John's Take: One of the only wines with international varietals Syrah, Limnio and Merlot. But it's so darn tasty we had to bring it in.
Produced from varieties of Syrah, Merlot and Limnio, with a classic red wine-making method. Aged for about a year in French oak barrels. Bright ruby red with a complex bouquet of spices and ripe dark fruits (plum, cherry, etc.). On the palate the wine offers gentle tannins enhanced with an abundance of fruit intensity, creating the impression of strength and balance. Persistent aftertaste with a repetition of its spices. Plenty of ageing potential. To be served at 16–18 °C.
Pork, grilled red meats, roasted poultry dishes, and game accompanied by red sauces, mature cheeses.
Vangelis Gerovassiliou was born in Epanomi to a farming and grape-growing family. Following his studies at Aristotle University of Thessaloniki's School of Agriculture, he specialised in Oenology, Viticulture, Wine-Tasting and the Technology of Wine-making equipment at the University of Bordeaux in France. During his studies, he was a collaborator of University of Bordeaux Professor Emile Peynaud and took part in his team, which was carrying out wine-tastings at the famous Chateaux of France. From 1976 to the beginning of 1999 he worked as an oenologist at Domaine Porto Carras, where some of the most renowned wines of Greece were produced. It was there that he first vinified, revived and rescued from oblivion the long-forgotten Greek variety of Malagousia. In 1981, urged by his love, knowledge and experience in vine-growing and fine wines, Vangelis Gerovassiliou began to renovate the family vineyard and created the Ktima Gerovassiliou.