Marianna Kosmetatos, a direct descendent of the Gentilini-Kosmetatos line, is the current owner and manager of the Gentilini winery with husband Petros.
Both are returned expats of a sort - Marianna's father left the country after a coup and had his daughters educated in the UK, whilst Petros' family went to Australia.
Kefalonia, one of the largest and less overtly touristy Greek islands has a European, rather than Turkish, heritage that included civilised society, gilded furniture and balls but 7,000 years of history were destroyed by a huge earthquake in 1953.
Of more interest to would-be winemakers is that the island is cooled by winds from the north and is composed almost entirely of pure white limestone which reaches over 1,600m at its highest point.
The Gentilini winery is just 30 years old and dates from when father Kosmetatos returned from a self-imposed exile - a man with artistic tendencies, he designed and built a house on a cliff edge with 180-degree panoramic views.
Behind it stands the vineyard, winery and tasting area. Early plantings of Chardonnay were not a great success and the focus of the vineyard is, increasingly, indigenous varieties including Mavrodaphne (made dry) and Tsaoussi.
The winery - all organic and gravity-fed (easily done on the steep hillsides) - also buys in grapes from growers both on the island and from the mainland, around 40 tons annually to make a range of red, white and rose wines of increasing quality and complexity.
Each year a number of experimental wines are made - last year was a late-harvest dessert wines, this year, with a new winemaker arrived most recently from the UK's sparkling wine industry, they are trying out a traditional-method fizz based on early-picked grapes (which, as seen below, was still fermenting when we visited).
Konstantinos Lazarakis MW for the Circle of Wine Writers earlier this year. Staying at the Gentilini Retreat - a 20ha olive grove with rooms and a pool, run by sister Eleni Kosmetatos - I was invited down to the winery for a tasting by Marianna.
With lots of temperature-controlled stainless steel and small oak barrels, quality is high - and this is reflected in the prices which start in double figures for the entry-levels wines and will push, or possibly hit, three figures for magnums of the top Reserve red.
All wines are 2012 in bottle, except where noted, and we accompanied the tasting with some Gentilini olive oil and local graviera cheese, the name apparently taken from Gruyere.
Aspro - Tsaoussi, Muscat and SB blend; low in alcohol and acidity, Tsaoussi is not a great grape for making wine and needs the support of the other grapes here. Nonetheless, the result is crisp, toastiness, white flowers, persistence, aromatic herbs.
Classic Robola - 50/50 whole bunch (for elegance) and de-stemmed (for fruit); flinty, mineral nose; crisp and mineral, persistence - incredible freshness, grown at over 500m on pebbles over limestone (tank fermented). Good.
Cellar Selection Robola - 20% barrel fermented (2 weeks plus 1 month lees stirring) harvested 2 weeks later - bigger, fuller, more texture and depth, touch of oaky toastiness on the finish, maybe needs some time for the new oak to settle down.. Good.
Rose - Moschofilero & Agiorgitiko blend (red, white & pink berries); cranberry red, bubblegum nose & red fruits (but no carbonic maceration) very crisp & mineral, quite tannic - needs food (not at all a provencal rose).
Unique Blend Red - Agiorgitiko (plus some Syrah); soft and fruit-forward, bramble with pepperiness
Eclipse 2011 - chocolatey, spicey, leathery liquorice and gaminess, fresh acidity, ripe bramble fruit, depth and persistence, minerality. Good.
Eclipse 2012 (barrel sample) more concentrated than the 2011. Very Good.
Eclipse Reserve 2012 (barrel sample) another step up again. Very Good Indeed.
Syrah 2009 - some Mavrodaphne (18m in barrel) minty, spicy, dark fruit, complex nose - soft velvety texture, pepperiness, dense structure and concentrated firmness, ripe tannins, muscular. Good.
Dessert wine (283 half-bottles made as an experiment, air-dried SB & Muscat) 12% alcohol, peachy nectarine, roasted skins, fresh acidity, savouriness and depth - more intense than elegant. Not made commercially - which is a pity. Good.
The Robola is imported into the UK by Eclectic Wines of London SW6 3RA (firstname.lastname@example.org).
Other related articles
Greek Wines Under Different Lenses
Greek Wines at the Circle of Wine Writers
Gentilini Winery - website
Gentilini Retreat - website