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Los Castaños 2022 - Bendito Destino
€105.10
€91.70
QTY
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The secret art of blending, with 94pts from Wine Advocate!

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Why do we love it?

Los Castaños 2022 from Bendito Destino is a thrilling red wine from Spain, crafted by Greek sommelier Terry Kandylis, who revived ancient vineyards of local varieties, showcasing both their potential and significance. It has already received 94 points from Wine Advocate — unsurprising, really, because firstly, it’s a phenomenal wine, and secondly, it’s already making waves on the wine lists of top restaurants and wine bars around the world! Only 2,590 bottles were produced, so try it while you still can.

Bendito Destino is one of Spain’s boldest wine projects, launched in 2020 by the award-winning Greek sommelier Terry Kandylis. In the old, abandoned vineyards surrounding the village of Canalejas de Peñafiel in Ribera del Duero, Terry saw the potential of the land and the opportunity to apply his expertise to revive vines over 80 and even 100 years old, creating his own unique wines. The project was named “Bendito Destino – Blessed Destiny” because that trip to the Canary Islands ended up changing his life, making him one of the most creative winemakers of Spain’s new generation. Under the guidance of Secundino, the oldest vine grower in Canalejas de Peñafiel, born in 1932, he worked with some of the region’s oldest vineyards and, through sustainable winemaking techniques, brought out the excellence of Spanish wine tradition.

“Castaños” is the nickname of the people of Canalejas de Peñafiel, and the wine was named in tribute to the older generations. Los Castaños 2022 is a blend of Tempranillo, Garnacha, Bobal, Albillo, Malvasía and Pirulés, grown in the estate’s most important vineyards: La Cabaña and El Olmar. La Cabaña faces north and ripens later, while El Olmar ripens earlier. The fermentation included 35% whole bunches, enhancing the fruit’s aromatic intensity. Part of the blend was vinified as a dark colored rosé (clarete) to better manage tannins and ensure finesse, while the rest remained in contact with the skins for 15 days. The wines were then blended and aged in 500L François Frères oak barrels for 24 months, resulting in a wine with balanced tannins, vibrant freshness and exceptional elegance.

Los Castaños 2022 from Bendito Destino is a masterclass in the art of blending — a wine that only a few winemakers can achieve, and only a few lucky ones will get to taste.

COLOR

RED

AROMA

MEDIUM

BODY

FULL

ACIDITY

MEDIUM

Tastes Like

Intense aromas of ripe raspberry, strawberry, plum, black cherry and roasted spices like star anise, cinnamon and allspice are layered with notes of cocoa, liquorice, vanilla and lavender.

On the palate, it’s full-bodied with balanced acidity and polished tannins. Dense blackberries, strawberry jam, cherry, mocha and blueberry are framed by hints of vanilla, graphite and dried herbs.

Technical stuff
Color Red
Type Dry
Year 2022
Alcohol 13,5%
Origin Ribera del Duero, Spain
Variety Tempranillo, Garnacha, Bobal, Albillo, Malvasía, Pirulés
Aromas raspberry, strawberry, plum, black cherry, roasted spices like star anise, cinnamon, allspice, cocoa, liquorice, vanilla, lavender
Bottle Size 750ml
Barrique 24 months
Serving temperature 15–18 °C
Aging 5 years
Closure Cork
Organic No

LOS CASTAÑOS 2022 - BENDITO DESTINO

PAIR IT

Enjoy it with beef ragù, sirloin steak and aged cheeses.

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.

 

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