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5 + 1 Ocean Red 2014 - Idaia Winery
Idaia Winery

5 + 1 OCEAN RED 2014 - IDAIA WINERY

  Greece / Heraklion
€83.20
66.00
€66.00

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Why do we love it?

Carrying the heavy legacy after the striking distinctions of its predecessor, Ocean Red 2014 by Idaia Winery proves that the apple did not fell far from the tree.

The Cretan Mandilaria and the cosmopolitan Syrah meet in a blend that shows exemplary behavior in time and in the barrel where it remained for 12 months.

Although low-key, the couple and oenologists Vasilis Laderos and Poppy Volitaki have fanatic fans in the wine world who eagerly await their next achievements. Investing in the excellent raw material of their vineyard in the area of Dafnes in Heraklion, risking late harvests, they succeed to reach the tasty and aromatic complexity of their wine to its limits.

It is no coincidence that the vineyard is located in the oldest perhaps of Europe's vineyards, tracing back to the Minoan period.

Do not be afraid to age it for at least eight more years. It is worth the wait.

And the collection of awards continues ...

COLOR

RED

AROMA

MEDIUM FRUITY

BODY

FULL

ACIDITY

MEDIUM

Tastes Like

Ruby color in the glass with light brick red highlights.

Ripe red fruit with spicy tones jump out of the glass. Raspberry and cherry are combined with butter notes, colorful peppers and nuts. Vanilla, tobacco, leather, ink and oak complete the uniquely complex bouquet.

Rich mouth with accentuated but nicely rounded tannins and noticeable acidity that adds interest. Nuts and vanilla accompany the cherry and insist on the long-lasting spicy aftertaste.

Technical stuff
Color Red
Type Dry
Year 2014
Alcohol 13,5 %
Origin Heraklion, Crete
Variety Mandilaria, Syrah
Aromas raspberry, cherry, butter, colorful peppers, nuts, vanilla, tobacco, leather, ink, oak
Bottle Size 750ml
Barrique 12 months
Serving temperature 17°C
Aging 8 years
Closure Cork
Organic No

5 + 1 OCEAN RED 2014 - IDAIA WINERY

PAIR IT

Loves red meats in casserole, lamb with rosemary and aged yellow cheeses.

Lamb fillet with coriander and couscous salad

For the lamb

  • 1 tbsp. coriander, crushed
  • 1 tsp. paprika
  • 3 tbsps. olive oil
  • 900gr lamb fillet

For the salad

  • 200gr couscous
  • 2 zucchinis, cut into thin strips
  • 200gr (7oz) mixed tomatoes, finely chopped
  • 1 bunch of parsley, finely chopped
  • 2 lemons, juice, plus 1 tablespoon lemon zest, and lemon slices for serving

Mix coriander, paprika and 2 tablespoons of olive oil. Brush the lamb with it and let it marinate for 30 minutes. Preheat the oven to 200C. Heat the remaining olive oil in a pan and brown the lamb on all sides. Place them in a baking pan, over baking paper, cover with aluminum foil and bake in the oven for 20 minutes. Remove the foil the last 3 minutes.

Boil 200 ml of water in a pot. Remove it from the heat and add the couscous in a ratio of about 1 to 1. Let it about 5’ to absorb the water and to soften and it is ready. Let it cool slightly and then add zucchinis, tomatoes, parsley, lemon juice and zest. Add salt and pepper and stir until all ingredients are mixed. Taste it and add lemon or pepper according to your preferences. To serve, cut the lamb in slices and serve with the salad and slices of lemon

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