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Sophia 2018 - Craggy Range

The “wisdom” of winemaking, expressed through an extraordinary vineyard!

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Sophia 2018 - Craggy Range
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Why do we love it?

Sophia 2018 is the flagship label of Craggy Range, sourced exclusively from the remarkable and highly acclaimed Gimblett Gravels vineyard in Hawke’s Bay, New Zealand. Let us just say that this Bordeaux blend has managed to outshine several famous Left Bank Bordeaux wines in blind tastings!

This exceptional vineyard lies on soils formed by the 19th‑century flooding of the Ngaruroro River, leaving behind a deep layer of stones and gravel. These stones absorb the heat of the day and slowly release it back into the vines at night, enabling optimal phenolic ripeness — conditions reminiscent of the great vineyards of the Médoc and the Rhône Valley.

Sophia 2018 Craggy Range is crafted from the finest parcels of the estate, using the vineyard’s best-performing blocks. The blend consists of 65% Merlot, 22% Cabernet Franc, 13% Cabernet Sauvignon & Petit Verdot, vinified in French oak cuvees and matured for 18 months in French barriques, of which 36% were new. Named after Sophia, the Greek personification of wisdom, the wine pays homage to the mastery, precision, and deep expertise required to create a blend of such purity, elegance, and longevity.

Tastes Like

The 2018 vintage displays an intensely lifted bouquet of
 blackcurrant, mulberry, plum, and autumn berries, layered with mocha and cinnamon.

On the palate, it reveals a full-bodied structure, carried by incredibly fine, powdery tannins and balanced acidity. Flavors of black berries, dark cherry, and plum unfold alongside notes of cinnamon, cocoa, and black tea, offering both immediate pleasure and the promise of graceful aging.

Aroma
Body
Acidity
Aromas
blackcurrant, mulberry, plum, and autumn berries, layered with mocha and cinnamon.
Technical stuff
Color Red
Type Dry
Year 2018
Alcohol 13,3%
Origin Martinborough, New Zealand
Variety Merlot, Cabernet Sauvignon, Cabernet Franc, Petit Verdot
Bottle Size 750ml
Barrique 18 months
Serving temperature 16–18°C
Aging 10+ years
Closure Cork
Organic No

PAIR IT

Pair it with roasted lamb, osso buco, tomahawk steak, aged hard 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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Aroma
Body
Acidity
Aromas
blackcurrant, mulberry, plum, and autumn berries, layered with mocha and cinnamon.

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