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Syrah Collection 2017 Magnum - Avantis Estate
Avantis Estate


  Greece / Evia

One of the top Greek Syrahs in Magnum bottle!


Why do we love it?

The Avantis Estate Syrah Collection is one of the top Greek Syrahs and the pride of the Avantis Estate and this is one of the few Magnum bottles in the market. We are not exaggerating at all, as the concentration of Syrah Collection 2017 Avantis can easily compete with that of the best-known French Rhone Syrahs.

Behind the estate hide Apostolos Moutrichas and his wife Lenga, both oenologists with a common goal. The production of top-quality wines. Together they cultivate 20 hectares of vineyards in Afrati, Evia. Syrah Collection Avantis 2017 is the jewel of the estate. It is produced from a single vineyard, and after years they noticed that it gives an excellent quality fruit, they decided to vinify it separately. With its impressively low yields and the careful sorting that goes into the fruit, you won't find it in over 1000 bottles each year and a few more Magnums.

It is extracted for approximately 45 days and then spends 18 months in new French oak barrels 225 lt Ermitage and Seguin Moreau. If those names doesn't tell you anything, have in mind that it spends his time in some of the best barrels produced in the world.

We know it's hard to be patient with Syrah Collection 2017 Avantis Magnum but if you want to see all its potential, we suggest you leave it for a while in the carafe before drinking it.









Tastes Like

In the glass, it is an opaque bright red. Aromatic intense nose of black fruit, plum, fig, gooseberry and pepper. Notes of coffee, vanilla, licorice and chocolate emerge gradually.

Huge concentration and a tight structure in the mouth that you can cut with a knife. Firm, nicely worked tannins and balanced acidity enhance the dominant black fruits while the nicely integrated barrel adds spice, coffee, chocolate, and smoke. The aftertaste is long, spicy and very enjoyable.

Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 14%
Origin Evia
Variety Syrah
Aromas Black fruit, plum, fig, gooseberry, pepper, coffee, vanilla, licorice, chocolate
Bottle Size 1500ml
Barrique 18 months
Serving temperature 16ºC
Aging 10+ years
Closure Cork
Organic No



Pair it with a Coq au vin, rabbit stew with rosemary and wine sauce or with a dry aged porterhouse steak cooked medium - rare.

Roast beef with sweet potato puree and gravy

For the Roast Beef
-1200 g Beef fillet
-1 clove of garlic
-10 g dried mushrooms
-30 g butter
-20 g olive oil
-1 tablespoon peppercorns
-1 sprig of rosemary
-2-3 thyme sprigs
-Sea salt

For the sweet potato puree
-1000 g red sweet potatoes
-100 ml. milk cream
-50 ml. milk
-40 g butter
-3-4 sage leaves
-½ teaspoon white pepper
-Sea salt

For the gravy
-300 ml. beef stock
-10 g dried mushrooms
-1 teaspoon flour
-20 g brown sugar
-2 tablespoons of Worcestershire sauce
-25 g butter
-1 large orange
-Freshly ground pepper

For the sweet potato puree
Bake sweet potatoes by wrapping them in baking sheet and baking them at 200 ° C for as long as needed (about 1 hour).

Pierce them with a fork to see if they are cooked, then peel them, mush them up and keep them warm.

Boil the milk and cream along with the leaves of sage over low heat, remove the leaves and add the sweet potatoes. Then season well, taste it and correct the seasoning.

Mix and after you remove it from the fire, add the butter.

For the Roast Beef
Band the fillet with a string or ask the butcher to do it.

Grind in the multi the dried mushrooms, peppercorns, herbs and some salt. Preheat the oven to 200 ° C and in a hot saucepan sauté the fillet on a very high heat.

When it gets a nice color from all sides put it on a roasting grill and below it put a baking pan.
Brush the fillet with butter and spread the mushroom-herb mixture evenly.

Bake the fillet in the lower shelf of the oven for about 50 minutes at 200 ° C, for a medium baking. If you want your fillet well done, continue for about 15 minutes. For rare, cook it for only 35 minutes.

Once you remove the fillet from the oven, wrap it well with foil, leaving it to rest for at least 40 minutes before serving.

For the gravy sauce
Soak the mushrooms in the stock for as long as possible.

In a thick bottom pot, place the butter and once it is melted, add the flour, by stirring continuously until it gets an amber color, then lower the heat to the minimum.

Add the broth after removing the mushrooms and all other ingredients.
Stir continuously until the sauce thickens, taste it and, if necessary, add more salt.

Serve the sliced roast beef, with sweet potato puree and gravy on top.

Eva Monochari

food Blogger


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