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Sauvignon Blanc 2016 - Harlaftis Domaine
89
Harlaftis estate

SAUVIGNON BLANC 2016 - HARLAFTIS DOMAINE

  Greece / Chania
€9.90
7.80
€7.80

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A Sauvignon Blanc you will not forget easily!

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Freshness and charm!

One of the outstanding examples of French white variety with big fans, the Sauvignon Blanc 2016 by Domaine Harlaftis will surely delight you as it did with us.

The French variety is grown in the family vineyard in Kapandriti, North Attica. Under the supervision of veteran oenologist Panos Zoumboulis, after the process of cryo-extraction for 12 hours, followed by fermentation at constantly low temperatures in order to incorporate in the wine as much as possible of the fruity aromas of the variety.

Sauvignon Blanc 2016 Domaine Harlaftis definitely is one of those that are not easily forgotten.

COLOR

WHITE

AROMA

MEDIUM FRUITY

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Pale yellow color in the glass.

In the nose, lime and melon have a field day with pear, peach and lemon following. Metallic hints and sense of thyme add character to an impressive total.

In the mouth perfectly balanced, with medium volume body and accentuated acidity that adds nerve. Lemon and white flesh fruit stand out and remain in the mouth in the long aftertaste.

Technical stuff
Color White
Type Dry
Year 2016
Alcohol 13,5 %
Origin Attica
Variety Sauvignon Blanc
Aromas lime, melon, pear, peach, lemon, thyme, minerality
Bottle Size 750ml
Barrique -
Serving temperature 9ºC
Aging 3 years
Closure Cork
Organic No

SAUVIGNON BLANC 2016 - HARLAFTIS DOMAINE

PAIR IT

Combine with grilled vegetables, stuffed cabbage with lemon sauce or seafood dishes

Tabbouleh salad

  • 1 cup of couscous
  • salt and freshly ground black pepper
  • juice of a lemon
  • 3 tablespoons of olive oil
  • 1 cup of chopped parsley
  • 1/2 cup chopped coriander
  • 2 tbsps chopped fresh mint
  • 2 ripe tomatoes, cut into cubes
  • 3 fresh onions, finely chopped

Heat water, after salting it first,  in a medium-sized pot and leave it to boil. Add the couscous and leave to moderate heat for 7 to 8 minutes. Drain the couscous and let it cool down. In the meantime, in a small bowl, mix lemon juice with olive oil. Add salt and pepper.

In a large bowl, mix couscous, parsley, coriander, mint, tomatoes and onions. Add the mixture of lemon juice and olive oil and salt and pepper. Leave it for about 20 minutes before serving to marinate.

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