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Rizoma Oak Red 2017 - Priftis Winery
Priftis Winery

RIZOMA OAK RED 2017 - PRIFTIS WINERY

  Greece / Attica
SORRY GUYS, WE RAN OUT OF THIS ONE

We barely got some!

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Why do we love it?

Do you remember Rizoma of Priftis Winery that ran out in a few hours? You are still asking if we can find some more bottles. No! IT'S SOLD OUT!  Accept it already.

But look what arrived today! The new Rizoma Oak 2017 of Priftis Winery!

Extremely limited production, changing once again what you have in mind about the money-value ratio, it is even better than the previous one. And you can imagine how quickly it will run out again.

Merlot is cultivated in the family owned vineyard in Keratea. Agiorgitiko came from Asprokambos of Nemea where it was cultivated at an altitude of 800m. The fermentation of the two varieties was done separately using indigenous yeasts, in stainless tanks, where they remained for 2 months. Then the blend, matured for 12 months in French oak barrels. Oak maturation led to a spicy character and more complexity, without overshadowing the juicy fruit. The blend was bottled unfiltered, without any other intervention, in very limited bottles.

Rizoma OAK 2017 of Priftis Winery came to prove that even rare pleasures don’t have to cost much. You can hold it for 2-3 years but we are betting that you won’t.

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

The two varieties are a match made in heaven since they are complementing each other. Cherry, berry and chocolate notes from Merlot, sour cherry, plum and sweet spices from Agiorgitiko!

Crisp acidity and velvety tannins are in perfect balance and they render it simply irresistible!

 

Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 14,5 %
Origin Attica
Variety Merlot, Agiorgitiko
Aromas plum, cherry, sour cherry, black pepper, leather, oak, flowers, cocoa
Bottle Size 750ml
Barrique 12 months
Serving temperature 16ºC
Aging 5 years
Closure Cork
Organic No

RIZOMA OAK RED 2017 - PRIFTIS WINERY

PAIR IT

with roast beef with red wine sauce, beef bourguignon, or roasted steaks.

Beef Ragout with matsata pasta and kalathaki of Limnos cheese

  • 1 pack of matsata pasta
  • 100 g of Lemnos basil cheese
  • 1200 g beef (for stew)
  • 2 tbsps. flour
  • 2 medium onions
  • 1 big carrot
  • 2 cloves of garlic
  • 4-5 shallots
  • 200 ml. red wine
  • 350 ml. hot beef stock
  • 250 gr. concassed tomatoes
  • 1 tsp of sugar
  • 1 sprig of fresh rosemary
  • 1 sprig of fresh thyme
  • Parsley
  • Fresh pepper
  • Olive oil

Wash and dry the meat well using absorbent paper.

Cut into smaller pieces, sprinkle with flour and sauté in a deep saucepan with olive oil until golden brown. Do not sauté them all together to maintain the high pot temperature. Do it partially and keep the meat warm in another utensil.

At the same time, clean and chop onions, carrot and garlic. Sauté them into the pot that you roasted the meat.

Pour in the red wine, keeping a high temperature, and with a wooden spoon "scrape" the saucepan to get all the "deliciousness" from the meat.

Then transfer the meat back to the saucepan with the sauce, add tomatoes, herbs, sugar and pepper.

Lower the fire, add the broth and let simmer for about 3 hours without forgetting to control the fluids after 2.5 hours.

The sauce must be rich and thick, so remove from the heat, when the liquids are still sufficient. Of course, keep in mind that it will thicken as it cools down.

When the beef is ready, add a little chopped parsley and prepare the pasta.

In a pot with plenty of boiling water, add a little salt and then, the pasta. When they are ready, drain them and transfer them back to the pot. Add about half of the sauce and a little chopped parsley, mix well and serve.

In the serving, add more sauce to each dish and crumbled cheese.

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