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Ktima Gerovassiliou, Viognier, Epanomi 2018 (1x75cl)
Grape Variety: Viognier
Bottle Size: 75cl
Product Code: MAEP0001B18S
Awarded a Gold medal and 95 points at the 2020 Decanter World Wine Awards (click link for details and review)
For other 2020 DWWA winners, click here.
Ktima Gerovassiliou is the brainchild of Evangelos Gerovassiliou. He initiated the revival of the family vineyard by planting the nearly extinct Malagousia in 1981. This state-of-the-art winery is now surrounded by 74 hectares of meticulously well cared vineyards on the slopes of Epanomi. Ktima Gerovassiliou guarantees consistent, high quality wines of international acclaim every year and his Malagousia remains the benchmark to this day.
At Ktima Gerovassiliou, the single, private 74-hectare vineyard is cultivated with great care and enthusiasm, which leads to constant research and experimentation with Greek and international varieties. New technological advances blend well with tradition throughout the vine growing and vinification processes to produce high quality wines that carry all the distinct characteristics of the terroir of Epanomi. The climate is Mediterranean with mild winters and hot summers, tempered by sea breezes. The vineyard is surrounded on three sides by the sea, which is three kilometres away, while its west side faces the Thermaic Gulf, Mount Olympus and the beaches of Pieria. The vines are grown in soils which are mainly sandy with a few clayey substrates and calcareous rocks. It is rich in sea fossils, as the surrounding hilly area was formed by sea deposits. The floral variety of Viognier was initially planted on the estate in 1993, under the supervision of the Aristotle University of Thessaloniki. The vineyard is cultivated in compliance with ecologically sustainable management practices.
2018 was characterised by being a premature and overall a dry year. A mild winter resulted in early budbreak – approximately 12 days earlier than usual. March and April were very dry, with April having unseasonably higher temperatures than usual, favouring early maturation. Temperatures cooled a little in the early summer and June saw warm, drought conditions which continued throughout the summer. The resulting fruit had enhanced primary flavours and exceptional phenolic ripeness.
Vinification started with skin contact followed by barrel fermentation in new French oak. The wine was matured on its fine lees to enhance the rich creaminess and texture.
Benchmark Viognier with expressive aromas of exotic fruits combined with hints of jasmine, green tea and (of course) peach: perfumed and elegant with a wonderfully long finish.
This wine is suitable for vegans and vegetarians.