WINE SPECTATOR TOP 100, #49
WINE SPECTATOR 91 POINTS - "A lovely nose of floral and citrus notes leads to expressive flavors of ruby red grapefruit granita and ripe yellow peach in this well-cut, light- to medium-bodied white. Lithe and lingering on the minerally finish. Drink now through 2023. 6,700 cases made."
WINE SPECTATOR TOP 100! This wine is produced from the aromatic Greek grape variety Malagousia which was saved from extinction due to the efforts of Vangelis Gerovassiliou when he was the winemaker for Porto Carras. Cold soaked with skin contact to enhance the extraction of aromas, this aromatic white is partially barrel-fermented and then aged on its lees for a few months, gaining depth in flavor. It has a brilliant straw colour with greenish shades and an aroma of ripe fruit such as pear, mango and citrus. On the palate the rich flavors of tropical fruit and lemon peel enhance the appealing mouthfeel, leading to a well-balanced finish. Best served chilled but not ice cold. Food pairing: a perfect match for Mediterranean dishes, seafood, poultry, light-sauced pasta dishes and fresh vegetable salads. Wine writer David Williams says: "A wine such as Domaine Gerovassiliou’s Malagousia 2013 ... is made from a rediscovered ancient, local grape variety (Malagousia) in Epanomi near the city of Thessaloniki. But it’s made in a particularly clean, pure modern way that makes for a quite thrilling dry white mix of citrusy tang and plumper apricot fleshiness." The Guardian, 5 July 2015. Winemaker Vangelis Gerovassiliou was born into a grape-growing family in Epanomi, near Thessaloniki. After completing his studies in the School of Agriculture at the Aristotle University of Thessaloniki, he studied at the University of Bordeaux where he specialized in Oenology, Viticulture, Wine Degustation and Technology of Oenological Equipment. During his studies he worked with the eminent Bordeaux University Professor, Emile Peynaud. From 1976 to the beginning of 1999 he worked as an oenologist at Domaine Porto Carras, where some of the most renowned wines of Greece are produced. It was there that he helped rescue from extinction the long forgotten Greek variety of Malagousia. In 1981, he began to renovate his family's vineyards and created Ktima Gerovassiliou. In 1999 he left Porto Carras in order to devote himself to his namesake winery.
WINE SPECTATOR 91 POINTS - "A lovely nose of floral and citrus notes leads to expressive flavors of ruby red grapefruit granita and ripe yellow peach in this well-cut, light- to medium-bodied white. Lithe and lingering on the minerally finish. Drink now through 2023. 6,700 cases made."
WINE SPECTATOR TOP 100! This wine is produced from the aromatic Greek grape variety Malagousia which was saved from extinction due to the efforts of Vangelis Gerovassiliou when he was the winemaker for Porto Carras. Cold soaked with skin contact to enhance the extraction of aromas, this aromatic white is partially barrel-fermented and then aged on its lees for a few months, gaining depth in flavor. It has a brilliant straw colour with greenish shades and an aroma of ripe fruit such as pear, mango and citrus. On the palate the rich flavors of tropical fruit and lemon peel enhance the appealing mouthfeel, leading to a well-balanced finish. Best served chilled but not ice cold. Food pairing: a perfect match for Mediterranean dishes, seafood, poultry, light-sauced pasta dishes and fresh vegetable salads. Wine writer David Williams says: "A wine such as Domaine Gerovassiliou’s Malagousia 2013 ... is made from a rediscovered ancient, local grape variety (Malagousia) in Epanomi near the city of Thessaloniki. But it’s made in a particularly clean, pure modern way that makes for a quite thrilling dry white mix of citrusy tang and plumper apricot fleshiness." The Guardian, 5 July 2015. Winemaker Vangelis Gerovassiliou was born into a grape-growing family in Epanomi, near Thessaloniki. After completing his studies in the School of Agriculture at the Aristotle University of Thessaloniki, he studied at the University of Bordeaux where he specialized in Oenology, Viticulture, Wine Degustation and Technology of Oenological Equipment. During his studies he worked with the eminent Bordeaux University Professor, Emile Peynaud. From 1976 to the beginning of 1999 he worked as an oenologist at Domaine Porto Carras, where some of the most renowned wines of Greece are produced. It was there that he helped rescue from extinction the long forgotten Greek variety of Malagousia. In 1981, he began to renovate his family's vineyards and created Ktima Gerovassiliou. In 1999 he left Porto Carras in order to devote himself to his namesake winery.
