2010 Gerovassiliou Malagousia
This buttery white features rich, lush flavors of lanolin, white cherry and ripe peach, taking on plenty of cream accents. The broad finish is rich, exotic and tropical-tasting, with mango notes and hints of smoke. Drink now through 2015. 500 cases imported.
Robert Parker's Wine Advocate
The 2010 Malagousia may be my favorite yet from the winery - not to criticize earlier examples, which show well. There is a small change in vinification practice here with this vintage. Now, part of the aging is done in second and third pass oak. It handles the oak remarkably well - you hardly notice that there is any. The wine seems to have more solidity, but it is remains beautifully balanced, fresh, aromatic and a little herbaceous. This is still light, but persistent and it has a juicy succulence that made it quite appealing. This should hold nicely for a few years, but the better question is probably whether it will turn into anything much better with aging. As approachable and elegant as it was, Vangelis Gerovassiliou told me that he believes that with his new vinification techniques the wine should hold nicely for around 7 years and improve somewhat as well. By comparison, the unoaked 2008 is still fresh and holding beautifully, although quite similar in demeanor to young Malagousias, that is, without much complexity. All said, it is hard to see this developing into anything noticeably better than it is now, however long it holds, so don't feel that this is a wine that requires cellaring - or, I suspect, truly rewards it. Drink now-2015.
If it weren't for the conservation efforts of Vangelis Gerovassiliou along with a handful of concerned Greek vitculturalists, the endangered ancient Greek Malagousia vine would surely have gone extinct and we'd never get to enjoy its lovely mango-scented aromas, silky mouthfeel, and delicate elegance. Gerovassilou treats his Malagousia to prolonged skin contact to fully extract its aroma potential, after which a partial barrel fermentation is followed by several months of ageing on the lees to allow for the development of intensity and richness, and texture on the palate. Exotic aromas of lemon and mango lead to soft and creamy mid palate that finishes with a light kiss of honey and spice. Food pairing: a perfect match for Mediterranean dishes, seafood, poultry, light-sauced pasta dishes and fresh vegetable salads.