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Syrah 2019 - gilali
Gilali Wines


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

If you like Syrah, you'll love this one!


Why do we love it?
Syrah is probably the most beloved foreign, red variety of the Greeks and this is why we are super excited every time we discover new diamonds, such as Syrah Gilali! A Syrah from Rapsani comes to impress you with its rich fruit and spicy character.

The grandfather of Papadimitriou family had vineyards in Rapsani for many years and from time to time he made his own wine. In recent years things have changed a bit since his grandchildren took over and acquired many other vineyards in the surrounding area. Their vines are grown organically and they themselves try a more natural approach to winemaking. Their production does not exceed, in total, 12,000 bottles. The 30-year-old Syrah, dry vines, at an altitude of 300 meters, give their best fruit. The wine is fermented with indigenous yeasts and has matured for 7 months in second-hand oak barrels and then it is bottled unfiltered, without other interventions and with minimum sulphites. If you like Syrah, you will love this one as it has dense, ripe, black fruit and as much oak as needed to let the variety and work in the vineyard, shine.

Syrah Gilali is a red wine that has no season since we love to sip great and delicious wines every time of the year!









Tastes Like
It has a deep purple color and intense aromas of plum, blueberry, cassis, black pepper and dried purple flowers, characteristic aromas of the variety. The elegant notes of the barrel come and emphasize its spicy and chocolate character. Delicious, juicy mouth with rich fruit and notes of vanilla, cinnamon, pepper, chocolate, and eucalyptus. It has a medium body, medium but rounded tannins and crisp acidity, reminiscent of ripe sour cherries.
Technical stuff
Color Red
Type Dry
Year 2019
Alcohol 13,5%
Origin Rapsani
Variety Syrah
Aromas Plum, blueberry, cassis, black pepper, dried purple flowers, vanilla, cinnamon, chocolate, eucalyptus.
Bottle Size 750ml
Barrique 7 months
Serving temperature 16ºC
Aging 7 years
Closure Cork
Organic Yes



with rich grilled meat, punget fillet and home – made sausage with leek. 

Kebabs with yogurt sauce

for kebabs

  • 300 gr. ground beef
  • 300 gr. ground lamb
  • 1 tsp. tomato paste
  • 5 tbsps. of milk
  • ½ cube of beef stock
  • 1½ tbsp. of butter (preferably sheep)
  • 1 tbsp. lemon zest
  • 1 tbsp. of pine nuts
  • 1 ¼ tsp. of cumin
  • ½ tsp. of smoked paprika
  • ½ tsp. of allspice
  • ½ tsp. of dry coriander
  • ¼ tsp. of cinnamon
  • Black pepper


for the sauce

  • 1½ tbsp of tomato paste
  • 350 gr. concassed tomatoes
  • ½ cube of beef stock
  • 250 ml. water, tepid
  • 1 clove of garlic
  • 1 tbsp. of sugar
  • Chili flakes optional
  • Thyme
  • Cumin
  • Red pepper
  • Olive oil

You will also need

  • Yogurt
  • Fresh coriander, parsley or mint
  • Pitta bread

Put all spices, zest and pine nuts on the mortar and shred them. In a bowl add the tomato paste, the spices and the melted butter. In the milk, dissolve ¼ of the beef stock cube, mix and add to the mixture. After kneading for 5 to 7 minutes, we make kebabs in the corresponding shape. Put the kebabs in the refrigerator and leave for 1 hour. In a frying pan, mix all the ingredients of the sauce together and simmer until it thickens. Roast the kebabs and pitta breads on a charcoal grill or in the oven. After the kebabs are cooked, put them on the pitta breads by adding plenty of sauce, yogurt and chili flakes, preferably!


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