Domaine Gerovassiliou Viognier Epanomi is one of the best Viogniers made outside the Northern Rhone. Barrel fermented in new French oak and aged on its lees, this is a fresh, concentrated, aromatic wine, bursting with complex flavours of peach, orange, lemon jasmine, herbs and pepper. An extremely versatile food partner.
|Serve with||Lobster, crab or exotic Asian cuisine|
|Name||Domaine Gerovassiliou Viognier Epanomi|
Domaine Gerovassiliou is the brainchild of Vangelis 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 56 hectares of meticulously well cared vineyards on the slopes of Epanomi. Domaine Gerovassiliou guarantees consistent, high quality wines of international acclaim every year.
The low yielding vineyards are cultivated in compliance with ecologically sustainable management practices.
The vinification starts with skin contact followed by barrel fermentation in new French oak. Finally, the wine matures on its lees to enhance the rich creaminess and mouth feel.
In the 2017 Decanter World Wine Awards, the Viognier won Platinum for best Greek white:
"An outstanding example showing tropical fruits aromatics with supreme balance. A great intensity of fruit with seductive peach and white floral notes. Elegant with a silky texture; one of the finest of its class and style."
Fiona Beckett described it in The Guardian as a "gorgeous peachy Greek viognier that managed to hold its own with some spicy tiger prawns and red pepper chutney."
On the Sunday Brunch programme on Channel 4, sommelier Sunaina Sethi introduced three wines from emerging regions, including the Gerovassiliou Viognier ... which won the best on test: