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Two Rivers White 2019 - Samartzis Estate
Samartzis Estate

TWO RIVERS WHITE 2019 - SAMARTZIS ESTATE

  Greece / Viotia
€9.70
8.30
€8.30
QTY
ADD TO CART At your doorstep in 1 - 3 days

The distinct white of Muses Valley!

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Why do we love it?
Two Rivers by Samartzis Estate does not need any recommendations since you already know it and love it. The difference is that as the vineyards get older, they create better wines.

Kontoura white is a clone of Savvatiano from Viotia. Samartzis Estate is located in Askri and has some of the oldest vineyards in the area. Kontoura is cultivated in the dry family vineyard in Episkopi, on the slopes of Helicon, in the Muses valley. The specificity of the location of the vineyards right between the old flows of two ancient rivers, Permissos and Olmios, in a spot protected from the south winds while benefitting from the cool north winds descending from Mount Helicon, makes it unique for cultivating this dynamic variety. The careful vinification of Panos Samartzis gives an expressive and fruity white wine, ideal for every moment.

Enjoy it now or keep it in your cellar for about 2 years (as you already know Savvatiano and its clones evolve wonderfully over time!).

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like
It has a pale lemon color with green hues and elegant aromas of lemon, melon, and peach complemented by tropic ones such as lime and pineapple. On the palate, it has a medium body with an oily feeling that is elaborately balanced by the crisp acidity. Intense and delicious mouth aromas are dominated by apricot and melon which remain in the long aftertaste.
Technical stuff
Color White
Type Dry
Year 2019
Alcohol 12,5%
Origin Muses Valley, Viotia
Variety White Kontoura
Aromas lime, apricot, pineapple, melon, minerality, butter, jasmine, lemon blossom
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 3 years
Closure Cork
Organic No

TWO RIVERS WHITE 2019 - SAMARTZIS ESTATE

PAIR IT

with sea bass with wild greens, green salad with gruyere flakes or spinach risotto

Orzo with spinach, yogurt and gruyere

  • 250 g orzo
  • 150 g spinach
  • 100 g chard
  • 1 leek
  • 2 green onions
  • 1 onion
  • 1 small bunch of chervil
  • 2-3 tbsps. of dill
  • 1100 ml. hot vegetable broth
  • 150 g strained yogurt
  • 250 g gruyere from Crete
  • Fresh mash nutmeg
  • Freshly ground pepper
  • Olive oil
  • Salt

Wash the spinach and cut it into chunks. Chop the herbs, onions and leeks. Chop the onion and saute it with 30 ml. olive oil, in a deep and spacious pan, for about 1 minute.

Add the barley to the pan and continue the salting for 1 minute, stirring constantly. Put the leek and the onions, mix for a while and add ¼ of the hot broth after lowering the fire.

Then add spinach, chard, chervil, dill and as much pepper and salt as you want. Stir often, gradually add the remaining broth until the orzo is cooked. We make sure it is bruised but not dry.

Remove from heat, add yogurt, some olive oil, grated gruyere and nutmeg. Stir well and serve with extra yogurt and gruyere.

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