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Estate Gerovassiliou Viognier Epanomi 2013

External Review by We Speak Wine:

The floral variety of Viognier was initially planted in the estate in 1993 under the supervision of the Aristotle University of Thessaloniki. The vinification starts with skin contact followed by barrel fermentation in new French oak. Finally, the wine is matured on lees to enhance the rich creaminess and mouthfeel. Intense gold in the colour, it exhibits a fragrance of peaches, pears, and smoky accents to the finish. It should drink well young yet last for 5 years. Food pairing: a great choice to serve chilled (10-12 °C) with fresh crab or lobster, salads featuring asparagus and shrimps, Asian cuisine. - Winery ** Only 6 in Stock **

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External Reviews for Estate Gerovassiliou Viognier Epanomi

External Review
Source: We Speak Wine
01/24/2017

The floral variety of Viognier was initially planted in the estate in 1993 under the supervision of the Aristotle University of Thessaloniki. The vinification starts with skin contact followed by barrel fermentation in new French oak. Finally, the wine is matured on lees to enhance the rich creaminess and mouthfeel. Intense gold in the colour, it exhibits a fragrance of peaches, pears, and smoky accents to the finish. It should drink well young yet last for 5 years. Food pairing: a great choice to serve chilled (10-12 °C) with fresh crab or lobster, salads featuring asparagus and shrimps, Asian cuisine. - Winery ** Only 6 in Stock **


External Review
Source: We Speak Wine
12/23/2014

The floral variety of Viognier was initially planted in the estate in 1993 under the supervision of the Aristotle University of Thessaloniki. The vinification starts with skin contact followed by barrel fermentation in new French oak. Finally, the wine is matured on lees to enhance the rich creaminess and mouthfeel. Intense gold in the colour, it exhibits a fragrance of peaches, pears, and smoky accents to the finish. It should drink well young yet last for 5 years. Food pairing: a great choice to serve chilled (10-12 °C) with fresh crab or lobster, salads featuring asparagus and shrimps, Asian cuisine. - Winery


External Review
Source: We Speak Wine
08/23/2017

The floral variety of Viognier was initially planted in the estate in 1993 under the supervision of the Aristotle University of Thessaloniki. The vinification starts with skin contact followed by barrel fermentation in new French oak. Finally, the wine is matured on lees to enhance the rich creaminess and mouthfeel. Intense gold in the colour, it exhibits a fragrance of peaches, pears, and smoky accents to the finish. It should drink well young yet last for 5 years. Food pairing: a great choice to serve chilled (10-12 °C) with fresh crab or lobster, salads featuring asparagus and shrimps, Asian cuisine. - Winery ** Only 3 in Stock **



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