FILTERS

Filters are loading...

Price Range

Sort by

SHOPPING CART

{{cart.TotalPieces}} item in cartitems in cart

Your cart is locked and unlocks in {{cart.UnlocksInMinutes}} minutes

{{item.Name}}
{{item.SubTitle}}
QTY
Remove
{{item.ProductPiecesCount}} item items
Best Online Wine shop 2019 & 2020
Loved by 40k+ Members
Free shipping*
Free returns
More than 1.000.000 bottles delivered
Get only wines you love
Experimental Syrah Without Sulfites 2019 - Matsa Estate
Roxane Matsa - Boutaris

EXPERIMENTAL SYRAH WITHOUT SULFITES 2019 - MATSA ESTATE

  Greece / Attica
€18.20
15.60
€15.60
QTY
ADD TO CART ALMOST GONE At your doorstep in 1 - 3 days

Unconventional and Great!

SEND PAGE TO FRIEND

Why do we love it?
Experimental Syrah Sulfites Free 2019 is, for many, the best wine ever made from the historical estate of Kantza. Roxane’s Syrah is undoubtedly one of the top Greek Syrahs, although it is so unconventional.

She is definitely one of the most alternative people we have ever met. To be precise, Roxane Matsa is a living legend. With a fairy-tale-like life, a series of short stories, Roxane has been dedicated to her land and her biological cultivation for more than 40 years. She knows every flower and herb that exists among her vineyards because she got it there, by herself. Everything composes a special ecosystem that makes its grapes so unique.

For Syrah, strict organic cultivation, a yield that does not exceed 2.7 kg of grapes per vine, and winemaking without interventions, give one of the most concentrated expressions of the variety. Without oak aging but also without the use of sulfites, it is at the same time the most absolute and purest version of it. The fruit is dense and juicy while the impressive structure shows that it has a future ahead of it (if it manages to last since the bottles are very few, only 1464).

Experimental Syrah Sulfites Free 2019 is one of those that you can’t miss.

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like
It has a deep purple color and exuberant nose with intense, concentrated fruit. Sour cherry, cherry, and plum dominate while in the background, notes of pepper, cinnamon, and violet emphasize the typical character of the variety.
It has a moderate (+) body, with nicely balanced acidity. Tannins are as much as needed to give it structure and nerve. Cherry, sour cherry, and blueberry acquire the spice character of cinnamon and pepper while tea, cocoa, and eucalyptus fill up the palate.
Technical stuff
Color Red
Type Dry
Year 2019
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 WITHOUT SULFITES 2019 - MATSA ESTATE

PAIR IT

with a beef 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.

 

ACTIVE FILTERS

Search Results

{{$root.resources.lbl_search_results_count.replace('{0}', $root.searchResults.length)}}