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Domaine Katsaros Red 2020 - Domaine Katsaros
Domaine Katsaros


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

One of the most iconic Bordeaux blends in Greece!


Why do we love it?

The historic Domaine Katsaros Red is one of the most classic and beloved Bordeaux blend wines in Greece and is included in the wine lists of top restaurants around the world and also in the cellars of collectors.

Doctor Dimitris Katsaros, in the mid-70s, was so fascinated by the view of the village Krania, at an altitude of 810 meters, that he decided to build there his winery. That was the moment that he decided, with the help of his wife, Stella, to cultivate the international varieties that he thought would fit best to the region's terroir. He invested in Cabernet Sauvignon, Merlot, and Chardonnay and as it turned out, he was right.

Domaine Katsaros is today one of the most recognized and highly acclaimed Greek wineries. His son Evripidis Katsaros took over the winery in 2007, after completing his oenological studies in Bordeaux and Burgundy.

Whether you are a collector, wine lover, or just want to enjoy one of the finest Greek red wines, Domaine Katsaros Red is a real treasure.









Tastes Like
Domaine Katsaros Red has deep ruby color and complex aromas of cherry, sour cherry, plum, dried fig, cinnamon, allspice, and pepper blend with subtle hints of lavender. Hints of smoke, leather, and black tea leaves complement the unique aromatic bouquet.

On the palate, it has medium to full body, high acidity, and robust tannins. Cherry, sour cherry, redcurrant, plum, cocoa, and coffee are accompanied by sweet spices like vanilla, cinnamon, and clove.
Technical stuff
Color Red
Type Dry
Year 2020
Alcohol 13,5%
Origin Krania, Olympus
Variety Cabernet Sauvignon, Merlot
Aromas Cherry, sour cherry, plum, dried fig, cinnamon, allspice, pepper, lavender, smoke, leather, black tea leaves.
Bottle Size 750ml
Barrique 12 - 18 months
Serving temperature 18ºC
Aging 10+ years
Closure Cork
Organic No



Pair it with ragout veal, hunkiar begenti with lamb or braised lamb with smoked eggplant puree, cannelloni with minced meat, halloumi, mushrooms, and red pepper pesto.

Beef Ragout with matsata pasta and kalathaki of Limnos cheese

  • 1 pack of matsata pasta
  • 100 g of Lemnos basil cheese
  • 1200 g beef (for stew)
  • 2 tbsps. flour
  • 2 medium onions
  • 1 big carrot
  • 2 cloves of garlic
  • 4-5 shallots
  • 200 ml. red wine
  • 350 ml. hot beef stock
  • 250 gr. concassed tomatoes
  • 1 tsp of sugar
  • 1 sprig of fresh rosemary
  • 1 sprig of fresh thyme
  • Parsley
  • Fresh pepper
  • Olive oil

Wash and dry the meat well using absorbent paper.

Cut into smaller pieces, sprinkle with flour and sauté in a deep saucepan with olive oil until golden brown. Do not sauté them all together to maintain the high pot temperature. Do it partially and keep the meat warm in another utensil.

At the same time, clean and chop onions, carrot and garlic. Sauté them into the pot that you roasted the meat.

Pour in the red wine, keeping a high temperature, and with a wooden spoon "scrape" the saucepan to get all the "deliciousness" from the meat.

Then transfer the meat back to the saucepan with the sauce, add tomatoes, herbs, sugar and pepper.

Lower the fire, add the broth and let simmer for about 3 hours without forgetting to control the fluids after 2.5 hours.

The sauce must be rich and thick, so remove from the heat, when the liquids are still sufficient. Of course, keep in mind that it will thicken as it cools down.

When the beef is ready, add a little chopped parsley and prepare the pasta.

In a pot with plenty of boiling water, add a little salt and then, the pasta. When they are ready, drain them and transfer them back to the pot. Add about half of the sauce and a little chopped parsley, mix well and serve.

In the serving, add more sauce to each dish and crumbled cheese.


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