For general info: .Epanomi, Thessaloniki.

Vision

At Domaine Gerovassiliou the vineyard is cultivated with great care and enthusiasm that leads V. Gerovassiliou to constantly research and experiment with Greek and foreign varieties, both well and less known ones. New technological advances blend well with tradition throughout vine growing and vinification processes.The aim is to produce high quality wines from grapes cultivated exclusively in the privately-owned vineyard; wines that carry all distinct characteristics of the specific microclimate (terroir) of Epanomi.

Vangelis Gerovassiliou

Vangelis Gerovassiliou was born in Epanomi. He descends from an agricultural family. After completing his studies, in the School of Agriculture at theAristotle University of Thessaloniki, he specialized in Oenology, Viticulture, Wine Degustation and Technology of Oenological Equipment at the University of Bordeaux. During his studies, he worked together with the eminent Bordeaux University Professor, Emile Peynaud.

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 varietal of Malagousia.

In 1981, urged by his love, knowledge and experience in vine-growing and good wine, Vangelis Gerovassiliou began to renovate the family vineyard and created the Domaine Gerovassiliou.

Vineyard

Domaine Gerovassiliou is a single private vineyard stretching over 56 hectares. The climate in the region of Epanomi is Mediterranean with mild winters and temperate summers, cooled by sea breezes. The vineyard is surrounded by sea on its three sides at a distance of three kilometers, while its west side faces Thermaikos Gulf and Mount Olympus, extending over the beaches of Pieria. The soil is mainly sandy with a few clayey substrates and calcareous rocks. It is rich in sea fossils, since the surrounding hilly area was formed by sea deposits.

 

 

Please see HERE the official Domaine Gerovassiliou website.

Please click HERE for prices & retailers near you.

The Domaine Gerovassiliou wines tasted by GrapeRover:

 

2010 Domaine Gerovassiliou, PGI Epanomi, 89 points.
 Assyrtiko / Malagousia.

  Regional: Grilled Amberjack (Magiatiko). World: artichoke, asparagus, baby squid, clams, grilled      fish, light salads.

Bright yellow with green flashes. Moderate viscosity. Fresh crispy aroma’s of melon, passion fruit, jasmine Leaves, and orange. Playfull flavors of   lemon, peach, and papaya. Charming simplicity with a light/medium body. Juicy and smooth texture. Pleasant finish.

 2010 Domaine Gerovassiliou Malagousia, PGI Epanomi, 90 points.

 Malagousia, 

Regional: Crispy Chicken. World: Asian food, garlic prawns, spicy chicken, sushi.

Bright yellow. Good viscosity. Compact aroma’s of lemon, grapefruit, pear, mango, passion fruit, and of it’s lees. Tempting flavors of lemon, lime, peach, pear, lychee, and some vanilla. Volumptuous body. Mouthwatering, juicy texture. Tremendous finish. Thank’s Evangelos, for saving this variety!

 

2009 Domaine Gerovassiliou Sauvignon Fume, PGI Epanomi, 90 points.

 Sauvignon Blanc.

fermentation on new French oak.

 Regional: Prawns Halloumi. World: goat’s cheese, flounder, grilled scallops, sushi.

 Bright yellow. Light treackly. Attractive fragrances of gooseberry, pineapple, melon, and cedar. Lively flavors of melon, pineapple, and vanilla. Medium/full bodied. Fresh & juicy texture. Lingering well.

2009 Domaine Gerovassiliou Chardonnay, PGI Epanomi, 88 points. 

Chardonnay.

fermentation on new French oak.

Regional: Swordfish skordalia. World: lobster, crayfish, oysters, veal, fowl.

Bright golden yellow. Appealing viscosity. Elegant fragrances of lychee, mango, papaya, vanilla. Good extraction. Feminine flavors of lychee, mango and melon. Nicely toasted. Complex balance, fullbodied. Smooth texture and a longlasting finish.

2009 Domaine Gerovassiliou Viognier, PGI Epanomi, 89 points. 

Viognier.

fermentation on new French oak.

Regional: Crab skordalia. World: artichoke, mushrooms, fowl, creamy pastas, spicy oriental.

Golden straw colored. Fat. Well developed aroma’s of peach, pear, apricot, lychee and toast. Elegant flavors of ripened mango, melon, peach, and lychee. Full bodied. Buttery smooth texture and a great finish.

2007 Domaine Gerovassiliou red blend, PGI Epanomi, 88 points. 

Syrah/Merlot/Grenache rouge.

12 months on French oak.

Regional:  Braised Pork. World: meat casseroles, organ meat, charcuterie, mature cheeses.

Dark ruby. Nice viscosity. Concentrated aroma’s of red currant, plum, cherry, and vanilla. Round pronounced flavors of prune, cherry, and plum. Medium/full bodied. Harmonious and round texture. Pleasantly persistant finish.

2007 Domaine Gerovassiliou Syrah, PGI Epanomi, 88 points. 

Syrah.

12 to 18 months on new French oak.

Regional: Braised lamb. World: prime red meat, game, roast lamb, strong flavored cheeses.

Dark purple. Very treackly. Intense aroma’s of blueberry, red currant, raisin, cedar, sandalwood, game, black pepper, and some black olive. Elegant flavors of blueberry, blackberry, raisin, forest floor, vanilla, black pepper, and garrigue. Full bodied with a round texture. Long lasting grand finish.