FILTERS

Filters are loading...

Price Range

Sort by

SHOPPING CART

{{cart.TotalPieces}} item in cartitems in cart

Your cart is locked and unlocks in {{cart.UnlocksInMinutes}} minutes

{{item.Name}}
{{item.SubTitle}}
QTY
Remove
{{item.ProductPiecesCount}} item items
Best Online Wine shop 2019 & 2020
Loved by 45k+ Members
Free shipping*
Free returns
More than 1.000.000 bottles delivered
Get only wines you love
Cava 2005 - Fragou Estate
Fragou Estate

CAVA 2005 - FRAGOU ESTATE

  Greece / Messenia
€21.50
€19.50
QTY
ADD TO CART At your doorstep in 1 - 3 days

Its last, few bottles!

SEND PAGE TO FRIEND

Why do we love it?
When a real wine diamond of Greece, such as Cava Fragou 2005, falls into your hands all you have to do is share your good fortune with a few (very few) also lucky ones! The last, very few bottles of Cava Fragou 2005 are here but not for long…

The Fragou family has a deep relationship with wine since they started their course in the area in 1934, in Spata, Attica. In 1990, Asimina Fragou renovated and modernized her winery and facilities. This resulted in the huge success of the winery's new labels and led to the expansion of the family's activities in Messenia. Specifically, in 2002, they acquired a vineyard in Trifilia, Messinia, with a microclimate and soil ideal for Cabernet Sauvignon and Merlot. These wines soon gained a fanatic audience and made Trifilia famous for its red wines.

Cava Fragou was the best of them all and the jewel of the winery. The classic blend of Merlot and Cabernet Sauvignon, aged in new, French oak barrels for 18 months. Then the wine remained for several months in the cellar of the winery until they decide it was ready.

Since 2015, the traces of the winery in Trifilia are lost… and this makes Cava Fragou 2005 a super collectible wine, with a long way to go. At the same time, you do not often find 15-year-old Bordeaux blends (and especially Greek) that retain their vigor and structure while having acquired a truly incredible complexity, at this price.

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like
It has a medium garnet color and intoxicating nose, full of aromas of dried fruits such as fig and plum but also ripe black cherry, sour cherry, and redcurrant. Notes of vanilla, leather, tea, pepper, nutmeg, coffee, and dark chocolate complement the complex bouquet.

In the mouth, it has a medium body, crisp acidity, and medium but ripe tannins. Fig, plum, cherry, sour cherry jam, cinnamon, vanilla, pepper, nutmeg, star anise, tea, espresso, cocoa, mushroom, and cedar flood the palate.
Technical stuff
Color Red
Type Dry
Year 2005
Alcohol 13%
Origin Trifilia, Messenia
Variety Cabernet Sauvignon, Merlot
Aromas Fig, plum, cherry, sour cherry jam, cinnamon, vanilla, pepper, nutmeg, star anise, tea, espresso, cocoa, mushroom, and cedar.
Bottle Size 750ml
Barrique 18 months
Serving temperature 16°C
Aging 7 years
Closure Cork
Organic No

CAVA 2005 - FRAGOU ESTATE

PAIR IT

with risotto with truffle and cecina, beef bourguignon, or a lamb tagliata.

Beef Bourguignon

  • 1 kg of lean beef, cut into 5 cm cubes
  • 1 glass of red wine, preferably pinot noir or cabernet. Do not forget that with this you can accompany your dish in the serving.
  • 30 gr of flour
  • 100 gr smoked lean bacon, finely chopped
  • 3 tbsps of butter
  • 4 carrots, cleaned and sliced
  • 4 onions, cleaned and cut into quarters
  • 1 tbsp of chopped garlic
  • 500 ml beef broth
  • 2 bay leaves
  • 3 thyme sprouts
  • 3 sprigs of parsley
  • ½ kg of portobello mushrooms
  • Salt
  • Freshly ground black pepper
  • Sliced ​​bread slices for serving

 

Put the veal in a bowl and marinate it with red wine. Cover it with foil and put it in the fridge overnight. The next morning, remove the meat from the red wine and dry it.

Do not throw away the wine.

 

Dust the meat with the flour. Place a large pot on high heat, add the bacon and immediately after the butter to mix in the bacon fat and melt.

Add the meat and brown it on all sides. Remove the meat and place it on a plate.

Add the carrots, onions and garlic and cook until the onions become translucent, about 5 minutes. Add the meat again to the pot, red wine, beef stock, bay leaves, thyme and parsley.

Cover and cook for 2 hours on low heat, until the meat becomes very tender. Add the mushrooms and cook for another 15 minutes. From time to time, try adding salt and pepper according to your taste.

Serving Suggestion: Toast slices of bread loaf, rub them with a clove of garlic cleaned on both sides. Serve the stew on the slice of bread and sprinkle with parsley.

 

ACTIVE FILTERS

Search Results

{{$root.resources.lbl_search_results_count.replace('{0}', $root.searchResults.length)}}