GREECE | MACEDONIA
Kir-Yianni
Kir-Yianni was founded in 1997 by Yiannis Boutaris, one of the leading figures in the Greek wine industry, when he left the Boutari Wine Group, the premium family wine company that his grandfather established in 1879. After more than 30 years of owning a controlling stake and running the operations of Boutari, Yiannis decided to spin off two of the best vineyards belonging to the Group in order to create Kir-Yianni.
The first Xinomavro plantings, made in the early 1970s, signaled the revival of the ancient Naoussa vineyard and paved the way for the production of terroir wines, which revolutionized the scene in Greek winemaking in recent years.
The Kir-Yianni vineyard and winery of Amyndeon are located on the shores of lake Vegoritis, defined by the mountains of Kaimakcalan and Vitsi. Amyndeon was a traditional yet often neglected viticultural zone, but now has evolved into one of the most promising Greek winemaking regions. The winery was created in order to stimulate an underdeveloped area, which was put on the map thanks to the systematic efforts of Yiannis Boutaris.
Today, Stellios Boutaris, member of the fifth generation of winemakers, leads Kir-Yianni into the next phase of its history, by dynamically exploiting the cornerstones of the Kir-Yianni philosophy: desire for innovation, respect for tradition and true knowledge of the wine, from the grape to the end consumer.
THE STORY
In 1968, Yiannis Boutaris bought a 50-hectare plot of land outside Yianakohori, a village in the area of Naoussa…
1970
Yiannis Boutaris plants 40 hectares of Xinomavro vines on the eastern foothills of Mt Vermion, in Yianakohori, near the town of Naoussa. Later this vineyard will become Ktima Kir-Yianni.
1985
Yiannis Boutaris plants 20 hectares of white varieties on the highlands to the west of Mt Vermion, in the area of Amyndeon.
1985-1990
Merlot and Syrah vines planted in selected vineyard parcels of Ktima Kir-Yianni are perfectly adjusted to the area’s mesoclimate, giving great results.
1996
An old winery in the village of Agios Panteleimon is bought. This building, nicknamed “Paranga” -the “Shack”- will become the Kir-Yianni winery in Amyndeon.
1997
This is the year when Kir-Yianni is founded and the first vintage is entirely vinified in the newly built winery within Ktima Kir-Yianni.
1999
Stellios Boutaris, son of Yiannis, becomes managing director of Kir-Yianni.
1999-2001
Mihalis Boutaris returns from his studies in UC Davis. A period of intense experimentation and research on Xinomavro begins.
2003
The year when the new generation of Xinomavro wines is born based on the results of our experiments of the previous period.
2004–2006
28 hectares of vineyards are re-planted with Xinomavro and other Greek and international varieties, focusing on the right vineyard sites and appropriate Xinomavro clones
2009
10 more hectares are acquired by Stellios Boutaris, making Ktima Kir-Yianni one of Greece’ s largest vineyards.
‘XINOMAVRO’ SPARKLING BRUT
SKU:
+344182
VINTAGE:
NV
GRAPES:
Xinomavro, Chardonnay, Moscato
FORMAT
6-pack
TASTING NOTES:
» A vivid mousse composed of small-sized bubbles enhances the aromatic intensity of the wine and creates a vibrant mouthfeel.
» Aromas of apricot and peach from the Chardonnay, combined with floral notes coming from the Xinomavro make up a complex aromatic character, balanced by the wine’s freshness and highlighted by its lingering finish.
» Excellent match to finger food served at a party, it can also be enjoyed on its own, as an aperitif or dessert.VITICULTURE & WINEMAKING:
» The grapes are sourced from the viticultural zone of Agios Panteleimon within the Amyndeon appellation in Florina, Northwestern Greece. The high altitude (600m) and the sandy soils of the area lead to the production of wines displaying finesse and a rare aromatic character.
» The four surrounding lakes that act as a buffer zone create perfect weather conditions for the cultivation of Xinomavro, more temperate than expected in this continental climate.
» The must is composed entirely of grapes carefully selected during the harvest on the basis of their content in sugars, phenols and acidity. After delivery at the winery and before the press, the grapes are chilled at 11-14 °C.
» Three pressings take place, of which the second one is used for the production of Xinomavro Sparkling Brut. The first fermentation is carried out using the traditional method. Then the wine is transferred to the tanks for the second fermentation, during which the bubbles are formed.
