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Mavrokoudoura 2011 - Avantis Estate
92
Avantis Estate

MAVROKOUDOURA 2011 - AVANTIS ESTATE

  Greece / Evia
€18.50
16.50
€16.50

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Not just a Syrah maître

Avantis Estate, and especially Apostolos Moudrichas, do not need any recommendations! You will surely have heard that he is called the Syrah maître (and not unfairly) as he creates Syrah of unique concentration and finesse. Today, however, we will not tell you anything about Syrah, but about its "wild" diamond, Mavrokoudoura. Mavrokountoura is the small berried clone of Mandilaria which, in Apostolos' hands gives a wine that does not look like any other Mandilaria. Concentration, finesse, juicy but no burnt fruit, velvet tannins make this Mandilaria irresistible. Its purple juice matures for 12 months in new Ermitage oak barrels and the result is just thrilling ....

COLOR

RED

AROMA

MEDIUM FRUITY

BODY

FULL

ACIDITY

MEDIUM

Tastes Like

It has opaque purple color with blueish hues.

Intoxicating nose with dense black fruits such as blueberry, cherry, plum and notes of butter, leather, bacon, vanilla and pepper.

On the palate it is full bodied, with medium but velvety tannins and balanced acidity. Cherry, sour cherry, plum jam, vanilla, butterscotch, leather, smoke and plenty of pepper consist a tasty set. Enjoyable after-taste that lasts.

Technical stuff
Color Red
Type Dry
Year 2011
Alcohol 13%
Origin Evia
Variety Mavrokoudoura
Aromas blueberry, cherry, plum, notes of butter, leather, bacon, vanilla, pepper
Bottle Size 750ml
Barrique 12 months
Serving temperature 15°C
Aging 5 years
Closure Cork
Organic No

MAVROKOUDOURA 2011 - AVANTIS ESTATE

PAIR IT

Pair it with dishes with sausages, beef steaks or juicy burgers.

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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