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Young Tsapournakos 2016 - Domaine Vogiatzis
Vogiatzis Estate

YOUNG TSAPOURNAKOS 2016 - DOMAINE VOGIATZIS

  Kozani
SORRY GUYS, WE RAN OUT OF THIS ONE

Try to resist!

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Why do we love it?

It put on again the colorful costume and came to overwhelm us even more! The Young Tsapournakos is here again, untamed, fresh, full of aromas and flavors waiting to be enjoyed!

As every year, it was released in a very limited amount of bottles and we secured a few of them for his friends on botilia.gr!

The sophisticated Doctor of oenology Giannis Vogiatzis bottles the Young Tsapournako directly from the tank before he gets into barrels to give the classic Tsapournakos Domaine Vogiatzi.

The Young Tsapournakos 2016 is still naughty and full of zest for the game. The brilliance and vibrancy will certainly delight and make you forgive any mischief.

Enjoy it immediately. It is really a shame not to play with him.

COLOR

AROMA

BODY

ACIDITY

Tastes Like

Impressive in the glass with the indicative of its freshness purple color.

The red fruit aromas steal the show on the nose with cherry, blackberry, sour cherry and strawberry combined with cinnamon and quince in an impressive bouquet.

Juicy on the palate, with medium volume body, balanced acidity and soft tannins that have not yet had time to fully form. The sour cherry dominates the palate in spicier form and insists in the long-lasting aftertaste.

Technical stuff
Color red
Type dry
Year 2016
Alcohol
Origin Kozani
Variety Tsapournakos
Aromas cherry, raspberry, ripe strawberry, cinnamon, quince
Bottle Size 750ml
Barrique -
Serving temperature 16°C
Aging
Closure Cork
Organic No

YOUNG TSAPOURNAKOS 2016 - DOMAINE VOGIATZIS

PAIR IT

Pair with grilled meats, mature white cheeses but our pick would be a well-done grilled salmon.

Charcoal roasted salmon

  • 1 kg salmon fillets
  • 1/4 cup soy sauce
  • 1 tbsp. chili sauce
  • 1 tbsp. fresh ginger (grated)
  • 2 cloves of garlic
  • Juice and zest from a lemon
  • 1 tbsp. black sugar
  • Tomato, freshly chopped
  • 2 sprigs of rosemary

Rinse the salmon fillets.

Mush the garlic and a tablespoon of ginger on a plate.

Put the above in a deep dish and add soy, chili, lemon zest and lemon juice and a tablespoon of black sugar to make the marinade.

Place the salmon fillets in the marinade for half an hour.

Prepare the grill at high temperature and place the fillets for a few minutes on each side. As long as the fillets are roasting, brush them with the remaining marinade so that they do not dry out.

Garnish the salmon with freshly chopped tomatoes and 2 sprigs of rosemary.

Accompany with basmati rice.

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