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Cabernet Sauvignon 2015 - Domaine Hagigeorgiou
91
Estate Chatzigeorgiou

CABERNET SAUVIGNON 2015 - DOMAINE HAGIGEORGIOU

  Greece / Pieria
€16.80
15.20
€15.20

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A top Greek Cabernet!

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The most New World red

In a blind tasting, even the most experienced sommelier would be confused. The notes of eucalyptus, the juicy, black and red fruits, the velvety tannins and its exuberant spicy character could easily refer to a Cabernet Sauvignon from the New World. Shockingly, it is Cabernet Sauvignon 2015 of Estate Chatzigeorgiou from Kavala (yes, you have read well).

Estate Chatzigeorgiou is known for its juicy and delicious wines and for its organic tactics. They have managed to integrate the French varieties in Kavala with unique results. Cabernet Sauvignon in particular, is one of the "diamonds" of the estate, as its condensation, complexity and value for money ratio, have ranked it as one of the finest Cabernet within borders. With a completely changed label, but with the same winemaking techniques (12 months in French oak barrels), Cabernet Sauvignon 2015 Domaine Chatzigeorgiou came to surprise any winelover or non-winelover, that will be found in its way.

Take the test. Open a bottle with your friends and wait for their reactions. We advise you to have a second bottle!

COLOR

RED

AROMA

MEDIUM FRUITY

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

It has deep purple color in the glass.

Attractive nose of moderate (+) aromatic intensity with notes of juicy, ripe sour cherry, blueberry jam and cherry, accompanied by vanilla, cinnamon, butter and smoky hints. The herbal character unfolds gradually with notes of tea and eucalyptus.

In the palate it has medium body, moderate (+), refreshing acidity and velvety tannins. Cherry, plum, blueberry, vanilla, cinnamon, pepper, butter and black tea create a delicious and complex set. The long lasting aftertaste leaves a sense of dark chocolate in the palate.

Technical stuff
Color Red
Type Dry
Year 2015
Alcohol 13,5 %
Origin Mount Pagaio, Kavala
Variety Cabernet Sauvignon
Aromas sour cherry, blueberry jam, cherry, vanilla, cinnamon, butter, tobacco, tea, eucalyptus
Bottle Size 750ml
Barrique 12 months
Serving temperature 16ºC
Aging 7 χρόνια
Closure Cork
Organic Yes

CABERNET SAUVIGNON 2015 - DOMAINE HAGIGEORGIOU

PAIR IT

Pair with pasta with red sauce, spicy fillets or aged cheeses.

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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