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Earth and Sky 2023 - Thymiopoulos Vineyards
Thymiopoulos Vineyards

EARTH AND SKY 2023 - THYMIOPOULOS VINEYARDS

  Greece / Naoussa
€18.10
€17.20
QTY
ADD TO CART At your doorstep in 1 - 3 days

Beyond doubt the greatest hit of Apostolos Thymiopoulos!

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Why do we love it?

Apostolos Thymiopoulos’ Earth and Sky was the Xinomavro that changed everything we knew about the red variety of Naoussa, giving birth to the renowned “modern school of Xinomavro.” This wine is frequently featured in Jancis Robinson MW’s articles and suggestions and the one that Xinomavro fanatics, both within and outside Greece, rave about.

If he weren’t an oenologist and winemaker, Apostolos Thymiopoulos would undoubtedly be a world-famous rock star! He stands out as one of the few who has successfully transformed Xinomavro into a cult, delicious, and exotic wine, which has even been featured in prestigious international wine lists. It’s no coincidence that the majority of his production is exported to France, Canada, the United Kingdom, America, and Japan.

His most celebrated creation is Earth and Sky - Thymiopoulos Vineyards, which has been a resounding success since its debut in 2003. This Xinomavro is crafted from 45-year-old vines grown at an altitude of 150-150 meters on Trilofos and 450-650 meters on Fytia. The wine undergoes an 18-month aging process in 500-litre third-use barrels. As its legend continues to grow and vintages running out in the blink of an eye, it’s advisable to seize the opportunity and stock up on a six-pack while you can!

Earth and Sky Thymiopoulos Vineyards is the Xinomavro that can be enjoyed anytime, anywhere, whether with or without food, fresh or aged!

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

It has medium ruby color and a stylish nose that balances between the classic and the modern. Strawberry jam, ripe pomegranate, cranberry give the first tone and secondary the characteristic aromas of the variety such as olive leaves, tomato and floral notes. Discreet notes of herbs complete the complex set.

Juicy and complex mouth, with medium (+) body, high acidity and moderate but fine-grained tannins. Red currant, strawberry, pomegranate and raspberry are framed by herbal notes of olive, marjoram, oregano and tea. The spicy aftertaste of cinnamon and pepper is long and extremely enjoyable!

Technical stuff
Color Red
Type Dry
Year 2023
Alcohol 13,5%
Origin Naoussa
Variety Xinomavro
Aromas Strawberry jam, pomegranate, sour cherry, olive leafs, tomato sauce, wet soil, lavender, marjoram, leather
Bottle Size 750ml
Barrique 14 months
Serving temperature 17°C
Aging 8 years
Closure Cork
Organic No

EARTH AND SKY 2023 - THYMIOPOULOS VINEYARDS

PAIR IT

with beef Bourguignon, cooked meats, pepper fillets, and meat-appetizers.

Beef Bourguignon

  • 1 kg of lean beef, cut into 5 cm cubes
  • 1 glass of red wine, preferably pinot noir or cabernet. Do not forget that with this you can accompany your dish in the serving.
  • 30 gr of flour
  • 100 gr smoked lean bacon, finely chopped
  • 3 tbsps of butter
  • 4 carrots, cleaned and sliced
  • 4 onions, cleaned and cut into quarters
  • 1 tbsp of chopped garlic
  • 500 ml beef broth
  • 2 bay leaves
  • 3 thyme sprouts
  • 3 sprigs of parsley
  • ½ kg of portobello mushrooms
  • Salt
  • Freshly ground black pepper
  • Sliced ​​bread slices for serving

 

Put the veal in a bowl and marinate it with red wine. Cover it with foil and put it in the fridge overnight. The next morning, remove the meat from the red wine and dry it.

Do not throw away the wine.

 

Dust the meat with the flour. Place a large pot on high heat, add the bacon and immediately after the butter to mix in the bacon fat and melt.

Add the meat and brown it on all sides. Remove the meat and place it on a plate.

Add the carrots, onions and garlic and cook until the onions become translucent, about 5 minutes. Add the meat again to the pot, red wine, beef stock, bay leaves, thyme and parsley.

Cover and cook for 2 hours on low heat, until the meat becomes very tender. Add the mushrooms and cook for another 15 minutes. From time to time, try adding salt and pepper according to your taste.

Serving Suggestion: Toast slices of bread loaf, rub them with a clove of garlic cleaned on both sides. Serve the stew on the slice of bread and sprinkle with parsley.

 

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