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Angel's Peak 2011 Red - Domaine Tatsis
Domaine Tatsis

ANGEL'S PEAK 2011 RED - DOMAINE TATSIS

  Goumenissa
SORRY GUYS, WE RAN OUT OF THIS ONE

Believe it or not, we have it!

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Why do we love it?

They are the masters of biodynamic cultivation with true passion for absolute expression of their terroir. We are talking about Tatsis brothers, of course. Pericles and Stergios Tatsis are the third winemaking generation of the family, and continue to respect the tradition of their grandparents' home, East Romylia.

Angel's Peak 2011 from Domaine Tatsis is a blend of Xinomavro, Negoska, Cabernet Sauvignon and Merlot, which are grown on the hill of Limpaskerit, which means "the hill where the angels live", and is located just outside Goumenissa. Biodynamic farming, low yields per hectare and minimal intervention lay the foundations. The blend ages for at least 12 months in oak barrels and then it remains in the bottle for a short period of time.

Limited quantities make Angel's Peak Red 2011 one of the most hard-to-find wines and a must-have for your wine cellar. And don’t rush to open it. It can wait for at least 8 years.

Can you?

COLOR

AROMA

BODY

ACIDITY

Tastes Like

It has moderate ruby color.

On the nose coexist the herbal character (sun-dried tomato, green pepper, eucalyptus) with ripe fruit such as plum, cherry and cranberry. Spicy notes of pepper and cinnamon complement the aromatic bouquet.

On the palate it has moderate body, crisp acidity and well-polished tannins. Red and black fruits, tomatoes, sweet spices, tea leaves, cedar and tobacco impress in every sip. Enjoyable aftertaste that lasts.

Technical stuff
Color Red
Type Dry
Year 2011
Alcohol 13%
Origin Goumenissa
Variety Xinomavro, Negoska, Cabernet Sauvignon, Merlot
Aromas sun-dried tomato, green pepper, eucalyptus, plum, cherry, cranberry, pepper, cinnamon, tea leaves, cedar, tobacco.
Bottle Size 750ml
Barrique 12 - 14 months
Serving temperature 16°C
Aging 8 years
Closure Cork
Organic Yes

ANGEL'S PEAK 2011 RED - DOMAINE TATSIS

PAIR IT

with beef bourguignon, grilled leek sausages or an Osso Buco.

Meatballs in the oven stuffed with Talagani cheese

For the meatballs
-500 gr minced meat, mixed
-1 onion
-2 cloves of garlic
-300 g Talagani cheese 
-3 slices of stale bread
-100 ml. milk
-1 large egg
-50 ml. olive oil
-1 teaspoon sweet paprika
-2-3 sprigs of parsley
-1 tablespoon of fresh or dried herbs
-Freshly ground pepper
-Salt

For the tomato sauce
-200 ml. tomato juice
-250 gr peeled tomatoes
-1 teaspoon of tomato paste
-1 tablespoon of sugar
-1 tablespoon of vinegar
-1 onion
-1 clove of garlic
-20 ml. olive oil
-1 teaspoon of thyme
-Freshly ground pepper
-Salt

Preheat the oven to 220 ° C and prepare the meatballs.
Put the bread in a bowl and pour over the milk.


Chop onion, parsley, garlic and herbs and add them to minced meat.
Add 2 tablespoons of olive oil, paprika, egg, salt and finally the soaked bread, well squeezed.


Mix the mince with the other ingredients and form large meatballs, which are filled with Talagani cut into cubes.
Place the meatballs in a non-stick pan, pour the remaining olive oil and cook for 15 minutes at 200 ° C.


While baking the meatballs, prepare the tomato sauce.
Saute in olive oil the chopped onion and garlic, add the vinegar, sugar, thyme, salt and pepper and let the sauce boil.


Pour the sauce over the meatballs, add the rest Talagani cut into cubes and continue baking for 20 minutes.
Serve the hot meatballs with Talagani and tomato sauce, with crisp fried potatoes!

Tips
- We can use similar cheeses like Formaela of Parnassos or Mastelo of Chios
- Herbs can be used according to our preferences, quantity and choice

Eva Monochari

Food Blogger

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