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5 + 1 Malagouzia Barrel 2014 - Gikas Vineyards
Domaine Nikos Gavalas

5 + 1 MALAGOUZIA BARREL 2014 - GIKAS VINEYARDS

  Greece / Korinthia
SORRY GUYS, WE RAN OUT OF THIS ONE

A Malagouzia out of the ordinary!

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Why do we love it?

It is the variety that is loved like no other in Greece. The one whicha few years ago was threatened with extinction. It did not only survived, but now it is cultivated all over Greece occupying most of the Greek vineyard.

Yes, it's another Malagouzia. The variety that is synonymous with freshness, rich floral and fruity aromas and softness in the mouth that make it an ideal aperitif wine.

Well, not the Malagouzia by Gikas Vineyards. Freshness; Let's start with the fact that it comes from the harvest of 2014. As for the floral and fruity aromas, its stay in oak barrels has softened them enough, filling the void with complex and multidimensional aromas and flavors you would never expect from a Malagouzia.

You probably ask why. Because someone had to do it. And Vassiliki Gika is the ideal one. Completing her oenology studies at Bordeaux and Toulouse, Vassiliki worked at the University of Wine Souze la Rousse in the heart of the Rhone. There she experimented with classical varieties, different ways of vinification and alternative interventions. She returned, bringing with her a new air-establishment of dispute. She undertook the experimental part of the winery with Greek and foreign varieties tested and driven to extremes. Lately we had heard so much about this Malagouzia. We had to try it, at least just out of curiosity

And we tried it. And it is so complicated that you will fill it difficult to believe.

The two months stay on the lees in oak barrels gave the Malagouzia 2014 Gikas Vineyards, aromatic depth, softened the fruit which got more mature and took a jammy form, balancing the intensity with unexpected for a Malagouzia complexity and finesse.

Vassiliki we were impressed.

COLOR

WHITE

AROMA

A LITTLE FRUITY

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

In the glass medium lemon color with attractive, golden reflections that betray its "age".

Moderate (+) aromatic intensity with ripe fruit leading the way. Peach compote, poached pear, bergamot and apricot jam are the stars. The barrel is very distinctive and adds mild vanilla, brioche, toast and honeycomb. Hints of orange and honeysuckle blossoms fill this particular set and show that, despite the barrel and two years on its back, this Malagouzia is not even starting to feel tired!

Medium to full-bodied on the palate, balanced acidity and intense oily texture. Dominating aromas of juicy apricot, nectarine and honeycomb, surrounded by notes of vanilla, biscuit and butter. The pleasant, long-lasting minty aftertaste will delight you.

Technical stuff
Color White
Type Dry
Year 2014
Alcohol 13 %
Origin Attica
Variety Malagouzia
Aromas peach compote, poached pear, bergamot, apricot jam, vanilla, Brioche, honeycomb, orange blossom, honeysuckle
Bottle Size 6x 750ml
Barrique 2 months
Serving temperature 11°C
Aging 3 years
Closure Cork
Organic No

5 + 1 MALAGOUZIA BARREL 2014 - GIKAS VINEYARDS

PAIR IT

Pair with sweet and sour chicken, pork with apricots, salmon with honey sauce or risotto with pumpkin and dry ricotta

Pumpkin risotto with dry anthotyro cheese

  • 250 grams of Arborio rice
  • 500 ml of vegetable broth
  • 1 medium onion
  • 50 ml olive oil
  • 150 ml white wine
  • 300 gr pumpkin
  • 1 star anise
  • 100 gr butter
  • 50 ml of cream
  • 150 g dry anthotyro cheese
  • Salt
  • Pepper

Pare the pumpkin, chop half in dices and boil the rest in salted water with star anise. After it gets soft, remove the anise and transfer into a blender. Blanch the diced pumpkin in salted water. Chop the onion and sauté in olive oil, in a large saucepan until it is transparent, then add the rice by stirring with a wooden spoon. Pour in the wine and allow it to evaporate. Add some of the broth occasionally, by stirring continuously until the risotto is done. Remove from heat, add puree and diced pumkin, cream, butter, and cheese and mix all the ingredients well. Serve and if you like,  add a little more cheese and some of the pumpkin's dices.

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