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Primordial Soils 2020 - Eos Samos
EOS Samou

PRIMORDIAL SOILS 2020 - EOS SAMOS

  Greece / Samos
€26.60
€23.00
QTY
ADD TO CART At your doorstep in 1 - 3 days

A historic wine from one of Samos's most important vine growers!

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Why do we love it?

Primordial Soils - Eos Samos and when we say Primordial Soils, we mean it! The historical cooperative EOS Samos (and one of the few very active wine cooperatives), decided to pay tribute to its emblematic vine-growers, those who have supported its effort for generations.

The 2020 vintage has an honored viticulturist, Ioannis Sofoulis and all the grapes that participated in the production of the collectible Primordial Soils 2020 - EOS Samos, were harvested berry by berry, exclusively from his own vineyards. With north exposure, at an altitude of 1000m, with very poor soils and with the oldest vines of the island, the vineyard of Ioannis Sofoulis gave all its character to a wine of minimal intervention. According to Ioannis Sofoulis, the "unripe and aromatic muscat", after being housed in oval tanks for 12 months, was bottled unfiltered, giving a Muscat of unprecedented logic, very different from what we are used to.

Do not miss the opportunity to enjoy the Primordial Soils 2020 - EOS Samos, a historic wine from one of Samos's most important vine growers.

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

It has medium lemon color with salmon hues and intoxicating aromas of Turkish delight, sweet bergamot, lemon leaves, jasmine, orange, honey and apricot.

 In the mouth it has medium body, sharp acidity and oily texture. Ripe citrus fruits mingle with notes of honey, rose, peach and jasmine.

Technical stuff
Color White
Type Dry
Year 2020
Alcohol 13.5%
Origin Samos
Variety Muscat
Aromas Turkish delight, sweet bergamot, lemon leaves, jasmine, orange, honey, apricot
Bottle Size 750ml
Barrique -
Serving temperature 10°C
Aging 4 years
Closure Cork
Organic No

PRIMORDIAL SOILS 2020 - EOS SAMOS

PAIR IT

Pair it pork with honey glaze and apricots, marinated bass in tangerine juice, pork tenderloin with orange sauce

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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