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Thousand Years White 2015 - Barafakas Winery
Barafakas Winery

THOUSAND YEARS WHITE 2015 - BARAFAKAS WINERY

  Nemea
SORRY GUYS, WE RAN OUT OF THIS ONE

Beautiful oaky Chardonnay!

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Why do we love it?

Who doesn't love oaky Chardonnays? The answer is probably no one. Thousand Years white 2015 of Bafafakas Winery is for sure among our favorites and wins over even the most demanding.

Christos Barafakas is very demanding with his wines and this fact is crystal clear in this Chardonnay. The grapes come from the vineyard Tourkovrysi. The wine after fermentation, matures in American and French acacia barrels for 6 months.

The result is complex and balanced.

COLOR

AROMA

BODY

ACIDITY

Tastes Like

Enjoy it next to mature, rich cheeses and smoked fish for maximum enjoyment.

It has medium golden color.

On the nose it has attractive aromas of vanilla, peach, apricot, citrus, butter and honey.

On the palate it has medium body, balanced acidity and intense oily sensation. Notes of peach, apricot, bergamot and orange are blended with butter, hazelnut, vanilla and honey. Honey aftertaste that lasts.

Technical stuff
Color White
Type Dry
Year 2015
Alcohol 13%
Origin Nemea
Variety Chardonnay
Aromas Peach, apricot, bergamot, orange, butter, hazelnut, vanilla, honey.
Bottle Size 750ml
Barrique 6 months
Serving temperature 10°C
Aging 3 years
Closure Cork
Organic No

THOUSAND YEARS WHITE 2015 - BARAFAKAS WINERY

PAIR IT

with mature, rich cheeses and smoked or grilled fish.

Stuffed chicken roll with quince and potatoes in the oven

  • 1 stuffed chicken roll
  • 1kg potatoes cut into small pieces
  • 500 gr quince cut into thick slices
  • 2 lemons (juice and zest)
  • 1 onion
  • 2 cloves of garlic
  • 2 tbsps. Dijon mustard
  • 1 tbsp. curry powder
  • 1 tbsp. fresh oregano
  • 1 tbsp. fresh thyme
  • 1/2 cup of olive oil
  • Salt and pepper
  • 600 ml of vegetable stock

Preheat the oven to 250 ° C. Add the olive oil to the casserole, then the chicken roll, the cut quince and the potatoes.

Mix the remaining ingredients with a small portion of the stock and pour the mixture on the roll and potatoes. Add stock so that the mixture covers the potatoes.

Cover the casserole and, after lowering the oven to 150 ° C, put it in the oven. From time to time we open the casserole and check whether we need to add some water.

Once ready, uncover the casserole and raise the oven temperature. Leave it there until it's golden brown.

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