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Elia Sangiovese 2014 - Karavitakis Winery
Karavitakis Winery

ELIA SANGIOVESE 2014 - KARAVITAKIS WINERY

  Greece / Chania
€24.60
21.80
€21.80

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Among the best Sangiovese from outside Italy!

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Why do we love it?

A unicorn wine: we ‘ve heard about it, but we never, ever have seen it or tasted it. And how could we, since Elia Sangiovese of Karavitakis Winery never existed between Greek borders... At the same time, it was and still is, the wine that came to everyone's mind when listening to the name of Karavitakis, with comments like "he makes an awesome Sangiovese but you can’t find it, there are very few bottles."

Our answer is yes, it is a terrific Sangiovese and yes, there are very limited bottles but luckily, we did find a few and managed to keep them here. Manolis Karavitakis has studied in Bologna, so he has an intimacy with Italian varieties. A few years ago, when he returned, he thought Sangiovese would fit well in the lands and the climate of Crete so he decided to cultivate it! By having experience with the variety, the first samples were very encouraging. The following progression showed that Elia Sangivese by Karavitakis Winery is one of the best Sangiovese outside Italy ...

Sangiovese comes from the privately-owned vineyards of the estate, in Pontikiana of Chania. After great care in the vineyard, and insistence on the perfect phenolic ripeness of the grape, follows carefull vinification of the precious juice. Then the wine matures in French oak barrels for about 11 months. Only 20% are new barrels while the rest are of second and third use. The reason for this is because they do not want to overshadow the delicate and aromatic character of this special variety. And if you ask us, they do it perfectly!

Use a decanter to help it to unfold its complicated character and put some slowcooked meat on the side and you can thank us later.

COLOR

RED

AROMA

MEDIUM FRUITY

BODY

FULL

ACIDITY

MEDIUM

Tastes Like

It has medium ruby color in the glass.

Seductive nose, with moderate (+) aromatic intensity with notes of cherry, strawberry jam, sour cherry, raspberry and tea leaves in the beginning. Vanilla, nutmeg, cedar, mushroom, forest floor, leather, cocoa and marjoram are gradually unfolding.

In the palate it is medium (+) bodied, with moderate tannins and moderate (+) acidity, perfectly balancing the whole. Juicy cherry, berry and sour cherry accompanied with chocolate, tea, vanilla, thyme, marjoram and earthy notes. Enjoyable, unforgettable  aftertaste of tea leaves…

Technical stuff
Color Red
Type Dry
Year 2014
Alcohol 14 %
Origin Chania, Crete
Variety Sangiovese
Aromas cherry, strawberry jam, sour cherry, raspberry, tea, vanilla, nutmeg, cedar, mushroom, wet soil, leather, cocoa, marjoram
Bottle Size 750ml
Barrique 11 months
Serving temperature 16ºC - 18ºC
Aging 8 years
Closure Cork
Organic No

ELIA SANGIOVESE 2014 - KARAVITAKIS WINERY

PAIR IT

Pair with wild boar with wine sauce, black pig pig steaks, beef stew or lamb yuvetzi

Beef stew with tomato sauce and pasta

For the stew

  • 1 kg beef
  • 1/2 cup olive oil
  • 1 onion, finely chopped
  • 1 glass of red wine
  • 1 tbsp. of tomato paste
  • 1 kg fresh tomatoes, finely chopped
  • 1 potato (whole)
  • 1 cinnamon stick
  • 2 grains of allspice
  • 1 glass of boiling water
  • Salt
  • Pepper

 

For pasta

 

  • 1 pack of spaghetti
  • grated Parmesan
  • 1 tablespoon of butter

 

Wash the meat well, cut into large pieces and season well.

Saute the meat in some olive oil until it gets an even color, and turn it regularly to keep it from sticking.Once it’s evenly browned, add the red wine in the pan.

Add onion, tomato paste, fresh tomatoes and a whole potato (to help the sauce thickens).Add a teaspoon of sugar (to lower the acidity of the sauce), salt according to preference, 2 berries of allspice, cinnamon stick and a glass of boiling water.

Cover the casserole (leaving a small opening to breathe), let it simmer, and stir occasionaly.If the sauce is over reduced until the meat is cooked, add a little more water. after that remove the meat from the pot and place it on a platter. Put the sauce (along with the potato) in a blender, to make it velvety and then, return it to the pan. Bring it back to boil along with the meat until it is tender.

Shortly before the meal is done, boil the spaghetti in salted water according to the package instructions. Season well, add a tablespoon of butter and serve immediately after you sprinkle with grated cheese. Add as much sauce as you want and a piece of meat per serving.

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