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Vasilio 2013 - Estate Gofas
Gofas Estate

VASILIO 2013 - ESTATE GOFAS

  Greece / Nemea
€60.50
48.00
€48.00

Available only for botilia.gr members

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A Young Great Red Wine!

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Why do we love it?

Can you wait 7-10 years on a great red wine? If yes, then keep on reading.

The brand new red wine Vasilio 2013 by Domaine Gofas came to claim its crown shifting the balance among premium Agiorgitiko wines of the Nemea region.

In a single vineyard just outside the absolute «Grand Cru» village of Nemea, Koutsi, at an altitude of 480m and prohibitive for any crop, almost dangerous slope, Agiorgitiko  was planted by Gofas family grandfather back in 1972.

Totally rainfed, vines survived and grew overcoming the physical difficulties of steep slopes with rocky soils. As for the condensation? Each of the nearly half-century old plants gave only one bottle of wine after a very careful selection of 4-5 bunches of overripe fruit from each vine.

The precious juice remained for 30 months in French oak barrels with moderate burning and then was bottled without filtering in just 900 bottles where it rested for another year. Most of the bottles are already stored with care in "sophisticated"  wine lover’s cellar while some will remain in the estate’s cellar for further aging. Still young, it is looking for owners who can wait and promises them that it will evolve beautifully for at least ten years.

If you can’t resist, at least let it breathe in a decanter for about 3 hours. It will like it...

COLOR

RED

AROMA

MEDIUM

BODY

FULL

ACIDITY

HIGH

Tastes Like

Ruby red color with purple hues in the glass.

Moderate aromatic intensity initially, with developing aromas of mature plum, black cherry, chocolate, coffee and dried figs in a spicy background of black pepper and cardamom. While it breathes it gains intensity and acquires new aspects of complexity. Earthly fresh soil notes make their presence felt with cigar smoke and hints of ink completing the rich set.

In the mouth, medium - full body , robust, it will soften over time. The tannins are intense, well worked, without being aggressive while noticeable acidity contributes to the intense character. Plum, dried fig and tobacco dominate in the mouth and remain in the long lasting spicy aftertaste.

Technical stuff
Color Red
Type Dry
Year 2013
Alcohol 15 %
Origin Nemea
Variety Agiorgitiko
Aromas ripe plum, black cherry, chocolate, coffee, dried fig, black pepper, cardamom, fresh soil, smoke a cigar, ink
Bottle Size 750ml
Barrique 30 months
Serving temperature 18°C
Aging 10 years
Closure Cork
Organic No

VASILIO 2013 - ESTATE GOFAS

PAIR IT

Combine with spicy steaks, grilled liver, or pork in the oven.

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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