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Sauvignon Blanc Cara 2024 Rare Earths - Strofilia
Strofilia

SAUVIGNON BLANC CARA 2024 RARE EARTHS - STROFILIA

  Greece / Nemea
€19.10
€16.70
QTY
ADD TO CART At your doorstep in 1 - 3 days

The sophisticated side of Sauvignon Blanc!

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Why do we love it?

Sauvignon Blanc Cara 2024 – Rare Earths from Strofilia Winery is a crisp, expressive white wine that immediately stands out for its intense tropical aromas and precise varietal character — a level of finesse rarely encountered in Greek expressions of Sauvignon Blanc. A delicate touch of acacia barrel ageing enhances the aromatic harmony and completes its distinctive style. As part of Strofilia’s premium “Rare Earths” collection, this is a wine of remarkable quality and elegance, well worth discovering.

Strofilia is one of Greece’s most historic and enduring wineries, with a story that began in 1980. Two friends, Yiannis Maltezos and Achilleas Lampsidis, both electrical engineers at the time, turned their passion for wine into a lifelong pursuit. In 1982, they bottled their first wine in the old family press — which featured a traditional strofilia (grape press) — and the name stuck. Soon after, they founded the winery in Anavyssos, Attica. In 2000, they expanded with a second winery in Asprokambos, Nemea, where they introduced the innovative Lyra training system. Since 2020, oenologist Yiannis Ligas has joined the team, ushering in a new era of dynamism and international recognition for Strofilia.

Strofilia was a pioneer in the vineyard, being the first winery in Nemea to adopt the Lyra system. This vertical trellising method allows for better sun exposure and airflow, leading to more consistent ripening and, ultimately, higher-quality wines — the foundation of the Rare Earths collection.

Sauvignon Blanc Cara 2024 is the fifth wine in this premium range. The grapes are sourced from vineyards on the Stymphalian plateau, where cool-climate conditions and limestone soils shape the wine’s character. Cold pre-fermentation maceration and low-temperature fermentation helped preserve the variety’s aromatic intensity and fruit purity. The wine was then aged for around four months in first- and second-use acacia barrels, with regular batonnage, adding texture and complexity.

Nothing about this wine is accidental. The result is a Sauvignon Blanc with rich texture and a beautifully defined varietal profile — ready to shine alongside a seafood risotto.

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

On the nose, it bursts with aromas of lemon, passion fruit, pineapple, peach, bell pepper, chamomile, and grapefruit, layered with delicate floral notes and a hint of white pepper.

On the palate, it’s medium-bodied with crisp acidity that brings energy and freshness, while its creamy texture creates perfect balance. Ripe fruit flavours of peach, mango, pineapple, and lime fill the mouth, while subtle notes of acacia honey, minerality, and brioche add depth and character.

Technical stuff
Color White
Type Dry
Year 2024
Alcohol 13%
Origin Nemea, Greece
Variety Sauvignon Blanc
Aromas lemon, passion fruit, pineapple, peach, bell pepper, chamomile, grapefruit, floral notes, white pepper
Bottle Size 750ml
Barrique 4 months
Serving temperature 12-14°C
Aging 3-5 years
Closure Cork
Organic No

SAUVIGNON BLANC CARA 2024 RARE EARTHS - STROFILIA

PAIR IT

Enjoy it with fried courgette flowers, seafood risotto, artichokes à la polita, or crispy whitebait.

Spaghetti with shrimps, lemon and fennel

1 pack of spaghetti No6, whole-wheat
800 gr. shrimps
2 lemons
5-6 cloves of garlic
1 little bunch of fennel
ground pepper
sea salt
chili flakes
olive oil

Carefully peel and cut the shrimps’ heads. Place them in a pot with 300ml water and boil them, along with 3 cloves of garlic for 15 minutes. Then, filter the broth with a sieve, by pressing it well and keeping it warm.

At the same time, boil the spaghetti in salted water and cook them “al dente”. Take the lemon zest and chop the fennel.

In a large pan, pour 20 ml olive oil and the rest of the garlic. Once the olive oil is warm enough, remove the garlic and add the chili flakes.

Place the peeled, boiled shrimps in the hot pan and leave them for 1-2 minutes on each side. Season with salt and pepper, add a little fennel, a bit of lemon zest and pour in the lemon juice.

Remove the shrimps and in the same pan, place the spaghetti directly from the pot and increase the temperature. Add the broth you have prepared and mix well.

When the spaghetti have absorbed all the broth, sprinkle with fennel, pepper and the remaining zest. Serve the spaghetti with shrimp immediately.

Eva Monochari

Food Blogger

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