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Santorini 2017 - Domaine Tselepos
Domaine Tselepos

SANTORINI 2017 - DOMAINE TSELEPOS

  Greece / Santorini
€23.70
21.50
€21.50

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Why do we love it?

He is well known for his Moschofilero and his Driopi. But when Yiannis Tselepos decided to work with Canava Chryssos to make his entry in Santorini, a new big chapter was opened. Tselepos Santorini 2017 is one of the new big stars of the island! Parker, Decanter and other great critics and contests totally agree.

The basis is Assyrtiko from the old vines of the Chrysos - Drosos family, in the famous (grand cru) areas of Emborio, Akrotiri and Pyrgos. Besides that, Yiannis Tselepos has experience that is envied by many. His new child, Tselepos Santorini 2017, is one of the most typical and value for money Santorinis out there.

If you are not in a rush, Tselepos Santorini 2017 can wait until at least 2023.

COLOR

WHITE

AROMA

MEDIUM FRUITY

BODY

FULL

ACIDITY

HIGH

Tastes Like

It has medium lemon color in the glass.

Expressive nose dominated by citrus fruits such as lemon, grapefruit and bergamot, peach and honey. The intense mineral character and the smoky sensation testify to its origin. 

On the palate it is full - bodied, with sharp acidity and amazing condensation. The aromas of the mouth follow the nose and have a strong presence here. Citrus aftertaste that stays in your mouth for a while.

Technical stuff
Color White
Type Dry
Year 2017
Alcohol 14%
Origin Santorini
Variety Assyrtiko
Aromas lemon, grapefruit, bergamot, peach, honey, minerality
Bottle Size 750ml
Barrique -
Serving temperature 11 °C
Aging 7 years
Closure Cork
Organic No

SANTORINI 2017 - DOMAINE TSELEPOS

PAIR IT

Pair with grilled fish or seafood dishes.

Grilled sea bass with spicy soy sauce

  • 2 seabasses (500 grams each), with guts and scales removed
  • olive oil
  • salt and pepper
  • a handful of fresh herbs (rosemary, oregano)
  • 2 lemons or 1 orange
  • 10 g of fresh ginger in thin slices
  • Extra slices of lemon or lime for serving
  •  For the sauce
  • 2 tbsps. of olive oil
  • 2-3 cloves of garlic, finely chopped
  • 1/2 to 1 fresh hot pepper, in thin slices (depends on your preferences)
  • 1/2 cup soy sauce
  • 1/2 tsp. of sugar

Preheat your barbecue or light the charcoal. Gut the fish, remove the scales, and wipe it well. Make 3-4 vertical, to the bone incisions on each side of the fish. Brush the fish, in and out, with olive oil. Season with salt and pepper, in and out. Put in the fish's belly some fresh herbs and slices of lemon or orange. Put slices of ginger in the incisions you made earlier.

Place the fish in a baking pan. After the bbq is ready or after the grill has warmed up well, bake for 5-7 minutes and then turn it on the other side for another 5 minutes.

For the sauce, place a small saucepan on medium to high heat. Add the olive oil and when it's heated up, add the garlic and the chili peppers. Cook for 30 seconds. Add the soy sauce and sugar and allow to boil for 1 minute.

 Pour the sauce over the fish and serve with slices of lemon.

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