Name: Dona Silvina Petit Verdot Single Vineyard Reserva 2014 - Bodegas Krontiras
Brand: Bodegas Krontiras
Availability: Discontinued

From the New World, literally!

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Why do we love it?

It is among the most beautiful wineries in Argentina. Ultramodern, biodynamic certified, a gem in the foothills of the Andes, in the beautiful Mendoza are, where the best wines of Argentina are produced. Already its wines have gained international recognition and huge awards conquering the world market.

You are probably wandering what it has to do with botilia.gr and its selections of the best Greek wines.

It may come from the depths of the New World, but both the producer and the oenologist are Greek!

Constantine Krontiras and his wife Silvina Macipa - Krontiras, followed their passion for the Argentinian wine and in 2004 created the Bodegas Krontiras in Lujan de Cujo, the area producing the best Malbec in the world.

Responsible for the project, and with absolute freedom, both in the vineyard and the winery is the good friend of Constantine Krontiras and known to us, Panos Zoumpoulis. The experienced oenologist transmitted his passion and faith for biodynamic cultivation in the Krontiras family that built the winery, following biodynamic standards and by supporting the architectural approach to ancient sacred geometry.

The Dona Silvina Petit Verdot Single Vineyard Reserva, 2012 is the first biodynamic Petit Verdot from Argentina. The French origin (from Bordeaux) variety is cultivated in the Maipu region in a single privately owned vineyard (hence the Single Vineyard on the label). Panos Zoumpoulis exploits the ideal microclimate with large temperature differences between day and night, achieving excellent phenolic ripening of the fruit with minimal interference.

The wine is made in stainless steel medium-volume tanks with indigenous yeasts and then the juice is aged for 18 months in oak barrels. It is bottled and rests for 6 more months before it is ready to enjoy.

And you will definitely enjoy it because Dona Silvina Petit Verdot Single Vineyard Reserva 2014 is a benchmark of refinement, concentration and complexity. It is the wine for which Panos Zoumpoulis is really proud. And you should know that he does not say much.

Enjoy it now or age it for at least eight more years.

COLOR

AROMA

BODY

ACIDITY

Tastes Like

Impressive deep purple opaque color in the glass.

Moderate (+) intensity nose, full of finesse, with black fruit aromas acquiring earthly feeling while it breathes. blueberry, cassis and ripe raspberry are combined with fresh soil and wood while rosemary, sage and tea leaves appear gradually adding herbal character. Vanilla, burnt caramel and smoke complete the lovely aromatic profile.

Full-bodied and concentrated, it will delight you with the elegance and expressiveness of the fruit. The moderate intensity, well worked tannins and noticeable acidity do not leave room for relaxing in the palate. Raspberry and blueberry are in the lead in more spicy tones while blackberry, dipped in chocolate, will remain in the mouth in the long lasting aftertaste.

Technical stuff

Color:	red
Type:	dry
Year:	2014
Alcohol:	14,5 %
Origin:	Maipu, Mendoza, Argentina
Variety:	Petit Verdot
Aromas:	blueberry, cassis, blackberry, fresh soil, wood, rosemary, sage, tea, vanilla, burnt caramel, smoke
Bottle Size:	750ml
Barrique:	-
Serving temperature:	16°C
Aging:
Closure:	Cork
Organic:	No

DONA SILVINA PETIT VERDOT SINGLE VINEYARD RESERVA 2014 - BODEGAS KRONTIRAS

PAIR IT

Pair with pepper steak, beef spare ribs, veal bourguignon, or aged yellow cheeses

Beef Bourguignon

1 kg of lean beef, cut into 5 cm cubes
1 glass of red wine, preferably pinot noir or cabernet. Do not forget that with this you can accompany your dish in the serving.
30 gr of flour
100 gr smoked lean bacon, finely chopped
3 tbsps of butter
4 carrots, cleaned and sliced
4 onions, cleaned and cut into quarters
1 tbsp of chopped garlic
500 ml beef broth
2 bay leaves
3 thyme sprouts
3 sprigs of parsley
½ kg of portobello mushrooms
Salt
Freshly ground black pepper
Sliced bread slices for serving

Put the veal in a bowl and marinate it with red wine. Cover it with foil and put it in the fridge overnight. The next morning, remove the meat from the red wine and dry it.

Do not throw away the wine.

Dust the meat with the flour. Place a large pot on high heat, add the bacon and immediately after the butter to mix in the bacon fat and melt.

Add the meat and brown it on all sides. Remove the meat and place it on a plate.

Add the carrots, onions and garlic and cook until the onions become translucent, about 5 minutes. Add the meat again to the pot, red wine, beef stock, bay leaves, thyme and parsley.

Cover and cook for 2 hours on low heat, until the meat becomes very tender. Add the mushrooms and cook for another 15 minutes. From time to time, try adding salt and pepper according to your taste.

Serving Suggestion: Toast slices of bread loaf, rub them with a clove of garlic cleaned on both sides. Serve the stew on the slice of bread and sprinkle with parsley.

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