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Tsapournakos 2017 - Kamkouti Vineyard
Kamkouti Vineyard


  Greece / Kozani
ADD TO CART At your doorstep in 1 - 3 days

With a touch of Bordelaise finesse!


Why do we love it?

If you are craving for floral aromas, red fruits and Cabernet Franc, you can stop searching because Tsapournakos 2017 from Kamkouti Vineyard has all the above and much more! Tsapournakos is a clone of Cabernet Franc and it took its name from the paraphrase of Cabernet to tsapernet. No, we are not kidding, especially when we talk about wine!

Kamkouti Vineyard in Velvento, Kozani, tried its luck with the admirable demanding variety and hit the Jack Pot! Low yields and careful vinification, with balanced barrel use give a fine red wine that carries in it a little Bordeaux finesse!

Needless to say that at the recent Wine Fest, for the celebration of our 20,000 members, it was one of the wines that impressed the most. If you were there, you know very well what we are talking about! If you've missed it, we insist that you put Tsapournakos 2017 from Kamkouti Vineyard into your basket and let it fil up your glass with violets and red currants!









Tastes Like

It has medium ruby color.

Intoxicating nose with dominant violets and evening primrose aromas. Sour cherry, cherry, juicy plum, red currant, cinnamon, nutmeg, vanilla and cedar complete the aromatic bouquet.

On the palate it has medium body, with velvety tannins and refreshing acidity. All in absolute balance. Cherry, sour cherry, red currant, framboise, black tea, violet, vanilla and cocoa blend harmoniously. Enjoyable after-taste that lasts.

Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 13%
Origin Velventos, Kozani
Variety Tsapournakos
Aromas Violet, sour cherry, cherry, juicy plum, red currant, cinnamon, nutmeg, vanilla, cedar
Bottle Size 750ml
Barrique 12 months
Serving temperature 16°C
Aging 5 years
Closure Cork
Organic No



with beef stew with rice or spaghetti, hunts or minced meat pasta

Beef stew with tomato sauce and pasta

For the stew

  • 1 kg beef
  • 1/2 cup olive oil
  • 1 onion, finely chopped
  • 1 glass of red wine
  • 1 tbsp. of tomato paste
  • 1 kg fresh tomatoes, finely chopped
  • 1 potato (whole)
  • 1 cinnamon stick
  • 2 grains of allspice
  • 1 glass of boiling water
  • Salt
  • Pepper


For pasta


  • 1 pack of spaghetti
  • grated Parmesan
  • 1 tablespoon of butter


Wash the meat well, cut into large pieces and season well.

Saute the meat in some olive oil until it gets an even color, and turn it regularly to keep it from sticking.Once it’s evenly browned, add the red wine in the pan.

Add onion, tomato paste, fresh tomatoes and a whole potato (to help the sauce thickens).Add a teaspoon of sugar (to lower the acidity of the sauce), salt according to preference, 2 berries of allspice, cinnamon stick and a glass of boiling water.

Cover the casserole (leaving a small opening to breathe), let it simmer, and stir occasionaly.If the sauce is over reduced until the meat is cooked, add a little more water. after that remove the meat from the pot and place it on a platter. Put the sauce (along with the potato) in a blender, to make it velvety and then, return it to the pan. Bring it back to boil along with the meat until it is tender.

Shortly before the meal is done, boil the spaghetti in salted water according to the package instructions. Season well, add a tablespoon of butter and serve immediately after you sprinkle with grated cheese. Add as much sauce as you want and a piece of meat per serving.


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