Skouras Megas Oenos Red 2011 Front Label
Skouras Megas Oenos Red 2011 Front Label

Skouras Megas Oenos Red 2011

  • RP90
750ML / 13.6% ABV
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  • RP91
  • RP90
  • W&S93
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750ML / 13.6% ABV

Winemaker Notes

The color is very deep and intense purple. On the nose it is dense, concentrated and elaborate but elegant. Aromas of ripe fruits such as blackberries and black raspberries, spicy characteristics, smoke and notes of leather fill the nose. On the mouth it is silky yet robust and framed by delicate tannins. A balanced acidity offers flavors of ripe fruits, cloves, black pepper and a touch of herbs. The aftertaste is very long and of great complexity.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
The 2011 Megas Oenos blend (mostly old vines Agiorgitiko with 20% Cabernet Sauvignon) is from a "small" vintage in a way. Whenever I saw them matched against their successors, the 2012s and 2013s (not yet here released), the 2011s would lose. Yet, from the better producers, many of the wines showed beautifully–a bit lighter and more elegant, but by no means washed out. This makes its bones with finesse and structure. Fresh and showing good acidity, it has fine texture and tannic pop on the finish. As always, Skouras builds them to age. This bargain-priced label is right on track this year, and perhaps better than expected.
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Skouras

Skouras

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Skouras, Greece
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Argolida Valley in Peloponnesos is a blessed land full of nature's gifts: world-famous for its citrus fruits (oranges, lemons, tangerines), its olive oil and olives, it is now fast becoming synonymous with our wines also. George Skouras, proprietor, oenologist and wine-maker at Domaine Skouras studied oenology at the University of Dijon. He went to work for a number of wineries in France, Italy and Greece before setting up his own in Pyrgela in Argolida Valley 1987.

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A picturesque Mediterranean nation with a rich wine culture dating back to ancient times, Greece has so much more to offer than just retsina. Between the mainland and the country’s many islands, a wealth of Greek wine styles exists, made mostly from Greece’s plentiful indigenous varieties. After centuries of adversity after Ottoman rule, the modern Greek wine industry took off in the late 20th century with an influx of newly trained winemakers and investments in winemaking technology.

The climate—generally hot Mediterranean—can vary a bit with latitude and elevation, and is mostly moderated by cool maritime breezes. Drought can be an issue for Greek wine during the long, dry summers, sometimes necessitating irrigation.

Over 300 indigenous grapes have been identified throughout Greece, and though not all of them are suitable for wine production, future decades will likely see a significant revival and refinement of many of these native Greek wine varieties. Assyrtiko, the crisp, saline Greek wine variety of the island of Santorini, is one of the most important and popular white wine varieties, alongside Roditis, Robola, Moschofilero, and Malagousia. Muscat is also widely grown for both sweet and dry wines. Prominent red wine varieties include full-bodied and fruity Agiorghitiko, native to Nemea; Macedonia’s savory, tannic Xinomavro; and Mavrodaphne, used commonly to produce a Port-like fortified wine in the Peloponnese.

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

How to Serve Red Wine

A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.

How Long Does Red Wine Last?

Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.

SKRRSK104_2011 Item# 150132

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