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Blanc Des Coteaux Cuvee Amphora 2020 - Thymiopoulos Vineyards
Thymiopoulos Vineyards

BLANC DES COTEAUX CUVEE AMPHORA 2020 - THYMIOPOULOS VINEYARDS

  Greece / Naoussa
€34.10
€30.50
QTY
ADD TO CART At your doorstep in 1 - 3 days

No, it's not what you think!

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Why do we love it?

We hold in our hands Blanc Des Coteaux Cuvee Amphora - Thymiopoulos Vineyards the new label of Apostolos Thymiopoulos and yes, this is another revelation... But sit back before reading the following lines, because we have a surprise for you. It's not quite what you expected!

Apostolos Thymiopoulos needs no introduction and each of his wines traces a legendary path since it sells out before it is even released. He succeeded and tamed the hard-core profile of Xinomavro and brought out its delicious and exotic side, with an intensity of fruit and a perfect structure, placing it on the most important international lists. The subversive maître of the variety, after many different versions of Xinomavro, it seems that for a long time, he had been preparing something that no one could have imagined. A white wine from a fabulous blend, with almost zero intervention!

At Blanc Des Coteaux Cuvee Amphora, the Cinderella of the north, Malagouzia, is adorned with unique white varieties and transformed into a queen! The blend consists of 50% Malagouzia, 25% Assyrtiko, 20% Vidiano, 5% Aidani and it is omnipotent! Malagouzia, Vidiano, and Aidani are vinified with their skins in amphorae and after they are removed, they remain in contact with the lees for 10 months. On the other hand, the whole bunches of Assyrtiko are pressed lightly but for quite some time and fermented in wooden barrels, where they remain for 1 full year. The wine is bottled unfiltered.

Thymiopoulos has decided to invade the lairs of white varieties and it looks like he's going to cause frenziness there too! After doing so great with Xinomavro, you know very well what will happen with Blanc Des Coteaux Cuvee Amphora...

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

It has a soft golden color and impressive aromas of dried peach, and apricot surrounded by notes of honey, vanilla, and honeycomb. White flowers and aromas of tropical fruits such as mango and pineapple combined with subtle minerality and grapefruit aromas add intense freshness. The gentle botanical notes of chamomile, compose a very elegant effect.

In the mouth, it is of medium volume with refreshing acidity, while the aromas of honey and white flowers mingle nicely with the spiciness of white pepper. Sensibly oily and with an intense and long-lasting aftertaste.

Technical stuff
Color White
Type Dry
Year 2022
Alcohol 13.5%
Origin Naoussa
Variety Malagouzia, Assyrtiko, Vidiano. Aidani
Aromas Dried peach, apricot, honey, vanilla, honeycomb, white flowers, mango, pineapple, grapefruit, chamomile
Bottle Size 750ml
Barrique -
Serving temperature 10°C
Aging 3 years
Closure Cork
Organic No

BLANC DES COTEAUX CUVEE AMPHORA 2020 - THYMIOPOULOS VINEYARDS

PAIR IT

Pair it with Asian cuisine and seafood dishes, shrimp tartare, and sea-bass ceviche.

Pasta salad with salmon, broccoli and tartar sauce

For the Tartar Sauce
3 tbsps. of mayonnaise
1 egg yolk, boiled
1 green onion
2 pickled cucumbers, chopped
1 tbsp. of capers
1 tbsp. of olive oil
1 tbsp. of parsley


For the Salad
100 gr. salmon
200 gr. pasta bowls
5-6 broccoli florets
¾ cup of peas
¾ cup of corn
1 carrot
Parsley
Olive oil
Salt

For the salad:

Cook the pasta al dente. Once cooked, drain them and season them with olive oil.
Boil broccoli, peas and corn for 8-10 minutes.
Grate the carrot, chop the parsley and cut the salmon in pieces.
In a salad bowl mix, peas, corn, carrot, salmon and veggies.


For the sauce:

In a food processor, mash the onion, the pickled cucumbers and the capers.
We drain them from their liquids. Mash the yolk with a fork and mix it with mayonnaise, parsley and the mixture of cucumber and caper.
Add the sauce to the pasta salad and mix gently.
Add the broccoli.
Put it in the fridge for an hour and then serve!

 

Eva Monochari 

Food Blogger

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