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Coma Berenices 2013 - Domain Merkouris
Estate Merkouri

COMA BERENICES 2013 - DOMAIN MERKOURIS

  Korakohori, Heleia
SORRY GUYS, WE RAN OUT OF THIS ONE

A constellation in our glass!

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Why do we love it?

The cultivating difficulty, the sensitivity to diseases and the low output makes the french variety Viogner not to be ranked among the loved varieties of wine-producers. The exquisite quality and peculiarity of its wine though, have put it in a special place in the heart of wine-lovers who seek it fanatically!

In Greece, we are not used to meeting it in wines often but when we do, these wines stand out for their finesse and complexity. It prefers warm climates and at Korakochori, Heleias, it found suitable ground to unfold its rich gifts.

The brothers Vasilis and Christos Kanellakopoulos who are the 4th generation of the Merkouris family and successors of the historic winery, believed in it and sign the constellation Coma Berenices 2013.

It is excellent an Viogner, which having remained for 3 months in french oak Barthomieu barrels, it has developed complex aromas and flavours that will impress even the demanding wine – lovers.

COLOR

AROMA

BODY

ACIDITY

Tastes Like

In the glass, its colour is crystal golden-yellow.

In the nose, a delicate at the begining but constantly developing bouquet of jasmin, rose, unripe peach and kiwi stand out, accompanied by honey syrup, vanilla,  rose - water and bread.

In the mouth, its full body combines oilness and noticeable and refreshing acidity in perfect balance. The light sweetness of the alcohol highlights the peach and honey while the long-lasting delicate aftertaste leaves a sense of compote in the mouth.

Technical stuff
Color white
Type dry
Year 2013
Alcohol 14 %
Origin Korakohori, Heleia
Variety Viogner
Aromas jasmine, rose, unripe peach, kiwi, honey syrup, rose water, bread, vanilla
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 3 years
Closure Cork
Organic No

COMA BERENICES 2013 - DOMAIN MERKOURIS

PAIR IT

It is an excellent combination for fish on barbecue, sea food , chicken dishes and white fatty cheese.

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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