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Rapsani Terra Petra 2015 - Apostolos Thymiopoulos
93
Thymiopoulos Vineyards

RAPSANI TERRA PETRA 2015 - APOSTOLOS THYMIOPOULOS

  Greece / Rapsani
17.30
€17.30

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The wine rock star!

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Just came out... and it run out

If Apostolos Thimiopoulos was a musician, he would be the ultimate rockstar. The one who would leave his mark on different types of music and his concerts around the world would be sold out before the tickets were released. At the moment, he is the one that changed the everything about Naoussa, one of the most important wine-producing regions of Greece, establishing wines with a lot of fruit and silky tannins. Every wine is a revelation and sells out before it's even released. Gradually he puts his hand in other regions, changing the data as we know them to date.

Rumors wanted him to prepare something in Rapsani. And the last bottles from Rapsani Terra Petra 2015 Apostolos Thimiopoulos have just come to our attention. Very limited production, with the base remaining the same since the main variety of the area is again Xinomavro.

Apostolos chose one of the highest vineyards in the area, with vines aged 15 to 50 years old. The vines are not watered and the old ones have a cup shape. The combination of the above ensures high concentration and fruit 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 grapefruit, 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, trying out Rapsani 2015 Terra Petra you recognize the finesse and the "signature" that Thimiopoulos puts on all of his wines. High aromatic intensity, fruits and flowers with a hint of animal aromas, in absolute balance that literally pulls you from the nose.

Minimum production, these are the latest bottles in circulation. And they have a long way ahead of them...

COLOR

RED

AROMA

MEDIUM FRUITY

BODY

MEDIUM

ACIDITY

HIGH

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 an 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 2015
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

RAPSANI TERRA PETRA 2015 - APOSTOLOS THYMIOPOULOS

PAIR IT

Cooked meats, pepper fillets and meat-appetizers would be perfectly accompanied by the Earth and Sky.

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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