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Unicorn 2020 - Muses Estate
Muses Estate

UNICORN 2020 - MUSES ESTATE

  Greece
SORRY GUYS, WE RAN OUT OF THIS ONE

A truly Unicorn Mouchtaro !

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Why do we love it?

Make room in your wine cellar, cupboard or under your bed for a really big Greek, full-bodied red wine. Unicorn 2020 Muses estate has just been released and exclusively here is your chance to secure the first of the very few bottles of this real Unicorn. Trust us, the name is no accident.

The Zacharias family started its history in wine in 1946 with a small winery and a few years later, they saved the rare Greek varietal Mouchtaro from the biggest disaster in the history of wine, the phylloxera. Not only did they revive the variety, but now they have mastered its vinification, which is not the easiest. The variety owes them for saving it and with the Unicorn, they are probably even.

Unicorn 2020 Muses Estate is the ultimate result of the family's passion and effort to give a new, literal meaning to the term Greek great wine. It was born from a unique autocratic and over-aged, almost a century old vineyard, in the historic valley of the Muses. The extremely low yield per hectare of the 96-year-old vineyard ensured a shocking concentration in the juice. It takes the fruit of 2 plants for producing just one bottle of Unicorn. The juice was then aged in French oak barrels for 12 months and then bottled in just 480 bottles, most of which have already been pre-sold.

Prepare yourself for a red wine of maximum concentration, velvety texture, with the backbone and structure that some of the greatest wines in the world would envy. A wine worthy of your attention and care.

It's absolutely enjoyable now but expect it to evolve wonderfully over the next decade. The decision is yours. If you catch a bottle...

If you get 3 bottles, you will receive them in a collectible case.

COLOR

AROMA

BODY

ACIDITY

HIGH

Tastes Like

In the glass it has a deep red color with purple highlights that foreshadows many things. Complex aromatic nose, with red and black fruits claiming the first role. Wild berries, sour cherry, strawberry, cherry and gooseberry combine with wet leaves and earthy aromas, while violet, subtle hints of pink pepper and ginger complete the aromatic set.

In the mouth it has impressive structure and concentration, with its well-worked, integrated tannins forming the backbone which is complemented by lively, refreshing acidity. The intense, juicy red fruit is freely expressed in the mouth, with strawberry, cherry and blackcurrant, while colorful pepper and vanilla give it a spicy sensation that remains in its long aftertaste.

Technical stuff
Color Red
Type Dry
Year 2020
Alcohol 14%
Origin Muses Valley, Viotia
Variety Mouchtaro
Aromas Wild berries, sour cherry, strawberry, cherry, gooseberry, wet leaves, earthy, earthy aromas, pink pepper, ginger
Bottle Size 750ml
Barrique 12 months
Serving temperature 18ºC
Aging 8 years
Closure Cork
Organic No

UNICORN 2020 - MUSES ESTATE

PAIR IT

Pair it with grilled steaks, spicy Rib-eye with porcini mushroom sauce

Pork chops with tomato jam and crispy leek

  • 1/4 cup extra virgin olive oil and 6 extra tablespoons (for leek)
  • 1 fresh onion, sliced
  • 3 cloves of garlic, finely chopped
  • 4 ripe tomatoes finely chopped
  • 2 tablespoons of mirin (or white wine vinegar and 1 tablespoon of sugar)
  • 4 pork chops (about 2 cm thick)
  • salt and freshly ground pepper
  • 1 leek (white part only) well washed

Preheat the oven to 200 degrees. Heat 1/4 cup olive oil in a pan. Add the onion and the garlic and cook until they become transparent, about 3 minutes.

Add tomatoes and mirin (or vinegar and 1 tablespoon of sugar). Boil while stirring to moderate heat, until the mixture becomes almost dry or about 15 minutes.

Heat 2 tablespoons of olive oil in a large pan. Season the steaks with salt and pepper. Sauté until they get a nice golden-brown color, about 1.5 minutes on each side. Transfer them to a baking pan and roast them for about 5 minutes in the preheated oven.

Add the remaining 4 tablespoons of olive oil to the pan. Chop the white part of the leek. Add the leeks to the hot olive oil and fry until crisp.

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