» The wine will stay on its lees for 5 months on its lees and then for 5 additional months in the bottle.
AMYNDEON ‘AKAKIES SPARKLING’
SKU:
+422651
VINTAGE:
2022
GRAPE:
100% Xinomavro
FORMAT:
6-pack
TASTING NOTES:
» Deep bright pink with an abundance of persistent fine bubbles.
» Aromas of wild strawberries, cherries and ruby tomato.
» On the palate, it is refreshing with perky acidity that balances with the residual sugar and producing a pleasant aftertaste.
» Excellent aperitif; pairs wells with Mediterranean cuisine, spicy Asian cuisine and oily fish.VITICULTURE & WINEMAKING:
» The vineyard is located in Florina, Northwestern Greece in the Amyndeon appellation. The high altitude (600m) and poor sandy soil lead to the production of wines that display finesse and interesting aromatic characters.
» Vinification involves a short fermentation in traditional method. The wine stays with the lees and is stirred for a few months before transferring to the tanks for the second fermentation, during which the bubbles are formed.
MACEDONIA ‘PARANGA WHITE’
SKU:
+268568
VINTAGE:
2022
GRAPES:
80% Roditis + 20% Malagousia
FORMAT:
6-pack
TASTING NOTES:
» Intense but refined muscat aromas of jasmine, white peach and apricot, typical of a high-quality Malagousia, are pleasantly balanced by the freshness of a mountainous Roditis adding a crispy acidity and zest to the final blend.
» The lingering fruity aftertaste underpins the intense flavor and highlights a wine with an enchanting character.VITICULTURE & WINEMAKING:
» The vineyard lies at an altitude of 700 meters within the viticultural zone of Agios Panteleimon, in the Amyndeon Appelation in North-western Greece. The vineyard’s mean yield does not exceed 40 hl/he. The soil is sandy, thus offering the possibility of producing wines of exquisite quality and rich aromas.
» The microclimate of the region is characterised by cold winters and warm summers, while the four neighbouring lakes contribute to the creation of a mild continental climate.
» After a period of cold soak, which increases the extraction of more intense aromas from the skin of the grapes, the must is clarified through static debourbage, before it is inoculated with selected yeasts demonstrating the aromatic character of the grapes.
» Batonnage is applied in inox tanks for a period of 3-5 months, with the aim to add volume and complexity to the wine.
MACEDONIA ‘BLE TRACTER WHITE’
SKU:
+268571
VINTAGE:
2022
GRAPES:
60% Assyrtiko + 30% Viognier + 10% Chardonnay
FORMAT:
12-pack
TASTING NOTES:
» Ble Tracter white is a charmingly aromatic wine with notes of citrus, white peach, apricot and pear.
» On the palate, the chalky minerality and the refreshing acidity balance well with the complex aromatic structure. Medium body and alcohol.
» An enchanting wine, which can be paired with fish and seafood, salads, grilled chicken, and also be served as a refreshing aperitif.WINEMAKING:
» After a period of cold soak, which increases the extraction of more intense aromas from the skin of the grapes, the must is clarified through static debourbage, before it is inoculated with selected yeasts highlighting the aromatic character of the grapes.
» Batonnage is applied in inox tanks for a period of 3-5 months, with the aim to add complexity to the wine.HOMEAGE TO THE GREEK GROWER:
Next to Kir-Yianni’s vineyards are those of professional viticulturists with many of whom we have been collaborating with since the beginning of the Estate in 1997. This collaboration includes the scientific support by a team of agronomists throughout the year and finally the purchase of grapes. With this cooperation, we strengthen the local community and contribute to the preservation of the rich viticultural tradition in key viticultural zones of Central and Western Macedonia, such as Florina, Imathia, Pella and Goumenissa. In these areas, there are currently about 70,000 acres of vineyards and 14,000 vine growers.
FLORINA ‘SAMAROPETRA SAUVIGNON BLANC’
SKU:
+422637
VINTAGE:
2022
GRAPE:
100% Sauvignon Blanc
FORMAT:
12-pack
TASTING NOTES:
» A refreshing Sauvignon Blanc with complex aromas of kiwi, passion fruit and grass.
