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Nostos Roussanne 2018 - Manousakis Winery
Manoussakis Winery

NOSTOS ROUSSANNE 2018 - MANOUSAKIS WINERY

  Chania
€26.60
22.80
€22.80

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Sommeliers fight over a few of its bottles!

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Why do we love it?

Roussanne, as a variety, is directly connected to the Rhone. It is the main white of the Southern Rhone, while in the northern part it participates in blends along with Marsanne. But what is it doing in Vatolakkos at Chania?

Here comes the story of the Manousakis family. Ted Manousakis returned from America to take on the vines and deal with wine production. And he left nothing to chance. Roussanne arrived in Crete in 1993 when an internationally renowned scientific team was recruited for the selection of best varieties to be cultivated on the slopes around Vatolakkos, Chania, based on soil and climate studies. Roussanne was one of the main choices and proved to be the favorite of the family. And ours too!

Its gentle nature results in unstable yields and very few bottles.

The 7 months in French oak barrels give Nostos Roussane 2018 of the Manousakis Winery balanced secondary aromas that complement the already exuberant character of the variety. So exuberant that you do not even have to approach the glass to be impressed.

When famous sommeliers place it among their favorites and fight over the few bottles of Manousakis Winery's Nostos Roussanne 2018, you understand that we are not talking about an ordinary wine.

Not ordinary at all!

COLOR

WHITE

AROMA

MEDIUM

BODY

FULL

ACIDITY

MEDIUM

Tastes Like

Light lemon with golden reflections in the glass.

Impressive and intense nose with predominant floral aromas such as honeysuckle, jasmine and orange blossoms. Behind the flowers appear peach, bergamot, orange juice and caramelized lemon. The barrel offers extra complexity with butter, honey, vanilla and tobacco.

In the mouth it has a moderate (+) body volume, balanced acidity and a strong oily feel. Rich aromas of dried flowers, peach marmalade, apricot, bitter orange, orange and kumquat interchange on the palate. The beautifully blended barrel delivers notes of toast, roasted brioche, vanilla and tobacco. The long lasting honey-like aftertaste almost does not end ...

Technical stuff
Color White
Type Dry
Year 2018
Alcohol 14,5 %
Origin Chania
Variety Roussanne
Aromas honeysuckle, jasmine, orange blossom, peach, bergamot, orange, caramelized lemon, butter, honey, vanilla, tobacco
Bottle Size 750ml
Barrique 7 months
Serving temperature 9°C
Aging 8 years
Closure Cork
Organic Yes

NOSTOS ROUSSANNE 2018 - MANOUSAKIS WINERY

PAIR IT

with a duck with orange, smoked ham in the oven, carbonara or turkey with chestnuts and pine.

Shrimps wrapped in prosciutto, with orange marmalade

  • 1/4 cup orange jam
  • 1/4 cup of white dry wine
  • 4 tsps. of fresh lemon juice
  • 1 tsps. of finely chopped ginger
  • 1 large clove of chopped garlic
  • 2 fresh onions finely chopped
  • 20 shrimp jumbo or medium-sized peeled (you can leave the tail)
  • 10 slices of prosciutto cut into half lengthwise
  • 2 tablespoons of vegetable oil
  • 10 wooden skewers dipped in water for 20 minutes
  • salt
  • pepper

In a medium bowl, mix the jam, white wine, lemon juice, ginger, garlic and onions. Add salt and pepper according to your taste.

Tosh the shrimps in the bowl and turn them to get fully covered with the mixture. Leave them for 20 minutes at room temperature. After 20 minutes, drain the shrimps from  the marinade.

Roll each shrimp with a slice of prosciutto. Put 2 shrimps in each skewer and carefully pierce prosciutto so that it doesn’t  get unfolded.

Preheat the grill to medium to high temperature. If we barbeque them, we are careful to roast them in a moderate fire. Dip the skewers in the marinade and bake until the prosciutto gets crispy and the shrimps opaque and slightly reddish, about 3 minutes on each side.

Secret:

Soak the wooden skewers in water (preferably hot) before putting them in the oven or the charcoal so that they won’t burn and tan while baking.

 

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