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Gerovassiliou, Estate White Malagousia/Assyrtiko

Gerovassiliou, Estate White Malagousia/Assyrtiko

a union of opposites

Malagousia and Assyrtiko are acknowledged to be the two best native Greek white grapes.  Yet they could not be more different.  Malagousia is exotically aromatic and intensely fruity, usually low in acidity, for drinking young.  Assyrtiko is aromatically discreet but intensely mineral, high in acidity, for long aging.
Here they have been brought together in a 50/50 blend by Vangelis Gerovassiliou, one of the most respected winemakers in Greece, and the man who saved Malagousia from extinction.  The two complement each other beautifully, delivering Malagousia’s fragrance backed up by Assyrtiko’s zesty palate.

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Available at £13.76 per bottle


Serve this fresh unoaked white quite cold but not glass-foggingly so: between 8°C and 10°C.  Give the pouch three minutes out of the fridge to warm up, or half that time if it’s a really hot day.
When I first opened this screwtop bottle it smelt a little bit reductive, with bruised flower scents that gradually disappeared with air.  Your pouches will be fine, but if you’re opening a bottle of this (and I intend to open quite a few for myself) then you should aim to decant it an hour or so in advance.  (Actually fifteen minutes will probably be enough, but more time won’t hurt.)
You don’t need food to enjoy this, but its keen citrus acidity makes it unusually food-friendly for an aromatic white.  Greek salad is an obvious choice, but it would also make a fine partner for not-too-delicate fish or shellfish, especially with asian spices.  Try it with a prawn jalfrezi.  Or nibble on mezze: pita bread and dips, with marinated olives and cubes of feta.

about this wine

AppellationPGI Epanomi
Domaine Gerovassiliou
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