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Eclipse 2017 - Gentilini Winery
Gentilini Winery

ECLIPSE 2017 - GENTILINI WINERY

  Greece / Cephalonia
€26.60
22.80
€22.80
QTY
ADD TO CART At your doorstep in 1 - 3 days

One of the first Mavrodafnes that made a great career abroad!

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Why do we love it?

Eclipse by Petros Markantonatos of Gentilini Winery, is one of the first Mavrodaphnes to make a career abroad, but also the one that placed dry Mavrodaphne wines in our lives and glasses for good!

The winery was founded in 1984, gradually started experimenting with more varieties, both indigenous and international, and since 2002 cultivation was exclusively turned to organic. Both their Mavrodaphne and Robola were among the first wines that placed Cephalonia on the map. And we are not only talking about the Greek wine world but worldwide, as it is one of the wines that has made a great career abroad. Eclipse is a Mavrodaphne that ages for 12 months in French and American oak barrels and then bottled unfiltered, in a limited number of bottles.

The result is rich, velvety and if you taste it, it will automatically get into your favorites!

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

Deep ruby color and impressive aromas of vanilla, cherry, plum, blueberry, bay leaf, pepper, cinnamon, chocolate and oak. The mouth is juicy and rich with medium to full body, crisp acidity and moderate but ripe tannins.

Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 13,5 %
Origin Cephalonia
Variety Mavrodaphne
Aromas black cherry, cassis, cherry, black tea, cinnamon, clove, chocolate, bacon cigar smoke
Bottle Size 750ml
Barrique 12 months
Serving temperature 16°C
Aging 5+ years
Closure Cork
Organic Yes

ECLIPSE 2017 - GENTILINI WINERY

PAIR IT

with beef bourguignon, pork with prunes, burger with bbq sauce or wild boar with papardelle.

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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