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Angel's Heart Xinomavro White 2014 - Domaine Tatsis
Domaine Tatsis

ANGEL'S HEART XINOMAVRO WHITE 2014 - DOMAINE TATSIS

  Goumenissa
SORRY GUYS, WE RAN OUT OF THIS ONE

One of those you can't miss!

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Why do we love it?

We will tell you a story about two guys. Two brothers who are definitely the most rock (not to say heavy metal) wine producers in Greece. Two guys that have parted ways with industrialized doughs, with conventional and predictable vinification. Their intervention in their wines is at the level of friendly backlash. When everybody says red, they say white. Everyone says fresh, they just released the 2014 vintage. And they are right. And fortunately you have already begun to learn that whites can age beautifully and their value goes up as time passes. And you've tried and have been excited.

That's exactly the case with Angel's Heart Xinomavro White 2014 of Domaine Tatsis. The red Xinomavro was unconventionally vinified by the blanc de noir method, with the immediate removal of the peel from the must to prevent it from being colored. So, the resulting wine is white. Following the logic of premium French wineries, there is no rush to release fresh white wines. They let them evolve just as they deserve. Angel's Heart Xinomavro White 2014 is a complete and special wine that has fanatical friends around the world. Uniquely complex, perfectly balanced with an aging character, the Angel's Heart Xinomavro White 2014 by Domaine Tatsis is an unmissable wine to excite you with every sip.

When to drink it?

Now or in 4 years.

COLOR

AROMA

BODY

ACIDITY

Tastes Like

It has gold color with saumon shades in the glass.

It has moderate (+) aromatic intensity, that learly indicates its "ximomavrisious" origin with notes of sweet tomato and white rose. Candied quince, orange, bergamot, apricot, gardenia, honey, toast and Turkish delight are popping out of the glass.

In the palate it is medium (+) bodied  and has medium (+) aromatic intensity, with medium acidity and light tannins. Sweet notes of citrus blossom, sundried tomato, honey, grapefruit, gardenia, ginger and white tea create a delightful and unique bouquet. Flowery aftertaste that lasts.

Technical stuff
Color white
Type dry
Year 2014
Alcohol 12,5%
Origin Goumenissa
Variety Xinomavro
Aromas sweet quince, orange, bergamot, apricot, gardenia, honey, toasted bread, lettuce
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 3 years
Closure Cork
Organic No

ANGEL'S HEART XINOMAVRO WHITE 2014 - DOMAINE TATSIS

PAIR IT

Pair with pork with orange, tenderloin with wine sauce, penne with sun-dried tomato and capers, stuffed squid on the grill, lentils salad citrus vinaigrette.

Fillet Mignon with red wine sauce

  • 2-4 filets mignon, 3-5 inches thick
  • Salt
  • Canola or grape seed oil
  • 3-4 tbsp. of butter
  • 2 cups of red, full bodied, wine (we used Cabernet Sauvignon)
  • Black pepper

  Clean your fillets from hard fats and remove what you do not like.

  Leave the fillets at room temperature for about 60 minutes and towel them with kitchen towels, removing all the water and possible blood. Before cooking, brush them with some canola oil and season then well with salt.

 Heat two tablespoons of canola oil in a non-stick pan on high heat for about a minute. Apply the canola oil all over the pan with rotary movements. Throw the fillets in and immediately, lower the heat to medium. Leave them for about 3 minutes without moving them and preferably without piercing them. Depending on the thickness or the doneness , you can leave it for up to 6 minutes in the pan.

 Turn the filet mignon and roast for another 2-5 minutes depending on the thickness and  the doneness. Set aside and cover with foil to rest, until the sauce is ready.

  Pour the wine into the pan and increase the heat. Let the wine boil for about 10 minutes or till it’s reduced to 3/4. Return any juice from the fillets, if there is any, to the pan. Wait until it stops boiling. Then add the butter, one tablespoon at a time by stirring well until it melts. Add salt and serve over the fillets. Add freshly ground black pepper.

 

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