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Assyrtiko Sur Lie 2019 - Domaine Evharis
Domaine Efharis

ASSYRTIKO SUR LIE 2019 - DOMAINE EVHARIS

  Greece / Attica
€17.80
€15.20
QTY
ADD TO CART At your doorstep in 1 - 3 days

Assyrtiko beyond Santorini that you are going to love!

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Why do we love it?

Assyrtiko Sur Lie Domaine Evharis may not be from Santorini but it doesn’t lack of the complexity, depth or structure that Assyrtiko from Santorini has. It has a nice concentration, plenty of fruit, sharp acidity and intense mineral character.

In 1988 Eva and Haris decided to build their own winery in the Geraneia Mountains, just outside Megara. If you google it, you will discover that vineyards were cultivated in the area from 1000 BC and that Megareas, from whom the area took its name, was the son of Oinoi, whose name is inseparably linked to wine.
The reasons they chose the area are its history and its microclimate as it is located between two seas (Corinthian, Saronic), with humidity and temperature levels being ideal for vine growing! They are so passionate about their work that they consider the vineyards as their children and deal with them with so much dedication and love that organic farming was almost the definite direction.

For Assyrtiko Sur Lie Domaine Evharis the grapes come from the privately owned vineyards and are picked by hand at the right time. The wine is fermented with selected yeasts, at controlled temperature, in stainless steel tanks. After the end of the fermentation, it matures with its fine wine lees for 6 months. The result is vibrant, freshness, with sharp acidity and oily texture.

Assyrtiko Sur Lie Domaine Efharis is enjoyable now but if you have patience, it can develop wonderfully within the next five years.

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

It has medium lemon color and discreet aromas of lemon, lime peel, citron, grapefruit, unripe peach, dough and wet stone.

In the mouth it has medium to full body, oily texture and pronounced acidity. Juicy lemon, grapefruit, sanguine, peach, cherry plum and pineapple are mixed with notes of salinity, dough and honeysuckle.

Technical stuff
Color White
Type Dry
Year 2019
Alcohol 13%
Origin Gerania Mountains, Greece
Variety Assyrtiko
Aromas lemon, lime peel, citron, grapefruit, unripe peach, dough, wet stone
Bottle Size 750ml
Barrique -
Serving temperature 10°C
Aging 5 years
Closure Cork
Organic No

ASSYRTIKO SUR LIE 2019 - DOMAINE EVHARIS

PAIR IT

Excellent combination with goat with wild greens and egg lemon sauce, marinated red mullet with citrus fruits, mussels with lemon and finocchio

Linguini with red mullet fillet, capers, leek, cherry tomatoes and lemon

  • 500 gr linguine
  • 4 red mullets (600 gr)
  • 1 stick of celery
  • 1 carrot
  • 1 onion
  • 200 ml of white wine
  • 80 ml of olive oil
  • 1 leek
  • 60 gr capers
  • 250 gr of cherry tomatoes
  • 60 ml lemon juice
  • Slice of a lemon
  • 2 tbsps. of chopped parsley
  • Salt
  • Pepper

We fillet the red mullets by removing the scales, the bones and the intestines. Cut the celery, carrot and onion into chunks.

Put half the olive oil in a saucepan, let it heat up and sauté the bones from the fish. Add the chopped vegetables and continue sautéing. Pour in half of the wine, boil for two minutes to evaporate the alcohol and add 3 lt of water to cover. Boil for about half an hour in moderate heat.

Pass the broth through a strainer, put it in a pan of 30 cm diameter and boil the linguini. If necessary add a little water. Pasta should absorb all of the broth so that we don’t have to strain them and lose their starch.

At the same time, in another non-stick pan, sauté the red mullet fillets after seasoning them well. We start from the side of the skin by pressing them with a spatula and then we turn them over. The whole process takes about 2 minutes, depending on the thickness of the fillet. Remove from the pan and continue with the cherry tomatoes, which are cut in two, sautéing very lightly. Continue with leeks that have been cut into sticks. At this stage caution is needed because leek can be burn easily.

Add the caper, after we have removed the excess of salt it, and pour in the rest of the wine and the lemon juice. Allow to boil for one minute, then, put in the sauce the pasta and stir. Remove from heat, add parsley, zest and 2 tablespoons of extra virgin olive oil. Mix well and serve.

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