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Le Vigneron Grec 2015 - Domaine Papargyriou
Papargyriou Estate

LE VIGNERON GREC 2015 - DOMAINE PAPARGYRIOU

  Corinth
SORRY GUYS, WE RAN OUT OF THIS ONE

So different and beautiful!

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Why do we love it?

Do you consider John Papargyriou to be a common producer? We imagine most will agree with us that he is not. You probably guess that an Assyrtiko from Lalioti Corinth which he named Le Vigneron Grec, namely the Greek vine grower, will be anything but ordinary. In the brand new white wine of Domaine Papargyriou, Assyrtiko cultivated at an altitude of 800 meters in Sofiana Corinth, fermented with the skins for 10 days, without adding commercial yeast. As if this were not enough, marc Muscat Rion participated in the fermentation and remained throughout the duration of the procedure.

It stayed in oak 500lt barrels of first and second use where it remained for seven months with batonage on a monthly basis. Without interference and without filtration, it was bottled in 1500 beautiful bottles sealed with sealing wax by hand.

Completely different than anything you have ever tried and you are accustomed to, Le Vigneron Grec 2015 Domaine Papargyriou is an innovative approach to Assyrtiko. The ultimate aromatic complexity meets kicking tannins and razor sharp acidity in a wine that is still deafeningly young and not targeted to many. The limited bottles anyway had sold out even before it was released. It is clear that staying in the bottle will definitely add to it if you can wait. Just because it deserves it.

COLOR

WHITE

AROMA

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Ιmpressive golden yellow color with amber hues in the glass.

Captivating nose, intense, with bergamot and pear standing out initially, gradually giving way to peach compote, Turkish delight, melon and lemon blossoms. Dried gardenia and rose enhance the floral character while orange peel is revealed to remain until the end. Hints of toast, vanilla, butter and honey acquire aromatic substance completing the impressive bouquet.

In the mouth medium+ volume body with noticeable tannins and a razor sharp acidity. The pear is unripe and combined with green apple, lime and grass. The strong acidity and unexpected tannic backbone do not allow the aftertaste to remain for as long as it intended, but this will change along the way. And there is still a long way to go.

Technical stuff
Color
Type white
Year
Alcohol 12 %
Origin Corinth
Variety Assyrtiko
Aromas bergamot, pear, peach compote, Turkish delight, melon, lime blossom, dried gardenia, dried rose, orange peel, toast, vanilla, butter, honey
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 3 years
Closure Cork
Organic No

LE VIGNERON GREC 2015 - DOMAINE PAPARGYRIOU

PAIR IT

Pair it with pork with lemon and oily fish grilled

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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