» On the palate, the wine is rich with sense of flowers and citrus while it is characterized by a crispy acidity.
» Long lip-smacking aftertaste composes a beautifully textured Sauvignon Blanc that reflects its cold mountainous origin.
» Balanced, exuberant, and easy to drink with salads and seafood or on its own as a refreshing aperitif.VITICULTURE & WINEMAKING:
» The grapes are sourced from the viticultural zone of Agios Panteleimon within the Amyndeon appellation in Florina, Northwestern Greece. The orientation of the vineyard is west while the inclination is up to 15%.
» The climate of the area is continental and is characterized by cold winters and hot summers and is tempered by the four surrounding lakes of the area that act as a buffer zone.
» The high altitude (750m) and the sandy soils of the area lead to low vineyard yields and slow ripening that results in a rare aromatic intensity especially for white grape varieties.
» The entire quantity of the Sauvignon Blanc grapes that come from irrigated vineyards go through a period of cold soak, in order to maximize the extraction of aroma precursors into the must.
» Fermentation takes place at temperature ranges from 16 to 18°C in stainless steel tanks.
» The last stage is 2-4 months of enzyme-aided batonnage on the lees so the final fatty character of the wine can be shaped.
FLORINA ‘MALAGOUSIA SINGLE VINEYARD’
SKU:
+422651
VINTAGE:
2021
GRAPE:
100% Malagousia
FORMAT:
6-pack
TASTING NOTES:
» This unoaked aromatic dry white has lemon-green colour which appears wonderfully fresh on the nose with precise aromas that are typical for the varietal.
» It can be enjoyed on its own as an aperitif or paired with green salads, cheeses and fried appetizers of the Mediterranean cuisine.VITICULTURE & WINEMAKING:
» The Malagousia grapes come from Kir Yianni's single vineyard 'Bara', planted on the hill of Samaropetra in Amyndeon.
» A pre-fermentation cold maceration (or cold-soak) is applied to the entire Malagousia crop to increase the aromatic intensity of the final wine. The must is clarified by judicious static racking. The grape must goes on to ferment in stainless steel tanks under strictly controlled conditions at a temperature between 16-18°C.
» The wine is allowed to rest sur lies together with the fine lees, and batonnage is carried out for 4 months. The aid of enzymes helps to increase the mouthfeel and balance of the finished wine.
FLORINA ‘DROUMO SAUVIGNON BLANC SINGLE VINEYARD’
SKU:
+422632
VINTAGE:
2021
GRAPE:
100% Sauvignon Blanc
FORMAT:
6-pack
TASTING NOTES:
» Fresh aromas of cut grass and kiwi reminiscent of a new-world style make up a wine with a dynamic yet seductively elegant character.
» The full-bodied mouthfeel and the buttery texture of the wine are balanced by the pronounced acidity that provides a subtle backbone and a long lasting aftertaste to the wine.
» Can be enjoyed with salads, seafood and vegetarian dishes or on its own as an aperitif.VITICULTURE & WINEMAKING:
» 30 years ago, one of the oldest vineyards of Sauvignon Blanc in Greece was planted on the site of Droumo, in Amyndeon. The sandy soil of this vineyard contributes to the production of wines showing finesse and a rich aromatic character.
» For many years, the fruit produced in Droumo was the core of the very successful Samaropetra blend.
» The area’s climate features cold winters and warm summers, but is moderated by the presence of four lakes, creating ideal conditions for growing white grape varieties.
» The grapes go through a period of cold soak at 10°C for 12 hours, in order to maximize the extraction of aroma precursors into the must.
» Fermentation takes place at temperatures ranging from 16 to 18°C in stainless steel tanks. After fermentation, 3-5 months of enzyme-aided batonnage on the lees shape the final character of the wine.
FLORINA ‘TARSANAS ASSYRTIKO SINGLE VINEYARD’
SKU:
+445566
VINTAGE:
2018
GRAPE:
100% Assyrtiko
FORMAT:
6-pack
TASTING NOTES:
» Golden yellow with a nose dominated by aromas of apple, pear, and citrus fruits.
» Crisp with good acidity; the 8-month maturation in new French barrels impart a judicious amount of oak in the structure while a little touch of minerality adds to lengthen the finish.
