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Synoro 2020 - Domaine Skouras
Domaine Skouras


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

Probably the best red wine of George Skouras!


Why do we love it?
Synoro Domaine Skouras is probably the best red wine of George Skouras and definitely one of the top Greek wines. The aromatic blend exudes feminine elegance with its violets, lavender, and vanilla notes while in the mouth, it has an impressive, robust structure.

The imposing winery of George Skouras just outside Nemea is definitely one of the most beautiful and hospitable in Greece. At the first opportunity, we suggest you visit it and walk in the underground cellar, between the barrels, where the magic happens.

Synoro got its name from the 3 vineyards, at an altitude of 650 meters, which are bordering with each other (synoro means border) and compose its ethereal blend. The blend consists of 40% Cabernet Franc, 40% Merlot, and 20% Agiorgitiko. Each variety is vinified separately, in stainless-steel tanks. The wine ages for 13 months in French oak barrels (50% new and 50% second-hand) and for another 12 months in the bottle. Ηonestly, at this price, we can think of very few greek wines that could stand next to it!

Synoro Domaine Skouras is fantastic now but it will develop wonderfully in the next decade if you can wait!









Tastes Like
Synoro Domaine Skouras has a deep purple color and an intoxicating nose full of violets, roses, lavender, cherries, blueberries, sour cherries, and cassis. Notes of vanilla, butterscotch, cinnamon, green pepper, tobacco, chocolate, and cigar complete the complex set.

In the mouth, it has rich body, refreshing acidity and intense but velvety tannins. Strawberry jam, cherry, sour cherry, plum and blueberry, dipped in vanilla, milk chocolate, candied violet petals, and cinnamon fill-up the mouth with every sip.
Technical stuff
Color Red
Type Dry
Year 2020
Alcohol 14%
Origin Nemea
Variety Cabernet Franc, Merlot, Agiorgitiko
Aromas Violet, rose, lavender, cherry, blueberry, sour cherry, cassis, vanilla, butterscotch, cinnamon, green pepper, tobacco, cigar, strawberry jam, plum, milk chocolate.
Bottle Size 750ml
Barrique 12 months
Serving temperature 16°C
Aging 7+ years
Closure Cork
Organic No



Pair it with a rib-eye medium cooked, a burger with caramelized onions and goat cheese, bourguignon beef, or cannelloni with minced meat and gruyere cheese.

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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