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Blue Fox 2017 - Domaine Kyr-Yianni
Ktima Kir Yianni

BLUE FOX 2017 - DOMAINE KYR-YIANNI

  Greece / Naoussa
€43.70
€38.50
QTY
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Why do we love it?

Definitely a rare breed, it was seen only once in September 2009 late at night at the end of the harvest, when Stelios Boutaris rested beneath the old oak tree in the center of the estate. It was small. She came out from behind the vines, they looked at each other for a while, and then it disappeared again. It looked blue to him. Who knows…

Since then, you can only find it in the best cellars in Greece and abroad, next to the greatest labels of the international vineyard. Of limited production, it sells out in the blink of an eye. These are the last, collectible bottles of the2017 vintage. And then it’s over.

Cabernet Sauvignon, Syrah, Merlot, and Xinomavro in an effort to promote the international dimension of the Greek vineyard. For the Blue Fox 2017 of Domaine Kyr Yanni, each variety is vinified and matured separately for 14 months in French oak barrels. They are then blended and remain together for another 4 months in oak barrels. After that, they are bottled and age for another 6 months, before the young Blue Fox, is ready to play. And when we say young, we mean it. Because it has at least a decade before maturing.

Many compare it to top wines from Bordeaux and Burgundy. From the very first sip, you will try to bring in mind the best wine you have ever drunk. And it will not be easy.

With the purchase of 3 bottles, you will receive them in a wooden case with the history of the wine signed by Stelios Boutaris.

COLOR

RED

AROMA

MEDIUM

BODY

FULL

ACIDITY

HIGH

Tastes Like

Deep red, opaque, with purple (blue) hues in the glass.

A stylish nose that evolves over time in the glass. First come the spices. Freshly ground pepper, cinnamon and vanilla. Mature cherry and plum in marmalade form continue, while fresh soil, caramel, chocolate, mushroom add an earthy tone. Ink, tobacco and nuts complement the complex aromatic bouquet. Wait a second. There is more...

Structured mouth with velvety texture. Well-crafted and beautifully embedded tannins are in complete balance with vibrant acidity. The fruit is supported by alcohol in the palate leaving cherry and plum, dipped in chocolate and sprinkled with cinnamon and nuts. The impressively long aftertaste leaves the sweet spices in the palate for long.

Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 14,5 %
Origin Naoussa
Variety Cabernet Sauvignon, Syrah, Merlot, Xinomavro
Aromas pepper, cinnamon, vanilla, ripe cherry, plum jam, fresh soil, caramel, chocolate, mushroom, ink, tobacco, nuts
Bottle Size 750ml
Barrique 18 months
Serving temperature 18°C
Aging 10 years
Closure Cork
Organic No

BLUE FOX 2017 - DOMAINE KYR-YIANNI

PAIR IT

with rib-eye, hunts with wine sauce, calf-boned cheekbones.

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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