Griechenland | EpanomiKtima Gerovassiliou Sauvignon Blanc 2023

This wine is produced from Sauvignon Blanc, which is cultivated in several blocks of the estate's vineyards. This wine will reward a few years of cellaring with nuances of aromas that only time in the bottle provides. Enjoyed chilled at 10–12 °C.

This year was truly late and exceptional, with unusual temperatures and rainfall distribution. It was demanding for the winemakers, as the conditions favoured fungal diseases. However, with a lot of hard work and constant vigilance, we were rewarded with high-quality grapes. The winter was mild, with temperatures not dropping significantly for the season, no snow, and only a few rainfalls. The exception was the first ten days of February when the temperature reached freezing point. Spring saw relatively low temperatures for the season, averaging around 13.5°C, leading to a delay of approximately 12 days in bud break (around March 20th). There were many rainfalls during this period, promoting plant growth but also diseases, which required immediate intervention when necessary. In May, temperatures gradually returned to normal for the season, but flowering was delayed by about 10 days compared to the usual period (around May 20th). The summer experienced generally normal temperatures for the season, without extreme weather phenomena, except for a ten-day period in mid-July. There were a few rainfalls in mid-June and mid-August, beneficial for the smooth ripening of grapes (veraison: July 26th). This year's harvest proceeded smoothly without problems. The temperatures were normal for the season, aiding in the ideal ripening of the grapes.

Following skin contact in cold, it is fermented in French oak barrels and then aged on its lees for a few months. It has a a bright yellow-gold colour, a bouquet characterised by summer and tropical fruits (melon, pear, mango, pineapple) and toasted vanilla on the palate. It presents as complex, balanced and well structured, benefits it has gained from its contact with wood.

Food pairing: shellfish, fatty fish, fried sole in aromatic butter, poultry and pork in white sauces, smoked cheeses