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Goumenissa 2017 - Domaine Tatsis
Domaine Tatsis


  Greece / Goumenissa
ADD TO CART At your doorstep in 1 - 3 days

One of the best Goumenissa that we’ve ever tasted!


Why do we love it?

The beloved Goumenissa by Domaine Tatsis returns! The characteristic blend of the two indigenous Greek varieties, Xinomavro and Negoska, has made the region of Goumenissa well-known, putting a big dot on the wine map of Greece. The unique Tatsis brothers, Pericles and Stergios strike again with a Goumenissa which is probably the best that you can try!

The beginnings of the Tatsis family involvement with the vine and wine, are lost back in time. Coming from the wine region of Upper Vodena Eastern Rumelia, the family's grandparents arrived in Goumeinssa with refugee waves back in 1924. For three generations the Tatsis family cultivates both native varieties on the hills Limpaskerit and Gerakona. Among the first in Greece who believed in organic farming, they began applying it in 1998. Fans of minimal intervention, allowed the two varieties to express their nature as pure as possible. And they did much more than that!









Tastes Like

Ruby ​​red color in the glass.

Rich aromas of ripe red fruit with plum and cherry standing out. Hints of tomato paste and spicy sense of vanilla, clove, red, and black pepper complement the beautiful and distinctive aromatic bouquet.

Velvety texture in the mouth, with moderate rounded tannins balancing with the beautifully integrated, moderate acidity. The plum impresses on the palate, having a more spicy character while the long-lasting aftertaste leaves a sense of sundried tomato and tea in the mouth.

Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 13%
Origin Goumenissa
Variety Xinomavro, Negoska
Aromas Plum, cherry, tomato paste, sundried tomato, vanilla, sweet pepper, cloves, black pepper.
Bottle Size 750ml
Barrique 12 months
Serving temperature 16°C
Aging 8 years
Closure Cork
Organic Yes



Pair it with veal in tomato sauce and rice or pasta, with spicy meatballs in tomato sauce, or with grilled homemade sausage.

Beef stew with tomato sauce and pasta

For the stew

  • 1 kg beef
  • 1/2 cup olive oil
  • 1 onion, finely chopped
  • 1 glass of red wine
  • 1 tbsp. of tomato paste
  • 1 kg fresh tomatoes, finely chopped
  • 1 potato (whole)
  • 1 cinnamon stick
  • 2 grains of allspice
  • 1 glass of boiling water
  • Salt
  • Pepper


For pasta


  • 1 pack of spaghetti
  • grated Parmesan
  • 1 tablespoon of butter


Wash the meat well, cut into large pieces and season well.

Saute the meat in some olive oil until it gets an even color, and turn it regularly to keep it from sticking.Once it’s evenly browned, add the red wine in the pan.

Add onion, tomato paste, fresh tomatoes and a whole potato (to help the sauce thickens).Add a teaspoon of sugar (to lower the acidity of the sauce), salt according to preference, 2 berries of allspice, cinnamon stick and a glass of boiling water.

Cover the casserole (leaving a small opening to breathe), let it simmer, and stir occasionaly.If the sauce is over reduced until the meat is cooked, add a little more water. after that remove the meat from the pot and place it on a platter. Put the sauce (along with the potato) in a blender, to make it velvety and then, return it to the pan. Bring it back to boil along with the meat until it is tender.

Shortly before the meal is done, boil the spaghetti in salted water according to the package instructions. Season well, add a tablespoon of butter and serve immediately after you sprinkle with grated cheese. Add as much sauce as you want and a piece of meat per serving.


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