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Syrah Wild Fermentation 2015 - Vriniotis Winery
Vriniotis Winery

SYRAH WILD FERMENTATION 2015 - VRINIOTIS WINERY

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

The most rare and concentrated Greek Syrah!

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Why do we love it?

We know you waited for this us as much as we did. So, the time has come. Syrah Wild Fermentation of Vriniotis Winery is finally here. The diamond of the Euboic vineyard, in an extremely limited number of bottles, in the excellent year of 2015, came into our hands and if you are quick it will come to yours too.

The philosophy of Kostas Vriniotis is well known. Strictly organic farming, low yields per hectare and obsession with perfection! This particular Syrah has been vinified with native yeasts expressing the unique terroir of the area.

After harvesting the grapes from the privately owned vineyard at Petri, it spontaneously ferments into open-air tanks and then the ”nectar” goes into 225-liter French oak barrels for 12 months. Maturation process is continued for another 24 months in the bottle. The resulting wine is for educated palates since it has a tremendous condensation and a structure that bruises bones!

If you can wait for 5-6 years, it will unfold its complexity, furthermore. On the other hand, we couldn’t resist and we opened it for a bbq night!

COLOR

RED

AROMA

MEDIUM FRUITY

BODY

FULL

ACIDITY

MEDIUM

Tastes Like

Deep magenta, almost black, in the glass.

Nose of moderate (+) aromatic intensity with dense black fruit such as sour cherry, blueberry and blackcurrant. Herbal and floral character is expressed by eucalyptus, mint, violet and lavender. Green pepper, vanilla, butter, cedar, leather and cigar complement the extremely complex bouquet.

In the palate, it is full bodied, with medium (+) acidity and aromatic intensity, while the tannins show that this Syrah has a long way to go. The fruit here is very intense, almost chewy, dominated by sour cherry, blackberry and blueberry. Black pepper, paprika and vanilla notes blend harmoniously with animal nuances such as bacon and leather. Lavender, eucalyptus and green tea give extra complexity points. Aftertaste? Endless ...

Technical stuff
Color Red
Type Dry
Year 2015
Alcohol 15 %
Origin Gialtra, Evia
Variety Syrah
Aromas cherry, blueberry, blackcurrant, eucalyptus, mint, violet, lavender, green pepper, vanilla, butter, cedar, leather, cigar
Bottle Size 750ml
Barrique 12 months
Serving temperature 16 ºC - 18 ºC
Aging 15 years
Closure Cork
Organic No

SYRAH WILD FERMENTATION 2015 - VRINIOTIS WINERY

PAIR IT

Pair with grated steaks, rib-eye, or ossobuco

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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