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GI IL MA 2016 - Nikos Christopoulos
91
Christopoulos Vineyards

GI IL MA 2016 - NIKOS CHRISTOPOULOS

  Greece / Aigialia
€17.59
15.75
€15.75

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A Garage Wine from Greece

Do you know what Garage Wines are? Their source may be France, but this logic is spreading to different parts of the world. We found one of them, GI IL MA 2016 Christopoulos Vineyards at Daphne of Aigio, Greece! And we are very happy.

Nikos Christopoulos is a passionate winemaker who really worships the vineyard. He began some years ago by making super-concentrated wines only for a few. His studies at the Greek Agricultural University set the basis.

With 7 harvests on his back, he decided to "let" the wine-loving audience to get to know his wines. They came into our glasses and now in yours.

His father's vineyards, in Daphne, Aigio, and specifically in the area of ​​Voriamana, were the basis of his winemaking life.

"Since I was young I remember my father telling me that we had to go to Voriamana and he explained to me that Voriamana was where the mother of the North was. The area is a north-facing location overlooking the Corinthian bay with very cool northern winds chilling the place. We have a great temperature difference during the day and the grapes are refreshed during the night. That's what Syrah wants. A nice view and a little bit of chill", says Nikos Christopoulos.

GI IL MA is a deeply sentimental wine that took its name from the initials of his wife and children. The base is Syrah from a vineyard of 2.000 m2 at an altitude of 500 meters. With patience, persistence and a lot of work he got the perfectly matured and concentrated grape and gave it the means to express itself beautifully. Mild extraction and 12 months in oak barrels of 3rd and 4th use gave a perfectly expressive, delicious and exquisite wine.

The Gi.il.ma 2016 by Nikos Christopoulos became one of our favorite Syrah this year, and you know how demanding we are with our Syrah.

 

 

COLOR

RED

AROMA

MEDIUM FRUITY

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

It has deep, opaque purple color in the glass.

Seductive nose, with dense, juicy blueberries, sour cherries and cassis that flood the nose. Violet, evening primrose, rosemary, butter and walnut slowly jump out from the glass. Light notes of cedar, vanilla and nutmeg complement the appealing bouquet.

The mouth is voluptuous with medium volume body, balanced acidity and velvety tannins. Sour cherry, cassis, vanilla, hazelnut, cedar, nutmeg, butter, violet, lavender and milk chocolate burst in the palate at every sip. The long lasting fruity aftertaste stays there for a while.

Technical stuff
Color red
Type dry
Year 2016
Alcohol 14 %
Origin Aigio
Variety Syrah
Aromas blueberry, sour cherry, cassis, violet, primrose, rosemary, butter, nut, cedar, vanilla, nutmeg
Bottle Size 750 ml
Barrique 12 months
Serving temperature 14 ˚C
Aging 4 years
Closure cork
Organic No

GI IL MA 2016 - NIKOS CHRISTOPOULOS

PAIR IT

Pair with kebap, grilled veal fillets or medium intensity aged yellow cheese

Pork chops with Dijon sauce

  • 1 tbsp. butter
  • 1 tbsp. olive oil
  • 4 pork chops or tenderloin medallions, with or without bones, about 2.5 centimeters thick
  • Salt
  • Freshly ground black pepper
  • 1/4 cup green onion, chopped
  • 1 cup of dry white wine
  • 3/4 cup chicken broth
  • 3/4 cup cream
  • 2 tbsps. Dijon mustard
  • 1 tbsp. chopped parsley

Rinse the pork chops with water and dry them with absorbent paper. Season them with salt and pepper. Heat olive oil in a large pan, in medium to high heat. Add the butter. Once the butter has melted, add the pork to the pan and saute for about 2-3 minutes on each side. Reduce the heat slightly if the meat gets too much color too fast.

Remove the pork chops from the pan and spoon out most of the fat that has been poured out of them. Add the chopped onion to medium to high heat and cook until it is softened (about 1 minute). Add the half cup of wine and let it boil. Add the broth and put the meat in the pan, again. When the sauce starts boiling, lower the heat, cover the pan and leave it at 100 ° C until the steaks are cooked, about 10 to 15 minutes.

Remove the pork chops and cover them with aluminum foil to maintain their temperature. Add the remaining wine. Raise the heat to high and let the sauce simmer. When the sauce is lowered in half (about 3 minutes), add the cream and let it boil for another 3 minutes until the sauce thickens. Throughout this time, scrape the pan with a wooden spoon so that it does not stick. Remove the pan from the heat and add the mustard and the parsley.

Serve the steaks over a layer of sauce.

 

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