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Goumenissa 2013 - Domaine Tatsis
Domaine Tatsis

GOUMENISSA 2013 - DOMAINE TATSIS

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

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

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Why do we love it?

It is our favorite Goumenissa! After a lot of thought we decided that the vintage of 2013 is the best one for a long time! The blend of the two indigenous varieties, Xinomavro and Negoska, has put the area of Goumenissa with a big dot on the wine map of Greece. As always limited production from the hands of two Tatsis brothers who do wonders with native varieties, the Goumenissa 2013 Domaine Tatsis is probably the best that you can try!

The Tatsis family history goes a long way back in time. It comes originally from Ano Vodeno of the Eastern Romilia, an area with intense vinicultural background. 

In 1924 the refugees grandfathers chose the village of Goumenissa as a place of establishment. For 3 generations the Tatsis family has grown the two local varieties on the high grounds of Libaskerit and Gerakona, while even since 1998 they have used the biological method of viniculture, among the first in Greece. Pericles and Stelios, fans of minimal intervention, allow the two varieties to express their character as pure as possible. And they seem to like it a lot!

Whether you enjoy it now, or you have it tucked in your wine cellar for a decade, this Goumenissa will surely amaze you!

COLOR

RED

AROMA

MEDIUM FRUITY

BODY

FULL

ACIDITY

HIGH

Tastes Like

In the glass, its colour is red-brown with terracotta highlights, which are characteristic of its age and blend.

In the nose, the aromas of ripe red fruit are intense with plum and bitter cherry standing out. Tomato paste and sun-dried tomato are the characteristic contribution of Xinomavro to the blend. Vanilla, sweet pepper, clove and black pepper give a piquant and spicy character in this special bouquet.

In the mouth, the velvet texture blends perfectly with the medium intensity, rounded tannins, and the elaborately balanced acidity. The oral aromas are intense with plum and sun-dried tomato highlighted while the long-lasting aftertaste leaves a herbal sense of green tea in the mouth.

Technical stuff
Color Red
Type Dry
Year 2013
Alcohol 13,5 %
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 18°C
Aging 10 years
Closure Cork
Organic Yes

GOUMENISSA 2013 - DOMAINE TATSIS

PAIR IT

It pairs perfectly with veal in tomato sauce and rice or pasta, with spicy meatballs in tomato sauce or with grilled home-made sausage.

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.

 

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