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Old Roots Xinomavro 2016 - Domaine Tatsis
Domaine Tatsis


  Greece / Goumenissa
ADD TO CART At your doorstep in 1 - 3 days

The Oldest Xinomavro is Back!


Why do we love it?

Think of a bottle with the folllowing characteristics: one of the oldest vineyards of Goumenissa, a uniquely charismatic variety, biodynamic cultivation, an excellent vintage, a special micro–climate and two pioneering and eccentric wine makers. If these are not enough, then add, the great awards in major international wine competitions. The two Tatsis brothers, Stergios and Periklis, grow the beloved variety of Xinomavro applying biodynamic methods at the unique terroir of Gerakona area in Goumenissa, in one of the first vineyards after the fylloxera period.

The year 2016 was especially good for Goumenissa with excellent weather conditions which helped in the ideal maturing of the fruit while  the low yield which does not exceed 400 kgr per acre, contributed to the amazing condensation of flavours and aromas. It matured in second use french oak barrels for more than 12 months and then it was bottled without stabilizing and filtering, intergrating all the characteristics of the dynamic variety.

Old Roots Xinomavro 2016 of Domaine Tatsis is a jewel of the area. Although still young, it has all the characteristics of a great red wine which will continue to develop for at least 15 – 20 years more!

Can you wait?

We suggest to decant it in a carafe in order to remove the sediment and to let it breathe for an hour before you savour it.









Tastes Like

In the glass, its colour is intense ruby-red with purple highlights.

In the nose, the fruit expression is impressive with gooseberry, bitter cherry, strawberry and cherry filling the glass. Tomato paste, liquorice, bitter chocolate and cocoa are combined with clove and cinammon while leather and ink allusions complete the uniquely complicated bouquet which continues to develop as the wine breathes.

In the mouth, medium bodied with the characteristic acidity of Xinomavro and the strong tannins that are indicative of its youth.The fruit is intense with the  cherry and gooseberry stealing the show. The long lasting aftertaste leaves the sense of bitter chocolate and liquorice in the mouth. 

Technical stuff
Color Red
Type Dry
Year 2016
Alcohol 14%
Origin Goumenissa
Variety Xinomavro
Aromas gooseberry, cherry, strawberry, cherry, tomato paste, licorice, bitter chocolate, cocoa, clove, cinnamon, leather.
Bottle Size 750ml
Barrique 12 months
Serving temperature 18°C
Aging 10+ years
Closure Cork
Organic Yes



with game, meat in red sauce and yellow mature cheeses.

Ossobuco with gremolata and risotto Milanese

  • 4 thick beef shanks
  • 2 tbsps. of flour
  • 2 medium sized onions, finely chopped
  • 3 cloves of garlic, finely chopped
  • 4 carrots, cut into thick pieces
  • 1 can tomatoes concassed
  • 1 liter of fresh meat broth (or 1 cube of beef broth dissolved in 1 liter of water)
  • 1 tbsp. of tomato paste
  • 1 bay leaf

for the risotto

  • 75g of butter
  • 1 small onion, finely chopped
  • 250g rice for risotto
  • 1 pinch of saffron
  • 850ml chicken broth
  • 60gr Parmesan cheese, finely gratted

for the gremolata

  • lemon zest
  • good handful of chopped parsley
  • 1 clove of garlic, finely chopped

For ossobuco: Heat a little olive oil in a large pan. Flour the meat, put it in the pan as soon as the olive oil heats up and leave until it is browned on both sides. Remove it and add onion, garlic and carrots to the pan. Cook them until they are slightly softened. Put the mixture in a pot with lid, add tomatoes, broth, tomato paste and bay leaf, and let it boil for 10 minutes on high heat by stirring frequently. Reduce the heat to medium - low, add the meat, close the pot with the lid and leave for 4 to 5 hours or until the meat is tender. Season with salt and pepper and it’s ready. Mix the ingredients of gremolata and keep it aside for serving.

For the risotto: Melt the butter in a saucepan and sauté onion for 5 minutes. Add the rice and cook for a few minutes by stirring continuously to avoid sticking to the pan. Add the saffron to chicken broth, stir well and add a tablespoon to the pan, each time. Stir continuously until the broth is absorbed and then add the next tablespoon. After 20 minutes, check if the rice has been cooked - the grains should still have a very small crispness. Once it’s ready, add Parmesan and plenty of seasoning.

To serve, spread the gremolata over the meat and put the risotto on the side. 


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