Beautiful red cherry colour, deep, clean, clear and bright.
Nice aromas, very fruity and fresh but a little complex. We can find red fruits like cherry and currant. The oak brings balsamic and spicy aromas, very elegant and well integrated.
In the palate is full of freshness, really well balanced from start to finish. Around the mouth is like velvet, very fruity and seamless. Medium bodied, the tannins make it a well structured and long wine. The aftertaste is fruity, roasted and smoky.
Harvested in small 30 kg crates. The grapes are painstakingly sorted at the winery´s harvest reception area. The fermentation and maceration are done in temperature-controlled conical vats. Aged in french oak for 6 months.
Perfect with BBQ'd red meat!
Full-Bodied and Rich Red Wines
Full-bodied wines typically have more tannin, higher alcohol, and dark fruit flavours such as blackcurrant. Since these wines have so much pigment, they are higher in anthocyanin which has shown positive benefits to cardiovascular health. As far as flavour, these wines are the biggest on the spectrum and thus, pair with equally bold flavoured food.
Room Temperature (63-69 °F / 17-21 °C)
Barbecue, Mexican Foods, Smoked Meats, Red Meat & Steaks, Savory Mushroom Dishes, Black Pepper
tbsp olive oil
3 medium or 2 large aubergines, sliced
1 large onion, finely chopped
4 cloves of garlic, finely chopped
1.5 tsp cinnamon
1 tsp dried oregano
500g minced lamb
2 tbsp tomato purée, mixed with 150ml water
150ml red wine
Small bunch of flat-leaf parsley, chopped
For the bechamel:
60g plain flour
50g kefalotyri or pecorino cheese, grated
2 eggs, beaten
Nutmeg, to grate
1. Pre-heat the oven to 180C. Cut the aubergines lengthways into 0.5cm slices, and put them on to oiled baking sheets. Brush with olive oil and season. Bake for about 25 minutes until soft, golden and floppy.
2.Meanwhile, put 2 tbsp olive oil into a large frying pan over a medium high heat and cook the onion until soft. Add the garlic, cinnamon and oregano and cook for a further couple of minutes, then stir in the lamb. Turn up the heat slightly, and brown the lamb well, cooking until the mixture is quite dry. Stir in the tomato and wine, bring to a simmer, then turn the heat down low and cook for 30–40 minutes until most of the liquid has evaporated. Season and stir in the parsley.
3. Meanwhile, make the bechamel. Bring the milk to just below boiling point, and melt the butter in another saucepan. Stir the flour into the butter and cook for a couple of minutes, then gradually whisk in the hot milk. Cook until you have a thick sauce, then stir in the cheese until melted. Take off the heat and allow to cool slightly, then beat in the eggs, salt to taste and slightly more nutmeg than you might think wise (it's a strong flavour, but you need a heft of it in this dish I think - half a teaspoon at least).
4.Arrange a third of the aubergines in the base of an oven dish, and top with half the meat. Repeat these layers, then finish off with a layer of aubergine, and top with the sauce. Bake for about 45 minutes until well browned, and then leave to cool for half an hour before serving.
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