Skouras Megas Oenos Red 2013 Front Label
Skouras Megas Oenos Red 2013 Front LabelSkouras Megas Oenos Red 2013 Front Bottle Shot

Skouras Megas Oenos Red 2013

  • RP92
750ML / 0% ABV
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  • RP91
  • RP90
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4.5 6 Ratings
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4.5 6 Ratings
750ML / 0% 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 92
Robert Parker's Wine Advocate
The 2013 Megas Oenos is 75% Agiorgitiko and 25% Cabernet Sauvignon, aged for 18 months in French oak (half new, half used). It comes in at 14% alcohol. Like most of Skouras' offerings this issue, this has a slightly tart edge in its youth and fine mid-palate finesse. Very crisp and silky, it is more Burgundy than Bordeaux. Also like its siblings, this is rather tight, unevolved and lacking in expression at the moment. As it airs, its power comes out well before the fruit. This looks like a beauty in the making, with a very old school feel, but like so many of them, it isn't the easiest of wines to fully appreciate on release. It does have considerable upside potential, perhaps even more than I suspect. Give this some air and time. Given the price point, it will be a huge bargain when it comes around. It is better drunk in three to five years and it will hold well for 10-15 years, or more after that
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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 large southern region of Greece, the Peloponnese contains the famous appellations of Nemea and Mantineia. While connected to the mainland by a tiny strip of land, essentially the region is a large Mediterranean island and excels in the production of red wine from Agiorghitiko, white from Moscofilero and sweet wine from the Mavrodaphne grape.

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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.

PBC9133531_2013 Item# 165930

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