Gavalas was established in 1895 making it one of the oldest in the Cyclades. It is still family run with the fifth generation Vagelis taking on the realms. It is situated in the very beautiful hilltop village of Megalochori.
Our Toyota Aygo almost ended up wedged into a tiny narrow street.
We would recommend parking up and exploring the delights of Megalochori prior to tasting.
We were fortunate to be hosted by Vagelis Gavalas who if he’d had his way would have kept us there all day! They have a broad range of styles and have some lesser known varieties such as Katsano
Wines tasted with Vagelis Gavalas
In the past vineyards used to be mostly assyrtiko but other grape varieties mingled in including Aidani. So many wines labelled Assyrtiko were effectively field bends. However, although the PDO still allows a percentage of other varietals all the serious wine makers now select to bottle 100% assyrtiko wines. At least as far as possible.
So as a result there is a fair amount of old vine Aidani and a 100% bottling appears on a number of wine makers lists. Its not made for aging and is best at around 2-3 years
The winemaking includes a cold soak, fermentation in temperature controlled stainless steel tanks and 3- 4 months on lees with batonage , typical for aromatic type grapes.
Indeed, the wine is more aromatic and less acidic than assyrtiko. There is an aroma of rolling tobacco and ripe honey dew melon.
It has medium body, medium acidity, flavours of stone fruit, mineral, citrusy with a bitter lemon pip finish.
Vagelis Gavalas the wine maker explains that Aidani does have a bitter characteristic which the lees aging softens out.
This wine is a blend of two rare local grape varieties Katsano 85% and Gaidoura 15%. Made in a similar way to the Aidani and at 12% alcohol a lighter wine.
A floral nose, hyacinth with a green tinge of dried herbs, potpourri quite delicate
Lighter body, higher acidity, floral, green and refreshing. Similar profile to a gavi di gavi
100% assyrtiko in a distinctive blue bottle.
Blend of different parcels from across the island all vinified separately
Classically austere in style. Lemon sorbet, a green florality, wet stone and citrus pith.
This is my type of wine, fresh and clean with crisp acidity. More lemon, lemon pith and with a phenolic, herbal tingling finish on upper gums. Great balance the freshness masks the 14% alcohol. Really lovely!
Santorini Natural Ferment. 2020 14%
Made from old vines of 50 plus years and with wild yeasts. Slightly riper grapes with a bit more residual sugar. Some of the harvest matured in old oak barrels then a proportion blended back in.
A wine with a richer flavour and more texture from the longer lees aging. Lime, lemon pith, wet stones, fresh green herbs. A lovely characteristic salty tang on the finish. Excellent!
This is a barrel aged Assyrtiko using the best late harvest grapes using first run juice from grapes treaded into the night.
Vagelis explains that the old style Nykteri were heavy and oxidative wines made from the last batches of grapes, made in often partially filled barrels and intended for the wine makers own consumption. But now better more controlled wine making techniques are used to prevent over oxidation.
A smoky, volcanic nose with a hint of vanilla.
Ripe stone fruit, mineral salty and intense, full bodied but nicely balanced.
Enalia Santorini 2018
Even older vines at 120 years plus 18 months lees aging.
A pleasant whiff of petrol on the nose, more dried herbs.
A very intense palate, concentrated baked lemon, with a focused sweetness followed salty wet stones, goes on for ever wow!
Full body well balanced by high acidity which masks the alcohol level of 14.5%.
280 grams residual sugar.
Vinsanto is aging a minimum of 6 years, this one actually 7 years.
A real Corker!
Figs and dates with a hint of crème caramel on the nose.
Luscious velvety mouth feel with more soft dried figs and medjoule dates with faint toffee notes. Obviously sweet but with great lift and balance. Surprisingly low alcohol at 11%.
This lasts and lasts. Complex and delicious!
We could easily have stayed all afternoon, such was the quality of the Gavalas wines and the passion of Vagelis but we were already an hour late for our booking at the highly recommended Metaxi Mas restaurant .
Venetsanos is one of the oldest wineries in Santorini founded by George Venetsanos in 1947. The winery was excavated vertically inside the volcanic rock. They used gravity for the wine making process. The wine flowing down pipes more than 300m down, to be loaded in the ships in the port of Athinios. The wine was exported to France, Russia and Egypt.The tasting was held on on a rocky terrace with the stunning caldera below and overlooking the port
All wines are single vineyard with low production and high quality.
Assyrtiko 100%,Crisp acid lemon grapefruit lingering bitterness and salinity
Vanilla whisky creamy texture Rich wine, Nykteri harvest at night, late harvest with oak ageing
Rose wine deep pink colour ferment with 2 white grapes and mandilaria red.
Delightful perfumed red fruit candied strawberry and red cherry nose
Hint of residual sugar. A crowd pleaser more American in style
Red grapes not overly complex drying tannins all over mouth reminders of an Italian wine possibly Barbera
Assyrtiko10 to 15 days drying grape, Luscious very sweet some oxidation nuttiness, fig, date, prune and vanilla