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Best Online Wine shop 2023
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Nostos Blend 2018 - Manousakis Winery
Manoussakis Winery


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

It can not be missing from your collection!


Why do we love it?

Nostos Blend Manoussakis Winery is probably one of the best wines not only of the winery but also of the Greek vineyard in general! With a philosophy reminiscent of Rhone and a concentration that impresses this wine cannot be missing from your collection.

When Ted returned home and decided to build his own winery in 1993, he recruited an internationally renowned scientific team. So, they decided to choose the varieties that would be grown on the slopes, around Vatolakkos in Chania. Grenache and Roussanne of the Rhone Valley were some of the main varieties. Syrah and Mourvedre came a little later.

Nostos Blend blend consists of Syrah, Mourvedre, Grenache Rouge and Roussanne. The grapes come from 2 different vineyards, one at an altitude of 380m. and one at an altitude of 600m. Syrah is vinified in oak tanks, while the others are vinified in stainless steel. After the fermentation, the wine ages in French (75%) and American barrels (25%), for about 10 months.

If you have patience, you can age it for several years and it will reward you. However, we do not have!









Tastes Like

Nostos Blend Manoussakis Winery has deep purple color and intense nose full of red and black fruits such as cherry, raspberry, plum, blueberry, sour cherry and black berry. Hints of vanilla, leather, licorice, tobacco, pepper, iodine and violet complete the aromatic bouquet.

In the mouth it has medium (+) body, moderate tannins and refreshing acidity. Ripe cherry, raspberry, plum and sour cherry jam are mixed with notes of vanilla, tobacco, pepper, chocolate, licorice, cinnamon and eucalyptus.

Technical stuff
Color Red
Type Dry
Year 2018
Alcohol 14,5%
Origin Chania
Variety Syrah, Mourvedre, Grenache Rouge, Roussanne
Aromas Cherry, raspberry, plum, blueberry, sour cherry, black berry, vanilla, leather, licorice, tobacco, pepper, iodine, violet
Bottle Size 750ml
Barrique 10 months
Serving temperature 18°C
Aging 10+ years
Closure Cork
Organic Yes



Pairs very well with veal cheeks braised in wine with potato puree, rib eye steak, duck leg confit with cherries 

Slow braised beef with smoked paprika and mushrooms

600 gr. beef suitable for braising (e.g chuck)
300 gr. white mushrooms
20 g dried mushrooms
1 onion
1 leek
2 cloves of garlic
1 carrot
800 ml. hot water
100 ml. tomato juice
30 ml. olive oil
20 ml. butter
3 tablespoons of flour
1½ tablespoon of sweet, smoked paprika
1 bay leaf
1 teaspoon of sugar
100 g yogurt
150 g homemade noodles or tagliatelle
Freshly ground pepper
Sea salt
Fresh coriander or parsley for serving


Chop the leek, onion, garlic and carrots into similar pieces. Put the dried mushrooms in hot water to soften.

Pat dry thoroughly the beef with paper towels and sprinkle with 2 tablespoons of flour and mix to go everywhere. Saute the beef in olive oil, on a high heat until it gets colored from all sides and transfer it in a saucepan.
In the same pan saute the vegetables and then transfer them into the pot. In the pot, add paprika, bay leaf, sugar and pepper.

Place the pot on high heat and once it has warmed up, add the tomato juice and the mushroom broth. Simmer for about 2 hours while checking the liquids.

Cut the mushrooms up, sprinkle with 1 tablespoon of flour and saute with butter until they are softened and get a nice color.
Add the mushrooms and noodles to the pot. Check the liquids and, if necessary, add 150ml of warm water. Continue boiling for 10 more minutes.

Remove from the heat, add yogurt and mix. Serve with toasted bread and fresh coriander or parsley.

- If you don't eat meat, you can make the recipe with only small agaricus mushrooms cut in the middle
- If you do not want to use pasta, skip them. Instead of tagliatelle you can also use Asian noodles
- Check the fluids of the food occasionally, you need to have a thick, rich sauce in the end
- If you do not have dried mushrooms, use vegetable broth


Eva Monochari

Food Blogger


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