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Kotsifali Mandilari 2012 Duet – Idaia Winery
92
Idaia Winery

KOTSIFALI MANDILARI 2012 DUET – IDAIA WINERY

  Greece
€22.05
16.00
€16.00

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When local varieties work miracles!

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From the much discussed Cretan vineyard!

Two emblematic varieties of the island of Crete, which is the hottest wine topic, not only in Greece, Kotsifali and Mandilari reward those who bet on the local varieties. In the best blend so far, they prove that they can give great wines which should not be jealous of the most known international varieties.

The oenologists Vasilis Laderos and Poppi Volitaki aim to captivate people based on the excellent raw material of their privately owned vineyard at the Dafnes zone in Herakleio, which is the area with the most ancient probably vineyard in Europe whose findings exist since the Minoan Era.

After an over–ripe harvest, the almost raisin–like grapes give aromas and flavours of outstanding condensing in a wine that impressed everyone and by common consent it is the best of its kind. Excellent year, exceptional raw material and special care in technical details made Kotsifali Mandilari 2010 by Idaia Winery one of the best wines we tasted lately at Oinotika, the exhibition of all Cretan wine.

And believed us , we tasted a lot . . .

COLOR

RED

AROMA

MEDIUM FRUITY

BODY

FULL

ACIDITY

HIGH

Tastes Like

In the glass, its colour is impressive ruby–red.

In the nose, the very sweet red fruit and the sweet spices are uniquely combined in a rich and complicated bouquet. Cherry, bitter cherry and forest fruit meet cinammon, rose and vanilla in an absolutely harmoniously mariage.

In the mouth, it is rich and juicy with well–worked soft tannins and acidity that refreshes the mouth. The cherry stands out in more spicy tones and remains in the mouth in the very long – lasting aftertaste. 

Technical stuff
Color red
Type dry
Year 2012
Alcohol 13,5 %
Origin Herakleio Crete
Variety Kotsifali - Mandilari
Aromas cherry, berries , cinnamon, cloves, vanilla
Bottle Size 750ml
Barrique -
Serving temperature 16°C
Aging -
Closure Cork
Organic No

KOTSIFALI MANDILARI 2012 DUET – IDAIA WINERY

PAIR IT

Combine it with with roast or grilled red meat, pasta with boiled meat sauce or yellow mature cheese. 

Pork tenderloin with sun dried tomatoes

  • 2 pork tenderloins (fillet), each about 300g, with the excess fat removed
  • 1 tbsp extra virgin olive oil
  • 2 cloves of garlic, finely chopped
  • 2 tbsps. chopped fresh thyme
  • 1 tsp. of salt
  • 1/2 tsp. of freshly ground black pepper
  • 2 tsps. of butter
  • 1/2 cup of red wine
  • 1/2 cup chicken broth (or a chicken broth cube and half a cup of water)
  • 5 sun dried tomatoes cut to 4
  • 3 tbsps. of cream

Preheat the oven to 200 ° C.

Brush the meat on both sides with the half olive oil. Rub with garlic, thyme, salt and pepper.

In a stainless-steel pan, heat the remaining olive oil and butter to medium-high heat. When it’s hot, add the fillets and cook until golden brown on both sides, about 5 minutes. Place the fillets in a baking pan and place them in the hot oven. Let them cook for 12 to 15 minutes.

Remove the meat on a platter and cover it with foil to keep it warm. Put the remaining juices of the pot back in the pan.

At moderate to high temperature, add the wine by stirring to keep it from sticking. Add chicken broth and slices of sun-dried tomatoes. Lower the temperature and simmer for 2 to 3 minutes. Then add the cream and stir well to mix it up.

Cut the fillets into chunks and spread them on a platter. Pour the hot sauce over them with a spoon and serve immediately.

We recommend serving with long-grained rice.

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