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Experimental Syrah Matsa Without Sulfites 2015
95
Roxane Matsa - Boutaris

EXPERIMENTAL SYRAH MATSA WITHOUT SULFITES 2015

  Greece / Attica
€15.75
12.20
€12.20

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A few rare bottles

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One of the best Greek Syrah

She is definitely one of the most alternative people we have ever met. In fact, Roxani Matsa is a living legend. With a fairy-tale-like life, a series of short stories, Roxani Matsa has been dedicated to her land and her biological cultivation for more than 40 years.

The Experimental Syrah Matsa 2015 for most is the best wine ever made from the historical estate of Kantza. It is undoubtedly one of the top Greek Syrah, although it is so unconventional.

With strict organic farming, a yield of less than 2.5kg grapes per vine and vinification without intervention, the Experimental Syrah Matsa is the most concentrated expression of the variety you can try. Without passing through barrel and without the use of sulphite, it is at the same time the most absolute, the purest version of it.

The fruit is dense and juicy, with varietal consistency and structure that you will remember for a long time. This structure is what gives it the greatest potential for aging and development for at least 8-10 years. It is a limited edition wine and you can find it only in the winery.

The Experimental Syrah Matsa 2015 is one of those you shouldn’t miss.

COLOR

RED

AROMA

MEDIUM FRUITY

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

Deep purple color with ruby ​​hues in the glass

Very expressive nose with intense, concentrated fruit. Sour cherries, cherry and plum are hard to miss. On the background, notes of pepper, cinnamon and bergamot emphasize the typical character of the variety, while eucalyptus and tea aromas make quiet an appearance.

Moderate (+) volume body, with a well-balanced acidity. Tannins are as many as they need to be in order to give it structure and nerve. Cherry, sour cherry and blueberry get a cinnamon and pepper sense, while tea, cocoa and coffee fill the palate if you do not hurry too much. The long-lasting jammy aftertaste is very enjoyable.

Technical stuff
Color Red
Type Dry
Year 2015
Alcohol 14 %
Origin Attica
Variety Syrah
Aromas sour cherry, cherry, plum, pepper, cinnamon, spice, eucalyptus, tea
Bottle Size 750ml
Barrique -
Serving temperature 14ºC - 16ºC
Aging 5 years
Closure Cork
Organic No

EXPERIMENTAL SYRAH MATSA WITHOUT SULFITES 2015

PAIR IT

Pair it with stew, pasta with red sauce and pepperoni or aged yellow cheese

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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