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Le Sang de la Pierre 2018 - Aivalis Winery
Aivalis Winery

LE SANG DE LA PIERRE 2018 - AIVALIS WINERY

  Greece / Nemea
€31.40
26.90
€26.90
QTY
ADD TO CART At your doorstep in 1 - 3 days

The most Emblematic of Nemea and one of the Best in Greece!

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Why do we love it?
Finally, the best Le Sang de la Pierre of all time has arrived! The wine that creates chaos wherever it appears, the one that you want to have always in your cellar and that you never want it to end, just arrived and we cannot describe our joy. We know that you expected it as much as we did since you were asking us at every opportunity when will Le Sang de la Pierre 2018 be released. 
The small vineyard at Traganes, in the unexplored side of Nemea, vindicates Christos Aivalis for his persistence at the origin of the fruit and expression of terroir. The ground is full of pebbles. Vines have become rough, both by the rugged terrain and by the complete absence of any fertilizers for at least 14 years. Taking care of this vineyard as if it were his child, Christos succeeds and gets perhaps the best and most concentrated grapes for the best Agiorgitiko in Nemea.
His son Sotiris is in charge of everything else. Returning from his studies in Beaune of Burgundy, he brought a different style to the winery. The Le Sang de la Pierre is his child. From the ideal time of harvest to the name and the last detail, Sotiris took all decisions and did all the work. He knew that if things did not go well, he would have to answer to the most demanding and devoted winemaker in Nemea, his father. Allowing 5% of the fruit to dry up in the sun (a method used in Burgundy), the concentration of the fruit reaches majestic levels. The fermentation took place in large French 500lt oak barrels to mitigate contact of wine with wood. It remained there for 14 months. It acquired a complex, impressive, and velvety character. After that, it was bottled with one of the most beautiful labels on the Greek wine market.
Every year his father is more and more proud of his son but also of the epic, case study Agiorgitiko they create.
Its name means the Blood of the Stone. It happened by chance in the vineyard from a drop of juice that dripped on the stones and painted them with the deepest purple color. It is definitely one of the most suitable wine names we have come across.
If you want to listen to us, get at least 3 bottles: one for now and another 2 for the following decade.

COLOR

RED

AROMA

MEDIUM

BODY

FULL

ACIDITY

MEDIUM

Tastes Like

It has a deep purple color with violet hues. Intoxicating aromas of plum, sour cherry, cherry jam, blueberry and juicy cassis and hints of wild strawberry jam, green pepper, cinnamon, and vanilla. The barrel is perfectly integrated leaving the most "tender" character of the Agiorgitiko to shine: violet and red rose aromas gradually unfold. Chocolate, tobacco, and cedar complete the uniquely complex bouquet that is constantly evolving. Rich mouth but at the same time elegant, with medium, silky tannins and perfectly balanced acidity.

Technical stuff
Color Red
Type Dry
Year 2018
Alcohol 15%
Origin Nemea
Variety Agiorgitiko
Aromas sour cherry, cherry jam, blueberry, raspberry, plum, strawberry jam, cinnamon, vanilla, pepper, violet, red rose, chocolate couverture, tobacco, cedar
Bottle Size 750ml
Barrique 14 months
Serving temperature 15ºC
Aging 10 years
Closure Cork
Organic No

LE SANG DE LA PIERRE 2018 - AIVALIS WINERY

PAIR IT

with wild boar with spicy or mushroom sauce, smoked cheese, or beef steaks on the grill.

Roast beef with spices and red wine sauce

  • 2 tbsps. of peppercorns
  • 2 tbsps. of black or white mustard seeds
  • 2 tbsps. of fennel seeds
  • 1.5 kilos of beef fillet
  • 2 tbsps extra virgin olive oil
  • 1 tbsp of wholegrain or English (preferably gluten-free) mustard
  • 3 coarsely chopped red onions along with the peels
  • A pinch of thyme

For the sauce:

 

  • 2 tbsps extra virgin olive oil
  • 1.5 with 2 tsps of corn flour
  • 2 beef stock cubes
  • 3-4 tbsp red currant jelly
  • 400ml red wine

Two days ago, grind the pepper and the mustard and fennel seeds using a mortar. Brush the fillet with mustard and then roll it to freshly ground pepper. Cover with cling film and place it in the fridge.

Two hours before you start cooking, take the meat out of the refrigerator to reach room temperature.

Preheat the oven to 180C. Heat the olive oil in a saucepan and cook the meat until it gets a beautiful brown color. Use onions in the casserole as the base and place the meat on top of them. Bake for 20 minutes for medium or 35 minutes for a well-done beef.

Remove the beef from the casserole and place it on a platter covered with foil for 30 minutes to keep it warm. Put the casserole on the heat and along with the onions and meat juices, add the corn flour and the beef stock cubes. Stir the jelly and gradually pour the wine while stirring. Simmer until the liquid is reduced. Strain the sauce and remove the onions. Slice the beef, flavor it with thyme and serve with the red wine sauce.

 

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