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Satyros 2018 - Patistis Winery
Patistis Winery

SATYROS 2018 - PATISTIS WINERY

  Greece / Pelion
€13.70
11.80
€11.80

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Why do we love it?

Satyros of Patistis Winery or with other words, a bone-crunching Cabernet Sauvignon! If you didn't get the chance to taste it so far, this is probably your last chance, because it's a limited production wine.

In Argalasti, Pelion, between walnut and apple trees, there are the vineyards of Patistis Winery. Overlooking the Pagasitic, the vines enjoy the cool sea breeze and along with the warming sun, ripen perfectly. Organic farming and intensive care at the vineyard give the best quality of grapes. Cabernet Sauvignon originates from the eastern part of the Mantzaraki vineyard. They apply manual harvest to select only the best grapes. The wine is then fermented with indigenous yeasts and after that it is transferred to American oak barrels where it matures for 10 months.

If you like dense and exuberant red wines, you've just found your next favorite!

COLOR

RED

AROMA

PRONOUNCED

BODY

FULL

ACIDITY

MEDIUM (+)

Tastes Like

Impressive ruby color and exuberant aromas of blackcurrant, berry, sour cherry, bell pepper, tobacco, vanilla and chocolate will mesmerize you from the very first moment. Rich, velvety body, refreshing acidity and juicy tannins.

Technical stuff
Color Red
Type Dry
Year 2018
Alcohol 13%
Origin Pelion
Variety Cabernet Sauvignon
Aromas blackcurrant, berry, sour cherry, bell pepper, tobacco, vanilla, chocolate
Bottle Size 750ml
Barrique 10 months
Serving temperature 16ºC
Aging 8 years
Closure Cork
Organic Yes

SATYROS 2018 - PATISTIS WINERY

PAIR IT

with a well cooked meatloaf or a grilled steak.

Fillet Mignon with red wine sauce

  • 2-4 filets mignon, 3-5 inches thick
  • Salt
  • Canola or grape seed oil
  • 3-4 tbsp. of butter
  • 2 cups of red, full bodied, wine (we used Cabernet Sauvignon)
  • Black pepper

  Clean your fillets from hard fats and remove what you do not like.

  Leave the fillets at room temperature for about 60 minutes and towel them with kitchen towels, removing all the water and possible blood. Before cooking, brush them with some canola oil and season then well with salt.

 Heat two tablespoons of canola oil in a non-stick pan on high heat for about a minute. Apply the canola oil all over the pan with rotary movements. Throw the fillets in and immediately, lower the heat to medium. Leave them for about 3 minutes without moving them and preferably without piercing them. Depending on the thickness or the doneness , you can leave it for up to 6 minutes in the pan.

 Turn the filet mignon and roast for another 2-5 minutes depending on the thickness and  the doneness. Set aside and cover with foil to rest, until the sauce is ready.

  Pour the wine into the pan and increase the heat. Let the wine boil for about 10 minutes or till it’s reduced to 3/4. Return any juice from the fillets, if there is any, to the pan. Wait until it stops boiling. Then add the butter, one tablespoon at a time by stirring well until it melts. Add salt and serve over the fillets. Add freshly ground black pepper.

 

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