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Pinot Noir 2016 - Argyriou Winery
Argyriou Winery

PINOT NOIR 2016 - ARGYRIOU WINERY

  Parnassos
€19.80
€17.10
QTY
ADD TO CART At your doorstep in 1 - 3 days

When wine stops being experimental!

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Why do we love it?

The landmark variety of Burgundy, Pinot Noir, is a challenge for the winemakers all over the world mostly due to difficulty both in cultivating and vinificating it.

The experienced Nikos Argyriou, in the privately owned vineyards of his domain at Parnassos area, won his personal bet when he initially experimented on it in 2009 with amazing results. The year of 2016 gave excactly the results he was looking for so as to stop calling the wine experimental.

Finesse, depth and complexity are the characteristics that make Pinot Noir 2016 by Argyriou Winery a great Pinot Noir in its richest version. The time spent in french oak barrels helped it to mature.

Enjoy it now or age it for another 7 – 8 years .

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

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

In the nose, ripe red and black fruit are dominant. Cherry, bitter cherry and plum bind harmoniously with dried nuts, herbal allusions of tea and violet. The wonderfully intergrated barrel adds vanilla, black pepper and bitter chocolate without covering the fruit. Leather and wet soil complete the rich aromatic total.

In the mouth, it is fine and spicy with well - worked tannins of medium intensity and nicely balanced acidity. Cherry, bitter cherry and spice stand out in the palete while the long-lasting aftertaste leaves the sense of tea in the mouth.

Technical stuff
Color red
Type dry
Year 2016
Alcohol 13 %
Origin Parnassos
Variety Pinot Noir
Aromas cherry, sour cherry, plum, nuts, teas, violet, vanilla, black pepper, bitter chocolate, leather, soil
Bottle Size 750ml
Barrique -
Serving temperature 16°C
Aging -
Closure Cork
Organic No

PINOT NOIR 2016 - ARGYRIOU WINERY

PAIR IT

Combine it with grilled red meat, rich tomato sauces and yellow cheese.

Roast beef with spices and red wine sauce

  • 2 tbsps. of peppercorns
  • 2 tbsps. of black or white mustard seeds
  • 2 tbsps. of fennel seeds
  • 1.5 kilos of beef fillet
  • 2 tbsps extra virgin olive oil
  • 1 tbsp of wholegrain or English (preferably gluten-free) mustard
  • 3 coarsely chopped red onions along with the peels
  • A pinch of thyme

For the sauce:

 

  • 2 tbsps extra virgin olive oil
  • 1.5 with 2 tsps of corn flour
  • 2 beef stock cubes
  • 3-4 tbsp red currant jelly
  • 400ml red wine

Two days ago, grind the pepper and the mustard and fennel seeds using a mortar. Brush the fillet with mustard and then roll it to freshly ground pepper. Cover with cling film and place it in the fridge.

Two hours before you start cooking, take the meat out of the refrigerator to reach room temperature.

Preheat the oven to 180C. Heat the olive oil in a saucepan and cook the meat until it gets a beautiful brown color. Use onions in the casserole as the base and place the meat on top of them. Bake for 20 minutes for medium or 35 minutes for a well-done beef.

Remove the beef from the casserole and place it on a platter covered with foil for 30 minutes to keep it warm. Put the casserole on the heat and along with the onions and meat juices, add the corn flour and the beef stock cubes. Stir the jelly and gradually pour the wine while stirring. Simmer until the liquid is reduced. Strain the sauce and remove the onions. Slice the beef, flavor it with thyme and serve with the red wine sauce.

 

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