2011 Gerovassiliou Malagousia Epanomi (last of vintage) (Previously $22)
Wine & Spirits
Evangelos Gerovassiliou has the advantage of having worked with malagousia longer than anyone in the country, and it shows. The 2011 is perfectly poised, an opulent blend of floral notes and peach fruit that manages to be lush without being showy. Its lasts long, feeling fresh, the wine’s cool, salty note recalling the breeze off the ocean that you can feel at the top of Gerovassiliou’s estate. It’s slow to open and lasts long, so have a glass while you’re preparing dinner (maybe a roast fish) but be sure to save some for the main course—and tomorrow’s dinner as well.
Robert Parker's Wine Advocate
The 2011 Malagousia is the latest offering of a grape that is becoming one of my favorites and also seems to be hitting it big in Greece, thanks in many respects to the efforts of this winery in reviving and promoting the grape. This is a beauty, a bit subtle, but hard to resist. Elegant, sensually textured and beautifully balanced, this shows fine integration of its components, with its personality lurking underneath, projecting just hints of green and minerality. Fresh and pure, it is completely unaffected, but flavorful. This comes in at 12.5% alcohol, a level that works just fine. Power and size is not the point here, but you’ll be surprised how nicely it lingers on the finish as it warms into the mid-50sF. It has viscosity, taste and texture. It is lovely and a pleasure to drink. It drank nicely the next day, too. It may last longer, but this is a good time to dive in. 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. Gerovassiliou 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 aging 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.