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SOME MAY SEE THE GLASS HALF FULL.
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6 x MV Mavroudi 2015 - Anatolikos Vineyards
93
Anatolikos Vineyards

6 X MV MAVROUDI 2015 - ANATOLIKOS VINEYARDS

  Greece / Xanthi
SORRY GUYS, WE RAN OUT OF THIS ONE

The WOW factor!

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Taste explosion!

Oh Yes!

This is the first thing that comes to mind! The MV Mavroudi Thrakis by East Vineyards is back and better than ever. What is MV; Its amazing blend contains 60% Mavroudi Thrace *, 20% Cabernet Sauvignon, 20% Merlot and 100% two brothers with incredible passion for wine. A case in a super deal with free shipping in Greece makes it the best news of the day!

Marios and Sakis Nikolaidis show their capabilities and the most northern coastal vineyard of Greece proves that it has a lot to show as its vines grow and mature. Organic cultivation and low yields not exceeding 400 - 500 kgr per acre, ensure excellent concentration of the fruit. The hard sandy soil and rocky subsoil of the rainfed vineyard in the Choirodasos area harden the plants and the constant cool sea breeze and large temperature differences during the day help the ideal and healthy development of the fruit.

The blend of the three varieties ripen with fine lees for 12 months in French oak barrels and is bottled unfiltered, without any treatment.

Its first appearance was in the major international competition Mundus Vini 2016. The gold medal there is only the harbinger of the awards to follow for a wine that promises to enchant wine lovers at every opportunity. Highly structured and complex the MV Mavroudi Thrace 2015 East Vineyards will develop beautifully over the next 7-8 years. Of course if you see how delicious it is now ...

 

* It is said that Mavroudi wine was offered by Osysseas to the Cyclops Polyphemus.

COLOR

RED

AROMA

MEDIUM FRUITY

BODY

FULL

ACIDITY

MEDIUM

Tastes Like

Deep ruby ​​color with purple reflections striking in the glass.

Rich, expressive nose, full of juicy fruits. Gooseberry, blueberry and plum are in the lead, with strawberry and cherry following in a more jammy form. Mint, vanilla and cinnamon make an appearance while leather, iodine and bitter chocolate complete the delightfully complex and long-lasting bouquet.

Juicy, tasty mouth, with moderate (+) volume body, balanced acidity and masterfully built medium (-) intenisty tannins allowing the fruit to express itself on the palate. Plum, cherry and blackcurrant dominate while cocoa, licorice and leather follow and along with a botanical sense of tea, remain in the long, spicy aftertaste.

Technical stuff
Color Red
Type Dry
Year 2015
Alcohol 13,5 %
Origin Thrace
Variety Mavroudi, Cabernet Sauvignon, Merlot
Aromas gooseberry, blueberry, plum, strawberry jam, cherry jam, mint, vanilla, cinnamon, leather, iodine, bitter chocolate
Bottle Size 750ml
Barrique 12 months
Serving temperature 14°C - 16°C
Aging 5 years
Closure Cork
Organic Yes

6 X MV MAVROUDI 2015 - ANATOLIKOS VINEYARDS

PAIR IT

Combine it with red meat stew, grilled steaks or mature yellow cheese

Fillet Mignon with red wine sauce

  • 2-4 filets mignon, 3-5 inches thick
  • Salt
  • Canola or grape seed oil
  • 3-4 tbsp. of butter
  • 2 cups of red, full bodied, wine (we used Cabernet Sauvignon)
  • Black pepper

  Clean your fillets from hard fats and remove what you do not like.

  Leave the fillets at room temperature for about 60 minutes and towel them with kitchen towels, removing all the water and possible blood. Before cooking, brush them with some canola oil and season then well with salt.

 Heat two tablespoons of canola oil in a non-stick pan on high heat for about a minute. Apply the canola oil all over the pan with rotary movements. Throw the fillets in and immediately, lower the heat to medium. Leave them for about 3 minutes without moving them and preferably without piercing them. Depending on the thickness or the doneness , you can leave it for up to 6 minutes in the pan.

 Turn the filet mignon and roast for another 2-5 minutes depending on the thickness and  the doneness. Set aside and cover with foil to rest, until the sauce is ready.

  Pour the wine into the pan and increase the heat. Let the wine boil for about 10 minutes or till it’s reduced to 3/4. Return any juice from the fillets, if there is any, to the pan. Wait until it stops boiling. Then add the butter, one tablespoon at a time by stirring well until it melts. Add salt and serve over the fillets. Add freshly ground black pepper.

 

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