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The Unique Mavrostyfo 2019 - Papargyriou Estate
Papargyriou Estate

THE UNIQUE MAVROSTYFO 2019 - PAPARGYRIOU ESTATE

RED
  Greece / Korinthia
€32.60
€27.90
QTY
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You'll feel extremely lucky, if you taste it even once!

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Why do we love it?

The moment you have been waiting for almost a year has arrived: The Unique Mavrostyfo 2019 Papargyriou Estate has just been released! Every year it gets better and better and runs out faster and faster, breaking every previous record! Wine lovers are sleeping and waking up with the thought, "will I manage to get it this year?"

Mavrostyfo started off as a personal bet for Yiannis Papargyriou. Things today show that he won big time! We don't know if it was luck or destiny to find a forgotten clone of Mavrostyfo in one of his vineyards. But we know for sure that only Yiannis Papargyriou would dare to mess with a completely unknown and unpredictable Greek grape variety. No one could predict the result… but if you know him, you probably expected that Mavrostyfo will be the next big thing in Greek wine.

For Papargyriou, Mavrostyfo may have been his destiny to help him take his course to another level. On the other hand, we were unbelievably lucky to get the chance to taste a jaw-dropping, unique wine that we wouldn’t find anywhere else in the world. To get one of its few numbered bottles, of course, you need a lot of luck (and a little speed does not hurt).

As its name suggests, The Unique Mavrostyfo 2019 is single varietal Greek wine, an option that for the maître of blending, Yiannis Papargyriou, is rather representative of the trust he shows in the possibilities of the grape variety. Unfiltered and matured for 12 months in oak barrels, it demonstrates from its youth, its fierce, unrestrained character with a concentration that will make you cry.

The Unique Mavrostyfo 2019 Papargyriou Winery is a great wine that you can enjoy from the day it falls into your hands. But if you have the patience to wait for a few years, its complexity will amaze you!

COLOR

RED

AROMA

PRONOUNCED

BODY

FULL

ACIDITY

HIGH

Tastes Like
The Unique Mavrostyfo 2019 Papargyriou Winery has a deep purple color in the glass. Impressive nose, with ripe and juicy aromas of sour cherry, redcurrant, cherry, and bilberry, framed by subtle, floral hints of violet and lavender. Vanilla, cinnamon, green pepper, and nutmeg meet notes of forest floor, tobacco, and leather that appear gradually and create a unique multi-dimensional character.

Rich, exuberant body that you can almost chew, with intense but ripe tannins and medium to high acidity to balance the set. Sour cherry, cherry, cassis, and forest fruits dominate and are harmoniously blended with iodine, violet, vanilla, cardamom, and animal nuances. 
Technical stuff
Color Red
Type Dry
Year 2019
Alcohol 14%
Origin Corinth
Variety Mavrostyfo
Aromas Cherry, blackcurrant, sour cherry, blueberry, violet, lavender, vanilla, cinnamon, green pepper, nutmeg, forest floor, tobacco, leather.
Bottle Size 750ml
Barrique 12 months
Serving temperature 16ºC
Aging 8 years
Closure Cork
Organic No

THE UNIQUE MAVROSTYFO 2019 - PAPARGYRIOU ESTATE

PAIR IT

with rich meat dishes with red sauces, dishes with truffles and mushrooms or yellow aged cheese.

Willd boar with vinsanto and citrus

1500 gr. wild boar


For the marinade
500 ml. wine vintage
200 ml. Red wine
1½ tablespoons of honey
3 tablespoons of balsamic
2 tablespoons of soy sauce
1 tablespoon corn flour
2-3 rinds of tangerines, oranges, grapefruits, bitter orange
1 sprig of rosemary
2-3 cloves
4 berries of all spice
1 teaspoon of mixed peppercorns
Taragon
2 onions
80 gr. butter
Salt

For the marinade:
Wash and clean the wild boar very well, and remove any hairs.
In a pot, put all the ingredients of the marinade and mix well. Place the pieces of wild boar inside.
Cover with a towel and leave either in the fridge or in a cold, dry environment. Let the wild boar marinate for at least 12 hours.


Cooking:
Remove the meat from the marinade and keep it aside.
Put a large casserole to high heat and saute the meat.
Do not put any oily substance because the meat will release some liquids.
Once the liquids evaporate, add the butter and saute the meat until it gets an even, brown color.
Add the onions finely chopped or crushed. Once the onions get a golden color, pour in the marinade.
Lower the fire. Add salt and about 2 cups of hot water.
Braise the wild boar until the sauce thickens and the meat is tender.
Serve with brown rice with added pine nuts and raisins.

 

Eva Monochari

Food Blogger

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