» Pairs well with Mediterranean cuisine based on fish and seafood as well as salads.VITICULTURE & WINEMAKING:
» The grapes are sourced from a single vineyard in the Florina region of the appellation. Slow ripening and low yield result in a rare aromatic intensity especially for a white grape.
» This wine has aging potential.
- 91 POINTS – Robert Parker, Wine Advocate (March 2021)
- The 2018 Tarsanas Assyrtiko was aged for eight months in new French oak and comes in at 13.6% alcohol. This single-vineyard white from Samaropetra Hill in Amyndeon was planted in 2003 at 700 meters in altitude. Beautifully balanced, textured with velvet and nicely focused, this is the not the biggest or most intense Assyrtiko, but it does well on its own terms—emphasizing balance while seeming like a perfect food wine. It handles the wood rather well, but the wood is obviously a factor, thus making this something you'd only use with an appropriate food pairing. It should hold well for at least another five years or so, but it may do better. Let's start here and see where it goes.❞ – Mark Squires for Robert Parker Wine Advocate (March 2021)
MACEDONIA ‘BLE TRACTER ROSÉ’
SKU:
+268618
VINTAGE:
2021
GRAPE:
100% Merlot
FORMAT:
12-pack
TASTING NOTES:
» Ble Tracter rosé is a refreshing rosé wine with floral character.
» Light salmon color with blue hues. The nose is dominated by red fruits, plum and cherry notes while on the palate, the acidity balances with the aromatic intensity with lingering, flavorful finish.
» An ideal pair with Mediterranean cuisine dishes while it can be enjoyed as an aperitif.VITICULTURE & WINEMAKING:
» Τhe vineyard lies at an altitude of 700 meters within the viticultural zone of Agios Panteleimon, in the Amyndeon Appellation in Northwestern Greece, the only Greek PDO for rosé wines.
» The must comes from the bleeding of Merlot grapes. Fermentation takes places in stainless steel tanks in low temperatures of 17-19°C in order to enhance the aromatic character of the wine. Then Ble Tracter rosé goes through a period of regular batonnage (1-2 times a week) for 5 months, so the volume of the wine can be shaped.
AMYNDEON ‘L'ESPRIT DU LAC ROSÉ VIEILLES VIGNES’
SKU:
+422640
VINTAGE:
2021
GRAPE:
100% Xinomavro
FORMAT:
6-pack
TASTING NOTES:
» The "Spirit of the Lake" is a new rose from the Kir-Yianni Estate. The peach and strawberry aromas are backed up by its refreshing acidity.
» Light-body, it is a perfect summer sipping wine that will also match well with a diversity of light West Coast dishes.VITICULTURE & WINEMAKING:
» The 60+ year-old Xinomavro vines are grown in the Fiorina region of the Amyndeon appellation. The selection of the vineyards was based on their soil, and the vines’ health and capacity to reach full maturity.
» High altitude (700m) and challenging sandy soils lead to a wine that displays finesse and intriguing aromatic characters.
» The must comes from bleeding of the “Kali Riza” Xinomavro, which is more concentrated in phenolic ingredients.
» The wine ages for 4 months with regular batonnage (1-2 times a week) in order for the creamier mouthfeel to balance the high acidity.
- 90 POINTS – Robert Parker, Wine Advocate (August 2022)
- The 2021 L’Esprit du Lac Rosé Vielles Vignes is an unoaked Xinomavro coming in at 13.8% alcohol. This is made with the saignée method, using Kali Riza Old Vines Xinomavro. Pale salmon in color, bright and refreshing, this is a fine offering. This is dramatically different than the relatively simple Akakies in this report. This L'Esprit du Lac is based more on acidity and less on bold flavors. There is tension on the finish, and it lingers nicely. It is very dry, and it has more than adequate concentration for a pink. This can be drunk on its own, but it might do better with food. It is certainly not a simple and fruity pink. It's impressive, though. It can hold a few years, and it might even improve a little over the next year or so.❞ – Mark Squires for Robert Parker Wine Advocate (August 2022)
MACEDONIA ‘BLE TRACTER RED’
SKU:
+268613
VINTAGE:
2021
GRAPES:
50% Cab. Sauv. + 30% Merlot + 20% Syrah
FORMAT:
12-pack
TASTING NOTES:
» Ble Tracter has a a rich, deep ruby colour with blue hues.
