Gê is the maximum expression of Emiliana’s biodynamic agriculture. His name comes from the greek word that means “earth”. It brings together the energy of the cosmos, the earth, and human life to create a unique wine with a tremendous personality that faithfully reflects the characteristics and attributes of its terroir.
48% Carmenere, 38% Syrah, 14% Cabernet Sauvignon
Deep ruby red in color with violet at the edge. The intense nose features ripe black fruits such as blackberries and plums along with chocolate and black pepper complemented by an elegant touch of graphite. The well-balanced palate shows good structure and character, spice notes that meld nicely with the fruit and oak, silky tannins, and a long finish. Recommended for cellaring.
Robert Parker, December 2012
Wine Spectator, October 2012
Gold & Best in Class
IWSC, October 2011
Wine Advocate, March 2012
93 points & Editor Choice
Wine Enthusiast, December 2011
Wine Advocate. December 2010
The Library Colection, November 2011
Wine Enthusiast, September 2010
Wine & Spirits, February 2011
Wine Enthusiast. February 2011
Wine Advocate, November 2008
International Wine Challenge, May 2010
Wine Enthusiast, May 2009
Wine Spectator, February 2009
Wine & Spirits, February 2009
Wine Spectator 2008
Wine Spectator 2007
93 Ponits & one of the 100 Best Blends of the year
Wines & Spirits Buying Guide 2007
Gê is loaded with personality, character, longevity, and tremendous complexity, and everything is present on the palate at the same time, it goes well with Braised Boar with Quinoa, Venison Fillet with chocolate sauce or Wagyu Top Round with Thyme-Scented Andean Potatoes.
LAMB CHOPS AND SPICES WRAPPED IN PHYLLO DOUGH WITH VEGETABLES
For the Lamb Chops
- 12 lamb chops*, bones cleaned
- Salt & pepper
- Olive oil
- 1 small onion
- 200 grams mushrooms
- 200 grams spinach leaves
- 100 grams butter
- ½ kg phyllo dough approximately
For the Glazed Shallots
- 4 shallots, peeled
- 60 grams sugar (3 large tablespoons)
- 30 grams butter
Season the chops with salt and pepper and sear in a hot skillet with olive oil.
Prepare the vegetables** for the chops, dice the onions, slice the mushrooms, and slice the spinach into fine strips.
Brown the onion in a skillet with olive oil. Add the spinach and mushrooms and cook to al dente. Remove and cool.
Cut the phyllo dough into 10 x 15 cm sheets and make pairs by brushing melted butter on one and laying a second on top. Repeat for all. In the center of each pair, place a lamb chop and a large spoonful of vegetables. Wrap the dough around the filling, leaving the bone exposed and attaching the edges with melted butter. Place on a greased baking sheet and place in a 200ºC oven for 15 minutes.
To prepare the shallots, make a golden caramel with the butter and sugar. Add the shallots and brown them well, adding broth if necessary to prevent burning. Remove from heat when cooked through.Serve 2 lamb chop packets per person and accompany with glazed shallots.
* Other cuts of lamb, such as loin, may be used for this dish. The difference will be in the presentation because the bones will not show.
* Other vegetables may be used, such as bell peppers and carrots.
** Other vegetables…
Ready! Now enjoy this delicious recipe with our “Gê”.