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Fysis 2016 - Athanasiou Winery
95
Athanasiou WInery

FYSIS 2016 - ATHANASIOU WINERY

  Greece / Nemea
SORRY GUYS, WE RAN OUT OF THIS ONE

The first of its kind

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You will simply not believe it

There are times when you are sitting quietly, and somebody brings you to taste something. And you taste it. Your eyes open wide at first sip. It can’t be, you think to yourself. And you re-taste it. And it's even better than before. You do not believe what you smell, and when you put it a little in your mouth it awakens taste buds that you did not even know that they were there.

It is the first of its kind. It's so good that it will definitely pave the way for the next. At least it will force several producers to experiment. New winemakers, groundbreaking experimental methods, a wine that will leave history. The 2016 Fysis of the Domaine Athanasiou from Nemea is the "absolute" expression of a variety and a terroir. It is the first natural wine produced by Agiorgitiko without any interference (absolutely). The harvest was excellent. A specific vineyard at an altitude of 350m in Achladia Nemea, with the oldest roots of the estate, was cultivated with great obsession with organic methodology. The best fruit was separated and treated with unprecedented care. No interference and non-existent sulphites left the variety to do its own stuff. And it did.

After several years of testing, for the first time the young Michalis Athanasiou has in his hands the result he wanted. And we tried it. And it's incredible. Soon you will see writing about it everywhere. But it will be too late. The Fysis 2016 Domaine Athanasiou from Nemea will be exhausted because it was released in just 1350 bottles. The worst? Judging from past failed attempts, we do not know when it will come back.

And to be honest, everybody in botilia.gr’s team already shoved a case each in our cellars. Because everything suggests that it has a long way ahead. How long? We will tell you in a few years.

COLOR

RED

AROMA

MEDIUM FRUITY

BODY

FULL

ACIDITY

MEDIUM

Tastes Like

Deep purple color in the glass.

Expressive nose with black cherry and berry leading the way followed by plum jam and dried strawberry. Ginger, paprika, cinnamon and pepper give a spice-like feeling, while leather, tobacco and chocolate complement the amazing bouquet.

On the palate things are even more impressive. Full bodied, with sharp acidity and beautifully rounded medium-intensity tannins. Sour cherry and berry dipped in cinnamon, pepper and vanilla gives the tone. Paprika, caramel, chocolate and tobacco gradually make their appearance while the finish leaves a feeling of black tea and berry that insists on the impressively long-lasting aftertaste.

Technical stuff
Color Red
Type Dry
Year 2016
Alcohol 14,5 %
Origin Nemea
Variety Agiorgitiko
Aromas black cherry, cherry, jam plum, dried strawberry, ginger, paprika, cinnamon, pepper, leather, tobacco, chocolate
Bottle Size 750ml
Barrique -
Serving temperature 16ºC - 18ºC
Aging 5 years
Closure Cork
Organic Yes

FYSIS 2016 - ATHANASIOU WINERY

PAIR IT

Combine it with anything barbecued. Beef steaks, fillets, sausages and anything else you can think of!

Kebabs with yogurt sauce

for kebabs

  • 300 gr. ground beef
  • 300 gr. ground lamb
  • 1 tsp. tomato paste
  • 5 tbsps. of milk
  • ½ cube of beef stock
  • 1½ tbsp. of butter (preferably sheep)
  • 1 tbsp. lemon zest
  • 1 tbsp. of pine nuts
  • 1 ¼ tsp. of cumin
  • ½ tsp. of smoked paprika
  • ½ tsp. of allspice
  • ½ tsp. of dry coriander
  • ¼ tsp. of cinnamon
  • Black pepper

 

for the sauce

  • 1½ tbsp of tomato paste
  • 350 gr. concassed tomatoes
  • ½ cube of beef stock
  • 250 ml. water, tepid
  • 1 clove of garlic
  • 1 tbsp. of sugar
  • Chili flakes optional
  • Thyme
  • Cumin
  • Red pepper
  • Olive oil

You will also need

  • Yogurt
  • Fresh coriander, parsley or mint
  • Pitta bread

Put all spices, zest and pine nuts on the mortar and shred them. In a bowl add the tomato paste, the spices and the melted butter. In the milk, dissolve ¼ of the beef stock cube, mix and add to the mixture. After kneading for 5 to 7 minutes, we make kebabs in the corresponding shape. Put the kebabs in the refrigerator and leave for 1 hour. In a frying pan, mix all the ingredients of the sauce together and simmer until it thickens. Roast the kebabs and pitta breads on a charcoal grill or in the oven. After the kebabs are cooked, put them on the pitta breads by adding plenty of sauce, yogurt and chili flakes, preferably!

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