Malagousia, Ktima Gerovassiliou 2025
JancisRobinson.com 91; Decanter World Wine Awards 93 points
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Why this wine
Malagousia had almost disappeared before Gerovassiliou replanted it in 1981, and this single-vineyard bottling is the reference point for the variety. Skin contact, a fifth in seasoned oak and two months of batonnage give it an opulence most aromatic whites never reach. The obvious place to start with Greek white wine.
At a glance
- Grape
- Malagousia
- Region
- Macedonia, Greece
- Alcohol
- 14.00%
- Body
- Full
- Acidity
- Medium
- Sweetness
- Dry
- Drink
- Drink now (1-3 yrs)
- Pairs with
- Seafood, Poultry & Pork, Spicy Dishes
How it tastes
White pear, peach and lemon zest with a floral lift, then an opulent, spicy palate and a flinty mineral edge to the finish. Full in weight and fully dry at 14%, with medium acidity that keeps it mouthwatering rather than heavy. Malagousia 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; the variety remains the estate's benchmark, and the winery now stands among 100 hectares of certified sustainable vines on the slopes of Epanomi. The single private vineyard is surrounded by sea on three sides, three kilometres away, facing the Thermaic Gulf and Mount Olympus, on mainly sandy soils with clayey substrates and calcareous rock rich in sea fossils. The grapes were macerated on the skins to draw out aroma and flavour, the must was static-settled, and the majority fermented in stainless steel at 18 to 20°C while 20% was vinified in seasoned French oak; clarification was by gravity, and the wine then spent about two months on the lees with regular bâtonnage for texture and complexity.
Food and drinking
Serve at 10–12°C. Good with grilled prawns, a Thai green curry, roast pork with fennel, or a mild goat's cheese. Best over the next two to three years, and no decanting is needed. Sealed with a DIAM closure. Suitable for vegetarians and vegans.