Winery - Kir-Yianni
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* Expert NoteJanuary 12, 2012
This delightful, medium-bodied rose made from the typically tannic Xinomavro grape of northern Greece is a pleasant surprise, though Kir-Yianni has a solid reputation for making good wine. This is an exotic alternative for both casual wine lovers and serios vinophiles looking for something out of the ordinary, The wine is fresh, fruity and lively, with a tart strawberry nose and a combination of juicy fruit and clean, minerally acidity on the palate. Its body and acidity ensures that it will match bolder foods like roast lamb and beef, but will also be delicious with lighter fare like seafood and poultry. Its beautiful dark pink color is a selling point as well.
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* Expert NoteJanuary 12, 2012
Dark and ripe, this inky purple wine has coffee, roast plum, cherry and leather aromas that lead to more of the same with vanilla and a touch of barnyard in the mouth. Smooth and cultivated on the palate, with a big feel cut by solid tannins, the finish turns dry with coffee grind flavors.
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Kir-Yianni Syrah - 2003
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* Expert NoteJanuary 12, 2012
Hints of pickle quickly blow off to reveal juicy red berry aromas, while the smooth, almost oaky feel has good cherry, vanilla and wafer flavors. Simply pleasurable, rather than intense.
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* Expert NoteJanuary 12, 2012
Boldly flavored and assertive, with distinctive aromas and flavors of strawberries, cherry tomatoes and herbs like oregano and basil. This highly individual rosé would be a good match to various summery main-course salads.
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* Expert NoteJanuary 12, 2012
Young flavors of grape, clay and mineral have a touch of spice, while thyme is apparent on the nose. A food wine that calls for creamy pasta dishes to match the high acidity.
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* Expert NoteJanuary 12, 2012
Green bean and tobacco aromas lead to more of the same in the mouth, although grapy fruit shows through. This wine seems underripe, an oddity in 2003, with chalky tannins and spiky acidity.
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* Expert NoteJanuary 12, 2012
This light, refreshing blend of Sauvignon Blanc, Gewürztraminer and Roditis features peach and pear aromas accented by a permeating anise-pepper component. Flavors are less spicy, marked more by melon, white peach and citrus.
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* Expert NoteJanuary 12, 2012
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* Expert NoteJanuary 12, 2012
Very pale, with a green tinge and aromas of vanilla, nectarine and lychee, this blend, (70% Roditis with Sauvignon Blanc and a touch of Gewürztraminer) is an enjoyable quaffing wine. You’ll find citrus, orange and spice flavors accented by vanilla in this fine, balanced offering.
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* Expert NoteJanuary 12, 2012
Xinomavro, meaning acid-black, is one of Greece’s better indigenous reds and the only variety in Naoussa. It can make wines with firm acidity and jackhammer tannins, as in this example, which also shows a spicy nose of black pepper, coffee and red fruit. Flavors are a bit darker and sweeter, to match the heavy tannins, with black spicy fruit, coffee and a touch of chocolate. Will soften a bit with time.
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