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Cabernet Sauvignon 2013 - Domaine Hadzigeorgiou
Estate Chatzigeorgiou

CABERNET SAUVIGNON 2013 - DOMAINE HADZIGEORGIOU

  Mount Pagaio, Kavala
SORRY GUYS, WE RAN OUT OF THIS ONE

A Cabernet Sauvignon you will remember for a long time!

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Why do we love it?

Persistence to strict organic farming, stubbornness for perfection and an excellent terroir are some of the ingredients of a great Cabernet Sauvignon which experts consider to be among the best in Greece.

Domaine Chatzigeorgiou was founded in Karyani Kavala in 1952 by the visionVasilis Chatzigeorgiou. The third generation now, the grandson Vassilis Chatzigeorgiou, continues the family tradition and has managed to impress the wine world with the excellent quality and stability of his work.

At the foot of Mount Paggaio, tha biological vineyards of the estate benefit from both their excellent orientation and soil composition and by the sea breeze that cools down hot summer afternoons.

Cabernet Sauvignon 2013 by Domaine Chatzigeorgiou is a great red wine with fans and collectors who see to eliminate every available bottle.

Enjoy now or age it for 8-10 more years.

COLOR

AROMA

BODY

ACIDITY

Tastes Like

Deep ruby ​​color in the glass.

In the nose, rich, complex aromas of ripe plum, cherry and dried figs in a spice grid. Pepper, cinnamon, cloves and vanilla give depth and wood, earthy notes and herbal hints of rosemary complete the intense bouquet.

Rich, full-bodied, with intensity and perfectly balanced acidity that accompanies the moderate(+) intensity tannins. The spicy feeling continues in the mouth with pepper, tobacco and vanilla adding spicy feeling to the dominating fig and sour cherry. The finish is extremely long-lasting leaving a sweet aftertaste of vanilla and red pepper.

Technical stuff
Color red
Type dry
Year 2013
Alcohol 13,5 %
Origin Mount Pagaio, Kavala
Variety Cabernet Sauvignon
Aromas ripe plum, cherry, dried fig, pepper, cinnamon, cloves, vanilla, oak, earth, rosemary
Bottle Size 750ml
Barrique -
Serving temperature 16°C
Aging
Closure Cork
Organic No

CABERNET SAUVIGNON 2013 - DOMAINE HADZIGEORGIOU

PAIR IT

Pair with pasta with red sauce, spicy fillets or aged cheeses.

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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