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Syrah 2020 - Muses Estate
Muses Estate


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

It was only released in 700 bottles!


Why do we love it?

If Rhône Syrahs are your forte then you must try this Greek Syrah from the Muses Estate. Strong and peppery, your nose will recognize it from miles away!

The Muses estate, responsible for this juicy Syrah, is inspired by the 9 muses that once lived in the valley where the winery is now located. The Zacharias family started the small winery in 1947 and now, after three generations of winemakers, their creations have a serious place on our table and our wine refrigerator. They experiment a lot with rare Greek varieties because they already know the international ones well! So this time, they make their appearance with a strong Syrah that unfortunately for us was only released in 700 bottles, so hurry...

Syrah 2020 from the Muses Estate is made from a single vineyard, in order to better express the specificity and uniqueness of the terroir. After fermentation and extraction for about 40 days, it spends 12 months in French small and smoked oak barrels and another 12 months in the bottle before release, to enhance its already complex character.

If you can make it, keep the Syrah 2020 from the Muses estate for up to 10 years!









Tastes Like

In the glass the color is deep red. Peppery but also juicy nose with aromas of pure red fruit, strawberry, sour cherry, cherry while coffee, smoke and leather complete the aromatic profile.

In the palate it is full bodied, with distinct acidity and strong aromas of spices and tobacco that are balanced by its fruity character and its dynamic alcohol. The aftertaste is long and fruity.

Technical stuff
Color Red
Type Dry
Year 2020
Alcohol 14.5%
Origin Muses Valley, Viotia
Variety Syrah
Aromas Pepper, strawberry, sour cherry, cherry, coffee, smoke, leather
Bottle Size 750ml
Barrique 12 months
Serving temperature 18ºC
Aging 10 years
Closure Cork
Organic No



Pair it with grilled steaks, barbeque, grilled eggplants.

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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