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Le Roi des Montagnes Cuvee 2017 - Papargyriou Estate
Papargyriou Estate

LE ROI DES MONTAGNES CUVEE 2017 - PAPARGYRIOU ESTATE

  Greece / Korinthia
€24.50
20.90
€20.90
QTY
ADD TO CART At your doorstep in 1 - 3 days

Undeniably One of Greece's First Fine Wines!

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Why do we love it?

Le Roi Des Montagnes Cuvee 2017 is a truly great wine. In fact, it is perhaps the one who lays the groundwork for what must be a great wine leaving behind all the rest who try in vain to reach it. Undeniably the very limited production Le Roi Des Montagnes is a king who descended from the mountain and has rightfully earned his place in our glasses and in our hearts.

Yiannis Papargyriou is one of the most ambitious and promising Greek producers. He has managed, though young, to create his own personal style. A style that you recognize with the first sip and say "Papargyriou knocked the ball out of the park again". Cuvee consists of an amazing blend based on Cabernet Sauvignon and complemented by Touriga Nacional and Mavrodaphne, each giving its own distinctive features. Traditionally high in alcohol since its base is overripe grapes, it gives concentration and structure lessons. The 24 month - maturation in barrels of 300 lt French oak adds complexity and manages to soften the tannins giving them an unexpected velvety feel. The unfiltered, with minimal interventions wine, is bottled in a beautiful, award-winning bottle. Le Roi Des Montagnes Cuvee 2017 by Papargyriou Winery, though incredibly young yet, is already wonderfully enjoyable today. 

When to drink it? Now and tomorrow and in one or five years from now and always. It is always delicious and intoxicating.

COLOR

RED

AROMA

MEDIUM

BODY

FULL

ACIDITY

HIGH

Tastes Like

With its deep and dense purple color, it impresses while still 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 2017
Alcohol 15 %
Origin Corinth
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 10 years
Closure Cork
Organic No

LE ROI DES MONTAGNES CUVEE 2017 - PAPARGYRIOU ESTATE

PAIR IT

with red meat on the barbecue, homemade 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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