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Mavro 2018 - Petrakopoulos Winery
Petrakopoulos Winery


  Greece / Cephalonia
ADD TO CART At your doorstep in 1 - 3 days

With great awards!


Why do we love it?
Mavro by Petrakopoulos Winery is an impressive, delicious wine from Mavrodaphne and the one to put Cephalonia in the radar of Decanter and world-class wine critics. Let us remind you that the last vintage was rated with 95 astronomical points by Decanter and if you ask us, this year deserves a round 100pts!

Kiki Siameli is the oenologist of the winery and her philosophy is based on the following: minimal interventions, sulphites below the lower limit, and indigenous yeasts. Her goal is to create wines that reflect the unique terroir of Cephalonia and have such a unique character that will make everyone say "this is Petrakopoulos" from the first sip. Such wine of shocking finesse and intensity, which can be compared to wines outside the sphere of Greece, is Mavro 2018. For Mavro 2018 of Petrakopoulos Winery, vines over 40 years old are selected from specific vineyards in the area of Paliki and of Eleios. Very strict sorting of the fruit (we have seen it with our own eyes), long extraction and maturation for at least 12 months in French oak barrels, made Mavro 2018 a wine rich in aromas and flavors, with the spicy and botanical dimension of Mavrodaphne starring. And what about the possibility of aging? Well, forget it somewhere cool and dark and you'll see.

If you've never tried an excellent dry Mavrodaphne, it's time to do it. If you've tried the previous vintage, you know what we are talking about. On the other hand, if you do not think much of the variety, we are really jealous of you, because you‘re in for a huge surprise!









Tastes Like
It has an opaque, deep purple color that prepares you for its concentration. Dense black cherry, cassis, and sour cherry are complemented by notes of black tea, cinnamon, cloves, bay leaf, lavender, and chocolate. The mouth enchants with its concentration and finesse. Moderate, delicious acidity balances uniquely with its full body and medium-intensity but silky tannins.
Technical stuff
Color Red
Type Dry
Year 2018
Alcohol 13,5 %
Origin Cephalonia
Variety Mavrodaphne
Aromas black cherry, cassis, cherry, black tea, cinnamon, clove, chocolate, bacon cigar smoke
Bottle Size 750ml
Barrique 12 months
Serving temperature 16°C
Aging 5 years
Closure Cork
Organic No



with beef bourguignon, pork with prunes, a burger with bbq sauce, or wild boar with Pappardelle.

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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