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Moschopolis 18 2017 - Moschopolis Winery
Moschopolis Winery


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

One of Greece's Finest Reds, is Back!


Why do we love it?

Moschopolis 18 by Moschopolis Winery, last year's surprise-wine returns to defend its fine nature and reputation!

Last year, its first appearance in Decanter's wine competition, got in the big medals, and not by chance. It was the absolute confirmation that the winery with the stellar evolution so far, has in its hands the Next Big Thing of Greece!

This year it comes back even better, more impressive and beyond our expectations! 

Mavrotragano, originated from Santorini, is cultivated in the privately owned vineyards of Moschopolis winery, just outside Thessaloniki. Syrah, existing and successfully cultivated for many years now, is well known for the stunning former emblematic red, Legacy. The blend of these two varieties matured in second use French oak barrels for 18 months and another 12 months in the bottle, before they said is ready to sail.

We tasted it. It was shockingly amazing. Now we are trying to get as much as we can so you won’t run out when it is sells out. Trust us, you will definitely need to make room in your wine cellar.

By now, you must have understood, how serious job are the guys doing in Moshopolis Winery. Giorgos Germanis, the best viticulturist in Greece, and his team (Aliki, Dimitris, Thodoris), are obsessed with every detail. You will see it...

Moschopolis 18 Mavrotragano Syrah will come into your life for good.









Tastes Like

It has deep purple almost black. 

Penetrating nose with intense fruit aromas such as sour cherry, blueberry, cherry and red currant. Notes of butter, pepper, flowers, vanilla blend harmoniously with hints of lavender and eucalyptus. 

On the palate it is full bodied, with sharp acidity that balances with buttery texture and the velvety tannins. Rich and juicy fruit, that you almost chew, dipped in butterscotch, vanilla and cocoa. Impressively long aftertaste.

Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 14,5%
Origin Thessaloniki
Variety Mavrotragano, Syrah
Aromas cherry, raspberry, plum, strawberry, cinnamon, ginger, vanilla, clove, dried fig, peppermint, tobacco, caramel, black chocolate, nuts, chestnut, violet
Bottle Size 750ml
Barrique 18 months
Serving temperature 16ºC
Aging 10 years
Closure Cork
Organic No



with cooked meats in red sauce, pie with meat or grilled sausages.

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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