» The nose shows complex aromas of blackcurrant, plums, black pepper and vanilla.
» On the palate, it is dry, with balanced acidity and soft tannins, full body and intense aromas of black fruits, pungent and sweet spices and some herbal notes.
» A modern, fruity, very well-balanced wine that accompanies meat dishes, Mediterranean cuisine and is also enjoyable by itself.WINEMAKING:
» A part of the blend matures in oak casks while the final blend undergoes malolactic fermentation. Before release, the wine stays in the bottle for 2 months.
HOMAGE TO THE GREEK GROWER:
Next to Kir-Yianni’s vineyards are those of professional viticulturists with many of whom we have been collaborating with since the beginning of the Estate in 1997. This collaboration includes the scientific support by a team of agronomists throughout the year and finally the purchase of grapes. With this cooperation, we strengthen the local community and contribute to the preservation of the rich viticultural tradition in key viticultural zones of Central and Western Macedonia, such as Florina, Imathia, Pella and Goumenissa. In these areas, there are currently about 70,000 acres of vineyards and 14,000 vine growers.
NAOUSSA ‘CUVÉE VILLAGES’
SKU:
+390680
VINTAGE:
2019
GRAPE:
100% Xinomavro
FORMAT:
6-pack
TASTING NOTES:
» Fruity with a hint of lavender on a backdrop of earthiness. Cherry flavors become prominent after opening up.
» Dry and fruity on the palate with good acidity and soft tannins offering a long elegant finish.
» Enticing bouquet and soft tannins make this an ideal sipping wine. And it is excellent with food in tomato sauce, light dishes with some fat like charcuterie, ham, cold cut, and cheese.VITICULTURE & WINEMAKING:
» The viticultural zone of Naoussa, lies on the foothills of mountain Vermio in Macedonia, covers an area of 500 ha at an altitude of 80-350m. The climate is Mediterranean with continental influences with mild winters and relatively hot summers. The annual rainfall is up to 650 mm.
» For the label of Naoussa, Kir-Yianni, were selected young vines from the Estate and from the broader zone of the area which show great aromatic character and are planted at lower pH soils.
» Oak aging for 12 months using both French and American oak of 3 to 5 years old. Bottle aging for 6 months before release.
- GOLD – Thessaloniki International Wine Competition 2023
- GOLD – Mundus Vini 2023
- 90 POINTS – James Suckling (September 2022)
- A fresh and steely red with light plum and terracotta aromas and flavors. Sleek palate. Firm and crisp finish. Drink now.❞ – James Suckling (September 2022)
AMYNDEON ‘KALI RIZA VIEILLES VIGNES’
SKU:
+456412
VINTAGE:
2018
GRAPE:
100% Xinomavro
FORMAT:
12-pack
TASTING NOTES:
» Ruby with bronze hues, a colour typical for the Xinomavro sourced from Amyndeon.
» Intense aromas of wild strawberry and cherry mingled with fine herbal hints.
» On the palate the pronounced freshness balances with the ample body, offering a wine with great elegance.
» Ideal with meat cooked in red sauce, wild mushroom risotto, meat pies, grilled cheese.
» Xinomarvo is an indigenous Greek grape that is often compared to Pinot Noir and Nebbiolo. Its complexity and finesse put this wine among the finest from Greece.VITICULTURE & WINEMAKING:
» The grapes come from old vines, yielding no more than 6000 kg/ha. The selection of the vineyards was based on their soil, and the vines’ health and capacity to reach full maturity.
» The alcoholic fermentation lasts 2 weeks and is followed by 1 week of post-fermentation maceration. After this period, the wine is transferred to the barrels, where it is left to mature for 14 months.
» During this time, the wine undergoes malolactic fermentation while it is gently stirred on its lees. Finally, the wine is bottled and left to mature for 1 additional year.
- 90 Points – International Wine & Spirit Competition 2022
- Unctuously rich umami fragrance of truffle on the nose balanced by the sweetness of strawberries. Chased by a rich palate balanced with some stewed red fruits and smooth tannins.❞ – International Wine & Spirit Competition (2022)
- Available at BC Liquor Stores
IMATHIA ‘THE FALLEN OAK’
SKU:
+344695
VINTAGE:
2019
GRAPES:
50% Xinomavro + 30% Merlot + 20% Syrah
FORMAT:
6-pack
TASTING NOTES:
» Balanced and highly concentrated, combines the typical expressions of the three main varieties of the Estate (Ktima) in Yiannakohori. The Fallen Oak is made from the best grapes of the vineyards in Naoussa.
