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Vrana Petra 2017 - Thymiopoulos Vineyards
Thymiopoulos Vineyards

VRANA PETRA 2017 - THYMIOPOULOS VINEYARDS

  Greece / Naoussa
SORRY GUYS, WE RAN OUT OF THIS ONE

A Greek red Grand Cru is born!

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Why do we love it?

Xinomavro Vrana Petra Thymiopoulos Vineyards is a Greek world-class red Grand Cru wine, from Naoussa and signed by the maître of the genre, Apostolos Thymiopoulos. As you read these lines, we advise you to add 1-2 bottles in your basket, because they are expected to sell really fast, “with the speed of light” fast.

After the deafening success of Aftorizo, Thymiopoulos decided to raise the bar even higher and cause once again a frenzy in the wine-loving public. Vrana Petra is a vineyard, at an altitude of 200 meters, with 23-year-old vines, just outside Trilofo. The amphitheater orientation helps the grapes to ripen perfectly, providing them with generous doses of warmth and sunshine, while the cool breezes from Vermio help maintain the high acidity of the grapes.

The grapes are picked by hand at the right time, keeping some whole bunches for the vinification that will follow. According to Burgundian standards, Thymiopoulos chooses to use 50% destemmed grapes and 50% whole clusters of grapes. This contributes to the elegance, freshness, and complexity of the final wine. The long maceration (30 days) gives color, tannins, aromas, and dense structure. The wine ferments with indigenous yeasts and matures for 12 months in French barrels (500 liters) of second use. The result is riveting and if you manage to restrain yourself, it will get even better in the following decade.

Vrana Petra Thymiopoulos Vineyards is the wine of the year!

If you want to see how beautifully this unique wine evolves over time, then you will need more than one, bottle, which will come to you along with their elegant and collectible original wooden case.

COLOR

RED

AROMA

MEDIUM

BODY

FULL

ACIDITY

HIGH

Tastes Like

Vrana Petra 2017 Thymiopoulos Vineyards has a deep ruby color. A seductive nose that opens up gradually. Strawberry, cherry, raspberry, redcurrant, vanilla, rose, lavender, thyme, rosemary, pepper, and nutmeg compose a unique aromatic maypole.

In the mouth, elegance fights with concentration, but balance wins. Medium (+) tannins, full-body, and refreshing acidity are accompanied by plenty of fresh, juicy fruit but also an intense botanical and earthy character.

Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 14%
Origin Naoussa
Variety Xinomavro
Aromas Strawberry, cherry, raspberry, redcurrant, vanilla, rose, lavender, thyme, rosemary, pepper, nutmeg.
Bottle Size 750 ml
Barrique 12 months
Serving temperature 17°C
Aging 10 years
Closure Cork
Organic No

VRANA PETRA 2017 - THYMIOPOULOS VINEYARDS

PAIR IT

with beef Bourguignon, slow cooked meats or pepper fillets.

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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