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Ktima Driopi Reserve 2017 - Domaine Tselepos
Domaine Tselepos

KTIMA DRIOPI RESERVE 2017 - DOMAINE TSELEPOS

  Greece / Nemea
€19.10
€16.40
QTY
ADD TO CART At your doorstep in 1 - 3 days

One typical Agiorgitiko with 97 pts and a platinum medal from Decanter!

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Why do we love it?

Is Ktima Dryopi Reserve 2017 one of the best Agiorgitikos out there? According to the 97 pts and the platinum medal from Decanter it probably is and that means that the vintage of 2017 is expected to become collectible soon. We already reserved our bottles, just in case!

Ktima Driopi Reserve 2017 is the most cosmopolitan version of Agiorgitiko, from the man who managed to make even French winemakers envy his wines. The old vines, in the well-known Grand Cru area of Nemea, Koutsi, the low yields and the pioneering viticultural techniques give the most expressive character of the variety. After the long extraction and the 12 months of maturation in French oak barrels (70% new), Driopi Reserve 2017 acquires a rich, complex, robust character with velvety texture that wins you over from the first sip.

If you have patience to wait for 5-8 years, it promises to reward you!

COLOR

RED

AROMA

PRONOUNCED

BODY

FULL

ACIDITY

HIGH

Tastes Like

It has dark ruby color and exuberant aromas of ripe forest fruits, black cherry, raspberry jam, dried plum and dried nuts. Eucalyptus and spicy notes complement the complex set.

On the palate it is rich, with velvety tannins and crisp acidity. Red and black fruits are blended with notes of vanilla, cinnamon, black pepper, chocolate and lavender.

Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 14%
Origin Nemea
Variety Agiorgitiko
Aromas forest fruits, black cherry, raspberry jam, dried plum, dried nuts, eucalyptus, spicy notes
Bottle Size 750ml
Barrique 12 months
Serving temperature 16°C
Aging 8 years
Closure Cork
Organic No

KTIMA DRIOPI RESERVE 2017 - DOMAINE TSELEPOS

PAIR IT

Pairs excellent with beef stew with tomato sauce, wild boar stew with onions, burger with bbq sauce

Beef stew with red wine

  • 1 kg of boneless beef cut into bits
  • 4 tbsps. flour
  • 1 tsp. paprika
  • 2 tbsps. olive oil
  • 1 cup of dry red wine
  • 1 cube beef broth
  • 1/2 tsp. dry thyme
  • 1 bay leaf
  • 1 pack of small fresh mushrooms, whole
  • baby carrots
  • salt
  • pepper

 

 

Wipe the meat with kitchen paper to absorb excess moisture. Stir in a bowl 3 tablespoons of flour, 1 teaspoon of salt, paprika and pepper and sprinkle the meat with the flour mixture.

Sautee the meat in hot olive oil in moderate to strong heat, stirring frequently,  for 4-6 minutes or until it acquires a golden brown color. Remove the meat from the pot. Add the red wine, stirring well to incorporate with the meat residues from the bottom of the pot.

Put the meat back in the pot and add the broth, thyme, bay leaf, and 1/2 teaspoon of salt.

Once it starts boiling, cover the pot, lower the heat in half and allow the meat to cook for about an hour, stirring occasionally. You can accompany your meat with wild rice.

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