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Pinot Noir 2019 - Estate Papaioannou
Estate Papaioannou

PINOT NOIR 2019 - ESTATE PAPAIOANNOU

  Greece / Nemea
€13.80
11.80
€11.80
QTY
ADD TO CART At your doorstep in 1 - 3 days

One of the first Greek Pinot Noirs and one of our favourites!

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Why do we love it?
The Pinot Noir by Papaioannou Estate is one of the first Pinot Noirs in Greece and perhaps one of our favorites. Juicy and fruity, it is almost impossible not to be amazed by the first sip!

Thanasis Papaioannou was one of the greatest visionaries of Nemea. He founded the family winery in Ancient Nemea in 1876 and he was one of the first that worked with organic farming. While studying the 570 acres of his vineyards, he had noticed that some sites provided the ideal conditions for the cultivation of some international varieties, such as Pinot Noir. The red variety of Burgundy settled in the plain of Nemea and found there a second, slightly warmer, home. From the very first moment until today, Papaioannou's Pinot Noir has a fanatical audience, due to its typicity and its incredible price. Careful vinification is responsible for 50% of the success, since the oak maturation is as much as needed, without masking the fruit. The wine matures for 6-8 months in oak barrels and then for 12 months in the bottle.

Drink it now with a good company.

COLOR

RED

AROMA

PRONOUNCED

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like
It has medium purple color and strong aromas of strawberry, cherry, plum, sour cherry, vanilla, toffee and cedar. In the mouth it is juicy and fruity with medium body, velvety tannins and balanced acidity. Strawberry, black cherry and raspberry jam are complemented by notes of vanilla, tea leaves, cinnamon and tobacco.
Technical stuff
Color Red
Type Dry
Year 2019
Alcohol 14,5%
Origin Nemea
Variety Pinot Noir
Aromas Strawberry, black cherry, raspberry jam, vanilla, tea leaves, cinnamon, tobacco.
Bottle Size 750ml
Barrique 6-8 months
Serving temperature 16°C
Aging 5 years
Closure Cork
Organic Yes

PINOT NOIR 2019 - ESTATE PAPAIOANNOU

PAIR IT

with beef fillet in red wine sauce, mushroom risotto, or pizza with bresaola and truffle oil.

Tagliatelle with mushroom sauce

  • ½ kg of fresh mushrooms
  • 1 clove of garlic chopped
  • 1 tbsp. of lemon juice
  • 3 tbsps. of olive oil
  • 1 tsp. of salt
  • freshly ground pepper
  • 1 tbsp. of chopped parsley
  • 1/2 kg tagliatelle pasta
  • 1 glass of white wine
  • 1/4 cup of cream
  • 3 tbsps. Parmesan cheese and as much as you like for serving

Clean the mushrooms. Cut the edges and then slice them and mix them with the lemon juice.

In a large frying pan add the olive oil and put it in a medium - high heat and when it heats up well, add the garlic stirring well to keep it from sticking and not burn. Add the mushrooms, stir well and cover the pan with a lid. Sauté for 4 minutes stirring frequently.

Remove the lid and add salt and pepper according to your preferences. Stir occasionally and   allow them to absorb their juices and become brown (about 5 minutes).

At the same time, in a pot, boil some water and prepare the tagliatelle according to the instructions of their packaging.

Pour a glass of white wine in the pan, preferably from the wine with which you will accompany the plate.

Add cream and grated Parmesan and let it simmer by lowering the heat, for 3 -4 minutes until it thickens. Remove the pan from the fire, add the pasta, mix well and add the parsley. Serve with grated parmesan cheese.

 

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