Chardonnay, Ktima Gerovassiliou 2024
JancisRobinson.com 91; Decanter World Wine Awards 90 points
Mix any six bottles and you pay the Any 6+ price at checkout — no code needed.
£10 tracked UK delivery, however many bottles.
We pack and send twice a week, Wednesdays and Fridays, by Royal Mail Tracked 48.
Members pay £22.00 — £5.50 less on this bottle. Membership is £120 a year and carries the EDKA Promise. Membership terms
Why this wine
Chardonnay has been in the ground at Epanomi since 1983, long enough for the estate to know exactly what it wants from it: barrel fermentation and seven months on fine lees in medium-toasted oak, aimed squarely at texture. It gives the range a properly rich, oak-fermented white to set against its leaner Greek whites. Good evidence that Gerovassiliou handles international varieties as convincingly as indigenous ones.
At a glance
- Grape
- Chardonnay
- Region
- Macedonia, Greece
- Alcohol
- 13.50%
- Body
- Full
- Acidity
- Medium
- Sweetness
- Dry
- Drink
- Medium (5-10 yrs)
- Pairs with
- Poultry & Pork, Seafood, Rich & Creamy Dishes
How it tastes
Melon, ripe pineapple and orange blossom over toasty butterscotch from the barrel. The palate is rich and creamy with a long, buttery finish and a touch of spicy minerality; full in weight, dry, with medium acidity holding it in balance at 13.5%. Chardonnay 100%.
The producer
Ktima Gerovassiliou is the work of Evangelos Gerovassiliou, who began the revival of his family vineyard by planting the almost-extinct Malagousia in 1981; Chardonnay has been grown on the estate since 1983. The vines sit on the slopes of Epanomi on mainly sandy soils with clayey substrates and calcareous rock rich in sea fossils, with the sea on three sides tempering the hot summers of a Mediterranean climate, and this low-yielding vineyard is worked by hand, harvest included, under ecologically sustainable management. The fruit was given a cold skin-contact maceration at the start of vinification to build varietal aromatics, fermented in French oak barrels, then matured for seven months on the fine lees in medium-toasted French oak, which built the creaminess and rich texture.
Food and drinking
Serve at 11–13°C. Good with roast chicken, turbot in a butter sauce, mushroom risotto, or a creamy potato gratin. Drinking well now and will hold for five to ten years; no decanting is needed. Sealed with a DIAM closure. Suitable for vegetarians and vegans.