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Nostos Grenache 2017 - Manousakis Winery
Manoussakis Winery


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

Among the best in the world!


Why do we love it?

Nostos Grenache of Manousakis Winery is one of the best Grenache wines in the world. Its bottles are never enough and every year many wine lovers are left with disappointment since they cannot find it anywhere.

Nostos is a very emotional name since Ted Manousakis' dream was to return to his beloved Greece. Ted, at a young age, immigrated to America out of necessity. But, when he was given the opportunity to return in 1984, he took it!

An internationally renowned scientific team was recruited in 1993 to select varieties to cultivate on the slopes around Vatolakkos, in Chania, based on soil and climate studies. The Grenache of the Rhone Valley was one of the basics. Grenache comes from 2 different vineyards, one at an altitude of 380 m and another one at 600 m. After the fermentation, the wine matures in large oak tanks (foudres) with a capacity of 3000 liters, for about 10 months.

The sophistication and French finesse of Nostos Grenache is what every year put it higher on the podium with the world's top Grenaches









Tastes Like

It has deep ruby color.

Impressive nose with complexity and depth. Strawberry, framboise, pomegranate, and cherry jam are combined with vanilla, butter, and green peppercorn. Cedar and chocolate complement the complex bouquet.

Medium(+) body with finesse, soft, silky tannins, and impeccable balance. Juicy strawberry and cherry dominate. Vanilla, green tea, and buttery sensation stand out and remain in the long-lasting, complex after-taste.

Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 14%
Origin Chania
Variety Grenache Rouge
Aromas Strawberry, pomegranate, cherry jam, licorice, butter, green tea, white pepper, vanilla, cedar, caramel, dried flowers, leather.
Bottle Size 750ml
Barrique 10 months
Serving temperature 16°C
Aging 10 years
Closure Cork
Organic Yes



with rooster with spaghetti, red meat or moderately aged yellow cheese.

Coq au Vin

2000 gr. rooster
For the Marinade
1200 ml. red dry wine
3 carrots
3 onions 
2-3 thyme sprouts
1 bay leaf
15 black peppercorns

For Cooking
2 onions
250 gr. champignon mushrooms, small
2 cloves of garlic
1 ripe tomato
6-7 sprigs of parsley
200 gr. smoked pancetta or bacon
250 ml. chicken broth
250 ml. red dry wine
100 ml. brandy or cognac
2 tablespoons of butter
1 teaspoon of sugar
1 teaspoon of thyme
2 tablespoons of flour
Olive oil
Freshly ground pepper

Ask your butcher to cut the rooster in portions.After that, wash it and clean it from any leftover feathers.
You should marinate the rooster for at least 24 hours, this will help the rooster meat soften even more! Pare the carrots and the onions and cut them into thick pieces. In a large basin, place the pieces of the rooster.
Add the carrots, onions, peppercorns, bay leaf and fresh thyme. Pour in the red wine, from which you must keep 1 cup for cooking. Let the rooster marinate, covered in the fridge.

For Cooking

Remove the rooster from the marinade and wipe it with absorbent paper to dry it completely. Remove the bay leaf, thyme and peppercorns.
Drain the marinade and keep the vegetables aside. In a deep frying pan, put 2 tablespoons olive oil and 1 tablespoon of butter to heat up. Saute the pieces of the rooster until they get a golden brown color. Move the rooster in a large saucepan, with a coarse bottom and put it on high heat. Pour in the brandy and when the alcohol evaporates, add the vegetables, which are sauteed for 2 minutes in the pan that you sauteed the rooster.
Add the sauteed garlic,the tomatoes cut in cubes, sugar, broth, thyme and the marinade. Simmer for about 2 hours until the meat is tender and the liquids are reduced to 1/4.
Cut the pancetta or bacon into cubes, saute until it gets color and add it to the saucepan. In the same pan, gently saute the mushrooms, the onions into slices and add them to the saucepan. Boil for about 5 minutes and add chopped parsley. Dissolve the flour in the wine, add it to the food and simmer another 10 minutes until the sauce thickens.
Leave the food for about 15-20 minutes to rest and then serve.


Eva Monochari

Food Blogger


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