Kir-Yianni
Stellios Boutaris is the fifth generation winemaker, today heading up Kir-Yianni, founded in 1997 by his father, Yiannis, following his departure from the Boutari family business. Boutari, the largest and oldest wine company in Greece, had been established by Yiannis’ grandfather in 1879.
Kir-Yianni makes wine across two regions in the north of Greece – Amyndeon and Naoussa, with the aim of producing terroir driven wines that speak of place. In Naoussa, the 58 Ha vineyard is located on the east slopes of Mount Vermion, situated at an altitude of 250 to 350 m.a.s.l. on sandy, clay soils. Located at just 100 km from the Agean Sea, it enjoys a cool, Mediterranean climate. In contrast, Amyndeon is the coldest wine growing region in Greece. At an altitude of 750 m.a.s.l. the climate is continental, tempered only by the presence of four lakes which create a very special microclimate. The soils are poor and sandy, and unaffected by phylloxera. Specialising in the native Greek grape variety – xinomavro, the wines of both Naoussa and Amyndeon have a layered complexity of fruit and serious acidity, which give them a unique character and long ageing potential.
Tasting Notes
Grapes/Blend: 100% Xinomavro
pH: 3.54
Acid (g/L): 5.5
Sugar (g/L): 3.3
Vinification
The grapes are handpicked and sorted on a conveyor belt before crush. 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. We use both French and American oak, new oak up to 25%, and about 25% 500-lt casks. We filter very lightly.
Maturation
18 months in 225-lt and 500-lt French and American oak casks plus further ageing in bottle for another 6 months.
Aroma
Aromas of strawberry, cherry and rose, in combination with fine vanilla notes from oak maturation.
Palate
Although youthful, the wine’s aromatic power and tannic structure reveal strong character and great aging potential, thanks to an outstanding vintage.
Food Matching
An excellent pair for red meat and game.
Cellaring Potential
10-15 years. A typical expression of Ramnista that will need about 1 hour of decanting before we enjoy it in its first years.
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