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5 + 1 Avlotopi 2017 - Domaine Tselepos
Domaine Tselepos

5 + 1 AVLOTOPI 2017 - DOMAINE TSELEPOS

  Greece / Arkadia
€156.00
€117.40
QTY
6 Bottles
ADD TO CART At your doorstep in 1 - 3 days

One of the best Cabernet Sauvignon!

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Why do we love it?

Avlotopi 2017 Domaine Tselepos is undoubtedly one of the best Greek Cabernet Sauvignons and at the same time a great red wine that proves the unique aging potential and evolving potential of the grape variety.

Υiannis Tselepos signs a benchmark vinification of the classical French variety with a memorable emphasis on every technical detail, from the vineyard to the bottling. It is named after the homonymous single-vineyard in Tegea, Arkadia, with the rocky and unfertile soil and the, naturally, low yields. The late harvest contributed to the ideal ripening and the maximum concentration of the fruit while the especially long extraction, which lasts for 30-40 days, integrated all the flavor characteristics in a bold red wine. The 15-month maturation in French oak barrels gave it its velvety character without overshadowing the fruit.

If you have not tried it yet, Avlotopi 2017 Domaine Tselepos is one of the Greek wines that you should enjoy, and why not, keep it in your cellar for 8-10 more years.

COLOR

RED

AROMA

MEDIUM

BODY

FULL

ACIDITY

HIGH

Tastes Like

Avlotopi 2017 Domaine Tselepos has a deep, purple color. Complex nose, with red fruits dominating, in harmony with the spicy aromas of the oak. Cherry, sour cherry and plum mingle with red pepper, vanilla, bell pepper, lavender, and cardamon. Toffee, licorice, oak, and smoke complete the beautiful aromatic bouquet.

In the mouth, rich, velvety, with juicy but high tannins and bright acidity. The spicy character is more intense on the palate with pepper and vanilla complimenting the fruit, in a very long impressive finish.

Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 14%
Origin Arkadia
Variety Cabernet Sauvignon
Aromas Cherry, sour cherry, plum, red pepper, vanilla, cardamon, toffee, licorice, oak, tobacco, coffee.
Bottle Size 750ml
Barrique 15 months
Serving temperature 16°C
Aging 8-10 years
Closure Cork
Organic No

5 + 1 AVLOTOPI 2017 - DOMAINE TSELEPOS

PAIR IT

with red meat barbecue, game in red sauce, roast beef or mature yellow cheese.

Slow braised beef with smoked paprika and mushrooms

600 gr. beef suitable for braising (e.g chuck)
300 gr. white mushrooms
20 g dried mushrooms
1 onion
1 leek
2 cloves of garlic
1 carrot
800 ml. hot water
100 ml. tomato juice
30 ml. olive oil
20 ml. butter
3 tablespoons of flour
1½ tablespoon of sweet, smoked paprika
1 bay leaf
1 teaspoon of sugar
100 g yogurt
150 g homemade noodles or tagliatelle
Freshly ground pepper
Sea salt
Fresh coriander or parsley for serving

 

Chop the leek, onion, garlic and carrots into similar pieces. Put the dried mushrooms in hot water to soften.

Pat dry thoroughly the beef with paper towels and sprinkle with 2 tablespoons of flour and mix to go everywhere. Saute the beef in olive oil, on a high heat until it gets colored from all sides and transfer it in a saucepan.
In the same pan saute the vegetables and then transfer them into the pot. In the pot, add paprika, bay leaf, sugar and pepper.

Place the pot on high heat and once it has warmed up, add the tomato juice and the mushroom broth. Simmer for about 2 hours while checking the liquids.

Cut the mushrooms up, sprinkle with 1 tablespoon of flour and saute with butter until they are softened and get a nice color.
Add the mushrooms and noodles to the pot. Check the liquids and, if necessary, add 150ml of warm water. Continue boiling for 10 more minutes.

Remove from the heat, add yogurt and mix. Serve with toasted bread and fresh coriander or parsley.

Notes
- If you don't eat meat, you can make the recipe with only small agaricus mushrooms cut in the middle
- If you do not want to use pasta, skip them. Instead of tagliatelle you can also use Asian noodles
- Check the fluids of the food occasionally, you need to have a thick, rich sauce in the end
- If you do not have dried mushrooms, use vegetable broth

 

Eva Monochari

Food Blogger

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