Kir Yianni Ramnista, Naoussa, Xinomavro, Macedonia, Greece 2017

Regular price £23.99

Special parcel of Xinomavro, from selected vineyard blocks within the private vineyards in Yiannakohori - a really special wine

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. 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.

What started in 1997 as a fresh expression of Greek wine is now one of the most progressive wineries in the country. Research and development programmes dedicated to unlocking the potential of Xinomavro, the local grape variety, are given the kind of focus Catena have done with Malbec

Ramnista comes from the Kir-Yianni estate in Naoussa. The blocks within the vineyard used for Ramnista have an overall southeast exposure at an altitude of 280-330m. Vine density ranges from 3,500 to 4,000 per hectare. Grapes for Ramnista come from the vineyard blocks in the lower pH range and with lighter soil types to maximize the aromatic intensity and complexity. Most of these blocks are closest to the nearby forest, where the more humid mesoclimate leads to a more tempered ripening pace. Xinomavro is one of these capricious varieties that are very selective about the soil and the climate where they grow. Indigenous to the vineyards of northern Greece, it finds here its proper place, having a unique ability to express its terroir.

The grapes are handpicked, chilled overnight and sorted on a conveyor belt before crushing. After a six–day pre-fermentation cold soak at 8-10°C, the must undergoes a 12-15 day vinification at controlled temperatures. Fermentation temperature does not exceed 25°C. Roughly one third of the wine ferments in open-top tanks with pigeage. The final blend is made five months after harvest and the last racking takes place about six months later. Matured in both French and American oak, new oak up to 25%, and about 25% 500-litre casks. Filtered lightly before bottling.

Tasting Note: Savoury, aromatic Xinomavro from its best-known home region, perfumed with rose petals, strawberry, cherry and vanilla, yet the sweetness kept in check by notes of tomato, olive tapenade and pleasant fumes of tobacco.

Critics: Jancis Robinson 17/20, Decanter 88/100 'Recommended', Tom Cannavan 92/100, Decanter World Wine Awards 2018 - Bronze Medal (2015 vintage). Wine Advocate - 93 Points (1997, 2001, 2007, 2011 vintages), 92 Points (2013 vintage), 91 Points (1999, 2009, 2012, 2015 vintages).

Xinomavro

ABV14%