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6 x Kotsifali - Merlot 2016 - Karavitakis Winery
91
Karavitakis Vineyards

6 X KOTSIFALI - MERLOT 2016 - KARAVITAKIS WINERY

  Greece
€63.00
50.00
€50.00

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Two different worlds!

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Definitely one of the next best sellers!

Proving once again that there can be incredibly delicious wines that do not cost a fortune, Manolis Karavitakis returns with one of your favorite wines. One of those provoking both with their label and their price.

Having some of the most famous wines of Crete in his cv, Karavitakis decided to take over the family winery in Pontikiana in the region Kolymvari Chania. Together with his son Nikos who follows in his footsteps, they like to experiment with local and international varieties seeking their perfect integration in the terroir of the island of Crete.

In Kotsifali - Merlot 2016 Karavitakis Vineyards, Kotsifali from the zone of Peza in Heraklion and Merlot from the area of ​​Chania meet joining the ideal expressions of both varieties in a blend.

With Kotsifali unable to hide its fruity and intense character and Merlot giving a cosmopolitan and velvety feel, the combination brings together the best of two different worlds. The blend stays for 11 months in French oak barrels acquiring additional depth and style.

Kotsifali - Merlot 2016 Karavitakis Vineyards is a very delicious Greek red wine. Soft and elegant, definitely makes you look back at the price label in amazement when you try it! Even better if you buy 5 and get 6 bottles!

COLOR

RED

AROMA

VERY FRUITY

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

Bright ruby ​​color with purple hues in the glass.

Expressive nose with predominantly red, and black fruits expressing themselves beautifully on a background of sweet spices and caramel. Cherry, blueberry and ripe strawberry are combined with raspberry and sour cherry. Vanilla, cinnamon, licorice, caramel and hints of black pepper express the barrique beautifully.

Velvety and juicy on the palate, with well worked, moderate tannins and balanced acidity. Cherry, raspberry licorice and pepper stand out and insist on the smoky, long-lasting aftertaste.

Technical stuff
Color Red
Type Dry
Year 2016
Alcohol 13,5 %
Origin Chania, Crete
Variety Kotsifali, Merlot
Aromas raspberry, sour cherry, cherry, blueberry, strawberry, vanilla, cinnamon, licorice, caramel, black pepper
Bottle Size 6x 750ml
Barrique 11 months
Serving temperature 16ºC
Aging 5 years
Closure Cork
Organic No

6 X KOTSIFALI - MERLOT 2016 - KARAVITAKIS WINERY

PAIR IT

Pair with braised veal, pasta with red sauce and aged cheeses

Beef Ragout with matsata pasta and kalathaki of Limnos cheese

  • 1 pack of matsata pasta
  • 100 g of Lemnos basil cheese
  • 1200 g beef (for stew)
  • 2 tbsps. flour
  • 2 medium onions
  • 1 big carrot
  • 2 cloves of garlic
  • 4-5 shallots
  • 200 ml. red wine
  • 350 ml. hot beef stock
  • 250 gr. concassed tomatoes
  • 1 tsp of sugar
  • 1 sprig of fresh rosemary
  • 1 sprig of fresh thyme
  • Parsley
  • Fresh pepper
  • Olive oil

Wash and dry the meat well using absorbent paper.

Cut into smaller pieces, sprinkle with flour and sauté in a deep saucepan with olive oil until golden brown. Do not sauté them all together to maintain the high pot temperature. Do it partially and keep the meat warm in another utensil.

At the same time, clean and chop onions, carrot and garlic. Sauté them into the pot that you roasted the meat.

Pour in the red wine, keeping a high temperature, and with a wooden spoon "scrape" the saucepan to get all the "deliciousness" from the meat.

Then transfer the meat back to the saucepan with the sauce, add tomatoes, herbs, sugar and pepper.

Lower the fire, add the broth and let simmer for about 3 hours without forgetting to control the fluids after 2.5 hours.

The sauce must be rich and thick, so remove from the heat, when the liquids are still sufficient. Of course, keep in mind that it will thicken as it cools down.

When the beef is ready, add a little chopped parsley and prepare the pasta.

In a pot with plenty of boiling water, add a little salt and then, the pasta. When they are ready, drain them and transfer them back to the pot. Add about half of the sauce and a little chopped parsley, mix well and serve.

In the serving, add more sauce to each dish and crumbled cheese.

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