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Ichnilatis (Pathfinder) 2012 - Strataridakis Winery
Strataridakis Winery

ICHNILATIS (PATHFINDER) 2012 - STRATARIDAKIS WINERY

  Heraklion, Crete
SORRY GUYS, WE RAN OUT OF THIS ONE

An award-winning blend!

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Why do we love it?

Syrah is among the varieties that show a special love for the Cretan earth. Having fully adapted to the hot climate of the island it gives wines of particular intensity and complexity with fruity and spicy character. When combined with local varieties, they literally break new ground in terms of delight. Ichnilatis (Pathfinder) 2012 from the southernmost winery in Europe, Strataridakis Winery at foothills of Asterousia of Heraklion, leads the way.

Syrah and Kotsifali mingle their temperaments by giving a most tempting red wine, with explosive aromas and flavors. The international awards never seize  and Strataridakis Winery’s Ichnilatis shows everyone that although still young, it has already found its way.

Both varietal’s ability to age makes it a good candidate for aging another 10 years.    

COLOR

AROMA

BODY

ACIDITY

Tastes Like

Deep ruby color in the glass.

Dribbling nose with cherry, blackberry and ripe cherry taking the lead. Cloves and vanilla give sweet sense of spice while chocolate, mocha, coffee and herbal hints of mint complete the full of intensity bouquet.

Delicate mouth, velvety, with gentle tannins and well balanced acidity. Cherry, raspberry and chocolate become more earthy and remain in the mouth in a persistent, long-lasting aftertaste.

Technical stuff
Color red
Type dry
Year 2012
Alcohol 13 %
Origin Heraklion, Crete
Variety Syrah - Kotsifali
Aromas cherry, raspberry, clove, vanilla, chocolate, mocha, coffee, mint
Bottle Size 750ml
Barrique -
Serving temperature 16°C
Aging
Closure Cork
Organic No

ICHNILATIS (PATHFINDER) 2012 - STRATARIDAKIS WINERY

PAIR IT

Combine beef with red sauce, Osso Buco or aged yellow cheese

Pork kebabs

  • 500 gr of minced pork
  • 1 cup or 60 gr breadcrumbs
  • 1 onion, sliced
  • 2 cloves of garlic, melted
  • 1 tbsp of oregano finely chopped
  • 1 tbsp grounded cumin
  • ½ tsp chili powder
  • 1 egg, slightly beaten

Mix meat, breadcrumbs, onion, garlic, oregano, cumin, chili powder and egg. Mold 16 meatballs. Put 4 meatballs in each skewer that has been brushed with some oil. Bake them in medium heat, in the oven or in the barbeque (metal skewers are needed).

Serve the kebabs with barbecue sauce.

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