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Sheriff Fatman 2024 - Chatzakis Syros WInery
Chatzakis Syros WInery

SHERIFF FATMAN 2024 - CHATZAKIS SYROS WINERY

  Greece / Syros
€19.40
€16.90
QTY
ADD TO CART At your doorstep in 1 - 3 days

Serifiotiko is Syros’ new Boss.

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Why do we love it?

The Sheriff of Syros, Sheriff Fatman, strikes again—more determined and ready than ever. Its witty label with the clever pun (Serifiotiko – Sheriff) gives you a cheeky wink, hinting at the goodness within.

Truth be told, Syros Winery by Nikos Chatzakis has spoiled us, and our expectations are always sky-high. The winery which put Syros on the wine map focuses on local varieties—and does it better than anyone. The rare Serifiotiko grape seems to thrive uniquely in the vineyards of Syros, and in the hands of Nikos Chatzakis, it reaches its full potential.

Cold soak maceration before fermentation and ageing on the lees result in a crisp, fruity white wine, perfect for pairing with all your favorite summer dishes.

Sheriff Fatman by Syros Winery is just as good and playful as its label suggests.

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

It has moderate lemon color and discreet aromas of bergamot, quince, lemon, peach, pear and white flowers.

Delicious mouth with medium body, crisp acidity and slightly mineral character.

Technical stuff
Color White
Type Dry
Year 2024
Alcohol 13,5%
Origin Syros, Greece
Variety Serifiotiko
Aromas Bergamot, quince, lemon, peach, pear, white flowers.
Bottle Size 750ml
Barrique -
Serving temperature 9°C
Aging 3 years
Closure Cork
Organic No

SHERIFF FATMAN 2024 - CHATZAKIS SYROS WINERY

PAIR IT

with fried fish, seafood and chicken dishes with lemon sauce.

 

Steamed mussels with white wine and black pepper

  • 1 kg mussels, whole (with shell) cleaned and scraped. Alternatively prefer frozen
  • Freshly ground black pepper
  • 1 clove of garlic chopped
  • 3 tbsps. of finely chopped fresh parsley
  • 1 glass of white wine, preferably Assyrtiko

Place the mussels without water in a large saucepan or pan on a high heat and add plenty of pepper. Cook for about 5 minutes until they open. Throw away mussels that will remain closed. Pour in the wine and leave it for a 1 minute in the heat until the excess of liquids is reduced.

Drain the mussels and hold the liquid left in the pan. Place the mussels in a deep platter. Drain the liquors from the mussels and pass them through a cheesecloth and then put them in a small bowl. Add the parsley to the bowl, stir, pour the mixture over the mussels, and serve.

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