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Syrah Mavrotragano 2019 - Ktima Iatridi
Ktima Iatridi


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Solid structure, plenty of fruit and spicy character. What else to ask for?


Why do we love it?

What can happen if you combine the spicy Syrah with the Cycladic Mavrotragano? Syrah Mavrotragano from Ktima Iatridis, of course, or in other words, an intense red wine, with a solid structure, plenty of fruit and spicy character.

Iatridis Winery is located in Lakoma, Halkidiki, on the borders of Halkidiki and Thessaloniki and their vineyards are planted at an altitude of 350-450 meters. The main feature of the area is its very cool climate, with great diurnal range during the day, as a result of its location and the influence of Thermaikos gulf. This forms is a good basis for perfect ripening of grapes, even the most demanding ones such as Syrah and Mavrotragano. The grapes are picked at the optimum time and after careful vinification, the wine matures in oak French barrels for about a year. The result is rich and robust.

Syrah Mavrotragano Iatridis Winery is the ultimate steak wine!









Tastes Like

Syrah Mavrotragano Iatridis Winery has deep purple color and intense aromas of plum, sour cherry, blueberry, vanilla, tobacco, pepper, licorice, coffee and leather.

In the mouth it has medium (+) body, marked acidity and high tannins. Plum, raspberry jam, cherry, vanilla, pepper, clove, tobacco, chocolate and tea leaves fill up the palate in every sip.

Technical stuff
Color Red
Type Dry
Year 2019
Alcohol 14,5%
Origin Halkidiki
Variety Syrah, Mavrotragano
Aromas Plum, sour cherry, blueberry, vanilla, tobacco, pepper, licorice, coffee, leather
Bottle Size 750ml
Barrique 12 months
Serving temperature 18°C
Aging 5 years
Closure Cork
Organic No



Perfect pairing with beef steak, bolognese, roasted lamb with herbs

Beef Ragout with matsata pasta and kalathaki of Limnos cheese

  • 1 pack of matsata pasta
  • 100 g of Lemnos basil cheese
  • 1200 g beef (for stew)
  • 2 tbsps. flour
  • 2 medium onions
  • 1 big carrot
  • 2 cloves of garlic
  • 4-5 shallots
  • 200 ml. red wine
  • 350 ml. hot beef stock
  • 250 gr. concassed tomatoes
  • 1 tsp of sugar
  • 1 sprig of fresh rosemary
  • 1 sprig of fresh thyme
  • Parsley
  • Fresh pepper
  • Olive oil

Wash and dry the meat well using absorbent paper.

Cut into smaller pieces, sprinkle with flour and sauté in a deep saucepan with olive oil until golden brown. Do not sauté them all together to maintain the high pot temperature. Do it partially and keep the meat warm in another utensil.

At the same time, clean and chop onions, carrot and garlic. Sauté them into the pot that you roasted the meat.

Pour in the red wine, keeping a high temperature, and with a wooden spoon "scrape" the saucepan to get all the "deliciousness" from the meat.

Then transfer the meat back to the saucepan with the sauce, add tomatoes, herbs, sugar and pepper.

Lower the fire, add the broth and let simmer for about 3 hours without forgetting to control the fluids after 2.5 hours.

The sauce must be rich and thick, so remove from the heat, when the liquids are still sufficient. Of course, keep in mind that it will thicken as it cools down.

When the beef is ready, add a little chopped parsley and prepare the pasta.

In a pot with plenty of boiling water, add a little salt and then, the pasta. When they are ready, drain them and transfer them back to the pot. Add about half of the sauce and a little chopped parsley, mix well and serve.

In the serving, add more sauce to each dish and crumbled cheese.


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