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Παλιές Χρονιές Le Roi des Montagnes Syrah - Κτήμα Παπαργυρίου
Papargyriou Winery

ΠΑΛΙΕΣ ΧΡΟΝΙΕΣ LE ROI DES MONTAGNES SYRAH - ΚΤΗΜΑ ΠΑΠΑΡΓΥΡΙΟΥ

  Greece / Korinthia
€198.00
QTY
4 Bottles
ADD TO CART ALMOST GONE At your doorstep in 1 - 3 days

The Greatest Syrah of Greece in four stunning vintages!

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Why do we love it?

Le Roi Des Montagnes Syrah is one of our favorite Syrah wines—and we know it’s one of yours too, judging by how quickly the bottles sell out every year! This holiday season, Yiannis Papargyriou decided to give us a “Christmas gift” by opening his cellar. Inside this elegant wooden case, you’ll find a vertical selection featuring one bottle from each of these outstanding vintages: 2014, 2015, 2016, and 2017!

 The King of the Mountains is here, and it certainly lives up to its crown. Yiannis Papargyriou has repeatedly proven his mastery in working with Syrah, pushing it to its limits. The late harvest gives this wine its distinctive qualities—an almost chewable, full-bodied texture, intense fruit concentration, and high alcohol content. Yet, it takes Papargyriou’s skillful handling to maintain elegance and balance amidst such power.

The French variety is cultivated and ripened at an altitude of 850m in Sofiana, Corinthia. By delaying the harvest at great risk, Papargyriou picks the grapes when they are overripe, achieving an astonishing concentration in the almost raisin-like fruit. The wine is then aged for 18 months in French oak barrels and further refined in the bottle.

A vertical collection of four different vintages of Le Roi des Montagnes Syrah is something you’ll rarely come across again!

 

COLOR

RED

AROMA

PRONOUNCED

BODY

FULL

ACIDITY

MEDIUM

Tastes Like

Intoxicating aromas of ripe black cherry, currant, cherry, and blueberry are complemented by notes of violet, milk chocolate, eucalyptus, vanilla, green pepper, tobacco, and leather.


With an almost chewable body, spicy character, balanced acidity, and remarkably velvety tannins it will be hard not to impress you.

Technical stuff
Color Red
Type Dry
Year 2014, 2015, 2016, 2017
Alcohol 15%
Origin Corinthia , Greece
Variety Syrah
Aromas Cherry, blackcurrant, cherry, blueberry, violet, milk chocolate, eucalyptus, vanilla, green pepper, cardamom, milk candy, fresh soil, tobacco, leather.
Bottle Size 750ml
Barrique 18 months
Serving temperature 17°C
Aging 10 years
Closure Cork
Organic No

ΠΑΛΙΕΣ ΧΡΟΝΙΕΣ LE ROI DES MONTAGNES SYRAH - ΚΤΗΜΑ ΠΑΠΑΡΓΥΡΙΟΥ

PAIR IT

with rich meat dishes with red sauces, dishes with truffles and mushrooms or yellow aged cheeses.

Roast beef with spices and red wine sauce

  • 2 tbsps. of peppercorns
  • 2 tbsps. of black or white mustard seeds
  • 2 tbsps. of fennel seeds
  • 1.5 kilos of beef fillet
  • 2 tbsps extra virgin olive oil
  • 1 tbsp of wholegrain or English (preferably gluten-free) mustard
  • 3 coarsely chopped red onions along with the peels
  • A pinch of thyme

For the sauce:

 

  • 2 tbsps extra virgin olive oil
  • 1.5 with 2 tsps of corn flour
  • 2 beef stock cubes
  • 3-4 tbsp red currant jelly
  • 400ml red wine

Two days ago, grind the pepper and the mustard and fennel seeds using a mortar. Brush the fillet with mustard and then roll it to freshly ground pepper. Cover with cling film and place it in the fridge.

Two hours before you start cooking, take the meat out of the refrigerator to reach room temperature.

Preheat the oven to 180C. Heat the olive oil in a saucepan and cook the meat until it gets a beautiful brown color. Use onions in the casserole as the base and place the meat on top of them. Bake for 20 minutes for medium or 35 minutes for a well-done beef.

Remove the beef from the casserole and place it on a platter covered with foil for 30 minutes to keep it warm. Put the casserole on the heat and along with the onions and meat juices, add the corn flour and the beef stock cubes. Stir the jelly and gradually pour the wine while stirring. Simmer until the liquid is reduced. Strain the sauce and remove the onions. Slice the beef, flavor it with thyme and serve with the red wine sauce.

 

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