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Les Creisses 2020 - Domaine des Creisses
ADD TO CART At your doorstep in 1 - 3 days

Expressive and unique!


Why do we love it?

Les Creisses 2020 Domaine des Creisses is an incredible red wine from Languedoc that will never make you bored for the simple reason that every year the blend changes completely and so does the wine. Also, another key part that is worthy of being mentioned is that behind Les Creisses is the creator of the legendary Chateau Le Tertre-Roteboeuf from Saint-Emilion.

The family vineyard in the Languedoc was established about 110 years ago and now the third generation of the family, namely Philippe Chesnelong, is at the helm of the winery. Philippe experiments with terroir and different varieties to make expressive and unique wines like Les Creisses. The philosophy is summed up in the following: late harvest and balanced oak use. For the year 2020, the blend consists of 25% Cabernet-Sauvignon (28 years), 30% Syrah (11-25 years), 25% Grenache (20-37 years), 4% Carignan (60 years), 8% Marselan Alicante (7 years) and 8% Mourvèdre (22 years). The wine ferments and matures in old French oak barrels for 12 months. The result is juicy, exuberant, with a spicy character.

Enjoy Les Creisses 2020 Domaine des Creisses with burgers and sinful steaks.









Tastes Like
Les Creisses 2020 Domaine des Creisses has deep ruby color and exuberant aromas of cherry, sour cherry, berry jam, plum, vanilla, pepper, eucalyptus, licorice and cinnamon.
In the mouth, it has medium to full body, balanced acidity and velvety tannins. Forest fruit jam, ripe cherry, dried plum, cinnamon, star anise, pepper, lavender and black tea compose an impressive set.
Technical stuff
Color Red
Type Dry
Year 2020
Alcohol 14%
Origin Languedoc, France
Variety Syrah blend
Aromas Cherry, sour cherry, berry jam, plum, vanilla, pepper, eucalyptus, licorice, cinnamon
Bottle Size 750ml
Barrique 12 months
Serving temperature 18°C
Aging 6 years
Closure Cork
Organic No



Perfect pairing with burger, Denver steak, beef stew with red wine

Slow braised beef with smoked paprika and mushrooms

600 gr. beef suitable for braising (e.g chuck)
300 gr. white mushrooms
20 g dried mushrooms
1 onion
1 leek
2 cloves of garlic
1 carrot
800 ml. hot water
100 ml. tomato juice
30 ml. olive oil
20 ml. butter
3 tablespoons of flour
1½ tablespoon of sweet, smoked paprika
1 bay leaf
1 teaspoon of sugar
100 g yogurt
150 g homemade noodles or tagliatelle
Freshly ground pepper
Sea salt
Fresh coriander or parsley for serving


Chop the leek, onion, garlic and carrots into similar pieces. Put the dried mushrooms in hot water to soften.

Pat dry thoroughly the beef with paper towels and sprinkle with 2 tablespoons of flour and mix to go everywhere. Saute the beef in olive oil, on a high heat until it gets colored from all sides and transfer it in a saucepan.
In the same pan saute the vegetables and then transfer them into the pot. In the pot, add paprika, bay leaf, sugar and pepper.

Place the pot on high heat and once it has warmed up, add the tomato juice and the mushroom broth. Simmer for about 2 hours while checking the liquids.

Cut the mushrooms up, sprinkle with 1 tablespoon of flour and saute with butter until they are softened and get a nice color.
Add the mushrooms and noodles to the pot. Check the liquids and, if necessary, add 150ml of warm water. Continue boiling for 10 more minutes.

Remove from the heat, add yogurt and mix. Serve with toasted bread and fresh coriander or parsley.

- If you don't eat meat, you can make the recipe with only small agaricus mushrooms cut in the middle
- If you do not want to use pasta, skip them. Instead of tagliatelle you can also use Asian noodles
- Check the fluids of the food occasionally, you need to have a thick, rich sauce in the end
- If you do not have dried mushrooms, use vegetable broth


Eva Monochari

Food Blogger


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