» On the nose it bears complex red fruit aromas lie on a background of coffee, cocoa, bread crust and vanilla from oak maturation.
» On the palate it is soft, with discrete tannins, balanced acidity and a lingering aftertaste enhanced with elegant earthy notes.
» A wine that continues a great legacy, ideal for pairings with a wide range of dishes based on meat.VITICULTURE & WINEMAKING:
» The estate is divided in forty two distinct parcels of different mesoclimate, which is a function of varying orientation, inclination, and soil type. The vineyards have an overall southeast exposure at an altitude of 230-320m. Silt, loam, and clay are all found in different ratios depending on the vineyard block, each of which is farmed accordingly.
» The grapes used for the production of Ktima Kir-Yianni are selected from vineyard blocks showing special characteristics: light soils, high canopy, rich water table, low yields.
» The grapes are handpicked and placed on a sorting table before crush. Because the aim is to highlight the aromatic profile of the three varieties of the blend, the berries are destemmed and then transferred into the tanks unbroken.
» After a 3-4 day period of cold soaking at 10-12°C, the must of each variety undergoes fermentation at controlled temperatures of 26-27°C. Malolactic fermentation takes place in inox tanks.
» In early January, the new wine is put for further aging into oak barrels. The final blend is composed after the wines have aged for six months. The final wine is minimally fined and unfiltered.
- 92 POINTS – James Suckling (October 2022)
- A solid estate-produced red with blackberry, black olive and violets on the nose and palate. Medium body, fine tannins and a fresh finish. Nice structure to this. Drink or hold.❞ – James Suckling (October 2022)
IMATHIA ‘DYO ELIES’
SKU:
+422538
VINTAGE:
2019
GRAPES:
70% Merlot + 30% Syrah
FORMAT:
6-pack
TASTING NOTES:
» Deep ruby in color, on the nose the wine shows a pungent character composed of peppers, caramel and chocolate notes emerging over a background of ripe red fruits and smoke.
» The palate is full, showing volume, a rich structure and a lip smacking freshness that creates a lingering, spicy finish.
» Pairs ideally with roast lamb, veal in red sauce, red game, meat pies.VITICULTURE & WINEMAKING:
» The winemaking objective for Dyo Elies is to highlight the characteristics of each variety and then create a unique wine through their blending. Merlot offers the full body, Syrah adds the spice with a velvety aftertaste.
» Harvest dates are different for each variety starting from the end of August for Merlot, to the mid and end of September for Syrah.
» Grapes are hand-picked and manually selected on a sorting table prior to pressing.
» Malolactic fermentation is initiated in new oak for Syrah. Following fermentation the wines are aged separately in French and American 225L casks. About 20% of the barrels in the cellar are used.
- 92 POINTS – James Suckling (September 2022)
- A nicely crafted red with polished and refined tannins that are well-integrated, giving nice framing and a caressing mouth-feel to the medium-bodied palate. Really delicious and focused. A blend of 70% syrah and 30% merlot. Drink or hold.❞ – James Suckling (September 2022)
NAOUSSA ‘RAMNISTA SINGLE VINEYARD’
SKU:
+445572
VINTAGE:
2018
GRAPE:
100% Xinomavro
FORMAT:
6-pack
TASTING NOTES:
» This wine has a complex bouquet that combines fresh red fruits and floral notes of rose.
» On the palate, it has a gentle, round, mouthfeel, soft tannins and a distinctive sense of oak character.
» Full body, robust acidity with a good tannic structure gives it a potential to age up to 15 years.
» Pairs well with roasts, prime ribs, lamb shank and meat dishes with robust flavours.VITICULTURE & WINEMAKING:
» For Ramnista we use grapes mostly from the vineyard blocks of lower pH and with lighter soil type in order to maximize the aromatic intensity and complexity.
» The grapes are carefully handpicked and sorted on a conveyor belt before crush. The 2019 Ramnista was fermented in 5000 litre wooden vats (French oak) under total controlled temperatures.
» In order to enhance the wine, the pigeage method is applied where the solid grapes are pushed back into the wine for the proper extraction of color, flavour and tannins.
