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Solist 2016 - Rira Vineyards
Rira Vineyards

SOLIST 2016 - RIRA VINEYARDS

  Greece / Aigialia
€23.50
19.00
€19.00

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Passion for Pinot Noir!

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Why do we love it?

It is the undisputed king of Burgundy. It is the flagship variety of the most famous wine-growing region of the planet and one of the oldest varieties of the world. At the same time it is the ultimate challenge for producers around the world, mainly because of the difficulty both in its cultivation and in its vinification. With sales going over the roof after a movie a few years ago, the beloved Pinot Noir enjoys immense appreciation worldwide and is the great challenge and the commercial star of the international vineyard.

While the difficulties and challenges do not scare Greek producers, until now cultivating and vinification of the variety is minimal. Experimental, limited editions, scattered plantings only showcase its existence in Greece. We were looking for a Pinot Noir and in the rookie Solist 2016 by Rira Vineyards we discovered one of the best versions in Greece.

Cultivated on the ridges of the mountains of Aegialia, under the guidance of conductor, specialist in demanding varieties and renowned oenologist Panos Zoumboulis, the untamed Pinot Noir gave the best aspects of its character in a red wine which although still very young, shows wonderful signs of evolving in time.

In one of the best expressions of the variety in Greece, the Solist 2016 Rira Vineyards fully justifies the new cult of Greek public and gives the perfect opportunity for those who want to the join it!

If you have patience, it will evolve beautifully over the next 6 years. Just put a reminder somewhere ...

COLOR

RED

AROMA

MEDIUM FRUITY

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

Glowing ruby color in the glass.

Medium aromatic intensity with dominant aromas of strawberry, cherry, mint and lavender, characteristic of the cosmopolitan variety. Subtle pepper notes, ink and green tea gradually make their appearance while the bouquet is complemented by a unique sensation of fresh soil.

More expressive and juicy in the mouth, with moderate volume body, balanced acidity and noticeable, rounded tannins promising that time in the cellar will work in its favor. In the palate wild strawberry, cherry and currant have the leading role followed by tea, cinnamon, bitter chocolate and earthy notes. The long mocha aftertaste definitely impresses.

Technical stuff
Color Red
Type Dry
Year 2016
Alcohol 14%
Origin Aigialeia
Variety Pinot Noir
Aromas strawberry, cherry, peppermint, lavender, pepper, ink, green tea, fresh soil
Bottle Size 750ml
Barrique 12 months
Serving temperature 17°C
Aging 8 years
Closure Cork
Organic No

SOLIST 2016 - RIRA VINEYARDS

PAIR IT

Combine it with risotto with wild mushrooms, beef bourguignon, complex aged cheeses, duck with red fruit sauce or pork cooked in wine

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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