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Syrah 2003 - Estate Avantis
Avantis Estate



One of the last few bottles!


Why do we love it?

How would you feel if you had one of the last, collectible bottles of the stunning Syrah 2003 of the Avantis Estate, right from the cellar of the estate and from the personal collection of Apostolos and Lenga?

But let's first put things in the right dimension.

At first, came Syrah. The French variety, one of the most famous in the world, originated from Rhone, it is cultivated in every corner of the planet and gives some of its biggest wines. Then came Apostolos. The man most identified by anyone else with the variety in Greece. Now we are not sure who came first.

Apostolos Moudrihas is the undisputed Master of Syrah. It is he who has highlighted the variety, with his Syrah being considered the ultimate benchmark and the only one to compete with known labels of the international vineyard. Countless awards and major international distinctions simply confirm what we already knew.

You know his Syrah very well and it is definitely your favorite. You also know that it is one of the most classic varieties for aging. For a decade at least.

Preserved in ideal conditions of temperature and humidity in the cellar of the Avantis Estate, these are the few, last bottles of the stunning Syrah 2003 from the personal collection of the estate. They were waiting to be opened and be enjoyed by a suspected wine lover and his company, or to move to the cellar of a collector who can stand to wait.

Whatever you do, enjoy it.


*the wine comes from a private collection and cannot be returned.





Tastes Like

We could write a long description. We decided not to.

Perfectly preserved, it has evolved beautifully with it's complexity and finesse reaching unprecedented limits.

The last bottles of the stunning Syrah 2003 Avantis Estate will cause repeated bursts on your palate and your brain. So many, that it will be a good thing if you waited a couple of days before tasting anything else. It will be unfair.

Technical stuff
Color Red
Type Dry
Year 2003
Alcohol 13,5 %
Origin Evia
Variety Syrah
Bottle Size 750ml
Barrique -
Serving temperature 16°C
Aging -
Closure Cork
Organic No



with cooked red meats, beef bourguignon, or aged yellow cheeses.

Beef Bourguignon

  • 1 kg of lean beef, cut into 5 cm cubes
  • 1 glass of red wine, preferably pinot noir or cabernet. Do not forget that with this you can accompany your dish in the serving.
  • 30 gr of flour
  • 100 gr smoked lean bacon, finely chopped
  • 3 tbsps of butter
  • 4 carrots, cleaned and sliced
  • 4 onions, cleaned and cut into quarters
  • 1 tbsp of chopped garlic
  • 500 ml beef broth
  • 2 bay leaves
  • 3 thyme sprouts
  • 3 sprigs of parsley
  • ½ kg of portobello mushrooms
  • Salt
  • Freshly ground black pepper
  • Sliced ​​bread slices for serving


Put the veal in a bowl and marinate it with red wine. Cover it with foil and put it in the fridge overnight. The next morning, remove the meat from the red wine and dry it.

Do not throw away the wine.


Dust the meat with the flour. Place a large pot on high heat, add the bacon and immediately after the butter to mix in the bacon fat and melt.

Add the meat and brown it on all sides. Remove the meat and place it on a plate.

Add the carrots, onions and garlic and cook until the onions become translucent, about 5 minutes. Add the meat again to the pot, red wine, beef stock, bay leaves, thyme and parsley.

Cover and cook for 2 hours on low heat, until the meat becomes very tender. Add the mushrooms and cook for another 15 minutes. From time to time, try adding salt and pepper according to your taste.

Serving Suggestion: Toast slices of bread loaf, rub them with a clove of garlic cleaned on both sides. Serve the stew on the slice of bread and sprinkle with parsley.



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