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Palies Rizes 2018 - La Tour Melas
La Tour Melas

PALIES RIZES 2018 - LA TOUR MELAS

  Greece / Fthiotida
€77.50
€64.00
QTY
ADD TO CART At your doorstep in 1 - 3 days

The unicorn wine of La Tour Melas!

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Why do we love it?

It's the wine that everyone is looking to find desperately and taste at least once in their lifetime and it is no other than Palies Rizes La Tour Melas. Its limited quantity, tremendous concentration, and French finesse make this Agiorgitiko infinitely collectible and special!

La Tour Melas is located in Achinos in Fthiotida and besides a beautiful and hospitable winery, it has a fantastic team of oenologists that are making epic wines. In fact, they make wines that are sold long before they are released (like en primeur of the great Bordeaux Chateaux). Under the direction of the demanding and perfectionist Cyrus Melas, Elsa Pickard and Panos Zoumboulis create diamonds to achieve the goal: a wine better than Chateau La Fleur.

For Palies Rizes, it took an ungrafted vine, over 100 years old, to form the basis, provoke and inspire. How would Agiorgitiko be if it were born in Saint Emilion or Margaux? Without a trace of exaggeration, the humble red variety of Nemea is transformed into a world-class red wine. One could say that in Mela's team hands the variety shows its enormous potential. The precious, concentrated juice matures for about 14 months in new French, barrique barrels and is bottled unfiltered.

We could go on for hours but words are poor when talking about Palies Rizes.

COLOR

RED

AROMA

MEDIUM

BODY

FULL

ACIDITY

HIGH

Tastes Like

Deep, opaque purple color with violet hues and sophisticated aromas of sour cherry, plum, blackberry, cherry, vanilla, bitter chocolate, cedar, pepper, cinnamon, star anise, licorice, and violet. Impressive mouth, full-bodied with crisp acidity and high but juicy, ripe tannins.

Technical stuff
Color Red
Type Dry
Year 2018
Alcohol 14%
Origin Fthiotida
Variety Agiorgitiko
Aromas Sour cherry, plum, blackberry, cherry, vanilla, bitter chocolate, cedar, pepper, cinnamon, star anise, liquorice, violet.
Bottle Size 750ml
Barrique 14 months
Serving temperature 18℃
Aging 10 years
Closure Cork
Organic No

PALIES RIZES 2018 - LA TOUR MELAS

PAIR IT

with a juicy rib-eye, slow-roasted beef with vegetables or with a wild boar ragout with cinnamon & cloves.

Roast beef with sweet potato puree and gravy

For the Roast Beef
-1200 g Beef fillet
-1 clove of garlic
-10 g dried mushrooms
-30 g butter
-20 g olive oil
-1 tablespoon peppercorns
-1 sprig of rosemary
-2-3 thyme sprigs
-Sea salt

For the sweet potato puree
-1000 g red sweet potatoes
-100 ml. milk cream
-50 ml. milk
-40 g butter
-3-4 sage leaves
-½ teaspoon white pepper
-Sea salt

For the gravy
-300 ml. beef stock
-10 g dried mushrooms
-1 teaspoon flour
-20 g brown sugar
-2 tablespoons of Worcestershire sauce
-25 g butter
-1 large orange
-Freshly ground pepper

For the sweet potato puree
Bake sweet potatoes by wrapping them in baking sheet and baking them at 200 ° C for as long as needed (about 1 hour).

Pierce them with a fork to see if they are cooked, then peel them, mush them up and keep them warm.

Boil the milk and cream along with the leaves of sage over low heat, remove the leaves and add the sweet potatoes. Then season well, taste it and correct the seasoning.

Mix and after you remove it from the fire, add the butter.


For the Roast Beef
Band the fillet with a string or ask the butcher to do it.

Grind in the multi the dried mushrooms, peppercorns, herbs and some salt. Preheat the oven to 200 ° C and in a hot saucepan sauté the fillet on a very high heat.

When it gets a nice color from all sides put it on a roasting grill and below it put a baking pan.
Brush the fillet with butter and spread the mushroom-herb mixture evenly.

Bake the fillet in the lower shelf of the oven for about 50 minutes at 200 ° C, for a medium baking. If you want your fillet well done, continue for about 15 minutes. For rare, cook it for only 35 minutes.

Once you remove the fillet from the oven, wrap it well with foil, leaving it to rest for at least 40 minutes before serving.


For the gravy sauce
Soak the mushrooms in the stock for as long as possible.

In a thick bottom pot, place the butter and once it is melted, add the flour, by stirring continuously until it gets an amber color, then lower the heat to the minimum.

Add the broth after removing the mushrooms and all other ingredients.
Stir continuously until the sauce thickens, taste it and, if necessary, add more salt.

Serve the sliced roast beef, with sweet potato puree and gravy on top.

Eva Monochari

food Blogger

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