Pale but bright, this wine has intense fruity aromas with hints of apricots and peaches, that continue through to the juicy fruity palate. The delicious fresh finish is long and scented, with stone fruit and citrus complexity.
Awarded 88 points and Recommended status by Decanter (www.decanter.com) in their October 2016 edition review of Argentina (see blue link below).
Complex and intense, with fresh floral notes and flavours of apricot and pear. The mouthfeel is rich and smooth.
Musar Jeune White was first produced in 2006 with newly planted varieties, Vermentino (40%), Viognier (30%) and Chardonnay (30%) – expressing vibrant fruit flavours of grapes from young Bekaa Valley vines. The 2015 vintage was harvested in August, Chardonnay was the first to arrive at the winery on the 10th with a yield of 10 hl/ha, Viognier followed on the 13th, with 15 hl/ha and Vermentino was picked last on the 26th August with a yield of 15 hl/ha. The vines used for the Musar Jeune White are from our organically certified vineyards and come from 2 different vineyard terroirs: Chardonnay and Vermentino are grown on limestone based soils while the Viognier comes from vineyards with silty soils.
The Chardonnay and Vermentino were particularly expressive in 2015 with exotic fruit aromas of pineapple, bananas, lychees and hints of honeysuckle and jasmine. The Vermentino, native to Sardinia and Corsica adds citrus leaf aromatics, refreshing acidity, good richness and minerality. This is a crisp, well-structured wine of medium body with a long fruity and floral after taste.
Serve gently chilled with grilled seafood, Mediterranean vegetables & Thai cuisine.
Fresh, complex and balanced with aromas and flavours of candied grapefruit, mango, liquorish and violet. Such a beauty.
This exotic, sumptuously rich wine is packed with aromas of ripe tropical fruit and flowers. It is full bodied, dripping with juicy nectarine, melon and papaya flavours, finishing rounded and succulent.
The nose is fresh, fruity and aromatic, with ripe tropical and dried fruit characteristics. The palate is medium bodied with a succulent texture, balanced alcohol and acidity and a great concentration of dried fruit flavours, such as apricot and peach, with a honeyed, silky finish.
In December of 1978 Philippe Laurent and Michèle Aubéry-Laurent bought a barn and 12 hectares of old vines in Montbrison. Their first harvest took place in 1979 with their first cuvee being the Ceps Centenaires. As time has passed they have extended their vineyards as well as buying new plots of land and they now have 25 hectares of land under vine. The vineyard is now certified as organic.
This wine was hand picked and has undergone both an alcoholic and malolactic fermentation before spending 6 months in oak.
Awarded 95 points and a Platinum Best In Category (IGP Languedoc-Roussillon White) at the Decanter World Wine Awards (www.decanter.com): see their August 2017 DWWA supplement (see blue link below).
This wine is bright with green and gold tones. There are aromas and flavours of intense peaches and apricots as well as hints of honeysuckle and lemon verbena. It has a long finish which has mineral nuances. This wine does benefit from being decanted or allowed to breath and goes perfectly with white meat in sauce, fish and cheese. This wine will drink well for at least 5 years.
Dried apricot and peach aromas abound on the nose. A rich, well balanced palate with gentle integrated oak and ripe stone fruit flavours.
Awarded 95 points and a Platinum Best In Category (Best Greek White) at the Decanter World Wine Awards (www.decanter.com): see their August 2017 DWWA supplement (see blue link below).
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 70 hectares of meticulously well cared vineyards on the slopes of Epanomi. Ktima Gerovassiliou guarantees consistent, high quality wines of international acclaim every year.
The floral variety of Viognier was initially planted in the estate in 1993, under the supervision of the Aristotle University of Thessaloniki. The low-yielding vines are grown in mostly sandy soils, rich in marine fossils.The vineyards are cultivated in compliance with ecologically sustainable management practices. The 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 mouthfeel.
This is a Viognier with expressive aromas of exotic fruits combined with hints of jasmine, green tea. Perfumed and elegant. A great choice to serve chilled with fresh crab or lobster; salads featuring asparagus and shrimps or Asian cuisine.