€21.50

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Domaine Mega Spileo Red 2018 - Domaine Mega Spileo

Where mountain freshness meets the depth of time!

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Domaine Mega Spileo Red 2018 - Domaine Mega Spileo
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Why do we love it?

Estate Mega Spileo Red 2018 is a magnificent red wine from the high-altitude vineyards of Kalavryta, bringing together the region’s two signature grape varieties, generous oak ageing and extended bottle maturation. The result is a wine of remarkable complexity and character, balancing concentration and power with the freshness that only mountain vineyards can provide. Offering exceptional quality at an impressively accessible price, Estate Mega Spileo Red 2018 is a must-have for lovers of fine red wine.

The story of Estate Mega Spileo is inseparable from the historic Holy Monastery of Mega Spileo, one of Greece’s most significant monastic landmarks. Viticulture in the area dates to at least 1550, when monks cultivated vineyards on the dramatic, steep slopes overlooking the Vouraikos Gorge. Following periods of abandonment, the historic vineyard was revitalised in 1999 through modern viticultural practices, while preserving the unique identity and heritage of this extraordinary terroir.

Estate Mega Spileo Red 2018 originates from mountain vineyards in Kalavryta, situated at elevations of 820 to 880 metres above sea level. Here, the combination of altitude, significant day-to-night temperature variation and limestone-rich soils delivers grapes with outstanding concentration and vibrant acidity. The blend is composed of Mavrodaphne and Mavro Kalavrytino, two indigenous varieties that express the character of the region beautifully. Careful vinification, followed by 30 months of ageing in new French oak barrels, contributes to a wine with impressive structure, depth and aromatic intensity.

Estate Mega Spileo Red 2018 is a superb partner for traditional Sunday roasts, slow-cooked game dishes and dry-aged beef steaks, that would impress everyone at the table!

Tastes Like

In the glass, a complex bouquet unfolds gradually, revealing layers of ripe cherry, sour cherry, blackcurrant and plum. These fruit aromas are elegantly framed by notes of vanilla, sweet spices, cedar, black pepper and subtle herbal nuances, creating a refined and captivating nose.

On the palate, the wine is rich and full-bodied, supported by ripe tannins and lively acidity that brings balance and freshness. Dense flavours of ripe red and black fruit intertwine with hints of lavender, bay leaf, cinnamon, pepper, vanilla, praline and dark chocolate.

Aroma
Body
Acidity
Aromas
Ripe cherry, sour cherry and blackcurrant, plum, notes of vanilla, sweet spices, cedar, pepper, and subtle herbal elements.
Pairs with
Grilled meats, game.
Technical stuff
Color Red
Type Dry
Year 2018
Alcohol 15%
Origin Kalavryta
Variety Mavrodaphne, Mavro Kalavritino
Bottle Size 750ml
Barrique 30 months
Serving temperature 16°C
Aging 8+ years
Closure Cork
Organic No

PAIR IT

Pair it with slow-cooked game and dry-aged steaks.

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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Domaine Mega Spileo

Domaine Mega Spileo Red 2018 - Domaine Mega Spileo

RED
€21.50
Aroma
Body
Acidity
Aromas
Ripe cherry, sour cherry and blackcurrant, plum, notes of vanilla, sweet spices, cedar, pepper, and subtle herbal elements.
Pairs with
Grilled meats, game.

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