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Rapsani Terra Petra 2020 - Thymiopoulos Vineyards
Thymiopoulos Vineyards


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

A Great Rapsani from Xinomavro's rock star!


Why do we love it?

Every wine that has the name of Apostolos Thymiopoulos on its label is a guaranteed masterpiece, so is Rapsani Terra Petra. Xinomavro's rock star has gone beyond the boundaries of Naoussa and is determined to introduce us to all the different expressions of his beloved variety.

Apostolos Thymiopoulos is the one who changed everything we knew about Naoussa, one of the most important wine-producing regions of Greece, establishing wines with a lot of fruit purity and silky tannins. All of his wines are a revelation and sell out before they're even released. The reason? His wines are elegant, truly delicious and you can enjoy them now without the need for bloody, beef steaks to mellow the tannins.

Rapsani is a region that definitely has a lot to say as it makes the most fruity and velvety Xinomavros. This, in combination with Thymiopoulos' signature, assures you of the perfect result. Apostolos chose one of the highest vineyards in the area, with vines aged 15 to 50 years old. The vines are not irrigated and the old ones have been trained in a goblet shape. The combination of the above ensures high fruit concentration and expression, which is the best basis for creating a really great wine. The harvest took place in the first ten days of October when the grapes had matured perfectly. The precious blend, with a ratio of 50% Xinomavro, 35% Krassato, and 15% Stavroto, originally fermented in stainless steel tanks and then in large oak barrels, where it remained for about 14 months.

With eyes closed, tasting Rapsani Terra Petra you recognize the finesse and the "signature" that Thymiopoulos puts on all of his wines.









Tastes Like

Moderate ruby color ​​in the glass.

Sleek nose of medium (+) aromatic intensity that floods you from the beginning with aromas of strawberry jam, red cherry, and tomato chutney. Its beautiful floral dimension gradually dominates in the form of evening primrose. The aromas of marjoram, cinnamon, vanilla, cedar, and tobacco complete the complex and long-lasting aromatic bouquet.

On the palate, it is moderate (+) volume bodied with high acidity which perfectly balances with medium, silky tannins. Wild cherry, strawberry, tomato, and sour cherry are in the foreground and are followed by cocoa, vanilla, oak and refreshing notes of green tea.

The aftertaste is long and very delicious.

Technical stuff
Color Red
Type Dry
Year 2020
Alcohol 13%
Origin Rapsani
Variety Xinomavro, Stavroto, Krassato
Aromas Strawberry jam, cherry, tomato chutney, evening primrose, marjoram, cinnamon, vanilla, cedar, tobacco
Bottle Size 750 ml
Barrique 14 months
Serving temperature 17°C
Aging 10 years
Closure Cork
Organic No



Pair it with beef Bourguignon, slow cooked meats or pepper fillets.

Beef Bourguignon

  • 1 kg of lean beef, cut into 5 cm cubes
  • 1 glass of red wine, preferably pinot noir or cabernet. Do not forget that with this you can accompany your dish in the serving.
  • 30 gr of flour
  • 100 gr smoked lean bacon, finely chopped
  • 3 tbsps of butter
  • 4 carrots, cleaned and sliced
  • 4 onions, cleaned and cut into quarters
  • 1 tbsp of chopped garlic
  • 500 ml beef broth
  • 2 bay leaves
  • 3 thyme sprouts
  • 3 sprigs of parsley
  • ½ kg of portobello mushrooms
  • Salt
  • Freshly ground black pepper
  • Sliced ​​bread slices for serving


Put the veal in a bowl and marinate it with red wine. Cover it with foil and put it in the fridge overnight. The next morning, remove the meat from the red wine and dry it.

Do not throw away the wine.


Dust the meat with the flour. Place a large pot on high heat, add the bacon and immediately after the butter to mix in the bacon fat and melt.

Add the meat and brown it on all sides. Remove the meat and place it on a plate.

Add the carrots, onions and garlic and cook until the onions become translucent, about 5 minutes. Add the meat again to the pot, red wine, beef stock, bay leaves, thyme and parsley.

Cover and cook for 2 hours on low heat, until the meat becomes very tender. Add the mushrooms and cook for another 15 minutes. From time to time, try adding salt and pepper according to your taste.

Serving Suggestion: Toast slices of bread loaf, rub them with a clove of garlic cleaned on both sides. Serve the stew on the slice of bread and sprinkle with parsley.



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