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Syrah 2014 - Gikas Winery
Gikas Winery

SYRAH 2014 - GIKAS WINERY

  Greece / Attica
€18.30
15.60
€15.60

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As juicy as it gets!

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Why do we love it?

We loved Syrah 2014 - Gikas Winery from the first sip because it's exactly what we expect from a great Syrah. The deep, impervious color, the dense fruit dressed in spices and the juicy mouthfeel are the first things that wins you over when you put it in your glass. Yes, it's as good as it sounds but to get more intrigued read some extra info below.

The grapes come from the privately-owned vineyards of the family on the slopes of Kitheronas, at an altitude of 400 meters. After reaching the perfect phenolic maturity they end up in the experienced hands of Vasiliki Gika. Vassiliki has studied in Bordeaux and she is the watchful eye on all stages of winemaking. Specifically, for the Syrah she uses French and American oak barrels in which the wine matures for 12 months. The malolactic fermentation gives these incredible buttery and toffee aromas that you love so much.

The result is just perfect!

COLOR

RED

AROMA

PRONOUNCED

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

It has deep ruby color ​​with purple shades.

Exuberant nose with intense aromas of blueberry, plum and black cherry. Notes of eucalyptus, lavender, vanilla, green pepper, cedar and cigar complement the impressive bouquet.

On the palate is fruity and savory, with medium body, crisp acidity and moderate but juicy tannins. Sour cherries, blueberry, plum and cherry dipped in vanilla and pepper are blended with butter, cocoa, smoke and coconut. Enjoyable aftertaste that insists.

Technical stuff
Color Red
Type Dry
Year 2014
Alcohol 13,7%
Origin Kitheronas
Variety Syrah
Aromas Sour cherries, blueberry, plum, cherry, vanilla, pepper, butter, cocoa, cigar box, coconut
Bottle Size 750ml
Barrique 12 months
Serving temperature 16ºC - 18ºC
Aging 8 years
Closure Cork
Organic No

SYRAH 2014 - GIKAS WINERY

PAIR IT

Pair 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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