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The Black Daphne 2017 - Papargyriou Estate
Papargyriou Estate

THE BLACK DAPHNE 2017 - PAPARGYRIOU ESTATE

  Greece / Korinthia
SORRY GUYS, WE RAN OUT OF THIS ONE

Spectacular!

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Why do we love it?

Hearing that one of the most consistent and acclaimed Greek producers laid his hands over the most mysterious and rapidly rising Greek variety will give you a chill of excitement and anticipation. We're telling you, you must taste The Black Daphne 2017 of Papargyriou Estate.

Many years now, Yiannis Papargyriou has been experimenting with the "forbidden" Greek variety, Mavrodaphne. It is forbidden because the legislation forbids dry red wines to bear its name on the label. Yiannis Papargyriou, however, who loves and believes in the potential of Mavrodaphne, has not hesitated and so he baptised his own with the romantic name of Black Daphne. Yianni’s Mavrodaphne comes from the vineyard Raha in Lalioti, ages for 12 months in 1200-liter barrels and is bottled unfiltered. Like all his wines, it has a juicy, intense character and limited availability.

Make at least two bottles yours, one for now and one for 10 years from today... Pure Magic!

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

It has deep purple color in the glass.

Intense nose, full of sour cherry, blackberry and plum, accompanied by cinnamon, vanilla, nutmeg and pepper. A strong sense of cocoa, violet, cigar and bay leaf contribute to the complexity of the bouquet.

On the palate it continues with unimpaired intensity and complexity. Rich, well-rounded with moderate tannins and balanced acidity. Sour cherry, vanilla and cocoa blend with cinnamon, coffee, pepper and violet. The long aftertaste leaves a peppery sensation in the mouth.

Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 13%
Origin Corinth
Variety Mavrodaphne
Aromas sour cherry, blackberry, plum, cinnamon, vanilla, nutmeg, pepper, cocoa, violet, cigar, bay leaf
Bottle Size 750ml
Barrique 12 months
Serving temperature 14°C
Aging 8 years
Closure Cork
Organic No

THE BLACK DAPHNE 2017 - PAPARGYRIOU ESTATE

PAIR IT

with beef bourguignon, pork with plums, burger with bbq sauce or wild boar with Papardelle

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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