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Merlot Limited Edtition 2019 - Mpougiouris Estate
Mpougiouris Estate

MERLOT LIMITED EDTITION 2019 - MPOUGIOURIS ESTATE

  Greece / Attica
€19.40
€16.70
QTY
ADD TO CART At your doorstep in 1 - 3 days

A red wine you will remember for a long time!

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Why do we love it?

The Merlot Limited 2019 of Bougiouri Estate is proof that impressive wines don't have to be very expensive!

Dimitris and Yiannis Bougiouris have accustomed us to amazing value-for-money wines. This is one such case. Extremely limited production, as its name suggests, it comes from a single small vineyard with the estate's oldest Merlot vines, and with a very small per-acre yield. After very careful harvesting and strict sorting, they got highly concentrated juice which they managed in an exemplary manner. Merlot Limited 2019 Bougiuri spent 12 months in new French oak barrels to round out its ready and balanced character a bit more.

If you tried their previous Limited Edition Merlot several years ago, you may remember that it became a favorite and was gone in minutes. Now with even more confidence, this is a red wine you will remember for a long time.

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Merlot Limited Bougiouri has a bright red color with subtle brown highlights in the glass. The complexity of the nose will excite you for its age. Aromas of berry and sour cherry dominate initially and are accompanied by spicy aromas of licorice and chocolate.

Medium body in the mouth with lively acidity balanced by intense red fruit. The velvety tannins tie the whole thing together nicely and the chocolate aftertaste lasts for a while.

Technical stuff
Color Red
Type Dry
Year 2019
Alcohol 14%
Origin Attica
Variety Merlot
Aromas Berry, sour cherry, licorice, chocolate
Bottle Size 750ml
Barrique 12 months
Serving temperature 18ºC
Aging 8 years
Closure Cork
Organic No

MERLOT LIMITED EDTITION 2019 - MPOUGIOURIS ESTATE

PAIR IT

Pair it with veal in tomato sauce, lasagna with minced meat in the oven

Lasagna in the oven with mushrooms and prosciutto

Ingredients 

  • 20g butter
  • 2 onions, chopped
  • 3 cloves of garlic, melted
  • 750gr Portobello mushrooms cut in half
  • 15gr dried porcini mushrooms soaked in 150ml of hot water
  • 2 tablespoons of fresh thyme leaves
  • 200gr thin slices of prosciutto
  • 200gr grated mozzarella
  • 8 leaves of fresh lasagna
  • 2 tablespoons panko
  • 2 tablespoons grated parmesan cheese 

For the béchamel: 

  • 100gr butter
  • 100gr flour
  • 850ml semi-skimmed hot milk
  • 3 tbsps. grated parmesan cheese

Directions 

Preheat the oven to 180 ° C. Melt the butter in a pan and cook the onions until they are softened. Add the garlic and cook for a few more minutes. Add the Portobello mushrooms, the porcini after you drain them and thyme. Cook for 15 minutes or until softened. Add salt and pepper according to your preferences. 

For the béchamel, melt the butter in a saucepan and gradually add the flour while stirring well. Allow the mixture to saute for a few minutes and then add the milk, by stirring continuously until it thickens. Add salt and pepper. Finally, add the Parmesan. 

In a pyrex pan, apply the 1/3 of the mushrooms, prosciutto and mozzarella. Lay on them a layer of lasagna and 1/3 of the béchamel. Repeat, and finish with a layer of béchamel sauce. Apply panko and Parmesan on top and bake in the oven for 45 minutes or until golden.

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