2021 Ktima Gerovassiliou Avaton, Macedonia

85% Limnio, remainder Mavroudi and Mavrotragano.
Mid cherry red with soft rim. Rich and open with some oak spice but also spicy red and black fruits; just the start of tertiary leathery character. Rich, deep and smooth, the tannins still thick from the oak. A big but gentle wine with a long future. (JH)

17++ points Julia Harding MW

Ktima Gerovassiliou Avaton is a captivating and unconventional red blend from Epanomi in northern Greece, crafted from three ancient indigenous grape varieties: Limnio, Mavroudi and Mavrotragano. This wine is a statement—an ode to Greece’s viticultural heritage and the vision of winemaker Vangelis Gerovassiliou, who has led the revival of forgotten grapes and brought Greek fine wine to international acclaim.

The name Avaton loosely translates to "inaccessible" or "untouchable," a nod to the rare and noble nature of the grapes and the bold style of the wine. The fruit is grown on the estate’s coastal vineyard, a stunning site with sandy clay soils and cooling Aegean breezes that preserve freshness and aromatic precision.

Limnio, the core of the blend, is Greece’s oldest recorded grape, with mentions dating back to Aristotle. It brings structure, wild herbs and savoury finesse. Mavroudi adds brooding fruit and depth, while Mavrotragano, native to Santorini, brings a dark, spicy character and firm tannin. Together, they create a wine with real presence and poise.

Fermentation takes place in stainless steel before the wine is matured in French oak barrels for about a year. The nose is intense and complex, with notes of blackcurrant, red cherry, clove, smoked meat, graphite and Mediterranean herbs. The palate is powerful yet balanced, with dark berries, black olive, leather and a long, earthy finish framed by grainy tannins and refreshing acidity.

Avaton isn’t just a wine—it’s a deep dive into Greek identity. Vangelis Gerovassiliou has spent decades reclaiming Greece’s ancient varieties and elevating them to modern heights. Avaton is one of the finest examples of that mission.

Perfect with grilled lamb, aged hard cheeses, wild boar ragù or mushroom-laden dishes. Cellar-worthy for 10 years or more.