Grosset Gaia 2004
In 2004, the Grosset Gaia blend has returned to its more typical mix of varieties – cabernet sauvignon (70%), cabernet franc (25%) and merlot (5%) and is from Grosset’s austere Gaia vineyard high on the slopes of a windswept hill in Clare.
This is likely to be a great Gaia and shows wonderful immediacy while having the tight structure, complexity and fine ripe tannins to ensure that it ages extremely well. There’s some heady wild plum fragrances that signal an approachability that Gaia rarely shows as well as lively, persistent blackcurrant and dark plum flavours with some savoury, earthy notes.
This is a complex and elegant red blend that is opulently concentrated while remaining tightly knit showing remarkable balance, excellent depth and great length. While it can be enjoyed on release as a three-year old red, it will be improved by short term cellaring and gain further complexity with five years in the bottle – and may be cellared (in air conditioned comfort) for several more years.
This is the fifteenth vintage of Grosset Gaia, released after sixteen months maturation in French oak (50% new) and twelve months in bottle. 2004 is an exceptional vintage from this tiny vineyard.
James Halliday ‘Australian Wine Companion’ 2008 Edition
Excellent, bright purple-red; in typical fashion, medium-bodied – even light to medium-bodied – but very fresh and harmonious, with fruit, oak and tannins precisely fashioned and balanced. Will live far longer than one might imagine. Cabernet Sauvignon/Cabernet Franc/Merlot. Screwcap. 13.5% alcohol. Drink to 2029. 94 points
Ralph Kyte-Powell ‘The Age’ Epicure Magazine Wine of the Week 27 March 2007
As one would expect of a meticulous winemaker such as Jeff Grosset, Gaia is one of the Clare Valley’s more elegant Cabernet blends. It boasts slightly lower levels of alcohol and extract compared to many of its peers but it excels in finesse.The 2004 Gaia, a blend of cabernet sauvignon, cabernet franc and merlot is possibly the best Gaia yet. It is the essence of the style, with typically austere, aromatic blackcurrant, cedar and savoury briary notes on the nose and palete. The refined flavour is backed by superb structure and great persistence. It’s a wine of real breeding that ideally needs years in the cellar but it’s lovely purity makes it a more-ish thing to sip right now. Ageing: 2-12 years. Food Ideas: Roast Lamb.
Campbell Mattinson ‘The Wine Front’ www.winefront.com.au February 2007
This is a real cabernet blend. It’s not loaded up with oak, it’s 100% true to its varietal make-up, it’s leafy and dusty and curranty, and it finishes with lots of refreshing welcome acidity. It’s made up of 70% cabernet sauvignon, 25% cabernet franc and 5% merlot, and all that earthy, dusty, mulberried flavour is a beautiful flow on from the structured, berried boldness of the cabernet. Tannins are there, but soft and maleable. It is drinking very well now, and will drink beautifully in 5-8 years time. Drink: 2007-2017. 93 points
Jane Faulkner ‘The Age’ Epicure Magazine April 2007
What is there not to love about this beautifully balanced Bordeaux-style wine? It’s very aromatic with vibrant, intense fruit – rich cassis and mulberry notes encased in cedary, sweetish vanillin oak tempered by some spicy, white pepper notes. Just great. Builds on the palate with firm yet ripe tannins, excellent structure and plenty of length. Fabulous and the finest Gaia to date.