Canava Roussos Caldera by Canava Roussos

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 above 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.More wines for lamb →
Stuffed eggplant Tomato-meat filling meets Aegean tannic-savoury structure.More wines for vegetables and salads →
Aged kefalotyri Hard sheep cheese softens the grippy red.More wines for cheese →

With cheese

San Michali Our pick San Michali is hard, salty and sharp. An oak-aged Cycladic red from Mandilaria, Mavrotragano or Voudomato has high acidity and a tannic frame, and the cheese's salt and fat soften the grip.

How to serve Canava Roussos Caldera

Allow 95 minutes from open to pour.

Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
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.

2005Caldera 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.

Taste it where it is made: tours and tastings in Santorini

Santorini: Greek Cooking Class in a traditional Canava

Visits this estate 2 hoursfrom €120

Join a Greek cooking class in Santorini and learn to make traditional dishes. Enjoy a shot of Ouzo or Tsipouro, sip on a glass of wine, and take home recipes, photos, ...

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Santorini: Small-Group Sunset Wine Tour with Santo Winery

Starts 5 km awayGuided tour4 - 4.5 hours4.9 from 938 reviewsfrom €180

Sip your way around Santorini as the sun begins to set on a small-group tour of 3 Santorini wineries. Enjoy views of the volcano and the sunset at the final winery, th...

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