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Cyrus One 2018 Magnum - La Tour Melas
La Tour Melas

CYRUS ONE 2018 MAGNUM - LA TOUR MELAS

  Greece / Fthiotida
€51.90
€44.30
QTY
ADD TO CART At your doorstep in 1 - 3 days

Another huge success of La Tour Melas!

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Why do we love it?

The Cyrus One La Tour Melas is able to sprinkle your life with cocoa, blueberries, stardust, and luxury. With a sip, you understand that at La Tour Melas they do a top-notch job at all their wines.

The work done in both the vineyard and the winery can be seen in Cyrus One. Not that we expected something different from the perfectionist Kyros Melas, who leaves nothing to chance! Elsa Pickard and Panos Zoumboulis do their magic and compose an intoxicating blend of 15% Agiorgitiko, 25% Cabernet Franc and 60% Merlot. The grapes are picked by hand and each variety is vinified separately, with indigenous yeasts. Merlot and Cabernet Franc are going through long extraction while Agiorgitiko is fermented at low temperatures to maintain its fruit purity and its freshness. The wine is aged in French oak barrels, 50% of which are new. Cabernet Franc matures for 22 months, Merlot for 20 months, and Agiorgitiko for 12 months. The result is juicy and exuberant, with an impressive structure.

Cyrus One La Tour Melas is the epitome of affordable luxury!

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

La Tour Melas Cyrus One has a deep purple color and impressive aromas of cherry, blueberry, plum, raspberry, and sour cherry jam, framed by notes of vanilla, tobacco, cedar, evening primrose, lavender, and chocolate.

In the mouth, it has medium to full body, medium tannins, and balanced acidity. Ripe red and black fruits such as raspberry, cherry, sour cherry, and plum are blended with spices, chocolate, and cigar notes.

Technical stuff
Color Red
Type Dry
Year 2018
Alcohol 14%
Origin Achinos, Fthiotida
Variety Agiorgitiko, Cabernet Franc, Merlot
Aromas Cherry, blueberry, plum, raspberry, sour cherry jam, vanilla, tobacco, cedar, evening primrose, lavender, chocolate.
Bottle Size 1500ml
Barrique 12-22 months
Serving temperature 18℃
Aging 6 years
Closure Cork
Organic No

CYRUS ONE 2018 MAGNUM - LA TOUR MELAS

PAIR IT

with a rib-eye medium cooked, a burger with caramelized onions and goat cheese, bourguignon beef, or slow-roasted pork belly with bbq sauce.

Roast beef with sweet potato puree and gravy

For the Roast Beef
-1200 g Beef fillet
-1 clove of garlic
-10 g dried mushrooms
-30 g butter
-20 g olive oil
-1 tablespoon peppercorns
-1 sprig of rosemary
-2-3 thyme sprigs
-Sea salt

For the sweet potato puree
-1000 g red sweet potatoes
-100 ml. milk cream
-50 ml. milk
-40 g butter
-3-4 sage leaves
-½ teaspoon white pepper
-Sea salt

For the gravy
-300 ml. beef stock
-10 g dried mushrooms
-1 teaspoon flour
-20 g brown sugar
-2 tablespoons of Worcestershire sauce
-25 g butter
-1 large orange
-Freshly ground pepper

For the sweet potato puree
Bake sweet potatoes by wrapping them in baking sheet and baking them at 200 ° C for as long as needed (about 1 hour).

Pierce them with a fork to see if they are cooked, then peel them, mush them up and keep them warm.

Boil the milk and cream along with the leaves of sage over low heat, remove the leaves and add the sweet potatoes. Then season well, taste it and correct the seasoning.

Mix and after you remove it from the fire, add the butter.


For the Roast Beef
Band the fillet with a string or ask the butcher to do it.

Grind in the multi the dried mushrooms, peppercorns, herbs and some salt. Preheat the oven to 200 ° C and in a hot saucepan sauté the fillet on a very high heat.

When it gets a nice color from all sides put it on a roasting grill and below it put a baking pan.
Brush the fillet with butter and spread the mushroom-herb mixture evenly.

Bake the fillet in the lower shelf of the oven for about 50 minutes at 200 ° C, for a medium baking. If you want your fillet well done, continue for about 15 minutes. For rare, cook it for only 35 minutes.

Once you remove the fillet from the oven, wrap it well with foil, leaving it to rest for at least 40 minutes before serving.


For the gravy sauce
Soak the mushrooms in the stock for as long as possible.

In a thick bottom pot, place the butter and once it is melted, add the flour, by stirring continuously until it gets an amber color, then lower the heat to the minimum.

Add the broth after removing the mushrooms and all other ingredients.
Stir continuously until the sauce thickens, taste it and, if necessary, add more salt.

Serve the sliced roast beef, with sweet potato puree and gravy on top.

Eva Monochari

food Blogger

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