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Wild Rooster Cabernet Sauvignon 2021 - Aivalis Winery
Aivalis Winery


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

You will hardly find a Cabernet Sauvignon like this!


Why do we love it?

Wild Rooster Cabernet Sauvignon from Aivalis Winery belongs to the category of giant wines of the Greek vineyard and there are many reasons for this. A robust wine, with a barrel-like character, buttery deliciousness, botanical and floral elements in perfect balance, a spicy finish, and a ruthlessly elegant fruitiness that is never lost. The Greek vineyard and the winemaker who has reached perfection have created a unique Cabernet Sauvignon, which could easily compete with the Bordeaux ones.

The Aivalis family has now created its school in Greek viticulture and winemaking. Its principles and philosophy are based on French winemaking standards, clearly adapted to their vast experience, in creating wines that stand the test of time, but retain a unique freshness. The aim of father and son in the production of wines with potential that exceeds 10 years, has not been achieved by chance. The perfectionism and the control of even the smallest detail ultimately makes the difference and now the splendor of their wines, are examples to emulate for many.

The "stress" of the vines, the age of the roots, and the deprivation of fertilization for years resulted in extremely low yields with frightening condensation and volume. Aging in a barrel for 12 months and bottling without filtering enhanced its complexity, while rounding out its rosy tannins, in a wine made for die-hard fans of the variety.

Wild Rooster Cabernet Sauvignon from Aivalis Winery is one of the best Cabernets you will try. It's made for aging, but the family's magical flair makes it especially enjoyable and delicious even to drink now. We suggest you drink it now, but know that its evolution over time will be almost touching.









Tastes Like

In the glass, it is deep purple. Very strong aromatic intensity of raspberry, red and black cherry, sour cherry, violet, vanilla, milk chocolate, and smoke. Notes of black tea, cinnamon, and black pepper, acquire a sense of freshness from gentle hints of mint.

In the mouth, it is robust, with intense tannins and high acidity. The fruity character remains in the palette mainly with blackberries, raisins, and sweet cherry in combination with dried plum, fig, tobacco, chocolate, and spice. Its aftertaste is fruity and long-lasting.

Technical stuff
Color Red
Type Dry
Year 2021
Alcohol 14,5%
Origin Nemea
Variety Cabernet Sauvignon
Aromas Raspberry, cherry, sour cherry, violet, vanilla, milk chocolate, tobacco, cinnamon, black pepper, mint
Bottle Size 750ml
Barrique 12 months
Serving temperature 16ºC
Aging 10 years
Closure Cork
Organic No



Excellent pairing with sausages and peppers stew, pork knuckle, wild boar ragout with pappardelle, burger, and roast beef with lots of spices.

Roast beef with spices and red wine sauce

  • 2 tbsps. of peppercorns
  • 2 tbsps. of black or white mustard seeds
  • 2 tbsps. of fennel seeds
  • 1.5 kilos of beef fillet
  • 2 tbsps extra virgin olive oil
  • 1 tbsp of wholegrain or English (preferably gluten-free) mustard
  • 3 coarsely chopped red onions along with the peels
  • A pinch of thyme

For the sauce:


  • 2 tbsps extra virgin olive oil
  • 1.5 with 2 tsps of corn flour
  • 2 beef stock cubes
  • 3-4 tbsp red currant jelly
  • 400ml red wine

Two days ago, grind the pepper and the mustard and fennel seeds using a mortar. Brush the fillet with mustard and then roll it to freshly ground pepper. Cover with cling film and place it in the fridge.

Two hours before you start cooking, take the meat out of the refrigerator to reach room temperature.

Preheat the oven to 180C. Heat the olive oil in a saucepan and cook the meat until it gets a beautiful brown color. Use onions in the casserole as the base and place the meat on top of them. Bake for 20 minutes for medium or 35 minutes for a well-done beef.

Remove the beef from the casserole and place it on a platter covered with foil for 30 minutes to keep it warm. Put the casserole on the heat and along with the onions and meat juices, add the corn flour and the beef stock cubes. Stir the jelly and gradually pour the wine while stirring. Simmer until the liquid is reduced. Strain the sauce and remove the onions. Slice the beef, flavor it with thyme and serve with the red wine sauce.



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