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Nostos Alexandra's 2017 - Manousakis Winery
Manoussakis Winery

NOSTOS ALEXANDRA'S 2017 - MANOUSAKIS WINERY

  Greece / Chania
€17.60
€15.10
QTY
ADD TO CART At your doorstep in 1 - 3 days

For many, it's one of the best wines of the winery and they are not wrong!

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Why do we love it?

Nostos Alexandra’s Manousakis Winery is an emotional wine as it symbolizes the return of Alexandra, the youngest daughter of Theodoros (Ted) Manousakis, to Greece. For many, it is one of the best wines of the winery and they are not wrong! It now officially bears the signature of Alexandra since she has curated its amazing bottle, reminiscent of a piece of art you could see in MoMa (Museum of Modern Art).

Ted left for America at the tender age of 11. He always wanted to return to his homeland and do something to honor his place and traditions. The great winemaking tradition of Crete gave him the idea to build his own winery and so, in 1993 he planted the first vineyards. That was enough to "plant" the seed of yearning for return (nostos) to his daughter, Alexandra, who returned to Crete, leaving New York, a few years later. Alexandra and her husband Afsin have been at the helm of the winery for the last few years honoring her father's vision.

At the beginning of the winery, in 1993, an internationally renowned scientific team was recruited to select the varieties that would be grown on the slopes, around Vatolakkos, Chania. The Grenache of the Rhone Valley was one of the key varieties. Syrah and Mourvedre came a little later (as did Alexandra). Nostos Alexandra’s blend consists of 40% Syrah, 40% Mourvedre, and 20% Grenache Rouge. The grapes come from 2 different vineyards, one at an altitude of 380m and one at an altitude of 600m. Syrah is vinified in oak tanks while the other two are vinified in stainless steel tanks. After fermentation, the wine ages in French (75%) and American oak barrels (25%), for about 10 months.

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

Nostos Alexandra’s Manousakis Winery has a deep purple color and an intense nose full of red and black fruits such as cherry, plum, blueberry, sour cherry, and blackberry. Hints of vanilla, leather, licorice, tobacco, pepper, iodine, and pepper complete the aromatic bouquet.

On the palate, it has a medium (+) body, medium tannins and juicy, refreshing acidity. Ripe cherry, raspberry jam, plum, and sour cherry are mixed with notes of vanilla, smoke, toffee, chocolate, licorice, cinnamon, and eucalyptus.

Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 14,5 %
Origin Chania
Variety Syrah, Mourvedre, Grenache Rouge
Bottle Size 750ml
Barrique 10 months
Serving temperature 16°C
Aging 6 years
Closure Cork
Organic Yes

NOSTOS ALEXANDRA'S 2017 - MANOUSAKIS WINERY

PAIR IT

with rib eye with aromatic butter, a burger with caramelized onions and goat cheese, or a lamb frame with rosemary and red wine.

Shrimps wrapped in prosciutto, with orange marmalade

  • 1/4 cup orange jam
  • 1/4 cup of white dry wine
  • 4 tsps. of fresh lemon juice
  • 1 tsps. of finely chopped ginger
  • 1 large clove of chopped garlic
  • 2 fresh onions finely chopped
  • 20 shrimp jumbo or medium-sized peeled (you can leave the tail)
  • 10 slices of prosciutto cut into half lengthwise
  • 2 tablespoons of vegetable oil
  • 10 wooden skewers dipped in water for 20 minutes
  • salt
  • pepper

In a medium bowl, mix the jam, white wine, lemon juice, ginger, garlic and onions. Add salt and pepper according to your taste.

Tosh the shrimps in the bowl and turn them to get fully covered with the mixture. Leave them for 20 minutes at room temperature. After 20 minutes, drain the shrimps from  the marinade.

Roll each shrimp with a slice of prosciutto. Put 2 shrimps in each skewer and carefully pierce prosciutto so that it doesn’t  get unfolded.

Preheat the grill to medium to high temperature. If we barbeque them, we are careful to roast them in a moderate fire. Dip the skewers in the marinade and bake until the prosciutto gets crispy and the shrimps opaque and slightly reddish, about 3 minutes on each side.

Secret:

Soak the wooden skewers in water (preferably hot) before putting them in the oven or the charcoal so that they won’t burn and tan while baking.

 

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