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Cuvee Esperance 2022 - Papargyriou Estate
Papargyriou Estate


  Greece / Korinthia
ADD TO CART At your doorstep in 1 - 3 days

Limited bottles!


Why do we love it?

Cuvee Esperance by Yiannis Papargyriou is a beast of concentration and intensity! From his highest vines (at 850m) and from a variety that was a surprise even for him, he created a wine that is among his great personal bets.

Cuvee Esperance Papargyriou is coming to the market in limited bottles. Esperance, like hope in French because Yiannis Papargyriou believes in these international varieties and in the greatness of the Greek terroir, which can accommodate everything. 

When 7 years ago he accidentally discovered among his Assyrtikos a "black" vine as he told us, he decided to find out its identity. He grafted it onto 80 plants initially and later another 450. When the suspect's identity was finally discovered, much was explained. The mystery variety behind Cuvee Esperance was Montepulciano which combined with the altitude of the vineyard gave a red wine with naturally high acidity and finesse. It remained in French 300lt barrels for 12 months to tame and round out its unruly character, while with the alcohol reaching relatively high levels (14.5%) get ready for an intense experience and an explosive mouth that will seduce you.

Cuvee Esperance is a culinary wine worth giving it time... if you can. We challenge you!









Tastes Like

Intense ruby color with purple highlights. Complex, expressive nose of black fruits initially, mainly plum which is gradually complemented by sour cherry, pomegranate and blackberry. Vegetal notes, violet, and black pepper complete the set.

In the mouth, the concentration will justify you. Red fruit and sweet spices mingle nicely while acidity and tannins cleanse the palette. In the aftertaste, the leathery character, sour cherry and licorice stand out.

Technical stuff
Color Red
Type Dry
Year 2022
Alcohol 14.5%
Origin Corinth
Bottle Size 750ml
Barrique 12 months
Serving temperature 16ºC
Aging 8 years
Closure Cork
Organic No



Pair it with dry-aged rib-eye steak, wild boar in wine sauce, braised beef, or bbq.

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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