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Moschopolis 18 2018 - Moschopolis Winery
Moschopolis Winery

MOSCHOPOLIS 18 2018 - MOSCHOPOLIS WINERY

  Greece / Thessaloniki
€19.80
€16.90
QTY
ADD TO CART At your doorstep in 1 - 3 days

One of Greece's Finest Reds, is Back!

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Why do we love it?

Moschopolis 18 2018 Moschopolis Winery, just landed in our cellar and is better than ever! Since its first day that entered our lives, it has also entered our hearts and in the list of your favorites! The 2018 vintage, however, is expected to overshadow all the previous ones!

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

Mavrotragano originated from Santorini, is cultivated in the privately owned vineyards of Moschopolis winery. Syrah is existing and is successfully cultivated for many years now, as it was the base of the stunning former emblematic red, Legacy. The blend of these two varieties has been fermented with indigenous yeasts and has been matured in second use French oak barrels for 18 months. After that it remained for another 6 months in the bottle, before they said it is ready and perfect to hit your glass.

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 for this one.

Moschopolis 18 Mavrotragano Syrah Moschopolis Winery is here to stay.

COLOR

RED

AROMA

MEDIUM

BODY

FULL

ACIDITY

HIGH

Tastes Like

Moschopolis 18 2018 Moschopolis Winery has deep purple, almost black color. Penetrating nose with intense fruit aromas such as sour cherry, blueberry, cherry and red currant. Notes of butter, pepper, violet, vanilla, cinnamon blend harmoniously with hints of lavender and eucalyptus.

On the palate, it is full bodied, with sharp acidity that balances with the buttery texture and the velvety tannins. Rich and juicy red and black fruit, that you almost chew, dipped in butterscotch, vanilla, peppercorns, and chocolate.

Technical stuff
Color Red
Type Dry
Year 2018
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

MOSCHOPOLIS 18 2018 - MOSCHOPOLIS WINERY

PAIR IT

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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