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Merlot 2012 - Domaine Katsaros
Domaine Katsaros


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

Great red wines, demand patience!


Why do we love it?

Merlot 2012 Domaine Katsaros is a red wine that breaks the Greek borders and teleports you instantly to Saint Emilion in Bordeaux! The cold climate of Krania of Olympus is uniquely suited to Merlot and that is why Katsaros Merlot is one of the best in Greece.

After a walk on the mountain, Dimitris Katsaros fell in love with Krania, a small village with 65 inhabitants, at an altitude of 810 meters. There he decided, with the help of his wife, Stella, to build his own winery, with a focus on French varieties. The worthy successor of his work, his son, Euripides Katsaros, took over the winery in 2007, after his oenological studies in Bordeaux and Burgundy.

For Merlot, the grapes are harvested in the first ten days of September, from a vineyard at an altitude of about 600 meters. This is followed by a long extraction and fermentation in stainless steel tanks. The wine matures in French oak barrels of 228 liters (like those used in Burgundy) for 10-16 months. After bottling, the wine remains in the cellar of the winery for over 18 months until it reaches your glass.

Euripides is not in a hurry to release his wines; he believes that good things require patience, so for this reason, the current Merlot Domaine Katsaros comes from the vintage of 2012!! Still not convinced?









Tastes Like
Merlot 2012 Domaine Katsaros has deep ruby color and an impressive nose, full of aromas of cranberry, plum, sour cherry, and cherry. Notes of cedar, vanilla, tea, dark chocolate, and nutmeg complete the special aromatic ensemble.

In the mouth, it has medium to full body, robust tannins, and sharp acidity. Crisp red fruits are mixed with vanilla, cinnamon, green pepper, cocoa, wet leaves, and notes of eucalyptus.
Technical stuff
Color Red
Type Dry
Year 2012
Alcohol 13,5%
Origin Krania Olympus
Variety Merlot
Aromas Cranberry, plum, sour cherry, cherry, cedar, tea, dark chocolate, and nutmeg, vanilla, cinnamon, green pepper, cocoa, wet leaves, eucalyptus.
Bottle Size 750ml
Barrique 10-16 months
Serving temperature 17°C
Aging 8+ years
Closure Cork
Organic No



with mutton chops, wild boar with plums, osso buco with pappardelle, or a casserole with buffalo sausages and gruyere.

Beef Ragout with matsata pasta and kalathaki of Limnos cheese

  • 1 pack of matsata pasta
  • 100 g of Lemnos basil cheese
  • 1200 g beef (for stew)
  • 2 tbsps. flour
  • 2 medium onions
  • 1 big carrot
  • 2 cloves of garlic
  • 4-5 shallots
  • 200 ml. red wine
  • 350 ml. hot beef stock
  • 250 gr. concassed tomatoes
  • 1 tsp of sugar
  • 1 sprig of fresh rosemary
  • 1 sprig of fresh thyme
  • Parsley
  • Fresh pepper
  • Olive oil

Wash and dry the meat well using absorbent paper.

Cut into smaller pieces, sprinkle with flour and sauté in a deep saucepan with olive oil until golden brown. Do not sauté them all together to maintain the high pot temperature. Do it partially and keep the meat warm in another utensil.

At the same time, clean and chop onions, carrot and garlic. Sauté them into the pot that you roasted the meat.

Pour in the red wine, keeping a high temperature, and with a wooden spoon "scrape" the saucepan to get all the "deliciousness" from the meat.

Then transfer the meat back to the saucepan with the sauce, add tomatoes, herbs, sugar and pepper.

Lower the fire, add the broth and let simmer for about 3 hours without forgetting to control the fluids after 2.5 hours.

The sauce must be rich and thick, so remove from the heat, when the liquids are still sufficient. Of course, keep in mind that it will thicken as it cools down.

When the beef is ready, add a little chopped parsley and prepare the pasta.

In a pot with plenty of boiling water, add a little salt and then, the pasta. When they are ready, drain them and transfer them back to the pot. Add about half of the sauce and a little chopped parsley, mix well and serve.

In the serving, add more sauce to each dish and crumbled cheese.


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