FILTERS

Filters are loading...

Price Range

Sort by

SHOPPING CART

{{cart.TotalPieces}} item in cartitems in cart

Your cart is locked and unlocks in {{cart.UnlocksInMinutes}} minutes

{{item.Name}}
{{item.SubTitle}}
QTY
Remove
{{item.ProductPiecesCount}} item items
Best Online Wine shop 2019 & 2020
Loved by 45k+ Members
Free shipping*
Free returns
More than 1.000.000 bottles delivered
Get only wines you love
Lavyrinthos 21 - Domaine Skouras
Domaine Skouras

LAVYRINTHOS 21 - DOMAINE SKOURAS

  Greece / Nemea
SORRY GUYS, WE RAN OUT OF THIS ONE

The absolutely collectible wine of Domaine Skouras contains 21 vintages!

SEND PAGE TO FRIEND

Why do we love it?
The anniversary Labyrinth 21 Domaine Skouras just arrived in our cellar! The absolutely collectible wine of Domaine Skouras contains 21 vintages and was made to celebrate the 200th anniversary of the Greek Revolution of 1821. The luxurious box also includes a collection with the words of General Makrygiannis and is available in only 1000 bottles, of which available only 300 will be distributed in the Greek market!

Labyrinth is an innovative wine made with the method of solera. This means that in an oak barrel of 1000 liters are aging, not one but many consecutive vintages. In 2001, the vintage of 1999 of Megas Oenos entered the 1000-liter barrel for the first time. Megas Oenos is the flagship of George Skouras. The blend consists of Agiorgitiko (80%) and Cabernet Sauvignon (20%) which come from old vines, which grow at an altitude of 700 meters. The wine ages for 18 months in new French oak barrels. Shortly before Megas Oenos is bottled, a quantity of selected barrels enters the barrel of the Labyrinth. After bottling the Labyrinth, the wine ages for 12 months in the bottle.

The Labyrinth 21 Domaine Skouras is a symbolic wine, which unites yesterday with today and is absolutely collectible.

COLOR

RED

AROMA

MEDIUM

BODY

FULL

ACIDITY

HIGH

Tastes Like
Labyrinth 21 Domaine Skouras has deep ruby color and complex aromas of cherry, strawberry, plum, sour cherry, dried fig, blackberry, vanilla, cinnamon, pepper, nutmeg, dried nuts, coffee, and tobacco.

On the palate it has a rich body, firm but ripe tannins, and balanced acidity. Dried fruits such as plum and cherry are mixed with fresh sour cherry, strawberry, and bilberry, on an earthy and spicy background. The enjoyable coffee aftertaste that lasts.
Technical stuff
Color Red
Type Dry
Year 1999-2020
Alcohol 14%
Origin Nemea
Variety Agiorgitiko, Αγιωργίτικο, Cabernet Sauvignon
Aromas Violet, rose, lavender, cherry, blueberry, sour cherry, cassis, vanilla, butterscotch, cinnamon, green pepper, tobacco, cigar, strawberry jam, plum, milk chocolate.
Bottle Size 750ml
Barrique 12 months
Serving temperature 16°C
Aging 7+ years
Closure Cork
Organic No

LAVYRINTHOS 21 - DOMAINE SKOURAS

PAIR IT

with a rib-eye medium cooked, a burger with caramelized onions and goat cheese, bourguignon beef, or cannelloni with minced meat and gruyere cheese.

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.

 

ACTIVE FILTERS

Search Results

{{$root.resources.lbl_search_results_count.replace('{0}', $root.searchResults.length)}}