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Nemea Grande Reserve 2011 - Domaine Harlaftis
Harlaftis estate

NEMEA GRANDE RESERVE 2011 - DOMAINE HARLAFTIS

  Nemea
SORRY GUYS, WE RAN OUT OF THIS ONE

You wouldn't even imagine it exists!

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Why do we love it?

Nemea Grand Reserve 2011 of Domaine Harlaftis is a Nemea different from the others, with incredible concentration and enormous aging potential.

The family vineyard in Achladia Nemea gives its precious and ripe fruit for a high-class Nemea. Then it is matured for 2 years in 225lt French oak barrels and then it rests for 18 months in the bottle. The result is complex, juicy and irresistible. The magic hand of Panos Zoumboulis that transforms into a poem everything it touches is decisive for Nemea Grand Reserve 2011. It's definitely a fine wine now, but if you give it a little more time, let's say 5-6 years, it will be mindblowing.

COLOR

AROMA

BODY

ACIDITY

Tastes Like

Its impermeable purple color predisposes for its high concentration. Juicy red and black fruits dressed in a spicy, chocolatey mantle that impresses in every sip.

It is rich and velvety like a hot chocolate with plums and sour cherries! Magic!

Technical stuff
Color Red
Type Dry
Year 2011
Alcohol 13%
Origin Nemea
Variety Agiorgitiko
Aromas plum, strawberry, cherry, violet, hibiscus, red pepper, cinnamon, vanilla, tobacco, leather, coffee
Bottle Size 750 ml
Barrique 12 months
Serving temperature 16°C
Aging 7 years
Closure Cork
Organic No

NEMEA GRANDE RESERVE 2011 - DOMAINE HARLAFTIS

PAIR IT

with a beef fillet with red wine sauce and mushrooms.

Pork chops with tomato jam and crispy leek

  • 1/4 cup extra virgin olive oil and 6 extra tablespoons (for leek)
  • 1 fresh onion, sliced
  • 3 cloves of garlic, finely chopped
  • 4 ripe tomatoes finely chopped
  • 2 tablespoons of mirin (or white wine vinegar and 1 tablespoon of sugar)
  • 4 pork chops (about 2 cm thick)
  • salt and freshly ground pepper
  • 1 leek (white part only) well washed

Preheat the oven to 200 degrees. Heat 1/4 cup olive oil in a pan. Add the onion and the garlic and cook until they become transparent, about 3 minutes.

Add tomatoes and mirin (or vinegar and 1 tablespoon of sugar). Boil while stirring to moderate heat, until the mixture becomes almost dry or about 15 minutes.

Heat 2 tablespoons of olive oil in a large pan. Season the steaks with salt and pepper. Sauté until they get a nice golden-brown color, about 1.5 minutes on each side. Transfer them to a baking pan and roast them for about 5 minutes in the preheated oven.

Add the remaining 4 tablespoons of olive oil to the pan. Chop the white part of the leek. Add the leeks to the hot olive oil and fry until crisp.

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