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Cosmos 2015 - Domaine Hatzigeorgiou
Estate Chatzigeorgiou

COSMOS 2015 - DOMAINE HATZIGEORGIOU

  Mount Pageo, Kavala
SORRY GUYS, WE RAN OUT OF THIS ONE

Galileo Galilei was always his favorite!

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Why do we love it?

Time has come for a premium Sauvignon Blanc. One of those not easy to find, but if you do find it, one thing is for certain. You do everything in your power so it sells out as soon as possible. It is one of the few that can look at New Zealand Sauvignons straight in the eyes, stating that you can find great Sauvignon Blancs in Greece as well.

Vassilis Hatzigeorgiou had a passion for astronomy and astrophysics since he was a kid. After Copernicus and Kepler, the Cosmos 2015 Domaine Hatzigeorgiou from Kavala is dedicated once again to a famous astronomer, a man who changed science as we know it.

2015 was the year of Galileo Galilei (1564-1642) and Vassilies Hatzigeorgiou dedicated to him the new, wonderful Cosmos 2015, which was released just a few weeks earlier! The Italian physicist, mathematician, astronomer and philosopher is considered to be the father of astronomy and contributed like few others in the revolution of science in the 17th century.

Very different, completely unique, it is probably the best oaked Sauvignon Blanc we had for years. From one single vineyard, the one with the oldest roots of the Domaine, right next to the sea, the fruit was harvested with great care. The precious juice remained in French oak barrels of first, second and third use for six months, with the oak touch being beautifully integrated, letting the varietal character shine. It was bottled in 2,000 beautiful bottles, sealed with wax and was left to rest for a few more months before becoming really irresistible.

We will tell you just one thing. Galileo was always his favorite!

COLOR

AROMA

BODY

ACIDITY

Tastes Like

Medium lemon color in the glass with green highlights.

Intense, multidimensional nose. On the one side you have lemon, sour orange and lime. On the other side you have banana, mango, melon, passion fruit and pineapple. Freshly cut grass moves at all levels. If you add green peppers, asparagus, vanilla and toffee, you just stop and enjoy its evolving complexity.

The multilevel character continues in the mouth where the medium (+) volume body has a refreshing acidity which tickles the palate. Mango, melon, peach, passion fruit, pineapple and vanilla persist in the mouth and remain there in the long, peppery aftertaste.

Technical stuff
Color white
Type dry
Year 2015
Alcohol 13,5 %
Origin Mount Pageo, Kavala
Variety Sauvignon Blanc
Aromas lemon, bitter orange, citrus, banana, mango, melon, passion fruit, pineapple, grass, pepper, asparagus, vanilla, toffee
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 3 years
Closure Cork
Organic No

COSMOS 2015 - DOMAINE HATZIGEORGIOU

PAIR IT

Combine with oily fish or poultry with aromatic sauces.

Grilled sea bass with spicy soy sauce

  • 2 seabasses (500 grams each), with guts and scales removed
  • olive oil
  • salt and pepper
  • a handful of fresh herbs (rosemary, oregano)
  • 2 lemons or 1 orange
  • 10 g of fresh ginger in thin slices
  • Extra slices of lemon or lime for serving
  •  For the sauce
  • 2 tbsps. of olive oil
  • 2-3 cloves of garlic, finely chopped
  • 1/2 to 1 fresh hot pepper, in thin slices (depends on your preferences)
  • 1/2 cup soy sauce
  • 1/2 tsp. of sugar

Preheat your barbecue or light the charcoal. Gut the fish, remove the scales, and wipe it well. Make 3-4 vertical, to the bone incisions on each side of the fish. Brush the fish, in and out, with olive oil. Season with salt and pepper, in and out. Put in the fish's belly some fresh herbs and slices of lemon or orange. Put slices of ginger in the incisions you made earlier.

Place the fish in a baking pan. After the bbq is ready or after the grill has warmed up well, bake for 5-7 minutes and then turn it on the other side for another 5 minutes.

For the sauce, place a small saucepan on medium to high heat. Add the olive oil and when it's heated up, add the garlic and the chili peppers. Cook for 30 seconds. Add the soy sauce and sugar and allow to boil for 1 minute.

 Pour the sauce over the fish and serve with slices of lemon.

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