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Naoussa Grande Reserve 2001 - Boutaris Winery
Boutaris Winery

NAOUSSA GRANDE RESERVE 2001 - BOUTARIS WINERY

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

Limited, collectible bottles!

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Why do we love it?

A wine synonymous with Naoussa, the Naoussa Grande Reserve Boutari is a must-have in the collection of any self-respecting wine lover. This historic wine from the Boutari winery in Naoussa is the estate’s flagship, and rightfully so.

A raid in the cellar brought to our hands, among other treasures, the rare 2001 vintage. Twenty-two years were exactly what this exceptional wine needed to become simply legendary. From all of the above, it’s easy to see that the Naoussa Grande Reserve 2001 is the ultimate gift for collectors and for special moments.

* This wine comes from a private collection and cannot be returned.

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

The Boutari Naoussa Grande Reserve 2001 is a beautifully aged Xinomavro with a brick-red hue and amber reflections. Its complex nose offers dried red fruits, sun-dried tomato, black pepper, tobacco, and truffle, with hints of vanilla and cedar from oak aging.

On the palate, it is elegant yet structured, with silky tannins and bright acidity balancing flavors of stewed cherries, figs, black olives, and balsamic reduction. The long, savory finish lingers with spice, dried fruit, and earthy notes.

Technical stuff
Color Red
Type Dry
Year 2001
Alcohol 13%
Origin Naoussa
Variety Xinomavro
Aromas αποξηραμένα κόκκινα φρούτα, λιαστή ντομάτα, μαύρο πιπέρι, καπνός, τρούφα, βανίλια, κέδρος
Bottle Size 750ml
Barrique 24 months
Serving temperature 18°C
Aging 15 years
Closure Cork
Organic No

NAOUSSA GRANDE RESERVE 2001 - BOUTARIS WINERY

PAIR IT

game meats, aged cheeses, truffle dishes, and rich Mediterranean cuisine, this collector’s gem is a refined choice for special moments.

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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