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Cabernet Sauvignon 2012 - Domaine Mega Spileo
Domaine Mega Spileo

CABERNET SAUVIGNON 2012 - DOMAINE MEGA SPILEO

  Greece / Kalavryta
€17.10
14.60
€14.60
QTY
ADD TO CART At your doorstep in 1 - 3 days

A red wine with great scores worldwide!

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Why do we love it?

If you want fruit concentration and palate blasts, surely your yield per hectare in the vineyard must be low. For the Domaine Mega Spilaio Cabernet Sauvignon 2012, it does not exceed 450 kg per acre! And if you keep a productive variety like Cabernet Sauvignon low, you know you will be rewarded.

And what will be your reward? Do not rush, it's not that simple. After pre-fermentation extraction, follows malolactic fermentation and maturation in a mixture of French and American drums for 24 months to get the good characteristics of both worlds. Let’s bottle them and drink up? No, it will wait 24 more months in the bottle before it reaches your glass.

The French variety is grown in the vineyards of the historic monastery of the Mega Spilaio in the area of ​​Ambelos in the province of Kalavrita with the imposing Vouraikos Gorge on their feet. The first references to the monastery's vineyards and wines date back to 1550. Over the centuries, the number of monks has dropped sharply and the vineyard has gradually been abandoned. In 1999 it was launched with modern techniques of viticulture. Results have been seen in the first few years. Now, the Mega Spilaio Cabernet Sauvignon 2012 has one of the highest ratings of Greek wines from world-class wine critics.

When to drink it?

With such density and intensity, it will surely evolve beautifully for the next 10 years.

COLOR

RED

AROMA

MEDIUM

BODY

FULL

ACIDITY

HIGH

Tastes Like

Deep, almost impermeable, ruby color ​​in the glass.

The nose is of medium aromatic intensity and combines aromas of mature fruits such as cranberry, cherry, and sour cherry, but also notes of eucalyptus, green bell pepper, and lavender. Hints of paprika, vanilla, bergamot, cedar, and caramel toffee give extra complexity.

It is medium-bodied, with medium (+) acidity and tannins, which are mature and juicy. It is perfectly balanced and full of juicy cherry, sour cherry, gooseberry, and red bell pepper. Spicy notes of vanilla, cinnamon, and pepper, accompanied with cedar, butter, and lavender flavors. The black tea aftertaste will last for hours!

Technical stuff
Color Red
Type Dry
Year 2012
Alcohol 14 %
Origin Kalavryta
Variety Cabernet Sauvignon
Aromas raspberry, strawberry, cherry, black pepper, vanilla, tobacco, chilli, earth, leather, chocolate
Bottle Size 750ml
Barrique 24 months
Serving temperature 17°C
Aging 10 years
Closure Cork
Organic No

CABERNET SAUVIGNON 2012 - DOMAINE MEGA SPILEO

PAIR IT

with grilled meat, dishes of Greek cuisine in tomato sauce, game or cheese with intense flavor. 

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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