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Red 2011 - Kamara Estate
Kamara - Kioutsouki Estate

RED 2011 - KAMARA ESTATE

  Thessaloniki
SORRY GUYS, WE RAN OUT OF THIS ONE

A red wine with velvety allure.

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Why do we love it?

There are some wines that catch the spotlight and get rave reviews. But there are others that although low-key, shine wherever they appear.

Dimitris Kioutsoukis and his seven-member family at Domaine Kamara, prove once again that their success is anything but luck. With excellent stability and unique varietal expression, every year is getting better with international awards coming in to prove it.

Xinomavro adds the intensity and charm. The Merlot dresses it up with soft velvety texture to make Domaine Kamara Red 2011 one of the most beautiful blends of the two varieties.

In Melisochori Thessaloniki, the semi-continental microclimate with cold winters and hot summers cooled down by the sea breeze, provides ideal conditions for the perfect maturation of the two varieties.

The 2011 vintage turned out great! Staying in oak barrels for 12 months contributed to the further complexity of the blend without covering up its primary varietal characteristics.

Domaine Kamara Red 2011 reveals an excellent relationship with time. Not to mention the value for money relationship ...

Enjoy it now or age it further for five more years.

COLOR

AROMA

BODY

ACIDITY

Tastes Like

Ruby color with purple highlights.

On the nose the red fruits dominate with characteristic blackberry and plum discreetly accompanied by hints of the typical tomato aromas of xinomavro. The barrel has added a frame of sweet and spicy aromas. Toast, cinnamon, clove, vanilla and pepper blend harmoniously while mushroom and soil cues appear gradually contributing to the complexity of the bouquet.

In the mouth, perfectly harmonious with soft, fine tannins that blend nicely with the velvety texture and moderate acidity. Chocolate, blueberry and vanilla flavors dominate in the mouth, with a more spicy character that persists in the long lasting aftertaste.

Technical stuff
Color Red
Type Dry
Year 2011
Alcohol 13%
Origin Thessaloniki
Variety Xinomavro, Merlot
Aromas blackBerry, plum, quince, tomato paste, toast, cinnamon, clove, vanilla, pepper, fresh soil, mushrooms
Bottle Size 750ml
Barrique 12 months
Serving temperature 16ºC
Aging 5 years
Closure Cork
Organic Yes

RED 2011 - KAMARA ESTATE

PAIR IT

Combine with cuttlefish in red sauce, a braised stew with pasta or rice or a plate of yellow cheese.

Pork tenderloin with sun dried tomatoes

  • 2 pork tenderloins (fillet), each about 300g, with the excess fat removed
  • 1 tbsp extra virgin olive oil
  • 2 cloves of garlic, finely chopped
  • 2 tbsps. chopped fresh thyme
  • 1 tsp. of salt
  • 1/2 tsp. of freshly ground black pepper
  • 2 tsps. of butter
  • 1/2 cup of red wine
  • 1/2 cup chicken broth (or a chicken broth cube and half a cup of water)
  • 5 sun dried tomatoes cut to 4
  • 3 tbsps. of cream

Preheat the oven to 200 ° C.

Brush the meat on both sides with the half olive oil. Rub with garlic, thyme, salt and pepper.

In a stainless-steel pan, heat the remaining olive oil and butter to medium-high heat. When it’s hot, add the fillets and cook until golden brown on both sides, about 5 minutes. Place the fillets in a baking pan and place them in the hot oven. Let them cook for 12 to 15 minutes.

Remove the meat on a platter and cover it with foil to keep it warm. Put the remaining juices of the pot back in the pan.

At moderate to high temperature, add the wine by stirring to keep it from sticking. Add chicken broth and slices of sun-dried tomatoes. Lower the temperature and simmer for 2 to 3 minutes. Then add the cream and stir well to mix it up.

Cut the fillets into chunks and spread them on a platter. Pour the hot sauce over them with a spoon and serve immediately.

We recommend serving with long-grained rice.

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