» The final blend is made five months after harvest and the last racking takes place about eight months later.
- 92 POINTS – James Suckling (September 2022)
- A firm and spicy red with sliced-plum, white-pepper and crushed-stone aromas and flavors. Medium-bodied with crisp and lightly tannined finish. Delicious now.❞ – James Suckling (September 2022)
- 90 POINTS – Robert Parker, Wine Advocate (August 2022)
- The 2018 Ramnista, all Xinomavro, was aged for 16 months in 30% new 5,000-liter French casks (but for a 5% dollop of American wood). It comes in at 15.1% alcohol. This is a deep, ripe and relatively rich Ramnista, but underneath, it is still Ramnista. There is some power and some grip on the finish. The fruit shows some character too, not just ripeness. Still, if you like the fresher more focused styles, this is a wine that leans more to its fruit. Even so, it is beautifully textured and lingers nicely on the finish. The baked cherries are still very tasty. It seems full-bodied and able to hold up to stronger foods this year. Overall, I wound up liking this a lot, but the ultimate test of this wine is going to be how it acquires complexity as it ages. Xinomavro holds well, and this should do some 20 years from the vintage date, but how gracefully it ages will be the better question. For now, it can be drunk even today. That won't be the best this wine has to offer you, though. A little patience will serve you and it well over the next few years.❞ – Mark Squires for Robert Parker Wine Advocate (August 2022)
IMATHIA ‘DIAPOROS’
SKU:
+422731
VINTAGE:
2018
GRAPES:
87% Xinomavro + 13% Syrah
FORMAT:
6-pack
TASTING NOTES:
» Deep red with purple hues, this wine has a complex aromatic character composed of layers of vanilla and chocolate from the oak aging, and strawberry aromas typical of Xinomavro.
» On the palate the crisp acidity adds zing to the rich, concentrated body, while the flavor intensity and robust structure not only give the wine a long satisfying finish but also contribute to a long aging potential.
» Excellent with flavourful game meats, roasts, lamb, and robust meat dishes served with savoury sauce.VITICULTURE & WINEMAKING:
» The Yianakohori Vineyard is divided into a mosaic of 42 vineyard blocks of different microclimate with varying exposure, orientation, slope, soil type, rootstock, vine density and age. About 5% of the estate is planted with various rare indigenous and international varieties for experimental purposes.
» The grapes for Diaporos are sourced from the “heart” of Block #5 of the Yianakohori Vineyard, just over a small lake, a Kir-Yianni landmark. The slope of Block #5 has an inclination of 15%, the soil is loam clay with a very high pH, suitable for the production of full bodied Xinomavro.
» Grape bunches are always loose, with very small berries and quite often, like in 2005, with a complete lack of seeds.
» After a seven–day pre-fermentation cold soak at 8-10°C, the must undergoes a 10-15 day fermentation at controlled temperatures in open tanks with automatic pigeage devices. Fermentation and post-fermentation temperatures lie between 23-26°C. This process aims at stabilizing the color of Xinomavro and at softening its tannins.
» All of the wine finishes off its malolactic fermentation in new French barrels, which offer micro-oxygenation conditions, while frequent batonnage is applied.
- 92 POINTS – Robert Parker, Wine Advocate (June 2023)
- The 2018 Diaporos is all Xinomavro but for 13% Syrah. It was aged for 18 months in 50% new French oak and comes in at 15.3% alcohol. Big and ripe, this seems to stray far from anything resembling classic Xinomavro. Of course, it also has Syrah in it, for one thing, which gives it that certain something on the finish that makes a taster go "what's that, a flaw?" Sometimes, when I read a tasting note in opposition to this wine, it seems that some are forgetting about the Syrah and expecting a more classic Xinomavro profile. This is what it is. Eventually, your palate acclimates, and this brand has been pretty fine. This vintage, while relatively accessible, lacks nuance right now, and it is not entirely clear it will develop as well as some. It is still very good and not likely to disappoint, but I'd like a bit more evidence on how it might develop. You can drink this now, but that will not be in your best interest, as the wine will not be showing all that it has. Although the "Block 5" is not on the label anymore, this is still sourced from "the heart of Block 5" of Kir-Yianni's vineyard, says the winery. The winery notes that "the Kir-Yianni Estate in Yiannakohori is a miniature of Naoussa’s wine-growing zone and has therefore been divided into 42 blocks, each of which has its own specific features (relief, terrain, variety) and receives its own unique viticulture care. Xinomavro from block #5 of 3.7 acres located on the lake is the best parcel of the vineyard due to its inclination (15%) and orientation (southeast) and is used exclusively for the production of Diaporos, the flagship of Kir-Yianni.❞ – Mark Squires for Robert Parker (August 2022)
- 92 POINTS – James Suckling (September 2022)
- Aromas of cherries and ink with some stone. Medium body, creamy tannins and a fresh, limey finish. Unique flavors in a lighter red. Serve slightly chilled. Drink now.❞ – James Suckling (September 2022)
IMATHIA ‘BLE ALEPOU’
SKU:
+422525
VINTAGE:
2019
GRAPES:
Bordeaux Blend
FORMAT:
3-pack
TASTING NOTES:
» Blend of Syrah, Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot, Petit Verdot.
