Kir-Yianni Estate

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Winemaker Notes

Our main goal with our “Estate” blend is to attain balance between fruit, acidity, and ripeness of tannins. As an original combination of the cosmopolitan Merlot with the “noble” indigenous grape variety, Xinomavro, Kir-Yianni Estate is distinguished by its harmony. A very good year in 2007 led to full ripeness resulting in a full body with phenolic richness. The “Estate’s”discrete acidity highlights the complex aromas and the lasting aftertaste. It is ready to be enjoyed upon release, but will also age gracefully as the red-fruit bouquet shall evolve secondary characteristics, like dried tomato, cigar-box.

 

Viticulture

The vineyards have an overall southeast exposure at an altitude of 280-330 m. The estate is divided in thirty distinct parcels of different microclimate, which is a function of varying orientation, inclination, and soil type. Silt, loam, and clay are found in equal proportion. Rainfall is abundant during the winter months, but summers are so dry that minimal drip irrigation is applied to prevent heat damage. The density of the vines ranges from 3.500 to 4.000 per hectare and the average crop yield is maintained below 2.5 kg per vine. A parcel of 1 ha is planted with various local Greek varieties for experimental reasons.

Winemaking

The grapes are handpicked and placed at a sorting table before destemming. After a five-day cold prefermantion at 8-10° C, the must undergoes a 12-15 day vinification at controlled temperatures. During postfermentation warm temeratures are applied, followed by malolactic fermentation in new 225 l french barrels. In early January the new wine is put into two and three year old barrels for further aging. After about a year the wine is bottled for further aging before released into the market. The winemaker's main objective is to achieve balance between the fruit, the acidity and the high but ripe tanins of the wine.

 

 

Wine ID

Dry red 
Vin de Pays d'Imathia 
87.652 bottles
Block selection within the private vineyards at Yianakohori, North Greece 
Xinomavro 40%, Merlot 60% 
12 months in 225lit French and American barriques plus a minimum of 6 more months in bottle prior to release 
10-12 years 
 

 

 

Analytical Data

14.4%
3.42 
6.3 g/L
0.65 g/L
3.8 g/L
64 
9.5/0.74 
17/61 ppm