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Syrah 2015 - Domaine Mega Spileo
Domaine Mega Spileo


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

A Great historic Syrah!


Why do we love it?

Syrah Domaine Mega Spileo is surely a wine that takes its own time. After fermentation, part of it remained for 22 – 26 months in new French barrels and the rest in American ones, obtaining the character of both oak types. Then, it was bottled with light filtering and stayed 2 more years in the bottle at the Domaine's cellars so as to be ready. The Syrah variety is grown at the Abelos area in the Kalavryta province and the name of the area proves the historic relation of it with the wine.

The vineyard of the historic Monastery Megalo Spileo, with a history that goes back to 1550, was revived in 1999 and soon it was clear that the selection of the area was nothing but random. Because it has waited patiently so many years, give it one more hour of life in a carafe.

Enjoy it now or give it a decade more. 









Tastes Like

In the glass, its dark red color is impressive.

In the nose, rich aromas of ripe red fruit meet the beautifully integrated spicy character of the barrel which does not cover them. Blackberry, strawberry, and cherry are combined with black pepper, smoke, and chilli in earthly and animal aromas background.

In the mouth, it is well built and velvety with round, of medium intensity, tannins balancing nicely with its acidity. The spicy sense is more intense in the mouth. Black pepper and smoke accompany the bitter cherry and blackberry granting an impressive ending to the long-lasting aftertaste. 

Technical stuff
Color Red
Type Dry
Year 2015
Alcohol 14%
Origin Kalavryta
Variety Syrah
Aromas Raspberry, strawberry, cherry, black pepper, vanilla, tobacco, chilli, earth, leather, chocolate.
Bottle Size 750ml
Barrique 22 - 26 months
Serving temperature 16°C - 18°C
Aging 8 years
Closure Cork
Organic No



Pair it with grilled meat, dishes of the Greek cuisine in tomato sauce, game, cheese with intense flavour or bitter chocolate. 

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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