Botilia.gr uses cookies in order to perfect the user experience. By using this website, you accept the usage of cookies and the Cookie Policy. Dismiss

FILTERS

Filters are loading...

Price Range

Sort by

SHOPPING CART

{{cart.TotalPieces}} piece in cartpieces in cart
Cart Expires in:

Your cart is locked and unlocks in {{cart.UnlocksInMinutes}} minutes

{{item.Name}}
{{item.SubTitle}}
QTY
Remove
{{item.ProductPiecesCount}} piece pieces

SOME MAY SEE THE GLASS HALF FULL.
ONE THING IS FOR SURE. YOUR CART IS DEFINITELY EMPTY!
WHY DON'T YOU PUT SOME GREAT WINES IN HERE?

Le Roi des Montagnes Syrah 2017 - Papargyriou Estate
Papargyriou Estate

LE ROI DES MONTAGNES SYRAH 2017 - PAPARGYRIOU ESTATE

  Korinthia
€27.20
23.20
€23.20

Available only for botilia.gr members

JOIN ή LOGIN

The King is back!

SEND PAGE TO FRIEND

Why do we love it?

Do you know what you will be doing in 2027? Most likely not. We know one thing for sure. That in 10 years from now it will be the perfect time to uncork one of the Le Roi des Montagnes Syrah 2017 Estate Papargyriou monsters we will have been safe-keeping all these years!

Once again it is one of the few you have anticipated. We know because too many of you have been asking when it will be back. And it is finally here. And like every year, it will sell out in a heartbeat. The King of the Mountain is here and it’s worth its crown’s weight in gold!

Yiannis Papargyriou has repeatedly demonstrated that he knows how to take risks. Overripe harvest, alcohol at threshold levels and unprecedented intensity. 

The French variety is cultivated at an altitude of 850m in the area of ​​Sofiano, Corinthia and by delaying harvest, the grapes are collected overripe resulting to staggering concentration of their almost wrinkled berries and a particularly high alcohol volume (15%), which impresses with its surprisingly balanced integration throughout the palate. It remained in oak barrels for 18 months and rested in the bottle for a few more.

We kept several bottles of Le Roi des Montagnes Syrah Estate Papargyriou so some may age for a decade. It is almost impossible to succeed.

What will you do?

COLOR

RED

AROMA

MEDIUM

BODY

FULL

ACIDITY

MEDIUM

Tastes Like

Bright purple color in the glass.

Tempting nose, with ripe fruity aromas of cherry, blackcurrant, sour cherry and blueberry, surrounded by violet, milk chocolate and eucalyptus. Vanilla, green pepper and cardamom add spicy character with milk caramel, fresh notes of earth, tobacco and skin appearing gradually, adding to its unique complexity.

With an almost chewable body, spicy character, balanced acidity and remarkably velvety tannins it will be hard not to impress you. The particularly high alcohol (16 %) is elaborately integrated and hardly perceptible, beyond the initial sweetness which gives a jammy expression to the fruit. Blueberry, cherry and cashews are combined with cardamom and green pepper. The rich chocolaty feel remains in the mouth in the very long aftertaste.

Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 15%
Origin Corinth
Variety Syrah
Aromas cherry, blackcurrant, cherry, blueberry, violet, milk chocolate, eucalyptus, vanilla, green pepper, cardamom, milk candy, fresh soil, tobacco, leather
Bottle Size 750ml
Barrique 18 months
Serving temperature 17°C
Aging 10 years
Closure Cork
Organic No

LE ROI DES MONTAGNES SYRAH 2017 - PAPARGYRIOU ESTATE

PAIR IT

Combine with rich meat dishes with red sauces, dishes with truffles and mushrooms or yellow aged cheeses

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.

 

ACTIVE FILTERS

Search Results

{{$root.resources.lbl_search_results_count.replace('{0}', $root.searchResults.length)}}