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Ktima Skouras Megas Oenos 2014 - Agiorgitiko Cabernet Sauvignon Blend 750ml | PGI Peloponnese, 18 Months French Oak, 10-Year Cellar-Aged Red Wine

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Iconic 2014 Greek red blend uniting 80% Agiorgitiko with 20% Cabernet Sauvignon. French oak matured 18 months, cellar-aged a decade for silky tannins.
SKU: EL2068

Ktima Skouras Megas Oenos 2014 represents a defining moment in modern Greek winemaking. This emblematic blend unites indigenous Agiorgitiko from high-altitude Nemea vineyards with mountain-grown Cabernet Sauvignon, matured in new French barriques for 18 months and bottle-aged for over a decade. The result is a wine of depth, complexity, and remarkable finesse.

Crafted from vines between 38 and 74 years old on rocky soils at 700 meters elevation, this vintage showcases the concentrated character of low-yield viticulture. Each grape variety was fermented separately in stainless steel, then completed malolactic fermentation in oak before extended maturation.

Why This Wine Stands Apart

  • Historic Greek-international varietal blend: 80% Agiorgitiko, 20% Cabernet Sauvignon from Protected Geographical Indication Peloponnese
  • Sourced from high-altitude vineyards at 700 meters in Nemea's Gymno slopes and mountainous Corinthia
  • Matured 18 months in new French oak barriques with 4 months on light lees, plus 6 months bottle aging before release
  • Vines aged 38-74 years producing ultra-low yields of 22.5-27.5 hl/ha for concentrated fruit expression
  • Intense garnet color with aromas of raspberry, cherry, blackberry, cloves, black pepper, tobacco, and leather
  • Silky palate with gentle tannins, balanced acidity, and a long, complex finish at 14.5% alcohol
  • The emblematic wine that launched Ktima Skouras in 1986 and pioneered Greek varietal blending

Vineyard and Winemaking Details

The Agiorgitiko grapes come from Ktima Skouras vineyards in Gymno, Nemea, while the Cabernet Sauvignon is cultivated in the mountainous region of Corinthia. Both sites sit at 2,132 feet elevation on rocky terrain, where cool nights and warm days allow slow, even ripening. The oldest Agiorgitiko vines date back to 1939, while the Cabernet Sauvignon vines average 45 years of age.

Harvest occurs in mid-September when phenolic ripeness peaks. Alcoholic fermentation takes place in stainless steel vats at 23°C, followed by post-fermentation maceration at 20°C. Total extraction time varies by variety: 17 days for Agiorgitiko and 15 days for Cabernet Sauvignon. Full malolactic fermentation occurs in French oak, where the wine then rests for 18 months in new barriques, spending four months in contact with light lees to build texture and complexity.

Technical Profile: 14.5% alcohol by volume, total acidity 5.9 g/l tartaric, pH 3.5. Classification: Protected Geographical Indication Peloponnese, dry red wine.

About Ktima Skouras

Ktima Skouras has shaped the modern era of Greek wine since 1986, when winemaker George Skouras established the estate and produced Megas Oenos as his debut wine. This pioneering blend of native and international varieties set a new standard for quality and innovation in the Peloponnese. Today, the winery continues to honor that legacy through meticulous viticulture and traditional winemaking at high-altitude sites across Nemea and Corinthia.

Common Questions

What makes Megas Oenos a significant wine in Greek history?

Megas Oenos is recognized as one of the first successful blends of a native Greek variety with an international cultivar. Produced since 1986, it helped establish a new direction for quality Greek winemaking and demonstrated the harmony possible between Agiorgitiko and Cabernet Sauvignon.

How should I serve and pair this wine?

Serve at 16-18°C after decanting for 30-60 minutes. The wine pairs beautifully with grilled lamb, aged cheeses, slow-braised beef, game meats, and rich Mediterranean stews. Its balanced tannins and acidity complement both rustic and refined dishes.

What is the aging potential of the 2014 vintage?

The 2014 vintage has already aged over a decade and is drinking beautifully now, with silky tannins and developed complexity. Properly cellared, it will continue to evolve gracefully for several more years, revealing additional layers of tertiary character.

What does PGI Peloponnese indicate?

Protected Geographical Indication Peloponnese is an official designation confirming that the grapes were grown and the wine was produced in the Peloponnese region of Greece, adhering to specific quality standards and regional character.

Experience a milestone in Greek winemaking with this mature, cellar-aged expression of Agiorgitiko and Cabernet Sauvignon from one of the Peloponnese's most respected estates.

