Ktima Gerovassiliou Epanomi Chardonnay 2019 has inviting and pungent aromas of nectarine and orange through to an opulent and exotic flavour, long, rich and buttery.
Tasting notes – Perfumed aromas of melon, ripe pineapple and lemon combine with toasty butterscotch notes. Opulent, with a richly oaked texture, beautiful balance and spicy minerality on the finish.
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 72 hectares of meticulously well cared vineyards on the slopes of Epanomi. Ktima Gerovassiliou guarantees consistent, high quality wines of international acclaim every year and his Malagousia remains the benchmark to this day.
Vintage 2018 was characterised by being a premature and overall a dry year. A mild winter resulted in early budbreak – approximately 12 days earlier than usual. March and April were very dry, with April having unseasonably higher temperatures than usual, favouring early maturation. Temperatures cooled a little in the early summer and June saw warm, drought conditions which continued throughout the summer. Harvest produced 5% lower yields, but excellent quality fruit the whites are full bodied with good balancing acidity.
The Chardonnay vines have been cultivated on the estate since 1983. The soil is mainly sandy with some clayey substrates and calcareous rocks. It is rich in sea fossils, as the surrounding hilly area was formed by sea deposits. The climate in the region of Epanomi is Mediterranean with mild winters and hot summers, tempered by sea breezes, as the vineyard is surrounded by the sea on three sides. This is a low yielding vineyard, which is meticulously cultivated in compliance with ecologically sustainable management practices. The vineyard is managed by hand, including the harvest.
Cold skin-contact maceration took place at the beginning of the vinification increasing the varietal aromatics. Fermentation took place in French oak barrels; followed by maturation on the fine lees in medium-toasted French oak for seven months, which enhanced the creaminess and rich texture of this wine.