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Angel's Heart Negoska 2013 Red - Domaine Tatsis
Domaine Tatsis

ANGEL'S HEART NEGOSKA 2013 RED - DOMAINE TATSIS

  Goumenissa
SORRY GUYS, WE RAN OUT OF THIS ONE

A rare single varietal Negoska!

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Why do we love it?

With a winemaking history that is lost back in time and in the region of Eastern Romilia, Tatsis family in 1924 chose Goumenissa to establish a new home, since they were refugees. Since then, they have acquired vineyards in Limbascerit and Gerakona, two ideal soil areas. The vines since 1998 are organically cultivated, giving excellent samples of the region's grape  varieties. 

In one of its rare vintages, the single varietal, Negoska Angel's Heart of 2013 stole the hearts of those who have tasted it with its passion and expressiveness. Strong, red wine with robust tannins, that call for rich meat dishes to take them off.

 

Don’t be afraid to keep it for 7-8 years. We recommend to decant it and let it breathe for half an hour before you enjoy it.

COLOR

AROMA

BODY

ACIDITY

Tastes Like

It has purple-red color. 

In the nose, ripe red fruit meet sweet and spicy spices and dried fruits, as well. Raspberry, cinnamon, black pepper, toast, oak and dried plums, gradually, make their appearance. Forest floor, leather, chocolate and a light herbaceous character complete the complex bouquet of a charismatic Negrosa.

On the palate it is medium-bodied with high, robust tannins that initially feel aggressive but they soften if you let it breathe. The aromas of the palate follow the nose with extra hints of caramel which are giving a slight feeling of sweetness. It has a long aftertaste that leaves a taste of chocolate combined with pepper in the mouth.

Technical stuff
Color Red
Type Dry
Year 2013
Alcohol 13%
Origin Goumenissa
Variety Negoska
Aromas Raspberry, cinnamon, black pepper, toast, cedar, dried plums, forest floor, leather, chocolate
Bottle Size 750ml
Barrique 12 months
Serving temperature 17°C
Aging 8 years
Closure Cork
Organic Yes

ANGEL'S HEART NEGOSKA 2013 RED - DOMAINE TATSIS

PAIR IT

Pair it with red meat with red sauces or a aspicy fillet mignion 

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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