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Deux Dieux 2015 - Aivalis Winery
97
Aivalis Winery

DEUX DIEUX 2015 - AIVALIS WINERY

  Greece / Nemea
€33.60
24.20
€24.20

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Dazzling!

Do you remember that last year Le Sang de la Pierre was chosen as the best Greek wine? This year our vote definitely goes to Deux Dieux 2015! Christos and Sotiris Aivalis did their miracle again. It came, broke every record at botilia.gr and will disappear immediately as it always does. With major changes, the Deux Dieux 2015 of the Aivalis Winery is here and it is shocking!

The Gods may have remained two, but one of them, Cabernet Sauvignon, has given its place to Syrah, which now accompanies more than deservedly the magical Agiorgitiko.

With unparalleled attention, as they themselves say in the vineyard, Syrah has given just 240 kg / acre, while the performance of the excellent quality Agiorgitiko from the Alikiza area did not exceed 320 kg / acre. Old vineyards, dry and without any fertilization for years, have given all their juice to just a few bunches. You understand now what kind of condensation we are talking about.

Now, Christos as a viticulturist, and Sotiris as a winemaker, have set a new important goal. The production of deep-aged wines with a life of at least 15 years. The two varieties are vinified separately and their valuable juice matures for 25 months in French oak barrels from the Alier forest. Once blended, the Deux Dieux rests in the bottle for a while before it reaches our glass. And now it did.

The Deux Dieux 2015 of the Aivalis Winery is probably the most complete wine we've tasted this year. A wine that fills the mouth from corner to corner and evolves even there as you drink it.

When to drink it?

They claim they did it to have a 15-year life ahead of it and they are probably right. The Deux Dieux 2015 is shining now but will become dazzling in the years to come.

COLOR

RED

AROMA

MEDIUM FRUITY

BODY

FULL

ACIDITY

HIGH

Tastes Like

Deep, almost impenetrable purple in the glass, with bright violet shades.

The nose is intense and riveting with dense red and black fruit such as ripe cherry, sour cherry, raspberry, bilberry and cassis jam. Behind the fruit come flowers and herbs: lavender, violet, marjoram and eucalyptus. Green pepper, vanilla, nutmeg, spice, butter, bitter chocolate, leather and cedar contribute to creating a truly complex bouquet that stands out among thousands.

The mouth is full bodied, with moderate (+) tannins and balanced acidity. While tannins are noticeable, they are juicy and well-worked, giving a exquisite structure to the wine. The fruit (cherry, berry, bilberry, cassis) in every version: juicy, ripe, crisp, caramelized, is so dense that you cut it with the knife. Pepper, cinnamon, eucalyptus, vanilla, butter caramel, tobacco, cedar, coffee and cocoa in every sip. Nutty long-lasting, persistent aftertaste.

Technical stuff
Color Red
Type Dry
Year 2015
Alcohol 14,5 %
Origin Nemea
Variety Agiorgitiko, Syrah
Aromas cherry, sour cherry, raspberry, bilberry jam, cassis, lavender, violet, marjoram, eucalyptus, green pepper, vanilla, nutmeg, spice, butter, bitter chocolate, leather, cedar
Bottle Size 750ml
Barrique 25 months
Serving temperature 18°C
Aging 15 years
Closure Cork
Organic No

DEUX DIEUX 2015 - AIVALIS WINERY

PAIR IT

Pair with bourguignon veal, wild boar stew, matured beef steaks or braised lamb.

Wild boar casserole with tagliatelle pasta

  • 1 kilogram of wild boar
  • 1 carrot coarsely chopped
  • 1 celery coarsely chopped
  • 1/2 bunch of fresh onions finely chopped
  • 1/2 bunch of parsley finely chopped
  • 2 cloves of garlic
  • 3 tbsps. of mustard
  • 3 tbsps. of lemon juice
  • 5 allspice berries
  • 1 bay leaf
  • Salt and pepper
  • 200 g olive oil
  • 250 ml red wine (preferably xinomavro)
  • 500 g of tagliatelle

 

Cut the wild boar in portions. Put all the ingredients in a bowl, except olive oil and pasta. Marinate for at least 12 hours.

When we are ready for cooking, remove the boar from the marinade, drain it to leave the many liquids and sauté with the oil until it gets golden-brown. Add the marinade and lower the heat to simmer for 30 minutes.

Transfer them all to the casserole and put it in a preheated oven, at 150 ° C. Stir regularly to keep liquids from sticking. If more liquids are needed, add some vegetable broth.

Boil the pasta according to the instructions (preferably al dente).

Garnish with a little chopped parsley over the plate.

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