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
Trusted by 39k+ Members
Free returns
Fast delivery
More than 1.000.000 bottles delivered
Buy only wines you love
Earth and Sky 2018 - Thymiopoulos Vineyards
Thymiopoulos Vineyards

EARTH AND SKY 2018 - THYMIOPOULOS VINEYARDS

  Greece / Naoussa
€18.90
16.10
€16.10
QTY
ADD TO CART At your doorstep in 1 - 3 days

Beyond doubt the greatest hit of Apostolos Thymiopoulos!

SEND PAGE TO FRIEND

Why do we love it?
Earth and Sky by Thymiopoulos Vineyards was the Xinomavro that changed everything we knew about the red variety of Naoussa. With the modern version of Apostolis, you do not have to wait for decades for the tannins to soften. On the contrary, you cannot wait even a minute from the moment when Earth and Sky will be released to taste it!

If he was not an oenologist and wine producer, Apostolos Thymiopoulos would be a rock star and in fact a world-renowned star! He is one of the very few that has managed to make Xinomavro one of the most cult, delicious and exotic wines that one can enjoy in the most important international wine lists. It is no coincidence that most of his production is exported to France (impressive right?), Canada, America, and Japan. His greatest hit is Earth and Sky. With the legend being built from year to year and the bottles being sold in the blink of an eye, you have to anticipate and put a case in your basket, as long as you can, from the really incredible vintage of 2018.

Earth and Sky by Thymiopoulos Vineyards is a Xinomavro that you can enjoy throughout all seasons, with or without food!

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like
It has medium ruby color and a stylish nose that balances between the classic and the modern. Strawberry jam, ripe pomegranate, cranberry give the first tone and secondary the characteristic aromas of the variety such as olive leaves, tomato and floral notes. Discreet notes of herbs complete the complex set. Juicy and complex mouth, with medium (+) body, high acidity and moderate but fine-grained tannins. Red currant, strawberry, pomegranate and raspberry are framed by herbal notes of olive, marjoram, oregano and tea. The spicy aftertaste of cinnamon and pepper is long and extremely enjoyable!
Technical stuff
Color Red
Type Dry
Year 2018
Alcohol 13,5 %
Origin Naoussa
Variety Xinomavro
Aromas strawberry jam, pomegranate, sour cherry, olive leafs, tomato sauce, wet soil, lavender, marjoram, leather
Bottle Size 750ml
Barrique 14 months
Serving temperature 17°C
Aging 8 years
Closure Cork
Organic No

EARTH AND SKY 2018 - THYMIOPOULOS VINEYARDS

PAIR IT

with beef Bourguignon, cooked meats, pepper fillets, and meat-appetizers.

Beef Bourguignon

  • 1 kg of lean beef, cut into 5 cm cubes
  • 1 glass of red wine, preferably pinot noir or cabernet. Do not forget that with this you can accompany your dish in the serving.
  • 30 gr of flour
  • 100 gr smoked lean bacon, finely chopped
  • 3 tbsps of butter
  • 4 carrots, cleaned and sliced
  • 4 onions, cleaned and cut into quarters
  • 1 tbsp of chopped garlic
  • 500 ml beef broth
  • 2 bay leaves
  • 3 thyme sprouts
  • 3 sprigs of parsley
  • ½ kg of portobello mushrooms
  • Salt
  • Freshly ground black pepper
  • Sliced ​​bread slices for serving

 

Put the veal in a bowl and marinate it with red wine. Cover it with foil and put it in the fridge overnight. The next morning, remove the meat from the red wine and dry it.

Do not throw away the wine.

 

Dust the meat with the flour. Place a large pot on high heat, add the bacon and immediately after the butter to mix in the bacon fat and melt.

Add the meat and brown it on all sides. Remove the meat and place it on a plate.

Add the carrots, onions and garlic and cook until the onions become translucent, about 5 minutes. Add the meat again to the pot, red wine, beef stock, bay leaves, thyme and parsley.

Cover and cook for 2 hours on low heat, until the meat becomes very tender. Add the mushrooms and cook for another 15 minutes. From time to time, try adding salt and pepper according to your taste.

Serving Suggestion: Toast slices of bread loaf, rub them with a clove of garlic cleaned on both sides. Serve the stew on the slice of bread and sprinkle with parsley.

 

ACTIVE FILTERS

Search Results

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