€75.60

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Iconio Red 2018 - Oenops Wines

The rarest gem from Oenops Wines!

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At your doorstep in 1 - 3 days
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Iconio Red 2018 - Oenops Wines
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winemaking_recital

Oenops Wines
RED
At your doorstep in 1 - 3 days
Free Shipping
Free Shipping*
Free returns
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Why do we love it?

Iconio 2018 Oenops Wines is the most premium wine ever released by the boutique estate in Drama. Restless, inquisitive and relentlessly curious, Nikos Karatzas turned his attention to Koniaros—one of Greece’s rarest indigenous grape varieties—and, with Iconio 2018 Oenops Wines, delivers compelling proof that truly great wines can be made anywhere, provided you know exactly what you are doing.

Nikos Karatzas never stops searching for exceptional vineyards and new challenges across Greece. This time, he chose to work with a variety largely unknown to the wider public, yet one with deep historical roots. Koniaros originates from Asia Minor, specifically the region of Ikonio (from which it takes its name), and was brought to Serres by Greek migrants around a century ago. The survival of the variety is owing to a handful of small local growers who believed in its potential and preserved it in their vineyards against all odds.

From Serres, and following a rigorous selection process, the grape must fermented with indigenous yeasts in new, open 225‑litre barrels. Maturation then took place in the same barrels for 18 months. Iconio 2018 Oenops Wines is bottled unfiltered and with minimal external intervention, allowing it to continue its long bottle ageing before finally reaching your hands.

 This is a red wine with serious ageing potential, produced in a very limited number of bottles—so don’t miss the opportunity to secure one.

 

Tastes Like

On the nose, black fruits dominate: blackberry, blueberry, plum, black cherry and fig, layered with notes of dried herbs, vanilla, nutmeg and smoke. Bottle ageing has added subtle nuances of tea leaves and leather, enhancing complexity and depth.

On the palate, it has medium‑plus body with high acidity. Juicy plum, blueberry and cherry flavours, together with herbal and spicy notes, wrap the firm yet ripe tannins in generous fruit, creating structure, tension and balance.

Aroma
Body
Acidity
Aromas
blackberry, blueberry, plum, black cherry, fig, dried herbs, vanilla, nutmeg, smoke, forest floor, leather
Pairs with
dry‑aged rib‑eye steak cooked medium‑rare with baby potatoes, rosemary, slow‑roasted lamb shank, smoked beef brisket.
Technical stuff
Color Red
Type Dry
Year 2018
Alcohol 12,5%
Origin Drama, Greece
Variety Koniaros
Bottle Size 750ml
Barrique 18 months
Serving temperature 16°C
Aging 10 years
Closure Cork
Organic No
Oenops Wines

Oenops Wines is an independent winery that redefines Greek grape varieties with a fresh perspective and a natural approach. Founded by oenologist Nikos Karatzas, Oenops Wines collaborates with selected growers across Greece, crafting wines without intervention, filtration, or rules. With a focus on indigenous varieties and the power of terroir, the winery expresses the innovation, purity, and complexity of the Greek vineyard.

PAIR IT

Pair it with a dry‑aged rib‑eye steak cooked medium‑rare with baby potatoes and rosemary, slow‑roasted lamb shank, or a smoked beef brisket.

Meatballs in the oven stuffed with Talagani cheese

For the meatballs
-500 gr minced meat, mixed
-1 onion
-2 cloves of garlic
-300 g Talagani cheese 
-3 slices of stale bread
-100 ml. milk
-1 large egg
-50 ml. olive oil
-1 teaspoon sweet paprika
-2-3 sprigs of parsley
-1 tablespoon of fresh or dried herbs
-Freshly ground pepper
-Salt

For the tomato sauce
-200 ml. tomato juice
-250 gr peeled tomatoes
-1 teaspoon of tomato paste
-1 tablespoon of sugar
-1 tablespoon of vinegar
-1 onion
-1 clove of garlic
-20 ml. olive oil
-1 teaspoon of thyme
-Freshly ground pepper
-Salt

Preheat the oven to 220 ° C and prepare the meatballs.
Put the bread in a bowl and pour over the milk.


Chop onion, parsley, garlic and herbs and add them to minced meat.
Add 2 tablespoons of olive oil, paprika, egg, salt and finally the soaked bread, well squeezed.


Mix the mince with the other ingredients and form large meatballs, which are filled with Talagani cut into cubes.
Place the meatballs in a non-stick pan, pour the remaining olive oil and cook for 15 minutes at 200 ° C.


While baking the meatballs, prepare the tomato sauce.
Saute in olive oil the chopped onion and garlic, add the vinegar, sugar, thyme, salt and pepper and let the sauce boil.


Pour the sauce over the meatballs, add the rest Talagani cut into cubes and continue baking for 20 minutes.
Serve the hot meatballs with Talagani and tomato sauce, with crisp fried potatoes!

Tips
- We can use similar cheeses like Formaela of Parnassos or Mastelo of Chios
- Herbs can be used according to our preferences, quantity and choice

Eva Monochari

Food Blogger

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Oenops Wines

Iconio Red 2018 - Oenops Wines

RED
€75.60
Aroma
Body
Acidity
Aromas
blackberry, blueberry, plum, black cherry, fig, dried herbs, vanilla, nutmeg, smoke, forest floor, leather
Pairs with
dry‑aged rib‑eye steak cooked medium‑rare with baby potatoes, rosemary, slow‑roasted lamb shank, smoked beef brisket.

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