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Mouchtaro 2016 - Muses Estate
Muses Estate

MOUCHTARO 2016 - MUSES ESTATE

  Greece / Viotia
SORRY GUYS, WE RAN OUT OF THIS ONE

Yes, we know, it's one of our favorites too!

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Why do we love it?

Athanasios Zacharias with his persistent efforts was responsible for saving an extremely rare Greek variety from the phylloxera of 1955 which destroyed the Greek vineyard almost completely. The Mouchtaro, owes him its existence. It is cultivated exclusively in the Musses Valley, at the foot of Mount Helicon.

Athanasios’s grandchildren, Nikos, Stelios and Panagiotis Zacharias, were bound to follow the vision and the path indicated by their grandfather. Mouchtaro proved difficult to cultivate. The three brothers invested in organic cultivation, taking advantage of the ideal conditions of the region. The altitude of 550-650 m, the slopes that help drainage and the cold air masses from Helicon that create large temperature differences between day and night, contribute significantly to the perfect and without diseases ripening of the fruit.

In its one single varietal vinification, Mouchtaro 2016 by Muses Estate fully vindicates those who believed in it and devoted themselves to its cultivation. With very low yield per km2 (450 kgr / km2) acquires unique concentration that expresses its diversity in each sip.

One thing is for sure. You will hardly find another Greek wine with the velvety feel of Mouchtaro 2016 from Muses Estate.

Enjoyable though still in its adolescence, it will certainly appreciate if you wait 4-5 years further.

COLOR

RED

AROMA

MEDIUM FRUITY

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Bright purple with crimson hues color the glass.

Lush and youthful aromas of forest fruits, blackcurrant, raspberry, cherry, fig and papaya magnetize. Violet, toffee, red pepper, vanilla and mushrooms complement the most sensual palette you can come across!

The full volume body and the refreshing acidity complement the rounded tannins and the intense oral aromas. Violet, wild strawberry, blueberry and gooseberry impress in the mouth. The long lasting aftertaste leaves a feel of mango that remains there for a while.

Technical stuff
Color Red
Type Dry
Year 2016
Alcohol 13%
Origin Musses Valley, Viotia
Variety Mouchtaro
Aromas forest fruits, blackcurrant, raspberry, cherry, fig, papaya, violet, cream butter, red pepper, vanilla, mushrooms
Bottle Size 750ml
Barrique 10 months
Serving temperature 16ºC
Aging 5 years
Closure Cork
Organic No

MOUCHTARO 2016 - MUSES ESTATE

PAIR IT

Pair it with grilled steaks, pasta with bolognese sauce, meat in tamato sauce with rice or oily fish like salmon.

Pork chops with tomato jam and crispy leek

  • 1/4 cup extra virgin olive oil and 6 extra tablespoons (for leek)
  • 1 fresh onion, sliced
  • 3 cloves of garlic, finely chopped
  • 4 ripe tomatoes finely chopped
  • 2 tablespoons of mirin (or white wine vinegar and 1 tablespoon of sugar)
  • 4 pork chops (about 2 cm thick)
  • salt and freshly ground pepper
  • 1 leek (white part only) well washed

Preheat the oven to 200 degrees. Heat 1/4 cup olive oil in a pan. Add the onion and the garlic and cook until they become transparent, about 3 minutes.

Add tomatoes and mirin (or vinegar and 1 tablespoon of sugar). Boil while stirring to moderate heat, until the mixture becomes almost dry or about 15 minutes.

Heat 2 tablespoons of olive oil in a large pan. Season the steaks with salt and pepper. Sauté until they get a nice golden-brown color, about 1.5 minutes on each side. Transfer them to a baking pan and roast them for about 5 minutes in the preheated oven.

Add the remaining 4 tablespoons of olive oil to the pan. Chop the white part of the leek. Add the leeks to the hot olive oil and fry until crisp.

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