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La Tour Melas 2017
La Tour Melas

LA TOUR MELAS 2017

  Greece / Fthiotida
€68.20
62.00
€62.00
QTY
ADD TO CART At your doorstep in 1 - 3 days

Terrifically Hard to Find Greek wine!

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Why do we love it?
A few years ago, we encountered the then-unknown, La Tour Melas and since then time has stopped and we have not forgotten its taste, until today. It was one of those life-changing experiences. La Tour Melas had already shown that it was destined for greatness and today it is easily ranked in the Top 5 Best Greek Wines.

Many years ago, Mr. Melas tasted Chateau La Fleur and was so enchanted that he envisioned making a wine superior to it. Thus, began the story of La Tour Melas, in Achinos, Fthiotida. The winery is really beautiful and one of those you must visit. The perfectionist Kyros Melas leaves nothing to chance so he chose a fantastic team of oenologists to help him with his vision. Elsa Pickard with significant studies and experience in France, along with the experienced Panos Zoumboulis create diamonds in order to reach their goal: a wine better than Chateau La Fleur. In the meantime, however, they have managed to make wines that are pre-sold while they are still in the barrels (some serious en primeur sales), with their flagship being La Tour Melas.
The blend consists of 60% Cabernet Franc and 40% Merlot that comes from a single vineyard in Achinos. The vineyard consists of 4 different parts in terms of soil, orientation, and altitude. Each piece gives something to complete the puzzle of perfect balance. The precious, super-concentrated juice matures for 22 months in French, barrique barrels (70% new), and is bottled unfiltered. It is worth noting that the 2017 vintage is considered a top one by Zoumboulis and he claims that it is a wine for collectors.

We could go on for hours but only one sip will convince you.

COLOR

RED

AROMA

MEDIUM

BODY

FULL

ACIDITY

HIGH

Tastes Like
It has a deep purple color and exuberant aromas of plum, sour cherry, blueberry, redcurrant, ink, vanilla, cinnamon, allspice, oak, butterscotch, tobacco, and violet. Expressive mouth with a fantastic concentration that you can chew and impressive structure. It has full-body, intense but ripe tannins and sharp acidity. The rich red and black fruit is dressed in a vanilla and floral mantle.
Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 14%
Origin Fthiotida
Variety Cabernet Franc, Merlot
Aromas Plum, sour cherry, blueberry, redcurrant, ink, vanilla, cinnamon, allspice, oak, butterscotch, tobacco, violet.
Bottle Size 750ml
Barrique 22 months
Serving temperature 17℃
Aging 10 years
Closure Cork
Organic No

LA TOUR MELAS 2017

PAIR IT

with a juicy rib-eye, slow-roasted beef with vegetables or with a wild boar ragout with cinnamon & cloves.

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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