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Romeo + Juliet  2018 - Estate Gofas
Gofas Estate

ROMEO + JULIET 2018 - ESTATE GOFAS

  Greece / Nemea
€15.50
€13.20
QTY
ADD TO CART At your doorstep in 1 - 3 days

It’s hard to find something so classic, rich and complex!

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Why do we love it?

You can hardly find a more erotic and more classic label than Romeo & Juliet Estate Gofas. In an original and unconventional combination, two seemingly disjoint varieties, meet in a blend of magical and amazing results. 

Constantin Gofas is already known for his unique dedication and obsession with every detail, from the vineyard to the last dot on the label. Chardonnay plays the role of Romeo while Malagouzia has Juliet’s part! The two varieties are cultivated in the Daphne site of Nemea. The ground composition and the orientation of the vineyard allow the vine to produce a very limited and highly concentrated amount of fruit, not exceeding 600 kg/ha. The blend aged in American oak barrels for six months and when it was bottled everyone talked about the greatest love story of all times.

Complex, intense and delicious, Romeo & Juliet Estate Gofas is here to amaze you.

COLOR

WHITE

AROMA

LIGHT

BODY

FULL

ACIDITY

MEDIUM

Tastes Like

Romeo & Juliet Estate Gofas has impressive lemon color with golden hues. Intense aromas of butter and smoke emerge from the glass. Ripe white peach, pear, citron, biscuit are complemented by toffee and vanilla notes. On the palate, it is rich, with a buttery texture and well-balanced acidity. Peach, bergamot, and citron star are blended with smoke, vanilla, and butter. 

Technical stuff
Color White
Type Dry
Year 2018
Alcohol 13,5%
Origin Nemea
Variety Chardonnay, Malagouzia
Aromas butter, tobacco, ripe peach, pear, citrus, cookie, toffee, vanilla
Bottle Size 750ml
Barrique 6 months
Serving temperature 10°C
Aging 5 years
Closure Cork
Organic No

ROMEO + JULIET 2018 - ESTATE GOFAS

PAIR IT

with chicken chops, grilled salmon, penne with smoked salmon and vodka, carbonara, grilled smoked pork chops.

Tagliatelle with mushroom sauce

  • ½ kg of fresh mushrooms
  • 1 clove of garlic chopped
  • 1 tbsp. of lemon juice
  • 3 tbsps. of olive oil
  • 1 tsp. of salt
  • freshly ground pepper
  • 1 tbsp. of chopped parsley
  • 1/2 kg tagliatelle pasta
  • 1 glass of white wine
  • 1/4 cup of cream
  • 3 tbsps. Parmesan cheese and as much as you like for serving

Clean the mushrooms. Cut the edges and then slice them and mix them with the lemon juice.

In a large frying pan add the olive oil and put it in a medium - high heat and when it heats up well, add the garlic stirring well to keep it from sticking and not burn. Add the mushrooms, stir well and cover the pan with a lid. Sauté for 4 minutes stirring frequently.

Remove the lid and add salt and pepper according to your preferences. Stir occasionally and   allow them to absorb their juices and become brown (about 5 minutes).

At the same time, in a pot, boil some water and prepare the tagliatelle according to the instructions of their packaging.

Pour a glass of white wine in the pan, preferably from the wine with which you will accompany the plate.

Add cream and grated Parmesan and let it simmer by lowering the heat, for 3 -4 minutes until it thickens. Remove the pan from the fire, add the pasta, mix well and add the parsley. Serve with grated parmesan cheese.

 

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