Kir Yianni Naoussa Village Xinomavro 2022

Description

Kir Yianni (greek for Mr John!) is the cutting edge winemaker in the modern Greek wine scene. In the 90’s Yianni Boutari sold his share in Boutari the oldest and most established wine name in Greece. Over the decades Yianni acquired his own prime vineyards. In 1994 they released their first wines and with his son Stellios they have championed “Xinomavro” the red grape of Greece grown in Naoussa (Alpine county of Macedonian Greek mountains) and Amyndeon. They have done extensive research and development, clonal selection with xinomavro and they have gone from strength to strength. This grape is regarded as the “Pinot” or the “Nebbiolo” of Greece for its fragrance, freshness and tannin profile. Light in colour and body it has intense and complex aromas, naturally high acidity and rich tannins – an ageworthy, savoury and structured wine.

About this wine and vintage from the winemaker:  “As stated on the label (Cuvée Villages), our NAOUSSA is produced from a strict selection of Xinomavros grown on both our Estate (younger vines) and small vine growers’ parcels around the different areas of the PDO zone. The villages of Naoussa offer a most interesting diversification on their hilly terrain in terms of altitude, slope, soil structure, orientation etc. These conditions shape an intriguing mixture of meso-climates. Our NAOUSSA Cuvée Villages is a wine enthusiast’s introduction to the great richness of the viti-vini traditions of the region, featuring at the same time, the dynamics of Xinomavro at its heartland-terroir.

“The cold winter with the snowy mountain tops and the rain contributed to the increase of the bud fertility, as well as the enrichment of the aqueous horizon with water. Spring started colder and carried on drier than usual leading to a later, even bud break. Summer was mild apart from a heatwave in the first half of August, while September kicked off with heavy rain (100mm) and continued with almost 40 days of high day temperatures and cool nights. The harvest of Xinomavro started at the end of September.

“The grapes are cooled at 10 °C and proceed to rigorous grape selection on conveyor belt. Cold soaking for 6 days at low temperatures followed by fermentation in stainless steel tanks at temperatures of 20 – 23 °C for 12 to 15 days. Malolactic fermentation and maturation in mainly Frenck oak barrels of 225 and 500 liters in a combination of new and old use (3rd to 5th fill) for 12 months. The first blend is made on the 6th month of maturation. After bottling, the wine stays in the cellar for a year before market release.