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Le Sang de la Pierre 2019 - Aivalis Winery
Aivalis Winery

LE SANG DE LA PIERRE 2019 - AIVALIS WINERY

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

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

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Why do we love it?

Le Sang de la Pierre of Aivalis Winery is one of the Greek wines that you are looking forward to tasting every year! The wine that creates chaos wherever it appears and the one you always want to have in your cellar. 2019 was a tough vintage for Nemea but as Christos Aivalis said "When things get tough, the tough get going". Rumor has it that Le Sang de la Pierre 2019 of Aivalis Winery, is the best of all times!

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 fertilizer for at least 14 years. Taking care of this vineyard, as if it was 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 the 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 vine (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, acquiring 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

Le Sang de la Pierre Aivalis Winery has a deep purple color with violet hues. Intoxicating aromas of plum, sour cherry, cherry jam, blueberry, cassis are accompanied by hints of wild strawberry jam, green pepper, cinnamon, and vanilla. The barrel is perfectly integrated leaving the most "tender" character of 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. Blueberries, juicy cassis, black cherries, blackberries, which you can almost chew, are combined with notes of violet, vanilla, cedar, chocolate, pepper, cinnamon, espresso and tobacco.



Technical stuff
Color Red
Type Dry
Year 2019
Alcohol 14,5%
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 16ºC
Aging 10 years
Closure Cork
Organic No

LE SANG DE LA PIERRE 2019 - 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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