Discover the Ktima Skouras Megas Oenos 2014, a distinguished Greek red wine blend of 80% Agiorgitiko and 20% Cabernet Sauvignon, matured in French oak for 18 months, showcasing Mediterranean elegance and complexity.
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Ktima Skouras Megas Oenos 2014 represents a defining moment in modern Greek winemaking. This emblematic blend unites indigenous Agiorgitiko from high-altitude Nemea vineyards with mountain-grown Cabernet Sauvignon, matured in new French barriques for 18 months and bottle-aged for over a decade. The result is a wine of depth, complexity, and remarkable finesse.

Crafted from vines between 38 and 74 years old on rocky soils at 700 meters elevation, this vintage showcases the concentrated character of low-yield viticulture. Each grape variety was fermented separately in stainless steel, then completed malolactic fermentation in oak before extended maturation.

Why This Wine Stands Apart

  • Historic Greek-international varietal blend: 80% Agiorgitiko, 20% Cabernet Sauvignon from Protected Geographical Indication Peloponnese
  • Sourced from high-altitude vineyards at 700 meters in Nemea's Gymno slopes and mountainous Corinthia
  • Matured 18 months in new French oak barriques with 4 months on light lees, plus 6 months bottle aging before release
  • Vines aged 38-74 years producing ultra-low yields of 22.5-27.5 hl/ha for concentrated fruit expression
  • Intense garnet color with aromas of raspberry, cherry, blackberry, cloves, black pepper, tobacco, and leather
  • Silky palate with gentle tannins, balanced acidity, and a long, complex finish at 14.5% alcohol
  • The emblematic wine that launched Ktima Skouras in 1986 and pioneered Greek varietal blending

Vineyard and Winemaking Details

The Agiorgitiko grapes come from Ktima Skouras vineyards in Gymno, Nemea, while the Cabernet Sauvignon is cultivated in the mountainous region of Corinthia. Both sites sit at 2,132 feet elevation on rocky terrain, where cool nights and warm days allow slow, even ripening. The oldest Agiorgitiko vines date back to 1939, while the Cabernet Sauvignon vines average 45 years of age.

Harvest occurs in mid-September when phenolic ripeness peaks. Alcoholic fermentation takes place in stainless steel vats at 23°C, followed by post-fermentation maceration at 20°C. Total extraction time varies by variety: 17 days for Agiorgitiko and 15 days for Cabernet Sauvignon. Full malolactic fermentation occurs in French oak, where the wine then rests for 18 months in new barriques, spending four months in contact with light lees to build texture and complexity.

Technical Profile: 14.5% alcohol by volume, total acidity 5.9 g/l tartaric, pH 3.5. Classification: Protected Geographical Indication Peloponnese, dry red wine.

About Ktima Skouras

Ktima Skouras has shaped the modern era of Greek wine since 1986, when winemaker George Skouras established the estate and produced Megas Oenos as his debut wine. This pioneering blend of native and international varieties set a new standard for quality and innovation in the Peloponnese. Today, the winery continues to honor that legacy through meticulous viticulture and traditional winemaking at high-altitude sites across Nemea and Corinthia.

Common Questions

What makes Megas Oenos a significant wine in Greek history?

Megas Oenos is recognized as one of the first successful blends of a native Greek variety with an international cultivar. Produced since 1986, it helped establish a new direction for quality Greek winemaking and demonstrated the harmony possible between Agiorgitiko and Cabernet Sauvignon.

How should I serve and pair this wine?

Serve at 16-18°C after decanting for 30-60 minutes. The wine pairs beautifully with grilled lamb, aged cheeses, slow-braised beef, game meats, and rich Mediterranean stews. Its balanced tannins and acidity complement both rustic and refined dishes.

What is the aging potential of the 2014 vintage?

The 2014 vintage has already aged over a decade and is drinking beautifully now, with silky tannins and developed complexity. Properly cellared, it will continue to evolve gracefully for several more years, revealing additional layers of tertiary character.

What does PGI Peloponnese indicate?

Protected Geographical Indication Peloponnese is an official designation confirming that the grapes were grown and the wine was produced in the Peloponnese region of Greece, adhering to specific quality standards and regional character.

Experience a milestone in Greek winemaking with this mature, cellar-aged expression of Agiorgitiko and Cabernet Sauvignon from one of the Peloponnese's most respected estates.

Discover the Ktima Skouras Megas Oenos 2014, a distinguished Greek red wine blend of 80% Agiorgitiko and 20% Cabernet Sauvignon, matured in French oak for 18 months, showcasing Mediterranean elegance and complexity.
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Frequently asked questions
What makes Megas Oenos 2014 a significant Greek wine?

It's an emblematic blend from Ktima Skouras, combining indigenous Agiorgitiko with Cabernet Sauvignon. This 2014 vintage, with over a decade of aging, showcases the depth and complexity that defined modern Greek winemaking.

How should I serve and store this wine?

Decant for 30-60 minutes and serve at 16-18°C. Store in a cool, dark place with consistent temperature and humidity. It has a cellar potential of 10+ years, allowing for further development.

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