Winemaker’s note:

Garnet red color. Intense fruit on the nose with aromas of cherries, sour cherries, and plums, together with herbaceous notes like tomato leaf. Dry palate with a great balance between the vibrant acidity, the velvety tannins, and the alcohol. Palate with a layered mouthfeel of ripe red fruits, spices, and hints of vanilla and chocolate. Lingering aftertaste.

Sustainable

Analytical Data

Alcohol:14,5%Residual sugar:1,9 g/LTitratable acidity:5,3 g/LpH: 3,57

Winemaking:

Rigorous grape selection on conveyor belt. Cold soaking for 7 days at low temperatures (8-10C). Fermentation with pigeage for 10-15 days and pump-overs in a combination of French oak vats (5 tons) and stainless-steel tank (5 tons) at a temperature of 19-23C that is preserved during the post-fermentation maceration (2-6 days). Malolactic fermentation in French oak barrels. Maturation for 16 months in French oak (225 and 500 lt) of 1st, 2nd and 3rd use. The first blend of the blocks is made on the 6th month of maturation. The final blend is made before bottling.

Kir-Yianni was established in 1997 by Yiannis Boutaris, one of the leading figures in the Greek wine industry. Kir-Yianni, Sir John in Greek, is best known for producing premium Xinomavro from the slopes of Mt. Vermio in Northwestern Greece. The winery is focused on producing premium wines with authentic character.

Today, Stellios Boutaris, son of Yiannis, actively manages the winery and their two 30+ year-old estate vineyards located in Naoussa and Amyndeon. Combined, the vineyards stretch over 160 acres and range in elevation from 1,000 to 2,200 feet.

The Naoussa vineyard is located in Yiannakohori, the highest point in the viticultural zone, and is home to all the Kir-Yianni red varietals (Xinomavro, Syrah, Merlot and Cabernet Sauvignon). The vines are planted in 40 different blocks based on their different soil properties. The Amyndeon vineyard is located in one of the most promising Greek winemaking regions. This smaller of the two vineyards is home to the winerys white varietals Sauvignon Blanc, Assyrtiko, Roditis, Malagouzia, etc.

Naoussa was the first wine region to be given an appellation title in Greece back in 1971