FILTERS

Filters are loading...

Price Range

Sort by

SHOPPING CART

{{cart.TotalPieces}} item in cartitems in cart

Your cart is locked and unlocks in {{cart.UnlocksInMinutes}} minutes

{{item.Name}}
{{item.SubTitle}}
QTY
Remove
{{item.ProductPiecesCount}} item items
Best Online Greek Wine shop
Loved by 70k+ Members
Free shipping*
Free returns
More than 1,800,000 bottles delivered
Customer Reviews: 9,8/10
Nemea Grande Cuvee 2023 - Domaine Skouras
Domaine Skouras

NEMEA GRANDE CUVEE 2023 - DOMAINE SKOURAS

  Greece / Nemea
€24.20
€21.10
QTY
ADD TO CART At your doorstep in 1 - 3 days

A top-tier Greek red wine!

SEND PAGE TO FRIEND

Why do we love it?

Nemea Grande Cuvee 2023 from Domaine Skouras is exactly what its name suggests—a grand Nemea and a stunning Agiorgitiko. George and Dimitris Skouras have truly outdone themselves, crafting a fantastic Nemea bursting with juicy red fruits, floral notes, and spices. With ageing, it has the potential to evolve into a true powerhouse.

Founded in 1986 by George Skouras, Domaine Skouras is located just outside Nemea and is one of Greece’s most beautiful and welcoming wineries. Housed in an impressive building with a striking tasting hall and an underground cellar filled with oak barrels, the estate produces expressive wines that highlight Agiorgitiko, as well as international varieties like Cabernet Sauvignon, Syrah, and Viognier. Their wines are known for their complexity, energy, and character, reflecting both the grape and the terroir.

Nemea Grande Cuvee 2023 Doamine Skouras is a prime example, made from 31-year-old vines grown at an altitude of 1,040 metres. Fermentation takes place in stainless steel tanks, followed by ageing in new French oak barrels for 12 months. This process gives the wine incredible complexity and structure, while preserving the elegance of the variety. It then rests in the bottle for 6 months before release, resulting in a rich yet balanced wine with cherry-like acidity and polished tannins.

Make a bottle of Nemea Grande Cuvee 2023 yours and enjoy it at a Sunday barbecue—or cellar it for another 8 years. It will reward you!

COLOR

RED

AROMA

PRONOUNCED

BODY

FULL

ACIDITY

MEDIUM

Tastes Like

On the nose, it offers rich aromas of sour cherry, blackberry, strawberry, and plum. Notes of rose, vanilla, and clove mingle with subtle hints of dark chocolate, cedar, coffee, tobacco, cigar, and graphite.

On the palate, it’s generous and full-bodied, with refreshing acidity and bold yet ripe tannins. Flavours of sour cherry, plum, and blackberries are complemented by touches of vanilla, milk chocolate, smoke, and pepper. A delicate minerality rounds out the complex profile.

Technical stuff
Color Red
Type Dry
Year 2023
Alcohol 14%
Origin Nemea, Greece
Variety Agiorgitiko
Aromas sour cherry, blackberry, strawberry, plum, rose, vanilla, clove, dark chocolate, cedar, coffee, tobacco, cigar, graphite
Bottle Size 750ml
Barrique 12 months
Serving temperature 16–18°C
Aging 5-10 years
Closure Cork
Organic No

NEMEA GRANDE CUVEE 2023 - DOMAINE SKOURAS

PAIR IT

Try it with beef ragù, slow-cooked beef cheeks in red wine sauce, or pappardelle with bolognese sauce.

Willd boar with vinsanto and citrus

1500 gr. wild boar


For the marinade
500 ml. wine vintage
200 ml. Red wine
1½ tablespoons of honey
3 tablespoons of balsamic
2 tablespoons of soy sauce
1 tablespoon corn flour
2-3 rinds of tangerines, oranges, grapefruits, bitter orange
1 sprig of rosemary
2-3 cloves
4 berries of all spice
1 teaspoon of mixed peppercorns
Taragon
2 onions
80 gr. butter
Salt

For the marinade:
Wash and clean the wild boar very well, and remove any hairs.
In a pot, put all the ingredients of the marinade and mix well. Place the pieces of wild boar inside.
Cover with a towel and leave either in the fridge or in a cold, dry environment. Let the wild boar marinate for at least 12 hours.


Cooking:
Remove the meat from the marinade and keep it aside.
Put a large casserole to high heat and saute the meat.
Do not put any oily substance because the meat will release some liquids.
Once the liquids evaporate, add the butter and saute the meat until it gets an even, brown color.
Add the onions finely chopped or crushed. Once the onions get a golden color, pour in the marinade.
Lower the fire. Add salt and about 2 cups of hot water.
Braise the wild boar until the sauce thickens and the meat is tender.
Serve with brown rice with added pine nuts and raisins.

 

Eva Monochari

Food Blogger

ACTIVE FILTERS

Search Results

{{$root.resources.lbl_search_results_count.replace('{0}', $root.searchResults.length)}}