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Mavro 2017 - Petrakopoulos Winery
Petrakopoulos Winery

MAVRO 2017 - PETRAKOPOULOS WINERY

  Greece / Cephalonia
€22.00
18.80
€18.80

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Why do we love it?

And the madness continues! And we are not just talking about the famous Kefalonian madness. 

It is without doubt one of the most illustrative stories of bureaucracy and paranoia in Greek wine. A variety found in the wrong place at the wrong time, pays for a lifetime. A variety known since ancient times is prohibited from being mentioned on the label. Does that sound reasonable?

Whatever happens, the fury of Mavrodaphne has begun and nothing can stop it anymore. Not even the bureaucracy! Why; Because it is one of the most challenging Greek varieties and in the hands of the right people already gives and will give huge diamonds. Dry style diamonds! With raving reviews, both at home and abroad, everything suggests that it is the worthy companion of Xinomavro on the path for global recognition of the Greek vineyard.

And Mavro 2017 from Petrakopoulos Winery in Thiramona Kefalonia, is currently without doubt one of the best dry wines from Mavrodaphne that you can get your hands on. If you add to the equation how difficult it is to find it, with its scarce production having to meet the needs in Greece and abroad, you understand that it is one of the deals you can’t miss.

For the Mavro 2017, Petrakopoulos family selected vines aged over 40 from specific vineyards in the region of Paliki and Elios, with very strict sorting of fruit (we have seen it ourselves). Long extraction with multiple irrigations and maturing for at least 12 months in French oak barrels, gave a wine so rich in aromas and flavors that has nothing to envy in finesse and balance from world-class labels. And lets not talk about aging potential. You can forget it for some years.

If you have not tasted an excellent dry Mavrodaphne before or if you do not think much of the variety, we are really jealous of you. Because you ‘re in for a huge surprise!

COLOR

RED

AROMA

MEDIUM

BODY

FULL

ACIDITY

MEDIUM

Tastes Like

Robust deep ruby color in the glass ​​that prepares you for it condensation.

Moderate (+) aromatic intensity nose, with black fruits dominating. Dense black cherry, cassis and cherry are complemented by notes of black tea, cinnamon, clove and chocolate. Gradually hints of bacon and cigar tobacco are emerging completing velvety aromatic bouquet. Try to leave a little in the bottle for tomorrow. It’s worth it.

The mouth enchants with its concentration and finesse. Moderate, delicious acidity balances beautifully with its full body and the moderate tannins with the silky texture. Black cherry, cherry, cedar, vanilla, coffee and sweet smoke complemented by unique mineral notes. The very long aftertaste leaves cocoa and bitter chocolate linger on the palate for long.

Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 13,5 %
Origin Kefalonia
Variety Mavrodaphne
Aromas black cherry, cassis, cherry, black tea, cinnamon, clove, chocolate, bacon cigar smoke
Bottle Size 750ml
Barrique 12 months
Serving temperature 14°C
Aging 5 years
Closure Cork
Organic No

MAVRO 2017 - PETRAKOPOULOS WINERY

PAIR IT

Pair with beef bourguignon, pork with prunes, burger with bbq sauce or wild boar with Papardelle.

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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