» Intensely red in color, this is a wine with a complex character, combining aromas of vanilla, chocolate and oak from the barrel, with notes of forest fruits and spices.
» The palate shows volume, robust tannins and a sensuous viscosity that balances with the fine acidity. The lingering finish of the wine leaves tasty notes of fruits and spices on the mouth.
» Intense, robust, with warm alcohol and dense texture, Ble Alepou is a wine destined for bold food pairings, either with dishes of the classic French cuisine or dishes with a more creative twist.
» This wine has the potential to age up to 15 years.VITICULTURE & WINEMAKING:
» The Kir-Yianni Estate vineyards in PDO Naoussa are located at the Eastern foothills of Mt. Vermio. The zone’s climate is marked by abundant precipitation during the winter and spring, and moderate drought during the summer.
» The site spans over rolling hills with medium to high slopes and southeastern exposure. Its soil type is a mixed limestone ranging from clay to loam to sandy.
» In the Ble Alepou blend we use Syrah grapes grown on the loamy limestone soils of blocks #1 and 2, Merlot from the loamy limestone soils of block #24, and experimental varieties from smaller parcels of the Estate.
» The winemaking objective for Ble Alepou is to highlight the terroir of the Kir-Yianni Estate and its potential for world-class wines. To that end, Ble Alepou is a blend of the best examples of the basic varieties grown at the Estate, selected according to their technical characteristics, such as acidity, alcoholic degree, phenolic ripeness, intensity of aroma and color.
» After strict selection in the vineyard and on the sorting table, the grapes of each variety are cold soaked separately at 9-10°C in a reductive environment for a period of 5-7 days.
» All varieties are fermented in French oak casks at different temperatures. A monitored hydraulic pigeage is used in order to avoid the breaking of grape seeds and the extraction of undesirable tannins. Grape skins are removed before the end of fermentation.
» The wine is aged in new 225 and 500-lt French oak casks.
- 94 POINTS – James Suckling (September 2022)
- This is very classy with fantastic deep fruit and serious depth. Medium to full body. Creamy tannins and a long and complex finish. Drink or hold.❞ – James Suckling (September 2022)
- 93 POINTS – Robert Parker, Wine Advocate (August 2022)
- The 2019 Ble Alepou ("Blue Fox") is a blend of 40% Syrah, 30% Cabernet Sauvignon and 30% Merlot aged in 30% new French barriques for 16 months (but for a 5% dollop of American wood) and comes in at 15.1% alcohol. This adds some Cabernet and takes away some Syrah from the Dyo Elies, but the profiles of these two are very different as well. This is bigger, more powerful and less ready to drink. The Syrah component still has a significant impact here on the flavor profile, adding a touch of beef and game, but here it is more of a nuance than a signature. In structure, this seems unequivocally built for the longer haul. This burly blend needs to demonstrate that it can hold its balance as it ages, and it is going to need some time to age. Clearly, it is not close to ready right now. When you trade up to the upper level, you certainly expect some ability to age and develop. This seems like a wine that can meet those goals. It is perhaps the most impressive yet in the brand. Let's be a little conservative just now on all fronts, but I wouldn't be surprised if it does better in both performance and aging ability than indicated.❞ – Mark Squires for Robert Parker Wine Advocate (August 2022)