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Blend 2014 - T-Oinos Winery
T-Oinos Winery


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

A few of its last bottles, are in our hands!


Why do we love it?
Some of the last bottles of the collectible, T-Oinos Blend 2014 of T-Oinos Winery have reached our cellar and if you are lucky, they will come to yours too! Complex and exuberant, it has managed to get into the wine lists of top restaurants around the world.

Gerard Margeon, the Sommelier & Wine Director of Alain Ducasse restaurants, all over the world, discovered with his friend, Alexandros Avatangelos, the unique terroir of Tinos and they decided to invest in it. The winery was founded in 2002, in Falatado, Tinos. Assyrtiko, Malagouzia, Mavrotragano, and Augoustiatis were planted for the first time on the island. The first harvest took place in 2008 and everything since then showed the brilliant course that would follow.

The T-Oinos Blend was one of the first labels to be released. The blend consists of Augustiatis and Mavrotragano, which have perfectly acclimatized to the island. The wine, after fermentation, matures in French oak barrels for at least 12 months. The result is juicy and elegant and of course, it loves aged Tinian gruyeres and kariki cheese with pepper jam!

Make a bottle of T-Oinos Blend 2014 of T-Oinos Winery yours now!









Tastes Like

T-Oinos Blend 2014 of T-Oinos Winery has medium ruby color and elegant nose, full of wild strawberries, sour cherries, cherries, raspberries, and pomegranates. Notes of vanilla, cinnamon, allspice, and dried herbs complete the special set.

In the mouth, it has a medium body, crisp acidity, and medium tannins. Juicy strawberry, ripe sour cherry, raspberry, and plum jam meet hints of oregano, marjoram, vanilla, and tea.

Technical stuff
Color Red
Type Dry
Year 2014
Alcohol 13%
Origin Tinos
Variety Mavrotragano, Avgoustiatis
Aromas Wild strawberries, sour cherries, cherries, raspberries, pomegranate, vanilla, cinnamon, allspice, dried herbs.
Bottle Size 750ml
Barrique 12 months
Serving temperature 18°C
Aging 6+ years
Closure Cork
Organic No



with a pasticcio, black pork chops, or orzo with sausages, sun-dried tomatoes, and gruyere.

Meatballs in the oven stuffed with Talagani cheese

For the meatballs
-500 gr minced meat, mixed
-1 onion
-2 cloves of garlic
-300 g Talagani cheese 
-3 slices of stale bread
-100 ml. milk
-1 large egg
-50 ml. olive oil
-1 teaspoon sweet paprika
-2-3 sprigs of parsley
-1 tablespoon of fresh or dried herbs
-Freshly ground pepper

For the tomato sauce
-200 ml. tomato juice
-250 gr peeled tomatoes
-1 teaspoon of tomato paste
-1 tablespoon of sugar
-1 tablespoon of vinegar
-1 onion
-1 clove of garlic
-20 ml. olive oil
-1 teaspoon of thyme
-Freshly ground pepper

Preheat the oven to 220 ° C and prepare the meatballs.
Put the bread in a bowl and pour over the milk.

Chop onion, parsley, garlic and herbs and add them to minced meat.
Add 2 tablespoons of olive oil, paprika, egg, salt and finally the soaked bread, well squeezed.

Mix the mince with the other ingredients and form large meatballs, which are filled with Talagani cut into cubes.
Place the meatballs in a non-stick pan, pour the remaining olive oil and cook for 15 minutes at 200 ° C.

While baking the meatballs, prepare the tomato sauce.
Saute in olive oil the chopped onion and garlic, add the vinegar, sugar, thyme, salt and pepper and let the sauce boil.

Pour the sauce over the meatballs, add the rest Talagani cut into cubes and continue baking for 20 minutes.
Serve the hot meatballs with Talagani and tomato sauce, with crisp fried potatoes!

- We can use similar cheeses like Formaela of Parnassos or Mastelo of Chios
- Herbs can be used according to our preferences, quantity and choice

Eva Monochari

Food Blogger


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