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Cava 2012 - Fragou Estate
Fragou Estate

CAVA 2012 - FRAGOU ESTATE

  Greece / Messenia
SORRY GUYS, WE RAN OUT OF THIS ONE

You don't find often 8 year old, Greek Bordeaux blends with such structure!

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Why do we love it?

Rumor has it that 2012 was probably the last year that the magical wine Cava Fragou 2012 was released. The traces of the winery are lost in 2015 leaving behind a classic and impressive red wine, which, 8 years later, is simply mind-blowing!

The Fragou family has a long history in wine since it started its first steps in the field in 1934, in Spata, Attica. In 1990, Asimina Fragou restored the winery and its facilities in Mesogaia, Attica. This led to the success of the winery's new wines and so the family decided to expand its activities in Messenia. Specifically, in 2002, they acquired a vineyard in Trifilia, Messenia, with a special microclimate and ideal soil for the cultivation of Cabernet Sauvignon and Merlot.

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

The two main reasons to make it yours are, firstly, that the minimal, last bottles of Cava Fragou 2012 are incredibly collectible and secondly, you do not find often 8 years old, Greek Bordeaux blends with such structure and really incredible complexity, at this price!

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

It has medium ruby color with garnet hues. Complex nose that unfolds slowly with aromas of plum, black cherry, dried cranberry, bilberry, and sour cherry. Hints of vanilla, tobacco, leather, cigar, cinnamon, nutmeg, and coffee complete the special set.

In the mouth, it has medium (+) body and acidity and high but very ripe and juicy tannins. Cherry jam, plum, cocoa, eucalyptus, tea, raspberry, vanilla, leather, tobacco, allspice, and pepper fill-up the mouth in every sip.

Technical stuff
Color Red
Type Dry
Year 2012
Alcohol 13%
Origin Trifilia, Messenia
Variety Cabernet Sauvignon, Merlot
Aromas Plum, black cherry, dried cranberry, bilberry, sour cherry, vanilla, tobacco, leather, cigar, cinnamon, nutmeg, coffee, eucalyptus, tea.
Bottle Size 750ml
Barrique 18 months
Serving temperature 16°C
Aging 7 years
Closure Cork
Organic No

CAVA 2012 - FRAGOU ESTATE

PAIR IT

with beef stew with rice or spaghetti, hunts, or minced meat pasta.

Beef stew with tomato sauce and pasta

For the stew

  • 1 kg beef
  • 1/2 cup olive oil
  • 1 onion, finely chopped
  • 1 glass of red wine
  • 1 tbsp. of tomato paste
  • 1 kg fresh tomatoes, finely chopped
  • 1 potato (whole)
  • 1 cinnamon stick
  • 2 grains of allspice
  • 1 glass of boiling water
  • Salt
  • Pepper

 

For pasta

 

  • 1 pack of spaghetti
  • grated Parmesan
  • 1 tablespoon of butter

 

Wash the meat well, cut into large pieces and season well.

Saute the meat in some olive oil until it gets an even color, and turn it regularly to keep it from sticking.Once it’s evenly browned, add the red wine in the pan.

Add onion, tomato paste, fresh tomatoes and a whole potato (to help the sauce thickens).Add a teaspoon of sugar (to lower the acidity of the sauce), salt according to preference, 2 berries of allspice, cinnamon stick and a glass of boiling water.

Cover the casserole (leaving a small opening to breathe), let it simmer, and stir occasionaly.If the sauce is over reduced until the meat is cooked, add a little more water. after that remove the meat from the pot and place it on a platter. Put the sauce (along with the potato) in a blender, to make it velvety and then, return it to the pan. Bring it back to boil along with the meat until it is tender.

Shortly before the meal is done, boil the spaghetti in salted water according to the package instructions. Season well, add a tablespoon of butter and serve immediately after you sprinkle with grated cheese. Add as much sauce as you want and a piece of meat per serving.

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