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Synodos 2017 - Sclavos Wines
Sclavos Wines

SYNODOS 2017 - SCLAVOS WINES

  Greece / Cephalonia
22.70
€22.70
QTY
ADD TO CART At your doorstep in 1 - 3 days

An unusual blend, only Evriviadis could lift off!

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Why do we love it?

Synodos 2017 of Sclavos Winery is an emblematic wine that combines 2 unique, Cephalonian varieties, Vostilidi and Mavrodaphne.

Sclavos is known for his natural vinification techniques and for the most terroir-driven wines of Cephalonia. Minimum sulphites and indigenous yeasts give its wines a very impressive imprint, the one of Vladis and Kefalonia. The self - rooted old vines in Kechrionas of Palliki in Cephalonia give their super concentrated and precious fruit to Synodos. Fermentation and maturation (for at least 12 months) take place in oak barrels and then it is bottled unfiltered. Vostilidi with its delicate finesse is uniquely combined with the robust character of Mavrodaphne.

Drink it now or keep it for 10 years in your cellar.

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

It has deep ruby color.

Complex nose, with chocolate having the first and last word. Meanwhile, you will meet plum, raspberry, coffee beans, raisin, and tobacco. Cinnamon and earthly notes of forest floor complement the aromatic bouquet.

On the palate, it has medium body, with moderate tannins and refreshing acidity. Chocolate, plum, raisin, cherry, and fig stand out while chocolate persists on the long-lasting finish.

Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 13%
Origin Cephalonia
Variety Vostillidi, Mavrodaphne
Aromas plum, raspberry, coffee beans, raisin, tobacco, cinnamon, earthly notes of forest floor.
Bottle Size 750ml
Barrique 12 months
Serving temperature 16°C
Aging 5 years
Closure Cork
Organic Yes

SYNODOS 2017 - SCLAVOS WINES

PAIR IT

with cooked red meats, traditional Kefalonian meat pies, game or yellow cheeses.

Beef stew with red wine

  • 1 kg of boneless beef cut into bits
  • 4 tbsps. flour
  • 1 tsp. paprika
  • 2 tbsps. olive oil
  • 1 cup of dry red wine
  • 1 cube beef broth
  • 1/2 tsp. dry thyme
  • 1 bay leaf
  • 1 pack of small fresh mushrooms, whole
  • baby carrots
  • salt
  • pepper

 

 

Wipe the meat with kitchen paper to absorb excess moisture. Stir in a bowl 3 tablespoons of flour, 1 teaspoon of salt, paprika and pepper and sprinkle the meat with the flour mixture.

Sautee the meat in hot olive oil in moderate to strong heat, stirring frequently,  for 4-6 minutes or until it acquires a golden brown color. Remove the meat from the pot. Add the red wine, stirring well to incorporate with the meat residues from the bottom of the pot.

Put the meat back in the pot and add the broth, thyme, bay leaf, and 1/2 teaspoon of salt.

Once it starts boiling, cover the pot, lower the heat in half and allow the meat to cook for about an hour, stirring occasionally. You can accompany your meat with wild rice.

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