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Anax 2019 - Antonopoulos Vineyards
Antonopoulos Vineyards

ANAX 2019 - ANTONOPOULOS VINEYARDS

  Greece / Achaia
€43.70
€37.30
QTY
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Why do we love it?

For the lovers of variety, Anax by Antonopoulos Vineyards has deservedly won a place among the best Greek Chardonnays. With intense oaky character but also dense fruit and rich body and concentration it has a steady fanatical audience for years.

The vineyards are located in mountainous Achaia, at an altitude of 750-900 meters which has a beneficial effect on the optimum ripening of the grapes but also on maintaining the refreshing acidity. Chardonnay vineyards are located in Demestiha, Achaia, at an altitude of 750-900 meters. For the fermentation and maturation of the wine, they use exclusively French oak barrels of 225 liters, 15% new, 45% second, and 40% third use. Anax Antonopoulos Vineyards matures in the barrel for about 8 months along with its fine wine lees. The result is exuberant, intense, and buttery.

Prepare for a wine that requires food but that will surely reward the true connoisseurs of the variety.

COLOR

WHITE

AROMA

MEDIUM

BODY

FULL

ACIDITY

HIGH

Tastes Like

Anax Antonopoulos Vineyards has medium lemon color. On the nose, it has impressive aromas of ripe yellow fruits, such as peach, banana, bergamot, and pear. Dried pineapple, hazelnut, and almond are combined with vanilla, smoke, milk caramel, and honeycomb notes in an aromatic bouquet with unique depth and complexity.

In the mouth, it has a rich and full body, with lemony acidity and oily texture. Melon, lemon, pineapple, grapefruit, bergamot, vanilla, smoke, toffee, and butter fill up the palate in every sip.

Technical stuff
Color White
Type Dry
Year 2019
Alcohol 14%
Origin Ahaia
Variety Chardonnay
Aromas Peach, banana, bergamot, pear, dried pineapple, hazelnut, almond, vanilla, smoke, milk caramel, honeycomb.
Bottle Size 750ml
Barrique 8 months
Serving temperature 11ºC
Aging 5+ years
Closure Cork
Organic No

ANAX 2019 - ANTONOPOULOS VINEYARDS

PAIR IT

with salmon or grilled sea bass, white meat in white sauce, or varieties of mature yellow cheese.

Charcoal roasted salmon

  • 1 kg salmon fillets
  • 1/4 cup soy sauce
  • 1 tbsp. chili sauce
  • 1 tbsp. fresh ginger (grated)
  • 2 cloves of garlic
  • Juice and zest from a lemon
  • 1 tbsp. black sugar
  • Tomato, freshly chopped
  • 2 sprigs of rosemary

Rinse the salmon fillets.

Mush the garlic and a tablespoon of ginger on a plate.

Put the above in a deep dish and add soy, chili, lemon zest and lemon juice and a tablespoon of black sugar to make the marinade.

Place the salmon fillets in the marinade for half an hour.

Prepare the grill at high temperature and place the fillets for a few minutes on each side. As long as the fillets are roasting, brush them with the remaining marinade so that they do not dry out.

Garnish the salmon with freshly chopped tomatoes and 2 sprigs of rosemary.

Accompany with basmati rice.

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