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Cabernet Sauvignon 2019 - Muses Estate
Muses Estate


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

A top Greek Cabernet Sauvignon!


Why do we love it?

Cabernet Sauvignon simply confirms the adaptability of King Cab and has nothing at all to envy from Bordeaux! The most famous variety of red wine in the world made a stop in Boiotia and agreed with the Zacharias brothers to become a bestseller!

The Muses Estate was founded by the Zacharias family in 1947, in Askri Thebes, formerly Askra which means "rich in grapes". After three generations of winemakers, their creations occupy prominent places on our tables and cellars. In recent years, the Zacharias brothers have been experimenting a lot with rare Greek varieties, because they have proven that they know the international ones very well. This becomes very clear in the Muses Estate Premium range, inspired by the 9 muses who once lived in the valley and now decorate their labels.

In the valley of the Muses, located at the foothills of Mount Helicon, the vines benefit from altitude, rivers, and organic farming, combining the ideal factors to create unique wines, bearing the stamp of the terroir. Cabernet Sauvignon is grown at an altitude of between 450 and 550 meters and the good exposure to sunlight, due to the 7% slope of the land, allows the difficult Cabernet to ripen perfectly. The wine ferments and matures for 18 months, in French oak barrels and the result is a tremendous concentration of fruit and a unique complexity while maintaining its acidity.

If you want to taste a top Greek Cabernet, Cabernet Sauvignon - Muses Estate is just it. If you want to take it off, know that it has at least a decade ahead of it!









Tastes Like

It has a deep purple color and very concentrated aromas of black fruits, mainly plum, black cherry, and blueberry. Notes of vanilla, cigar, and violet are framed by earthy and mineral aromas.

In the mouth, it is full-bodied and intense but very balanced tannins. Ripe juicy cherries mingle with notes of sweet spices, with the refreshing acidity composing a very elegant and velvety finish, with a long aftertaste.

Technical stuff
Color Red
Type Dry
Year 2019
Alcohol 14%
Origin Muses Valley, Viotia
Variety Cabernet Sauvignon
Aromas Plum, black cherry, blueberry, vanilla, cigar, violet, earthy notes
Bottle Size 750ml
Barrique 18 months
Serving temperature 18ºC
Aging 10 years
Closure Cork
Organic No



It stands tall next to red meats, and aged yellow cheeses, but wows people with veal Bourguignon.

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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