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Refosco 2010 - Adam Wines
Adam Wines


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

A few limited bottles from the exceptional vintage of 2010!


Why do we love it?
We knew that Refosco Adam Wines is a robust red Greek wine with huge aging potential, really capable of evolving beautifully over time. You can understand how excited we were when we got our hands on the exactly 100 bottles from the exceptional vintage of 2010, that the winery was aging in its cellar to display its evolution in time. The moment we tried it the reaction was mutual. Our hearts melted!

The powerful variety of Northern Italy has been fully acclimatized in the village of Adam near Thessaloniki and the results are truly amazing. Refosco Adam Wines has a fanatical audience and not unjustly. It has character and structure that cannot be compared to anything else. The long maceration time and the 18 months in new French oak barrels come and emphasize the rich black fruit, the dense structure and the floral character of the variety. The 2010 vintage was bottled and some bottles were left to age in the cellar of the winery. Ten years later, they decided that the time has arrived for everyone to see what this wine could do overtime. And the answer is: miracles!

The aftertaste of each sip is endless and the tannins have softened from the touch of time but in no case have they receded. The juicy, fresh fruit sets the tone and definitely promises another decade of aging in the bottle.

Refosco 2010 Adam Wines is a wine that asks for a company because beautiful things should be shared!









Tastes Like
Opaque ruby red color with purple hues and exuberant aromas of sour cherry, cherry, wild blackberry, fig, and plum, with a rich, spicy sense of cinnamon, paprika, red pepper, and vanilla. Hints of leather and bacon gradually make their presence felt, while if it is not already complicated enough, add to the above cigar smoke, iodine and ink to complete the uniquely multidimensional aromatic bouquet. Rich mouth with full-body, perfectly balanced acidity, and high but ripe tannins.
Technical stuff
Color Red
Type Dry
Year 2010
Alcohol 14,5%
Origin Adam, Thessaloniki
Variety Refosco
Aromas Sour cherry, cherry, wild blackberry, fig, plum, cinnamon, paprika, red pepper, vanilla, cigar box.
Bottle Size 750ml
Barrique 18 months
Serving temperature 18ºC
Aging 6+ years
Closure Cork
Organic No



with grilled meat, moussaka or beef bourguignon.

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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