Blue Fox

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Winemaker Notes

The color is intense, almost blue. The nose is inviting with loads of black fruit and vanilla. The mouth is explosive, dense, and velvety. Concentrated, full-bodied, hot, and viscous. Although youthful, the balance is there with tannins that are ripe and refined.



 The Kir-Yianni Estate vineyards in AOC Naoussa are located at an altitude of 230-320m at the Eastern foothills of Mt. Vermio. The appellation's microclimate is marked by abundant precipitation during the winter & spring and moderate drought during the summer. The site spans over rolling hills with medium to high slopes and southeastern exposure. Its soil type is a mixed limestone ranging from clay to loam and sandy loam. Due to this diversity and complexity of the site the vineyards are established in 33 separate blocks –each one with its own particular characteristics and viticultural practices. In the Blue Fox blend we used Syrah grapes grown on the loamy limestone soils of blocks #1 and 2, Merlot from the loamy limestone soils of block #24 and Xinomavro from the clay-limestone soils of block #9. The Petit Verdot, Malbec and Cabernet Sauvignon grapes were picked from block #6, while Cabernet Franc comes from the slightly acidic soil of block #22. All these blocks face southeast. A generous vine spacing of 3,500-4,000 per hectare is in place for optimal vigor & canopy management. The resulting yield is less than 60 hectoliters per hectare.


The winemaking objective for "Blue Fox" is to highlight the characteristics of each variety and then create a unique blend through their "wedding". After strict selection in the vineyard and on the sorting table the grapes of each variety are cold soaked separately at 11-12°C in a reductive environment for a period of 5-7 days. For each variety a different fermentation temperature is applied. Fermentation for Merlot takes place at 27-28° C while the grapes are also heated after the end of fermentation for 8-15 days. Xinomavro ferments at 22°C in open-top tanks. A monitored hydraulic pigeage is used in order to avoid the breaking of grape seeds and the extraction of undesirable tannins. Grape skins are removed well before the end of fermentation. Following fermentation the wines are aged separately in new French oak casks of 225 & 500 Lt.




Wine ID

Dry red 
PGI Imathia 
1,188 bottles
Selected blocks (#1, 2, 6, 9, 22, 24) of the Kir-Yianni Estate in Yianakohori  
Syrah , Merlot , Cabernet Sauvignon, Cabernet Franc, Malbec, Petit Verdot, Xinomavro  
18 months in French oak casks and further aging in bottle for 6 months  
12-15 years 
Blue Fox makes an excellent pair with rich meat dishes, mature cheeses and ham  



Analytical Data

6.6 g/L
0.81 g/L
3.2 g/L
21/85 ppm