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Cabernet Sauvignon 2014 - Gikas Winery
92
Gikas Winery

CABERNET SAUVIGNON 2014 - GIKAS WINERY

  Greece / Korinthia
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One of the best Greek Cabernet Sauvignons

Yes, yes, we know. We love Cabernet Sauvignon too. It is by no means accidental that it is one of the most widespread varieties worldwide and one of the most cultivated in every corner of the globe.

Vasiliki Gika loves it too. In fact, she loves it very much. And how can she not love it after studying oenology at the source of Cabernet Sauvignon, at Bordeaux. Returning in 2000 from her studies and after having gained considerable experience with Cabernet Sauvignon and its blends at wineries and the research department of the Suze la Rousse Wine University, she brought her expertise and her experimental mood to the historic family business.

Cabernet Sauvignon is grown on the slopes of Kitheronas (we know them well by now) at an altitude of 400 m, with the choice of vineyards to be technically ideal for the variety.

Absolute phenolic and saccharic maturation, grapes of excellent health and the magical touch of Vasiliki in all the steps of winemaking made their miracle. For Cabernet Sauvignon 2014 Gikas Winery, the juice remained in French oak barrels for 12 months, with only 30% of them being new. Its purpose was the clear expression of the fruit of the variety without losing the peppers and sweet spices though.

The Cabernet Sauvignon of the Gikas Winery is still very young. If you care about ages, this has at least a decade ahead of it. But its tannins are juicy already. The bouquet is ready to blossom. And once it does ...

COLOR

RED

AROMA

MEDIUM FRUITY

BODY

FULL

ACIDITY

HIGH

Tastes Like

Deep ruby in the glass.

Nose of moderate aromatic intensity with notes of cherry, raspberry, red sweet pepper, violet and black tea. The barrel offers extra complexity with cedar, licorice, vanilla, pepper and sour cherries. It will open up further in a couple of months.

On the palate it has medium (+) volume, with refreshing acidity and moderate tannins, asking for "blood"... Juicy and ripe cherry, sour cherry and cranberry, complemented by oak, cinnamon, pepper, tea and fresh soil. Enjoyable, mouth-filling long lasting aftertaste.

Technical stuff
Color Red
Type Dry
Year 2014
Alcohol 13,7%
Origin Kitheronas
Variety Cabernet Sauvignon
Aromas cherry, raspberry, red pepper, violet, black tea, cedar, licorice, vanilla, pepper, spice
Bottle Size 750ml
Barrique 12 months
Serving temperature 16ºC - 18ºC
Aging 10 years
Closure Cork
Organic No

CABERNET SAUVIGNON 2014 - GIKAS WINERY

PAIR IT

Pair with a well cooked meatloaf or a grilled steak.

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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