2019 Kir-Yianni Ramnista Xinomavro
Grape
Xinomavro
Its Origins
Kir-Yianni is one of Greece's top wine Estates. Established in 1997 by its namesake Yiannis Boutaris, a prominent figure in the Greek wine industry and the former mayor of Thessaloniki, Greece's second-largest city. He had departed from the historic Boutari Wine Group, which was established by his grandfather in 1879. As head of winemaking and vineyard management there, he had initiated significant research into varieties and terroirs. His new personal project focused on producing smaller quantities of exceptional wines from old vines at high altitudes. It all began with the establishment of the new winery on a 40ha vineyard of Xinomavro that was originally planted by Yiannis himself in 1970. Here in Greek Macedonia, nestled on the eastern foothills of Mount Vermion near Naoussa, this vineyard played a pivotal role in reviving the appellation, and showcasing its potential. Additionally, Kir-Yianni maintains a smaller vineyard area at 700m in Amyndeon, situated on the western highlands of Mount Vermion. Visitors can indulge in winter skiing on the higher slopes while exploring the winery's offerings. Now under the leadership of Stelios Boutaris, Yiannis' son, the Kir-Yianni team has emerged as one of the most renowned producers in Greece. The core pillars of the company’s philosophy are: innovation, respect to tradition, and specialized knowledge on wine, from the vineyard all the way to the consumer. The main aim is always the creation of wines of a special character: Rich but refined aromas, acidity to provide zest and ageing potential, perfect balance in the mouth and ease of combination with various dishes. They have become the leading proponents of the now highly esteemed Xinomavro red variety. This is most closely compared to Pinot Noir or Nebbiolo with its ability to produce utterly profound wines. Today, Kir-Yianni stands as a testament to the Boutaris family's enduring legacy and their unwavering pursuit of excellence.
What The Critics Say
92/100 Wine and Spirits
"This wine achieved something rare at our panels: a unanimous “yes” vote from the tasters. Editor Joshua Greene called it “vibrant, bright, floral, spicy,” while Lisa Granik, MW, appreciated its “pure blackberry” fruit. For this cuvée, winemaker Stéllios Boutáris focuses on vineyard parcels with lighter soils, to coax out more aromatic complexity. He ferments the juice in large vats of French oak, then ages the wine for 16 months in French and American barriques (80 percent) and 500-liter barrels."
17.5/20 JancisRobinson.com, Julia Harding MW
"Part fermented in big oak vats, aged in oak of various sizes, some new. Mid crimson with some brick but deeply coloured for Xinomavro of this age. Gorgeously seductive and spicy dark-red fruit, sour cherry both fresh and dried. Firmly chewy but on the way to dry and mellow. Complex flavours unique to Naoussa. Long finish. The oak in retreat. (JH)." Drink 2024 - 2034
Winemakers note
“Ramnista” in the local idiom stands for ‘royal hill’, portraying the trademark rolling hills of Kir-Yianni Estate’s vineyard in Naoussa. The ‘Ramnista blocks’ are the source of Xinomavros for this wine; Εach vintage is a selection of the best parcels from that specific area. All the blocks planted in 1970. Harvested by hand with strict selection. Rigorous grape selection on conveyor belt. Cold soaking for 7 days at low temperatures (8-10°C). 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 19-23°C 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. Vegan. 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. Rare aromatic complexity with intense tannin structure and robust acidity. An excellent pair for red meat and game."
| Variety | Red blend |
|---|---|
| Closure | Cap |
| Volume | 750ml |
| Alcohol | 14.00% |
| Maturity | 2024 - 2034 |
This Wine Goes Well With
Taste
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