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San ta Maratha 2016 - Syros Winery
91
Syros WInery

SAN TA MARATHA 2016 - SYROS WINERY

  Syros
SORRY GUYS, WE RAN OUT OF THIS ONE

Rediscovering Assyrtiko!

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An new island on the map!

There is much talk lately about the Assyrtiko wines cultivated away from Santorini. Yes, there are many and some of them are really excellent. But what are the criteria for choosing? No matter what we tell you, the key is the joy and pleasure it gives you when you drink it and whether it suits your palate or not. Anyway you will either drink it or not. Price always comes second, and with Assyrtiko from Santorini wines having skyrocketed, off Santorini Assyrtiko becomes even more tempting.

We like many of them. But we have unanimously decided that the San ta Maratha 2016 Syros Winery is one of our favorites!

Nikos Chatzakis, a talented oenologist and wine producer, founded probably the smallest winery in Greece in 2011, in order to showcase an island that may not have a long wine tradition, but has all the makings to get one. He chose Assyrtiko as the winery’s main variety, which he loves and believes that it represents the culmination of the Greek vineyard. His best ally is the land of Syros, an island full of peculiarities.

The low yields in the vineyard, the special attention at all stages, from the vineyard to the bottling and the talent of the winemaker, gave a provocative playful small production white wine that winks to the volcanic island nearby. Nikos Chatzakis should be happy and proud because with the San ta Maratha 2016 Syros Winery he managed to put an entire island on the wine map. We are confident that he will not stop there.

COLOR

WHITE

AROMA

A LITTLE FRUITY

BODY

FULL

ACIDITY

HIGH

Tastes Like

Pale yellow color with flashes of lemon in the glass.

Elegant nose that takes some time to fully develop. The metallic feeling is there to encapsulate lemon, bergamot and bitter orange that as time passes they become more mature. Peach, chrysanthemum and lemon blossoms complement the extremely interesting and evolving bouquet. If you wait you will notice hints of honeycomb and turkish delight.

In the mouth it is rich, spicy and has an oily feel that fits like a glove the lively acidity. Peach and grapefruit stand out, surrounded by a honeycomb, biscuit and minerality feel. The good-length aftertaste will leave peach with tangy mood on the palate.

Technical stuff
Color white
Type dry
Year 2016
Alcohol 13 %
Origin Syros
Variety Assyrtiko
Aromas metal feel, lemon, bergamot, bitter orange, peach, chrysanthemum, flower lemon, honeycomb, biscuit, Turkish delight
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 3 years
Closure Cork
Organic No

SAN TA MARATHA 2016 - SYROS WINERY

PAIR IT

Combine with pasta with seafood sauces, fried fish or chicken dishes

Fragrant langoustines with pea puree

  • 1 kg of langoustines
  • 1 finocchio
  • 2 tbsps. of finely chopped fennel
  • 2 tbsps. of finely chopped dill
  • 6 fresh onions
  • 1 large onion
  • 2 cloves of garlic
  • The juice of a large lemon and a lime
  • 1 tsp. of mixed lemon and lime zest
  • 1 tsp. of freshly chopped cardamom
  • salt and pepper
  • Olive oil

 

For the pea puree:

  • ½ kilo of pea cleaned
  • 2 potatoes
  • salt
  • olive oil

Chop the onions (the white and green part), garlic, and finocchio. In a large saucepan, saute them in olive oil. Remove them from the pot, and sauté the langoustines with the shell, in the remaining olive oil. Once they get a reddish color , add the lemon and lime juice, salt and freshly ground pepper, cover with the lid, and lower the temperature to half.

In the meantime, boil the peas in salted water along with the two potatoes cut in pieces, until the potatoes melt. Keep a cup of hot water in which they have boiled.

As soon as the langoustines are ready – they don’t take more than 10 minutes - remove them from the pot and transfer them into a large bowl. Let the sauce from the langoustines' broth and the citrus to continue boiling and add the mixture of sautéed onions, garlic and finocchio. Add the chopped fennel and the dill. While your sauce is simmering, remove the shell from langoustines and bring it back to the pot, along with their juices from the bowl. Add the cardamom and half of the citrus zest and turn off the heat.

Put the peas and the potatoes in a blender or a mill and start mush them by dripping a little bit of the boiled water that you kept until you have a velvety puree.

On a platter, add the pea puree and pour the rich sauce with the langoustines. Sprinkle with the remaining zest of citrus and add a few drops of olive oil.

 

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