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Introducing, GAÏA (Guy-ah) CHANDON's exclusive premium Cabernet Sauvignon, named after the ancient Greek goddess of the Earth. This exceptional limited-production wine (only 69 cases) is a pure expression of it's remarkable terroir.
Sourced from a single, highest-elevation block on Mt. Veeder, our 100% Cabernet Sauvignon benefits from cool temperatures that lenghten the growing season and steep slopes of ancient seabed soils, cultivates grapes that capture the vineyard's minerality and brightness, reflecting the sprit of the earth.
Hand-harvested to preserve optimal ripeness, GAÏA undergoes a meticulous process including fermentation in stainless steel tanks with extended skin contact and 24 months of aging in French oak barrels. The result is an elegantly structured wine with earthen notes and a captivating profile.
Tasting Notes: Experience tight tobacco and earth, delicate fruit, and mineral. Key flavors include tobacco leaf, eucalyptus, cassis, mineral, cedar, and tea leaf.
We're enjoying this wine with dishes like; grilled wagyu & radicchio, roast lamb, vegetable tagine, and artisanal blue cheese.
GAÏA is more than a wine; it's an invitation to experience the extraordinary depth and character of a true Mt. Veeder masterpiece.
Tight tobacco and earth with delicate fruit and mineral.
Key Flavors: tobacco leaf, eucalyptus, cassis, mineral, cedar, tea leaf
Fermentation on the skins last 15 days, and afterward the wine macerates with the skins for 2-3 weeks enriching its color and flavors. The wine is pressed into French Oak barrels and aged for 24 months. (60% new French Oak)
Meats: Grilled Waygu & radicchio, Roasted lamb with wild mushrooms, chestnuts and sage.
Vegetable: Vegetable tagine, Eggplant parmesean
Cheese: Blue Cheese
Dessert: Chocolate Tart
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Wine
AWARDS AND REVIEWS
TIGHT TOBACCO AND EARTH WITH DELICATE FRUIT AND MINERAL
At Chandon, we carefully cultivate select grape varieties that express the exceptional terroirs of our estate vineyards in their varietal expression. A top Mount Veeder cool temperatures lengthen the growing season and with ancient seabed soils, wines reflect the spirit of the earth.
Cabernet Sauvignon on Mount Veeder receive softer morning and mid-day sun, growing grapes that capture the vineyard’s minerality and brightness. This wine is elegantly packed with earthen notes, in a limited production of 69 cases.
Sunny warm days
Ancient seabed shale, sand stone, volcanic dust
Steep hill side
Prolonged growing season
1250 feet elevation
Seasonal rainfall 8.27 in
WINEMAKING
Grapes are harvested by hand to keep the fruit cool and preserve freshness. Harvest began on September 22 when optimal ripeness and flavor development have been achieved.
Cabernet Sauvignon grapes are sorted and destemmed before they undergo fermentation in stainless steel tanks.
Fermentation on the skins lasts 15 days, and afterward the wine macerates with the skins for 2-3 weeks enriching its color and flavors
The wine is pressed into French oak barrels for malolactic fermentation and ageing for 24 months imparting a more subtle spiciness into the finished wine.
Cabernet Sauvignon is bottled, and aged on the cork for a minimum of 9 months, and then is ready to enjoy!
EXPERIENCE
100% Cabernet Sauvignon
Gaïa is delicious on its own or on a special date night
57°F – 60°F
Up to 10 years
FOOD PAIRING RECOMMENDATIONS
Grilled Waygu & radicchio
Roast lamb with wild mushrooms, chestnuts & sage
Vegetable Tagine
Eggplant parmesan
Blue cheese
Chocolate tart
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Available in cases
Available in cases
