Totally balanced!

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Yes, you know them. We have met Panayiotis and Spyros of the Samartzis Vineyards several times so far. We have also met Merlot's blend with Mouchtaro. But this is brand new. For the first time, and in very few (almost collectible) bottles, the blend stayed in French oak barrels for 12 months. And while we would expect it to have reduced its freshness and its familiar liveliness, it is pleasantly surprising with the ideal incorporation of the barrel, which in no way undermines its fruitful nature. The result? Here at botilia we are already big fans of the M Barrique 2014 Mouchtaro Merlot of the Samartzis Vineyards. And it is one of those that we want to enjoy as often as we can.

Why do we love it?

If you do not know Mouchtaro, you are missing out! It is cultivated exclusively in the Valley of the Muses and is one of the rarest Greek varieties. Everything shows so far that in blends or on its own it can give great wines full of liveliness and nerve. Here, in the M Barrique 2014 Mouchtaro Merlot of the Samartzis Vineyards, it is masterfully blended, giving its intensity and playfull character.

When to drink it?

It can wait for at least 5-6 years.

COLOR

AROMA

BODY

ACIDITY

Tastes Like

Light ruby color in the glass.

Sleek nose, of moderate aromatic intensity with notes of strawberry, cherry, sour cherry and vanilla. After a while, violet, green pepper, bergamot and butter caramel unfold.

Medium (-) body on the palate, balanced acidity and velvety tannins. Juicy cherry, strawberry, raspberry and berry, beautifully complemented by vanilla, cinnamon, pepper and oak. The long lasting aftertaste of black tea will excite you.

Technical stuff

Color:	Red
Type:	Dry
Year:	2014
Alcohol:	13,5 %
Origin:	Askri Voiotia
Variety:	Mouchtaro, Merlot
Aromas:	strawberry, cherry, sour cherry, vanilla, violet, green pepper, toffee, butter candy
Bottle Size:	750ml
Barrique:	12 months
Serving temperature:	16°C
Aging:	5 years
Closure:	Cork
Organic:	No

M BARRIQUE 2014 MOUCHTARO MERLOT – SAMARTZIS VINEYARDS

PAIR IT

Combine it with red meat in sauce, risotto with mashrooms or a well – cooked beef Bourguignon .

Beef stew with red wine

1 kg of boneless beef cut into bits
4 tbsps. flour
1 tsp. paprika
2 tbsps. olive oil
1 cup of dry red wine
1 cube beef broth
1/2 tsp. dry thyme
1 bay leaf
1 pack of small fresh mushrooms, whole
baby carrots
salt
pepper

Wipe the meat with kitchen paper to absorb excess moisture. Stir in a bowl 3 tablespoons of flour, 1 teaspoon of salt, paprika and pepper and sprinkle the meat with the flour mixture.

Sautee the meat in hot olive oil in moderate to strong heat, stirring frequently, for 4-6 minutes or until it acquires a golden brown color. Remove the meat from the pot. Add the red wine, stirring well to incorporate with the meat residues from the bottom of the pot.

Put the meat back in the pot and add the broth, thyme, bay leaf, and 1/2 teaspoon of salt.

Once it starts boiling, cover the pot, lower the heat in half and allow the meat to cook for about an hour, stirring occasionally. You can accompany your meat with wild rice.

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