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The Mascot Cabernet Sauvignon 2017
The Mascot Wine

THE MASCOT CABERNET SAUVIGNON 2017

  USA / California
€225.10
€196.50
QTY
ADD TO CART At your doorstep in 1 - 3 days

A rare and collectible, from the legendary vineyards of Napa Valley!

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Why do we love it?

You have surely seen this bottle with the very characteristic image on the label somewhere. The elegance and emblematic intensity of Napa Valley could not have been anything less. The Mascot 2017 is rare and only for those who prefer a full and robust red wine with enormous aging potential. Its taste testifies to the mastery of its creators and the evolution of these legendary vineyards!

The Mascot began as the "family" wine coming from the hills of Oakville and was consumed daily, but then took on other dimensions when the family understood the potential of the region's vineyards. Thus, in 1996, they created Bond, an elite Grand Cru of vineyards in the wider area, where Cabernet Sauvignon gave masterful results in winemaking. Mascot 2017 is made from grapes selected from all the family’s legendary vineyards and the Promontory vineyard, an addition made in 2008.

The result was a wine that combines youthful freshness with the volume and intensity of an aging wine. The varietal composition is mainly based on Cabernet Sauvignon up to 95%, depending on the year, and is complemented by smaller percentages of Merlot, Cabernet Franc, and Petit Verdot. After fermentation, it is aged in oak barrels and its stay there gives it a rich structure, along with a very elegant character.

Now that you have found it, will you be able to hold on to it for at least the next 10 years? It is worth it, but we leave it to you!

COLOR

RED

AROMA

PRONOUNCED

BODY

FULL

ACIDITY

MEDIUM (+)

Tastes Like

In the glass, it is deep ruby ​​with purple highlights. Rich and intense aromas of strawberry, raspberry, plum, sour cherry, black cherry, blueberry, spices, and dried herbs. Notes of cocoa, vanilla, tobacco, and anise give extra complexity.

In the mouth, it has a rich body and a concentrated structure. Intense and velvety and lively acidity that adds freshness and vibrancy. Ripe plums, raspberries, black cherry, and sweet sour cherry, are framed by notes of chocolate and a subtle minerality.

Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 14,8%
Origin Napa Valley, Αμερική
Variety Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot
Aromas ripe strawberry, raspberry, plum, sour cherry, black cherry, blueberry, spices, dried herbs, cocoa, vanilla, tobacco, anise
Bottle Size 750ml
Barrique 20 months
Serving temperature 16°C
Aging 10 years
Closure Φελλός
Organic No

THE MASCOT CABERNET SAUVIGNON 2017

PAIR IT

Pair it with grilled red meats, lamb chops with thyme and garlic, Iberico pork with truffle, game, and poultry as well as aged and blue cheeses.

Roast beef with spices and red wine sauce

  • 2 tbsps. of peppercorns
  • 2 tbsps. of black or white mustard seeds
  • 2 tbsps. of fennel seeds
  • 1.5 kilos of beef fillet
  • 2 tbsps extra virgin olive oil
  • 1 tbsp of wholegrain or English (preferably gluten-free) mustard
  • 3 coarsely chopped red onions along with the peels
  • A pinch of thyme

For the sauce:

 

  • 2 tbsps extra virgin olive oil
  • 1.5 with 2 tsps of corn flour
  • 2 beef stock cubes
  • 3-4 tbsp red currant jelly
  • 400ml red wine

Two days ago, grind the pepper and the mustard and fennel seeds using a mortar. Brush the fillet with mustard and then roll it to freshly ground pepper. Cover with cling film and place it in the fridge.

Two hours before you start cooking, take the meat out of the refrigerator to reach room temperature.

Preheat the oven to 180C. Heat the olive oil in a saucepan and cook the meat until it gets a beautiful brown color. Use onions in the casserole as the base and place the meat on top of them. Bake for 20 minutes for medium or 35 minutes for a well-done beef.

Remove the beef from the casserole and place it on a platter covered with foil for 30 minutes to keep it warm. Put the casserole on the heat and along with the onions and meat juices, add the corn flour and the beef stock cubes. Stir the jelly and gradually pour the wine while stirring. Simmer until the liquid is reduced. Strain the sauce and remove the onions. Slice the beef, flavor it with thyme and serve with the red wine sauce.

 

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