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Domain Mega Spilaio Syrah 2008
Cavino Winery & Distillery

DOMAIN MEGA SPILAIO SYRAH 2008

  Kalavryta
SORRY GUYS, WE RAN OUT OF THIS ONE

A Great historic Syrah!

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Why do we love it?

Syrah 2008 Domain Mega Spilaio is surely a wine that takes its own time. After fermentation, part of it remained for 22 – 26 months in new french barrels and the rest in american ones, obtaining the chatacter of both oak types. Then, it was bottled with light filtering and stayed 2 more years in the bottle at the Domain's cellars so as to be ready to impress us. The Syrah variety is grown at the Abelos area in the Kalavryta province and the name of the area proves the historic relation of it with the wine.

The vineyard of the historic Monastery Megalo Spilaio, with history that goes back to 1550, was revived in 1999 and soon it was clear that the selection of the area was nothing but random. Because it has been waited patiently so many years, give it one more hour of life in a carafe.

Enjoy it now or give it a decade more . 

COLOR

AROMA

BODY

ACIDITY

Tastes Like

In the glass, its dark red colour is impressive.

In the nose, rich aromas of ripe red fruit meet the beautifully intergrated spicy character of the barrel which does not cover them. Blackberry, strawberry and cherry are combined with black pepper, smoke and chilli in earthly and animal aromas background.

In the mouth, it is well – built and velvety with round of medium intensity tannins balancing nicely with its acidity. The spicy sense is more intense in the mouth. Black pepper and smoke accompany the bitter cherry and black berry granting an impressive ending to the long – lasting aftertaste. 

Technical stuff
Color red
Type dry
Year 2008
Alcohol 14 %
Origin Kalavryta
Variety Syrah
Aromas raspberry, strawberry, cherry, black pepper, vanilla, tobacco, chilli, earth, leather
Bottle Size 750ml
Barrique -
Serving temperature 16°C
Aging
Closure Cork
Organic No

DOMAIN MEGA SPILAIO SYRAH 2008

PAIR IT

It accompanies grilled meat, dishes of hellenic cuisine in tomato sauce, game, cheese with intense flavour or bitter chocolate. 

Pork kebabs

  • 500 gr of minced pork
  • 1 cup or 60 gr breadcrumbs
  • 1 onion, sliced
  • 2 cloves of garlic, melted
  • 1 tbsp of oregano finely chopped
  • 1 tbsp grounded cumin
  • ½ tsp chili powder
  • 1 egg, slightly beaten

Mix meat, breadcrumbs, onion, garlic, oregano, cumin, chili powder and egg. Mold 16 meatballs. Put 4 meatballs in each skewer that has been brushed with some oil. Bake them in medium heat, in the oven or in the barbeque (metal skewers are needed).

Serve the kebabs with barbecue sauce.

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