2009 Gerovassiliou Malagousia
Wine & Spirits
Restrained yet rich, this has a broad texture that brings to mind soft, sandy earth and flavors that run from peach to passionfruit. The acidity is well enrobed, but the wine finishes clean. For Thai-spiced crab cakes.
This is a variety Gerovassiliou does very well, with its aromas of pear, peach and lemon and its creamy but crisp flavors of pear, citrus and peach. The wine has weight without losing its delicate touch, and balanced acidity gives it a food-friendly edge. A great summer white wine.
Robert Parker's Wine Advocate
The 2009 MALAGOUSIA was tank fermented, and then aged on the lees for a few months. Light in alcohol (12.5%), but with some feeling of solidity on opening, this friendly wine has nice aromatics and a clean and tasty, rather succulent finish...Drink now-2012. Evangelos Gerovassiliou, who worked under Emile Peynaud in Bordeaux, started working on viticulture in his Northern Greek home town of Epanomi in 1981, eventually planting his own vineyards in 1983. The winery was built in 1986. He is also a part owner in Biblia Chora, separately listed. 2009 was a shaky vintage in most of Greece, but Gerovassiliou did a real nice job here.
*Gold Medal Winner* from Decanter Magazine! Domaine Gerovassiliou Malagousia is produced entirely from the rare Greek indigenous variety of Malagousia. Evangelos Gerovassiliou has resurrected this varietal and is considered the modern father of this once obscure grape as well as its best producer. The wine has an expressive aroma of exotic fruits together with lime, jasmine, and herbs. It is best enjoyed with fish, white meat, pasta, seasonal salads, oriental cuisine, and light Mediterranean dishes. The age of the vines is older than 25 years. Cold fermented in stainless steel, though a small part was barrel fermented in neutral oak, and allowed to remain on its lees for a few months prior to bottling.