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Le Roi des Montagnes Cuvee 2015 – Domaine Papargyriou
94
Papargyriou Estate

LE ROI DES MONTAGNES CUVEE 2015 – DOMAINE PAPARGYRIOU

  Greece / Korinthia
21.30
€21.30

Available only for botilia.gr members

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It's time for great Greek red wines!

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2027 is not that far away...

There are wines and there are great wines. Those that are delightful from the moment you grab the bottle in your hands until the sad moment you are watching the last drop running down the glass (preferably yours...). Those that with every sip provide the material for creating memories that will last long after emptying the bottle.

Undeniably the very limited production Le Roi Des Montagnes Cuvee 2015 belongs to the great red wines of Greece. A king who descended from the mountain and has rightfully earned his place in our glasses and our heart from the moment he first appeared a few years ago.

John Papargyriou leaves his favorite Syrah behind to deal with an original blend based on Cabernet Sauvignon. Touriga Nacional and Mavrodaphne complement, each participating with its own merits.

Why we love it?

Traditionally high in alcohol, the Le Roi Des Montagnes Cuvee 2015 Domaine Papargyriou, although still incredibly young, it is already wonderfully enjoyable today. The late harvest ensures the explosive flavor concentration. The 22 months in 300 lt French oak barrels added complexity and softened the tannins giving them an unexpectedly velvety feel. The beautiful, award-winning bottle hosts the wine unfiltered with minimal intervention from the producer.

When to drink it?

We suggest you age it until 2027. Of course you can do whatever you want.

COLOR

RED

AROMA

MEDIUM FRUITY

BODY

FULL

ACIDITY

HIGH

Tastes Like

With its deep and dense purple color, it impresses while stil in the glass.

Rich, evolving nose with cherry, mature strawberry and gooseberry jam followed by spicy aromas black pepper, vanilla and tobacco. Fresh soil, violet and herbal hints of black tea continue the aromatic parade. Then comes eucalyptus, milk chocolate and roasted coffee. You will surely discover something new while you wait. Leave some in the bottle and return for it tomorrow.

Rich, tasty on the palate with intensity and velvety texture. The elaborately crafted tannins are perfectly balanced with the noticeable acidity and traditional pinched alcohol which does not feel unfamiliar or chokes the fruit. Cherry and ripe strawberry feel like they were dipped in pepper and remain in the mouth in the long-lasting aftertaste.

Technical stuff
Color Red
Type Dry
Year 2015
Alcohol 15 %
Origin Laliotis , Korinthia
Variety Cabernet Sauvignon, Mavrodafni, Touriga Nacional
Aromas cherry, currant, ripe strawberry, violet, tea, eucalyptus, black pepper, vanilla, fresh earth, chocolate
Bottle Size 750ml
Barrique 24 months
Serving temperature 17°C
Aging 8 years
Closure Cork
Organic No

LE ROI DES MONTAGNES CUVEE 2015 – DOMAINE PAPARGYRIOU

PAIR IT

It pairs with read meat on the barbecue, home – made sausage or greek spentzofai. 

Kebabs with yogurt sauce

for kebabs

  • 300 gr. ground beef
  • 300 gr. ground lamb
  • 1 tsp. tomato paste
  • 5 tbsps. of milk
  • ½ cube of beef stock
  • 1½ tbsp. of butter (preferably sheep)
  • 1 tbsp. lemon zest
  • 1 tbsp. of pine nuts
  • 1 ¼ tsp. of cumin
  • ½ tsp. of smoked paprika
  • ½ tsp. of allspice
  • ½ tsp. of dry coriander
  • ¼ tsp. of cinnamon
  • Black pepper

 

for the sauce

  • 1½ tbsp of tomato paste
  • 350 gr. concassed tomatoes
  • ½ cube of beef stock
  • 250 ml. water, tepid
  • 1 clove of garlic
  • 1 tbsp. of sugar
  • Chili flakes optional
  • Thyme
  • Cumin
  • Red pepper
  • Olive oil

You will also need

  • Yogurt
  • Fresh coriander, parsley or mint
  • Pitta bread

Put all spices, zest and pine nuts on the mortar and shred them. In a bowl add the tomato paste, the spices and the melted butter. In the milk, dissolve ¼ of the beef stock cube, mix and add to the mixture. After kneading for 5 to 7 minutes, we make kebabs in the corresponding shape. Put the kebabs in the refrigerator and leave for 1 hour. In a frying pan, mix all the ingredients of the sauce together and simmer until it thickens. Roast the kebabs and pitta breads on a charcoal grill or in the oven. After the kebabs are cooked, put them on the pitta breads by adding plenty of sauce, yogurt and chili flakes, preferably!

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