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Moschopolis 18 LEGACY - Οινοποιείο Μοσχόπολις
Moschopolis Winery

MOSCHOPOLIS 18 LEGACY - ΟΙΝΟΠΟΙΕΙΟ ΜΟΣΧΟΠΟΛΙΣ

  Greece / Thessaloniki
€17.90
16.00
€16.00

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A red worth the applause!

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Why do we love it?

18, this is how many months it stayed in old barrels for a wine some people call Legacy and some just Moschopolis 18. If you came to the recent WineFest you will remember that it was the first wine that sold out. You couldn’t just try it and not take at least one bottle with you. It is time for the rest to get to know it.

Why do we love it?

Let's start from the blend. Syrah and Kalomati.

Kalo-what?

Kalomati.

Rare, forgotten variety that you can’t find anywhere except for this blend. Only a few vines remain, and Giorgos Germanis uses them for the limited production Moschopolis 18, the favorite of his three children. The one that connects him to his past. That's why he calls it Legacy.

Syrah and Kalomati are grown on the slopes of the hill at Monopigado of Thessaloniki overlooking the magical mountain of Olympus. The soil is rocky, difficult and it hardens the plants that have never been watered. Giorgos Germanis, a well-known viticulturist, he believes with all his heart in this vineyard and demonstrates it with minimal to zero interventions.

If you expect something simple, landed, you will be disappointed. Intensity, complexity, backbone and length are just some of the words heard by anyone who tried it.

Your turn.

When to drink it?

Now it is expressive, outwardly and balanced. In five years it will be expressive, outwardly and balanced. In a different way.

COLOR

RED

AROMA

MEDIUM FRUITY

BODY

FULL

ACIDITY

HIGH

Tastes Like

Purple color with ruby ​​hues in the glass.

In the nose, you eat the first slap. Intensity and complexity in the absolute combination. Cherry, raspberry, plum and strawberry for fruit. Cinnamon, ginger, vanilla, clove and dried fig to continue. Botanical sensation of mint, smoke, caramel and dark chocolate are on the way. If you wait, it will give you nuts, wax, chestnuts and floral hints of violet.

Full bodied mouth, dense, with the lively acidity perfectly supporting the masterfully worked, velvet tannins. The palate follows the nose. Fruits, flowers and spices alternate impressively. The beautiful long-lasting finish leaves a dried fruit feel on the palate.

Technical stuff
Color Red
Type Dry
Year 2014
Alcohol 14 %
Origin Thessaloniki
Variety Syrah, Kalomati
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 LEGACY - ΟΙΝΟΠΟΙΕΙΟ ΜΟΣΧΟΠΟΛΙΣ

PAIR IT

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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