Filters are loading...

Price Range

Sort by


{{cart.TotalPieces}} item in cart

Your cart is locked and unlocks in {{cart.UnlocksInMinutes}} minutes

{{item.ProductPiecesCount}} item items
Best Online Wine shop 2019 & 2020
Trusted by 39k+ Members
Free returns
Fast delivery
More than 1.000.000 bottles delivered
Buy only wines you love
BOLD 2014 - Karavitakis Winery
Karavitakis Winery


  Greece / Chania
ADD TO CART At your doorstep in 1 - 3 days

An impossible wine to find in Greece!


Why do we love it?

It is one of the most sought-after wines in Greece. The one you try at each of the exhibitions in which Karavitakis Winery participate and you can’t hide your disappointment when you want to find out where you can buy it and the answer is that it is all pre-purchased and shipped to America. Maybe it happened to you again in the last Oinitika wine exhibition in which it was clearly the protagonist. This time, we tried our best and succeeded in keeping a few of the Bold 2014 bottles in Greece (you can thank us afterward...).

But let's take things from the beginning. Bold means intense and well, bold. And they could not have chosen a name more suited than that. Concentrated, intense, with a steel backbone and robust tannic substance, Bold 2014 will cause a burst of explosions on your palate.

Tempranillo is the most famous Spanish variety and it participates in the famous Rioja wine. Its name comes from the word "Temprano", which in Spanish means "early" because it matures faster than the other local varieties! Tempranillo was perfectly acclimatized in the Pontikiana of Chania, giving under the supervision of the experienced Manolis Karavitakis, the perfect raw material for the Bold 2014 of the Karavitakis Σινερυ. The nectar follows a classic red vinification, with continuous dipping of the grape pulp at a strictly controlled temperature (25-28°C). It is then allowed to mature for 24 months in 2nd use French and American barrels.

Prepare for a wine that combines herbs, fruit and oak notes that perfectly reflect the typical character of the variety. Whatever we say it is just words. Get ready for a shock.

Keep a bunch of room in your cellar because it can stay there for at least 10 years.









Tastes Like

Deep purple color in the glass.

Moderate (+) aromatic intensity in the nose with the animal notes (leather, meat, bacon) contrasting with the dense red and black fruit (cherry, raspberry, sour cherry). Butter, tea, wet leaves, rosemary and soil complement the aromatic bouquet. The barrel, perfectly integrated and balanced, adds notes of pepper, cedar, nutmeg, and vanilla.

Mouth with medium (+) volume body, resilient, ripe tannins, and sharp acidity, all in excellent balance! Juicy cherry, sour cherry, raspberry, blackcurrant complemented by leather and herbal hints of tea and forest floor. Distinct notes of nutmeg, pepper, and bitter chocolate captivate with every sip. The long-lasting aftertaste persists until the next sip!

Technical stuff
Color Red
Type Dry
Year 2014
Alcohol 14 %
Origin Chania, Crete
Variety Tempranillo
Aromas leather, meat, bacon, cherry, raspberry, sour cherry, butter, tea, wet leaves, rosemary, soil, pepper, cedar, nutmeg, vanilla
Bottle Size 750ml
Barrique 24 months
Serving temperature 16ºC - 18ºC
Aging 15 years
Closure Cork
Organic No



with bbq, juicy pepper fillets or aged yellow cheese.

Beef stew with red wine

  • 1 kg of boneless beef cut into bits
  • 4 tbsps. flour
  • 1 tsp. paprika
  • 2 tbsps. olive oil
  • 1 cup of dry red wine
  • 1 cube beef broth
  • 1/2 tsp. dry thyme
  • 1 bay leaf
  • 1 pack of small fresh mushrooms, whole
  • baby carrots
  • salt
  • pepper



Wipe the meat with kitchen paper to absorb excess moisture. Stir in a bowl 3 tablespoons of flour, 1 teaspoon of salt, paprika and pepper and sprinkle the meat with the flour mixture.

Sautee the meat in hot olive oil in moderate to strong heat, stirring frequently,  for 4-6 minutes or until it acquires a golden brown color. Remove the meat from the pot. Add the red wine, stirring well to incorporate with the meat residues from the bottom of the pot.

Put the meat back in the pot and add the broth, thyme, bay leaf, and 1/2 teaspoon of salt.

Once it starts boiling, cover the pot, lower the heat in half and allow the meat to cook for about an hour, stirring occasionally. You can accompany your meat with wild rice.


Search Results

{{$root.resources.lbl_search_results_count.replace('{0}', $root.searchResults.length)}}