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Viognier Eclectique 2019 - Domaine Skouras
Domaine Skouras

VIOGNIER ECLECTIQUE 2019 - DOMAINE SKOURAS

  Greece / Nemea
€28.70
€24.50
QTY
ADD TO CART At your doorstep in 1 - 3 days

Its name couldn't be more accurate!

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Why do we love it?

Viognier Eclectique Domaine Skouras is, as its name suggests, an exquisite and exuberant wine that manages to masterfully combine the buttery texture with the crisp acidity and the spicy character of the barrel with the feminine and aromatic character of Viognier! Just magical!

Domaine Skouras, just outside Argos and in the PDO zone of Nemea, is one of the most beautiful and hospitable wineries in the country, with an impressive tasting room and an underground cellar. A walk between the bottles and the works of art gives you the feeling that George Skouras has left nothing to chance. When he decided to deal with the demanding Viognier grape maybe for him it was a bit karmic but for us, it was definitely great luck!

He was dealing with it for many years but he hadn’t managed to get a decent harvest. One year the miracle happened and a great wine, Viognier Eclectique, was born! Viognier was planted in a vineyard of 7 acres just outside Mycenae, in Spilitses. After about 10 years it managed and gave its first harvest. The grapes were harvested overripe and after careful sorting, the wine fermented in French oak barrels of 225 liters (50% first use and 50% second). It matures there for 12 months with occasional batonnage and after bottling, it matures for 3 months in the cellar of the winery, in order for all the aromas and flavors to come together.

Enjoy Viognier Eclectique Domaine Skouras now and for the next decade!

COLOR

WHITE

AROMA

MEDIUM

BODY

FULL

ACIDITY

HIGH

Tastes Like
Viognier Eclectique Domaine Skouras has medium golden color and impressive aromas of vanilla, honey, honeysuckle, apricot, lime, lemon, citron, bergamot, chamomile, tobacco, and toast.

In the mouth, it has a rich body, refreshing acidity, and intense buttery texture. Juicy peach, ripe apricot, lemon, bergamot, nectarine, lime, and pineapple are mixed with notes of vanilla, honeycomb, butter, brioche, lemon blossom, and hazelnut.
Technical stuff
Color White
Type Dry
Year 2019
Alcohol 13,5%
Origin Nemea
Variety Viognier
Aromas Vanilla, honey, honeysuckle, lime, lemon, citrus, bergamot, chamomile, tobacco, toast, ripe apricot, nectarine, pineapple, honeycomb, butter, brioche, lemongrass, hazelnut.
Bottle Size 750ml
Barrique 12 months
Serving temperature 11°C
Aging 5+ years
Closure Screw Cap
Organic No

VIOGNIER ECLECTIQUE 2019 - DOMAINE SKOURAS

PAIR IT

with a grilled apricot salad with gorgonzola and prosciutto, a Milanese risotto with scallops, or a sea bass in beurre blanc sauce and cauliflower puree.

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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