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Le Roi des Montagnes Syrah 2016 - Papargyriou Estate
Papargyriou Estate

LE ROI DES MONTAGNES SYRAH 2016 - PAPARGYRIOU ESTATE

  Korinthia
€26.20
23.20
€23.20

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The King of the Mountain is back!

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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 2016 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 FRUITY

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 2016
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 2016 - PAPARGYRIOU ESTATE

PAIR IT

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

Pork with quince and carob syrup

  • 1 Kg pork leg or shoulder
  • 4 quinces
  • 50 gr butter
  • 100ml olive oil
  • 200 ml red wine
  • 150 ml carob syrup
  • 1 large onion (finely chopped)
  • 1 tbsp. coriander seeds grounded
  • 150 gr flour
  • 20 gr tomato paste
  • 50 gr brown sugar
  • juice from an orange
  • Salt
  • Pepper

 

Cut the quinces in quarters, clean and cut each piece in 3 smaller pieces. Put them in a non-stick pan and sauté them lightly with butter. Pour in the orange juice and add 200 ml of warm water, cover the pan with a lid and simmer the quinces for about 30 minutes, until they are tender. Sprinkle with sugar, and leave them for 10 minutes to caramelize over the heat. Leave them aside until the pork is ready.

Cut the pork into large cubes, season them and dust them with flour. Skip the excess of flour. In a large saucepan, heat up the olive oil and sauté the meat well from all sides until it is well browned. Add the chopped onion, continue sauteing until it is glistening and slightly softened. Add the tomato paste and the coriander, sauté lightly and pour in the wine. Pour 200 ml of warm water and let the meat boil for about 1½ hours. If the liquids have been saved in between and the meat has not been done yet, add some warm water. Then put the quinces over the meat with the juice and simmer at low temperature for about 10 minutes to mix their flavors. Rotate the pot, but do not stir the food, because the quinces will melt. Add the carob syrup the last 5 minutes. Remove the food from heat, let it sit for 5 minutes and serve. 

 

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