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Best Online Wine shop 2023
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Naoussa Grande Reserve 2011- Boutaris
Boutaris Winery


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

Tasting the MYTHS.


Why do we love it?

In the family of top Greek wines, Naoussa Grande Reserve Boutari is a wine that will particularly pique the interest of discerning enthusiasts and collectors everywhere, who respect their wine spirit!

From the historic cellars of Naoussa, landed in our hands (we also advise you in yours too...) to prove the flawless collaboration between the art of winemaking and time. A fine red wine, with the reputation of Boutaris winery, which has matured gracefully for 12 years already, but with plenty more to come, condenses the rich flavors and heritage of the Xinomavro grape and is a true jewel of Greek viticulture.

The Naoussa Grande Reserve 2011, from the Boutari winery, comes from very specific plots that are vinified separately. The wine after fermentation remains for 24 months in French oak barrels and after bottling it rests for another long time in the bottle, so that it acquires tremendous depth and complexity, but with the purity of the fruit unquenchable.

The number of bottles is of course very limited.









Tastes Like

In the glass, it is deep ruby with grenache highlights. The complex and intensely aromatic character, with ripe cherries, raspberries, blueberries, and berry jam, is complemented by notes of sun-dried tomatoes, chocolate, cinnamon, and cloves.

In the mouth, it is robust with bold tannins and high acidity in high harmony. Blackberry, black cherry, plum, vanilla, dark chocolate, butterscotch, and smoke are framed by a subtle earthy element, composing an intensely complex result.

Technical stuff
Color Red
Type Dry
Year 2011
Alcohol 13,5%
Origin Naoussa
Variety Xinomavro
Aromas Cherry, raspberry, blueberry, raspberry, berry jam, sun-dried tomato, chocolate, cinnamon, clove
Bottle Size 750ml
Barrique 24 months
Serving temperature 17ºC
Aging 8+ years
Closure Cork
Organic No



Combine it with roast lamb, moussaka, stew hunt, pork with sweet and sour sauce, veal tagliatelle, barley with liver and mushrooms, and aged cheeses.

Beef Bourguignon

  • 1 kg of lean beef, cut into 5 cm cubes
  • 1 glass of red wine, preferably pinot noir or cabernet. Do not forget that with this you can accompany your dish in the serving.
  • 30 gr of flour
  • 100 gr smoked lean bacon, finely chopped
  • 3 tbsps of butter
  • 4 carrots, cleaned and sliced
  • 4 onions, cleaned and cut into quarters
  • 1 tbsp of chopped garlic
  • 500 ml beef broth
  • 2 bay leaves
  • 3 thyme sprouts
  • 3 sprigs of parsley
  • ½ kg of portobello mushrooms
  • Salt
  • Freshly ground black pepper
  • Sliced ​​bread slices for serving


Put the veal in a bowl and marinate it with red wine. Cover it with foil and put it in the fridge overnight. The next morning, remove the meat from the red wine and dry it.

Do not throw away the wine.


Dust the meat with the flour. Place a large pot on high heat, add the bacon and immediately after the butter to mix in the bacon fat and melt.

Add the meat and brown it on all sides. Remove the meat and place it on a plate.

Add the carrots, onions and garlic and cook until the onions become translucent, about 5 minutes. Add the meat again to the pot, red wine, beef stock, bay leaves, thyme and parsley.

Cover and cook for 2 hours on low heat, until the meat becomes very tender. Add the mushrooms and cook for another 15 minutes. From time to time, try adding salt and pepper according to your taste.

Serving Suggestion: Toast slices of bread loaf, rub them with a clove of garlic cleaned on both sides. Serve the stew on the slice of bread and sprinkle with parsley.



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