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Best Online Wine shop 2019 & 2020
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Customer Reviews: 9,8/10
Todos 2015 - Jonata
€79.20
€67.60
QTY
ADD TO CART ALMOST GONE At your doorstep in 1 - 3 days

94pts by Jeb Dunnuck, 94pts by Decanter, and 93pts by Robert Parker's Wine Advocate!

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Why do we love it?

Todos Jonata 2015 is a very special wine that combines the varieties of Rhone, Bordeaux, and Tuscany in a completely successful ensemble. It is no coincidence that it scores highly every year. The 2015 vintage for example got 94pts by Jeb Dunnuck, 94pts by Decanter, and 93pts by Robert Parker's Wine Advocate!

Jonata Winery is located in Santa Barbara County, specifically in the Santa Ynez Valley. His relationship with the legendary Screaming Eagle is fraternal since they belong to the same family. This itself says a lot about the style and quality of its wines. Its vineyards cover 33 hectares which are cultivated without chemicals and pesticides. In these areas, they grow fruits and vegetables and have their own animal farm. All this is done in the logic of sustainable cultivation. The viticulturist Ruben Solorzano closely monitors the vineyard (he visits it twice a day to see that everything is fine) to ensure the best fruit quality and then the oenologist Matt Dees takes over. Dees divides the vineyard into 150 different plots which he vinifies separately to have many options for blending at the end.

For Todos Jonata 2015 the blend comes from all (todos means everyone) the varieties grown in the vineyards. So, we have 56% Syrah, 14% Cabernet Franc, 10% Petit Verdot, 10% Sangiovese, 7% Petite Syrah, 2% Cabernet Sauvignon, 1% Viognier or as Dees says about 50% Syrah, 30% Cabernet Sauvignon and 20 % chaos! On the other hand, many wine critics say that this unorthodox blend works, and every variety give something special to the final wine. The wine ages in French oak barrels, 35% new, for 20 months.

Make one yours now!

COLOR

RED

AROMA

PRONOUNCED

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Todos Jonata 2015 has a deep purple color and complex aromas of violet, black cherry, berry, incense, chocolate, pepper, vanilla, and cedar. In the mouth, it has medium (+) body, medium tannins, and medium (+) acidity. Dense, juicy black fruits are mixed with spices, herbs, and purple flowers on a smoky background.

Technical stuff
Color Red
Type Dry
Year 2015
Alcohol 14,5%
Origin California, USA
Variety Syrah, Cabernet Franc, Petit Verdot, Sangiovese, Petite Syrah, Cabernet Sauvignon, Viognier
Aromas Violet, black cherry, berry, incense, chocolate, pepper, vanilla, cedar, spices, herbs, purple flowers.
Bottle Size 750ml
Barrique 20 months
Serving temperature 17°C
Aging 10 years
Closure Cork
Organic No

TODOS 2015 - JONATA

PAIR IT

with beef spare ribs in red wine sauce, cherry tomatoes, and herbs, a dry-aged rare porterhouse, or slow-braised wild boar with brandy sauce and mushrooms.

Orzo pasta with shrimps, finocchio and Arseniko of Naxos

600 g fresh shrimps

250 g orzo

150 g finocchio

50 ml. ouzo or white wine

50 g butter

40 g olive oil

1 teaspoon tomato paste

50 g Arseniko of Naxos

Fresh fennel

Freshly ground pepper

Salt

 

For broth

1200 ml. water

1 onion

1 carrot

2 cloves of garlic

1 sprig celery

1 sprig of thyme

1 bay leaf

4-5 black peppercorns

salt

 

Peel the shrimps and remove the heads, which are put in a saucepan to prepare the broth.
With a knife, cut and remove from each shrimp the black intestine. Rinse and keep the shrimp aside.

Put in the pot with the shells and heads, all the above ingredients for the broth and boil for about 20 minutes. Pass the broth through a sieve and keep it hot.

For the orzo, finely chop the onion and finocchio into thin slices. In a large-sized pan, sauté in olive oil onions and finocchio until they are softened and then add the orzo.

Stir continuously and when the orzo is glistening, add tomato paste, pepper, wine and start adding the hot broth. Add it in 5-6 doses, stirring regularly with a wooden spoon.

When the orzo is nearly done and you have 1 dose of the broth left, add it along with the shrimp, season with salt and a little more pepper.

Stir for 3 minutes and remove from heat. Orzo must be juicy and thickened. Then add the butter and the Naxos cheese and finely chop finocchio's green leaves.
Dangle lightly and cover the pan. Before serving, stir and add to each plate some fresh fennel finely chopped.

Notes
- You can add 3-4 anise seeds for extra flavor and taste
- We prefer fresh shrimps but it is not necessary
- Alternatively you can use a spicy Gruyere
- Orzo can be made with other seafood such as shellfish, squid or cuttlefish
- Be careful to remove the orzo from the heat while it is quite juicy and al dente because ti tends to absorb the liquids and continue cooking
- You can add some sundried tomatoes

 

Eva Monochari

Food Blogger

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