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Estate Katsaros Red 2004 -Estate Katsaros

Collectible bottles of a prestigious red wine!

93 / 100
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Estate Katsaros Red 2004 -Estate Katsaros
93 / 100

Domaine Katsaros
Origin Icon  Krania, Olympus
Sorry, we ran out of this one {{item.CannotBuyReason}}
Why do we love it?

It  ranks amongst the finest red Greek wines and displays excellent evolution in time. It appears on the lists of the best Greek restaurants and several restaurants abroad. 

From the estate’s cellar, we have a few bottles from theprestigious Domaine Katsaros Red from the exceptional year of 2004!

From the exact location in the region of recognized Kranias at the foot of Mount Olympus and from a known but low-key producer comes this typical Bordeaux blend of  CabernetSauvignon and Merlot.

Waited 10 years to get your hands on. Although it is in amazing condition now, it can wait another 10.

If you now enjoy, indulge in an hour even on the carafe and it will reward you with aromas and flavors!

Tastes Like

Deep ruby colour with purple reflections in the glass.

Complex, mature fruit nose, with plum, black cherry and BlackBerry dominate. Black pepper, vanilla and oak are an indication of at least 12-month stay in the barrel. The aromas are revealed gradually leaving the end feeling ink and bregmenwn leaves.

Rich, concentrated in the mouth, with a velvety texture and beautifully integrated tannins. Fruits give their mark here with BlackBerry and plum to be distinguished in most spicy tuna while pervasive is the sense of chocolate and vanilla. Ending earmarks nut sensation in the mouth that stays there in long lasting aftertaste.

 

Aromas
ripe plum, black cherry, BlackBerry, pepper, vanilla, oak, ink, wet leaves
Pairs with
Juicy steaks with barbecue sauce, fillet mignon with red wine
Technical stuff
Color red
Type dry
Year 2004
Alcohol 13,50
Origin Krania, Olympus
Variety Cabernet Sauvignon, Merlot
Bottle Size 750ml
Barrique -
Serving temperature 16°C
Closure Cork
Organic No

PAIR IT

Combine it with a juicy pork chop with BBQ sauce or a fillet mignon with red wine sauce.

Fillet Mignon with red wine sauce

  • 2-4 filets mignon, 3-5 inches thick
  • Salt
  • Canola or grape seed oil
  • 3-4 tbsp. of butter
  • 2 cups of red, full bodied, wine (we used Cabernet Sauvignon)
  • Black pepper

  Clean your fillets from hard fats and remove what you do not like.

  Leave the fillets at room temperature for about 60 minutes and towel them with kitchen towels, removing all the water and possible blood. Before cooking, brush them with some canola oil and season then well with salt.

 Heat two tablespoons of canola oil in a non-stick pan on high heat for about a minute. Apply the canola oil all over the pan with rotary movements. Throw the fillets in and immediately, lower the heat to medium. Leave them for about 3 minutes without moving them and preferably without piercing them. Depending on the thickness or the doneness , you can leave it for up to 6 minutes in the pan.

 Turn the filet mignon and roast for another 2-5 minutes depending on the thickness and  the doneness. Set aside and cover with foil to rest, until the sauce is ready.

  Pour the wine into the pan and increase the heat. Let the wine boil for about 10 minutes or till it’s reduced to 3/4. Return any juice from the fillets, if there is any, to the pan. Wait until it stops boiling. Then add the butter, one tablespoon at a time by stirring well until it melts. Add salt and serve over the fillets. Add freshly ground black pepper.

 

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Domaine Katsaros

Estate Katsaros Red 2004 -Estate Katsaros

Origin Icon  Krania, Olympus
SORRY, WE RAN OUT OF THIS ONE {{item.CannotBuyReason}}
Aromas
ripe plum, black cherry, BlackBerry, pepper, vanilla, oak, ink, wet leaves
Pairs with
Juicy steaks with barbecue sauce, fillet mignon with red wine

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