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Two Rivers 2014 Barrel fermented - Samartzis Estate
Samartzis Estate

TWO RIVERS 2014 BARREL FERMENTED - SAMARTZIS ESTATE

  Musses Valley, Viotia
SORRY GUYS, WE RAN OUT OF THIS ONE

Experimental, scarce and unique!

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Why do we love it?

White Kountoura in a barrel? A very small production experimental white wine by Samartzis Estate proves that the combination is just perfect!

The privately owned family vineyards is located in Askri Viotia, in Musses Valley, a place historically related to wine making since ancient times. The White Kontoura, a clone of Savatiano, has found ideal ripening conditions on the slight slopes in the foothills of mountains and hills surrounding the valley with the beneficial sea breezes and the protection from the cold North wind. It rewards winemakers with wines full of freshness and intensity each year gaining more and more enthusiastic fans.

Only one 300 lt barrel was used to produce the experimental Two Rivers Barrel Fermented 2014 and the results are more than impressive. Its exuberant character makes clear that it has a great aging potential.

A single 300 lt barrel, do the math ...

COLOR

AROMA

BODY

ACIDITY

Tastes Like

Faint yellow color with greenish reflections in the glass.

Discreet nose initially, evolving while it breathes in the glass. Elegant aromas of lime, peach and melon combined with jasmine flowers and lemon flower. The barrel is integrated beautifully with vanilla, honey and hints of nuts to complementing the primary aromas of the variety.

Moderate volume body with velvety texture, elaborately balanced by the refreshing acidity. Vanilla and honey notes accompany the peach and lime flavors on the palate, and remain in the mouth in a delicious finish that lasts.

Technical stuff
Color White
Type Dry
Year 2014
Alcohol 12,5%
Origin Musses Valley, Viotia
Variety White Kontoura
Aromas lime, peach, melon, jasmine, lemon, vanilla, honey, nuts
Bottle Size 750ml
Barrique 4 months
Serving temperature 9°C
Aging 5 years
Closure Years
Organic No

TWO RIVERS 2014 BARREL FERMENTED - SAMARTZIS ESTATE

PAIR IT

Combine with grilled seafood, chicken dishes with fragrant white or cheese.

Chicken with coriander

  • 75 gr raw, unsalted cashews
  • 4 onions, finely chopped
  • 3 tbsps. of sunflower oil
  • 3 small green peppers finely chopped after removing the spores
  • 25gr fresh coriander and a little more for serving
  • 1 tsp. of coriander powder
  • ½ tbsp. of cumin
  • 6 seeds of cardamom, shriveled
  • 1 stick of cinnamon
  • 4 cloves of garlic, crushed
  • 25g fresh ginger, grated
  • 3 chicken breasts without bone and skin, cut into pieces
  • slices of lime for serving

Let the cashews soak for 20 minutes in 200ml of cold water.

Fry the onions with 2 tablespoons of olive oil until they are softened and slightly browned.

Once the nuts soften, place them in a blender along with water, onions, peppers and coriander. Blend them at moderate to high speed until they become an homogeneous, thick mixture.

Heat the remaining oil and gently cook the spices, garlic and ginger for a few minutes. Add the thick mixture and chicken, stir well and cook in moderate to high heat for a few minutes.

Add 200ml of water and let it simmer for 10 to 15 minutes or until the chicken is cooked perfectly. Allow it to absorb its liquids without drying out. Serve with rice, drizzle with a little lime juice and sprinkle with chopped fresh coriander.

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