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Chateau Pegasus 1999 & 1997
91
Markovitis Estate

CHATEAU PEGASUS 1999 & 1997

  Greece
SORRY GUYS, WE RAN OUT OF THIS ONE

Rare,beloved xinomavro wine in two rare matured collector’s editions.

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Enjoy the unbelievable maturing potential of the xinomavro variety of Naousa in all its splendor in two rare,collectable bottles of 1999 and 1997.

These two matured collector’s wine products of our beloved xinomavro Chateau Pegasus prove their unique variety  potential and vast possibility for maturing.

This Chateau Pegasus of 1999 and 1997 respectively 14-year old and 16-year old wine is fascinating with enviable depth and complexity, enhanced from its intense characteristics of maturing. Being so different, show the evolution of the variety through time.

Its decanting in a carafe is essential for at least half an hour before you savor it, in order for its complex characteristics to be released. It can be stored for extra maturing for at least 3 - 4 years up to the age of 20.

COLOR

RED

AROMA

MEDIUM FRUITY

BODY

FULL

ACIDITY

MEDIUM

Tastes Like

Chateau Pegasus 1999, clear enough with light purple colour and delicate orange highlights,shows its resilience through time.

In the nose,one will immediately be impressed by the bouquet of ripe black fruit, especially blackberry and plum, which are accompanied by red pepper, tomato paste and olive paste. Eucalyptus, wood, wet leaves and earth give a terroir tone while its complex aromatic character is completed with the aromas of chocolate,tea and leather.

Its breathtaking character continuous in the mouth with its full body to show off impressively preserved acuity and intense,but well intergrated tannins. In the mouth the aromas of plum, tea, chocolate and red pepper stand out. The aftertaste is long-lasting,giving a spicy sense in the mouth.

Chateau Pegasus 1997 with its clear purple colour is impressive for its age.

Being more shut aromatically, it needs to take its time to express itself. Ripe plum, blackberry and sweet sour cherry are combined beautifully with violet, light tomato paste, red pepper and wood.

Dried nuts, leather and smoke complete the rich aromatic palette.

In the mouth, the body is full, while the well preserved tannins balance absolutely with a good acuity intesity which gives away unexpected fressness.In the mouth the bouquet is intense and more characteristic plum, smoke and chocolate which lingers in the aftertaste for long.

Technical stuff
Color red
Type
Year 1999 & 1997
Alcohol
Origin Naousa
Variety xinomavro 100%
Aromas 1999: ripe black fruit, red pepper, tomato paste, olive paste, eucalyptus, wood, wet leaves, earth. 1997: ripe plum, tomato paste, violet, red pepper, wood, dried nuts,leather, smoke
Bottle Size 750ml
Barrique -
Serving temperature 16°C
Aging -
Closure Cork
Organic No

CHATEAU PEGASUS 1999 & 1997

PAIR IT

It can accompany hunting dishes and meat with red sauce.

Ossobuco with gremolata and risotto Milanese

  • 4 thick beef shanks
  • 2 tbsps. of flour
  • 2 medium sized onions, finely chopped
  • 3 cloves of garlic, finely chopped
  • 4 carrots, cut into thick pieces
  • 1 can tomatoes concassed
  • 1 liter of fresh meat broth (or 1 cube of beef broth dissolved in 1 liter of water)
  • 1 tbsp. of tomato paste
  • 1 bay leaf

for the risotto

  • 75g of butter
  • 1 small onion, finely chopped
  • 250g rice for risotto
  • 1 pinch of saffron
  • 850ml chicken broth
  • 60gr Parmesan cheese, finely gratted

for the gremolata

  • lemon zest
  • good handful of chopped parsley
  • 1 clove of garlic, finely chopped

For ossobuco: Heat a little olive oil in a large pan. Flour the meat, put it in the pan as soon as the olive oil heats up and leave until it is browned on both sides. Remove it and add onion, garlic and carrots to the pan. Cook them until they are slightly softened. Put the mixture in a pot with lid, add tomatoes, broth, tomato paste and bay leaf, and let it boil for 10 minutes on high heat by stirring frequently. Reduce the heat to medium - low, add the meat, close the pot with the lid and leave for 4 to 5 hours or until the meat is tender. Season with salt and pepper and it’s ready. Mix the ingredients of gremolata and keep it aside for serving.

For the risotto: Melt the butter in a saucepan and sauté onion for 5 minutes. Add the rice and cook for a few minutes by stirring continuously to avoid sticking to the pan. Add the saffron to chicken broth, stir well and add a tablespoon to the pan, each time. Stir continuously until the broth is absorbed and then add the next tablespoon. After 20 minutes, check if the rice has been cooked - the grains should still have a very small crispness. Once it’s ready, add Parmesan and plenty of seasoning.

To serve, spread the gremolata over the meat and put the risotto on the side. 

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