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Myisi 2014 - Domaine Foivos
Domaine Foivos

MYISI 2014 - DOMAINE FOIVOS

  Cephalonia
SORRY GUYS, WE RAN OUT OF THIS ONE

A wine full of love for the place!

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Why do we love it?

For many it is the new Xinomavro. The international awards keep gathering and if anything, prove that if it is not yet, it will soon be!

We are talking about Mavrodaphne, the dry version though! Forget everything you have in your mind about the sweet, "carnival" versions of the variety that unfortunately became synonymous with cheap sweet red wine. The dry version of Mavrodaphne has already earned its place among the best Greek red varieties and also a place in the hearts of wine lovers everywhere. It is mainly cultivated in the region of Achaia and Cephalonia from where it is said to originate.

In Myisi 2014 by Domaine Foivos, Mavrodaphne is accompanied by two rare indigenous varieties of Cephalonia, the Theiako (40%) and the Araklino (15%). Investigations showed that Theiako is related to Mavrodaphne and probably is its precursor in Cephalonia. It is rarely found on the island anymore, and there are only a few old roots remaining, offering unique concentration when blended. The blend of Myisi 2014 by Domaine Foivos is bottled after a quick stay for 3 months in French oak barrels... and the medal’s collection begins.

Theodoros Orkopoulos is certainly one of the most stubborn and most ideologues winemakers we have ever met. He loved the land of Cephalonia and decided to join his life with it. We could not think of better way to do it...

COLOR

AROMA

BODY

ACIDITY

Tastes Like

Ruby red color with purple hues in the glass.

Delicate nose with cassis, liquorice and blueberry being complemented by notes of coffee, clove, ham, fresh soil and mushroom.

Medium body mouth, intense, spicy, with moderate, slightly dry tannins and noticeable acidity that adds duration. The licorice and blueberry stand out in the palate acquiring a spicy feeling which remains in the medium – length aftertaste which seems to return.

Technical stuff
Color red
Type dry
Year 2014
Alcohol 12,5 %
Origin Cephalonia
Variety Mavrodaphne, Theiako, Araklino
Aromas cassis shall, licorice, blueberry, coffee, cloves, ham, fresh soil, mushroom
Bottle Size 750ml
Barrique -
Serving temperature 16°C
Aging
Closure Cork
Organic No

MYISI 2014 - DOMAINE FOIVOS

PAIR IT

Combine it with red meat in wine sauce, tuna or yellow cheese

Roast beef with spices and red wine sauce

  • 2 tbsps. of peppercorns
  • 2 tbsps. of black or white mustard seeds
  • 2 tbsps. of fennel seeds
  • 1.5 kilos of beef fillet
  • 2 tbsps extra virgin olive oil
  • 1 tbsp of wholegrain or English (preferably gluten-free) mustard
  • 3 coarsely chopped red onions along with the peels
  • A pinch of thyme

For the sauce:

 

  • 2 tbsps extra virgin olive oil
  • 1.5 with 2 tsps of corn flour
  • 2 beef stock cubes
  • 3-4 tbsp red currant jelly
  • 400ml red wine

Two days ago, grind the pepper and the mustard and fennel seeds using a mortar. Brush the fillet with mustard and then roll it to freshly ground pepper. Cover with cling film and place it in the fridge.

Two hours before you start cooking, take the meat out of the refrigerator to reach room temperature.

Preheat the oven to 180C. Heat the olive oil in a saucepan and cook the meat until it gets a beautiful brown color. Use onions in the casserole as the base and place the meat on top of them. Bake for 20 minutes for medium or 35 minutes for a well-done beef.

Remove the beef from the casserole and place it on a platter covered with foil for 30 minutes to keep it warm. Put the casserole on the heat and along with the onions and meat juices, add the corn flour and the beef stock cubes. Stir the jelly and gradually pour the wine while stirring. Simmer until the liquid is reduced. Strain the sauce and remove the onions. Slice the beef, flavor it with thyme and serve with the red wine sauce.

 

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