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La Bruja de Rozas 2019 - Comando G
Comando G

LA BRUJA DE ROZAS 2019 - COMANDO G

RED
  Spain
€34.00
€29.10
QTY
ADD TO CART At your doorstep in 1 - 3 days

Inconceivable finesse with 93 pts from Robert Parker!

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Why do we love it?

How cool can they be to name their creation Comando G * (Commando He - for the older ones, in Greece it was called Group G), from the name of their favorite cartoon when they were children? In their case, the G symbolizes Garnacha (for the rest of the world Grenache Rouge) and granite soil (Granitic). And how cool can they be to select old, abandoned Garnacha vineyards on inaccessible, steep slopes of the infamous Gredos area (the third G), near Madrid for La Bruja de Rozas 2019 Comando G.

Want to tell you how cool? So much so that La Bruja de Rozas Comando G scores inconceivably high scores every year. The 2019 vintage, so far has received 93pts from Robert Parker due to its inconceivable value for money ratio and its incredible finesse.

The Comando G * project was started by two friends, Fernando Garcia and Daniel Gómez Jiménez-Landi. They both worked in wineries around Madrid when in 2008 they decided that someone should give the deserved attention to the old, almost abandoned Garnacha vineyards on inaccessible slopes in the Gredos area. This area is spread over 3 different regions. Madrid, Castilla La Mancha and Castilla Y Leon.

For La Bruja de Rozas 2019 Comando G, the grapes come from Rozas de Puerto Real, Madrid. The vines aged 50-80 years grow at an altitude of 850 meters, on granite soil. Harvesting is done by hand and inspired by Burgundy, Granacha ferments with whole bunches. This gently extracts tannins and enhances the complexity and freshness of the wine. The fermentation is done with native yeasts and then the wine matures in oak tanks for 9 months. It is bottled unfiltered and with minimal additional interventions (otherwise what kind of commandos would they be?).

La Bruja de Rozas 2019 Comando G is a wine of shocking finesse that can not fail to impress you!



* Comando G was an old cartoon with 5 child heroes saving the world. In Greece, it was called Group G.

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

It has medium ruby color and an intoxicating nose, with the aromas of red fruits dominating. Notes of white pepper, allspice, orange zest, tea, and butter complete the unique set.

In the mouth, it has medium body, discreet acidity, and velvety tannins. Juicy cherry, strawberry and raspberry are framed by notes of cedar, tea, and pepper.

Technical stuff
Color Red
Type Dry
Year 2019
Alcohol 14,5%
Origin Madrid, Spain
Variety Garnacha
Aromas White pepper, allspice, orange zest, tea, butter, cherry, strawberry, raspberry, cedar.
Bottle Size 750ml
Barrique 9 months
Serving temperature 16ºC
Aging 4 years
Closure Cork
Organic No

LA BRUJA DE ROZAS 2019 - COMANDO G

PAIR IT

with roasted turkey, spicy dishes, pasta with meat sauce, or a lamb stew.

Roast beef with sweet potato puree and gravy

For the Roast Beef
-1200 g Beef fillet
-1 clove of garlic
-10 g dried mushrooms
-30 g butter
-20 g olive oil
-1 tablespoon peppercorns
-1 sprig of rosemary
-2-3 thyme sprigs
-Sea salt

For the sweet potato puree
-1000 g red sweet potatoes
-100 ml. milk cream
-50 ml. milk
-40 g butter
-3-4 sage leaves
-½ teaspoon white pepper
-Sea salt

For the gravy
-300 ml. beef stock
-10 g dried mushrooms
-1 teaspoon flour
-20 g brown sugar
-2 tablespoons of Worcestershire sauce
-25 g butter
-1 large orange
-Freshly ground pepper

For the sweet potato puree
Bake sweet potatoes by wrapping them in baking sheet and baking them at 200 ° C for as long as needed (about 1 hour).

Pierce them with a fork to see if they are cooked, then peel them, mush them up and keep them warm.

Boil the milk and cream along with the leaves of sage over low heat, remove the leaves and add the sweet potatoes. Then season well, taste it and correct the seasoning.

Mix and after you remove it from the fire, add the butter.


For the Roast Beef
Band the fillet with a string or ask the butcher to do it.

Grind in the multi the dried mushrooms, peppercorns, herbs and some salt. Preheat the oven to 200 ° C and in a hot saucepan sauté the fillet on a very high heat.

When it gets a nice color from all sides put it on a roasting grill and below it put a baking pan.
Brush the fillet with butter and spread the mushroom-herb mixture evenly.

Bake the fillet in the lower shelf of the oven for about 50 minutes at 200 ° C, for a medium baking. If you want your fillet well done, continue for about 15 minutes. For rare, cook it for only 35 minutes.

Once you remove the fillet from the oven, wrap it well with foil, leaving it to rest for at least 40 minutes before serving.


For the gravy sauce
Soak the mushrooms in the stock for as long as possible.

In a thick bottom pot, place the butter and once it is melted, add the flour, by stirring continuously until it gets an amber color, then lower the heat to the minimum.

Add the broth after removing the mushrooms and all other ingredients.
Stir continuously until the sauce thickens, taste it and, if necessary, add more salt.

Serve the sliced roast beef, with sweet potato puree and gravy on top.

Eva Monochari

food Blogger

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