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Cabernet Sauvignon 2020 - Muses Estate
Muses Estate

CABERNET SAUVIGNON 2020 - MUSES ESTATE

  Greece / Viotia
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Why do we love it?

This Cabernet Sauvignon proves just how adaptable the "King Cab" is, rivaling even the best Bordeaux reds! The world’s most famous red grape found a home in Boeotia, where the Zacharias brothers turned it into a best-seller.

Muses Estate was founded in 1947 in Askri, Thiva(a name meaning “rich in grapes”). After three generations of winemaking, their wines have earned a place at our tables and cellars. The Zacharias brothers have mastered international varieties and are now experimenting with rare Greek grapes—something showcased in their Muses Estate Premium series, inspired by the Nine Muses of Greek mythology.

Grown at 450-550m altitude in the Valley of the Muses, this Cabernet Sauvignon benefits from the ideal terroir, altitude, and organic farming. A 7% vineyard slope ensures perfect sun exposure, allowing optimal grape ripening. Aged for 18 months in French oak barrels, this wine boasts intense fruit concentration, remarkable complexity, and fresh acidity.

If you're searching for a top-tier Greek Cabernet, Muses Estate Cabernet Sauvignon is the one. And if you want to experience its full potential—give it at least a decade to age!

COLOR

RED

AROMA

PRONOUNCED

BODY

FULL

ACIDITY

HIGH

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 2020
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

CABERNET SAUVIGNON 2020 - MUSES ESTATE

PAIR IT

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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