Producer: Ktima Gerovassiliou

Region: Epanomi, Macedonia

Blend: 100% Viognier

Serve: 8-10°  |  With: Roasted Chicken, Creamed Sauces

Having revived the fortunes of this family-run winery with the replanting of the almost-extinct Malagousia back in 1981, Evangelos Gerovassiliou turned (some of) his attention to other Greek and international varietals. One of which was the characteristically-floral Viognier, which was first planted in 1993, under the supervision of the Aristotle University of Thessaloniki. A blend of technological advances and traditional methods in the vine growing and wine making processes, coupled with a vineyard that is cultivated in compliance with ecologically sustainable practices, have been contributory factors in the production of wines that carry all the distinct characteristics of the terroir of Epanomi, Northern Greece.

Vinification began with skin-contact maceration in order to extract flavours and aromatics, at controlled temperatures of 8°C. The grapes were then barrel fermented in (primarily 2nd and 3rd use) French oak, to add subtle complexity. The wine was matured on its fine lees for four months with regular bâtonnage to impart a rich, creamy texture.

The result is a 'benchmark' Viognier. Expressive aromas of ripe peach and pear combined with delicate hints of jasmine, underpin a wine of pronounced perfume and elegance. The finish is wonderfully long with a subtle, smoky accent and this 2019 vintage is considered one of the best of the past 20 years.