Structure
Drinking window
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
Aroma: cherry, sour cherry, plum, liquorice, cocoa
Palate: vanilla, pepper, tarragon
Dense dark ruby, a multidimensional wine with concentrated black and sweet aromas of cherry, sour cherry and plum alongside sweet spices, liquorice, vanilla, pepper and cocoa, with rich tannins and fresh, nervy acidity.
What it pairs with
-
T-bone steak
Palivou names t-bone steak; the rich tannins and high alcohol meet the marbling. -
Charcoal-grilled beef fillet
The producer lists fillet over coals, where the cocoa and pepper notes echo the crust. -
Barbecued meats
Named by Palivou; the Syrah portion's pepper and liquorice suit smoke.
Facts
- Producer
- Ktima Palivou · visiting guide
- Grapes
- Cabernet Sauvignon (70%), Syrah (30%)
- Classification
- PGI Peloponnese
- Oak
- Twelve months in new French oak barrels, then six to eight months in bottle
- ABV
- 14.5%
- Price
- €26-28 at retail
- Drinking window
- 5-20 from vintage
Frequently asked about Ploutos
What does Ploutos taste like?
Palivou describes a dense dark ruby colour and a multidimensional wine with concentrated black and sweet aromas of cherry, sour cherry and plum with sweet spices, liquorice, vanilla, pepper and cocoa plus hints of ink and tarragon. The palate is exuberant with rich tannins and fresh, nervy acidity, and the wine is ripe and warm from high but well integrated alcohol.
What grapes are in Ploutos?
It is 70 percent Cabernet Sauvignon and 30 percent Syrah, from the estate's own Karakaxa and Spentza sites.
How long can Ploutos be cellared?
Palivou calls it a wine of deep ageing, ready to repay those with the patience to cellar it, after 12 months in new French oak and six to eight months in bottle.
What food pairs with Ploutos?
The producer recommends steak, t-bone steak, charcoal-grilled fillet, barbecued meats, beef and grilled roasts.