Structure

Bodyfull
Tanninfirm
Acidityhigh
Sweetnessdry
Finishlong
Oakoak aged

Drinking window

Best 4 to 12 years from vintage.
vintage4 yrs12 yrs14 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.

In the glass

Full-bodiedFirm tanninHigh acidityDryLong finish

Aroma: black cherry, pomegranate, thyme

Palate: red and black fruit, herbs, firm tannin

Caldera red: traditional Mavrotragano-Mandilaria field blend from Roussos. Firm tannin and savoury herb.

What it pairs with

  • Grilled lamb
    Firm tannin handles lamb fat; herbal lift echoes the chargrill.
  • Stuffed eggplant
    Tomato-meat filling meets Aegean tannic-savoury structure.
  • Aged kefalotyri
    Hard sheep cheese softens the grippy red.

How to serve Canava Roussos Caldera

Allow 95 minutes from open to pour.

  1. Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
  2. Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
  4. Pair with. Grilled lamb, Stuffed eggplant, Aged kefalotyri. Match the wine's structure to the dish's fat and salt.

History

The Caldera blend of Mavrotragano and Mandilaria pulls from Roussos's heritage red parcels, presenting the historic island red blend as a single named cuvée.

  1. 2005: Caldera blend introduced as Roussos's heritage red bottling

Facts

Producer
Canava Roussos · visiting guide
Grapes
Mavrotragano (50%), Mandilaria (50%)
Classification
PGI Cyclades
Oak
12 to 18 months in oak
ABV
13.5%
Price
EUR 25-40 at retail
Drinking window
4-12 from vintage
First vintage
2005

Frequently asked about Canava Roussos Caldera

What does Canava Roussos Caldera taste like?

On the nose, black cherry, pomegranate, thyme. On the palate, red and black fruit, herbs, firm tannin. Structurally full-bodied, firm tannins, high acidity with a long finish. Caldera red: traditional Mavrotragano-Mandilaria field blend from Roussos. Firm tannin and savoury herb.

When should I drink Canava Roussos Caldera?

Drink 4-12 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Canava Roussos Caldera?

Grilled lamb is the canonical pairing. Other strong matches include Stuffed eggplant and Aged kefalotyri. Firm tannin handles lamb fat; herbal lift echoes the chargrill.

What grapes are in Canava Roussos Caldera?

The blend is Mavrotragano (50%), Mandilaria (50%). The wine is classified as PGI Cyclades.

Tags

dry firm tannin full body high acid mandilaria mavrotragano medium term mood rustic mood savoury occasion cellar occasion dinner party old world pairs with aged cheese pairs with game pairs with red meat price trade up still red

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