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Sauvignon Blanc 2019 Magnum - Gerovassiliou Estate
Ktima Gerovassiliou


  Greece / Thessaloniki
ADD TO CART ALMOST GONE At your doorstep in 1 - 3 days

Platinum medal at Decanter Wine Awards and a Magnum bottle. Need we say more?


Why do we love it?

Sauvignon is one of the most beloved white grape varieties in the world but when we talk about Sauvignon Blanc Domaine Gerovassiliou then things go to another level. The most tropical and rich Sauvignon in Greece, that of Vangelis Gerovassiliou, for the 2019 vintage, won a platinum medal at Decanter Wine Awards. Need we say more?

Vaggelis Gerovassiliou decided to plant Sauvignon Blanc in the vineyard of Epanomi, considering that the conditions were ideal for the variety. The studies at Bordeaux left their mark on him and a soft spot for the French grape varieties. Sauvignon Blanc is a variety that is famous for its aromatic and peppery character and makes some of the best white wines. Following French standards, Sauvignon Blanc fermented and matured into new, oak, French barrels, along with its wine lees. The result is exuberant and buttery and fully justifies the awards and distinctions that come, almost every year.

Try Sauvignon Blanc Domaine Gerovassiliou now!

And in Magnum bottle for greater enjoyment!









Tastes Like

Sauvignon Blanc Domaine Gerovasiliou has medium lemon color and impressive aromas of melon, lime, pineapple, peach, lemon blossom, honeysuckle, vanilla, butter, smoke and toast.

In the mouth it has rich body, buttery texture and crisp acidity. Ripe tropical and stone fruits are mixed with notes of smoke, honey and sweet spices.

Technical stuff
Color White
Type Dry
Year 2019
Alcohol 13.5%
Origin Epanomi, Thessaloniki
Variety Sauvignon Blanc
Aromas melon, lime, pineapple, peach, lemon blossom, honeysuckle, vanilla, butter, smoke, toast
Bottle Size 1500ml
Barrique 6 months
Serving temperature 11°C
Aging 6 years
Closure Cork
Organic No



Pair it with salmon with bacon and thyme, chicken a la crème, souffle with broccoli and blue cheese

Nicoise salad with salmon and beans

For the fish
- 1 salmon fillet
- 30 ml. olive oil
- 1 clove of garlic
- 1/4 of teaspoon of thyme
- 1/4 of teaspoon of mustard
- 1 lemon (juice and zest)
- Freshly ground pepper
- Salt

For the salad
- 100 gr. green salad
- 5 baby potatoes
- 100 gr. boiled white beads
- 100 gr. fresh green beans
- 1 tablespoon capers
- 1 red pepper
- 5-6 cherry tomatoes
- 6-7 olives
- 2 eggs

For the dressing
- 60 ml. olive oil
- 4 anchovies
- 1 clove of garlic
- 1/4 of teaspoon of thyme
- 1 teaspoon of mustard
- 1 1/2 Tablespoon white vinegar
- 1 lemon (juice and zest)
- 6-7 basil leaves
- 3-4 sprigs of parsley
- Chilli flakes
- Freshly ground pepper
- Coarse salt

1. Start with the fish: In a bowl, mix all the marinade ingredients except the fish. Slightly break the clove of garlic so that it gives off its aromas and add it to the mixture. Place the fish in a bowl and pour over the marinade mixture you prepared. Marinate the salmon for at least 40 minutes.

2. Prepare the dressing for the salad: Finely chop all the vegetables but keep separately 2 tablespoons of parsley and 6-8 basil leaves. Place the herbs in a bowl, add the rest of the ingredients and at the end, season it, taste it and correct the acidity and salt.

3. Put the beans in a bowl, pour over 2-3 tablespoons of the dressing and mix. To the rest of the dressing, add the anchovy fillets and mix well by pressing with a fork until they melt.

4. Put the potatoes to boil until they soften, while they are hot, cut them into thick slices and dress them with 3-4 tablespoons of the dressing.
Boil the green beans until they soften and immediately place them in ice water so that they maintain their vivid color. Boil the eggs for 6.5-7 minutes or depending on how you prefer the yolk and cut the cherry tomatoes in half.

5. Roast the pepper and cut it into strips, while baking the salmon in a non-stick pan or on the grill. Place the green salad in a bowl, add all the ingredients, leaving at the end the fish which we "break" into large pieces with a fork and the eggs that we cut in half.

Pour a little more dressing over and serve!

Notes on the recipe
- Instead of salmon you can use tuna, trout or any fresh fish that you will fillet
- You can prepare the vegetables earlier and compose the salad just before serving.


Eva Monochari

Food Blogger



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