on the eastern coast of the island, where Gaia's aromatic, oak-aged Assyrtiko vinegar is also produced.

All grapes for Notios white are hand-picked and chilled to 4C before any further handling takes place. They are then de-stemmed and pressed, with only the free-run juice being retained from the Roditis. The must is clarified, and fermentation takes place with selected yeasts for 20 days at 16C. Malolactic conversion is prevented by sulphites and artificial cold storage, which along with bentonite also contributes to stabilization.

An elegant wine showing floral and spicy characters on the nose, bound together by a smooth, citrus-driven palate. Delicious on its own or with simple Mediterranean fish starters.