Something between Nebbiolo and Pinot Noir, but with lighter tannins and acidity. Lighter drinking. Raspberry and cherry. — 2 months ago
The 2018 is 70% Syrah and 30% Merlot. There is no Xinomavro in this blend. (According to the label and the website.) Both grapes are coming from the Naoussa vineyards. The Amyndeon Xinomavro is now going into other Kir Yianni wines. It seems the blend went to only Syrah and Merlot sometime between 2014 and 2016. This 2018 is silky smooth with faint integrated tannins. It’s a bit closed right now though. Very faint detectable fruit, maybe plum or blueberry? Nose of cedar, smoke, and something I couldn’t pin down. At first I thought a hint of patchoulli? But I just tore apart the spice rack in the kitchen and it is definite bay leaf. Both aroma and flavour. And an earthy herbal bay leaf, pepper and black olive tail. It’s quite interesting. — 4 months ago
Amazing greek wine, loved it and would have again — a month ago
asked the missus to open a red one 🙈
she picked the last one from our travel in greece.
mind-blowing xinomavro as usual.
the strong yet integrated tannins made it clear what 🍇 it is.
red and black 🍒, ripe raspberry, clove and allspice and some dirt.
nice med + acidity.
medium body.
long long long 🎯
superb. — 4 months ago
Popped and poured; no formal notes. Continuing our commitment to only drinking Greek wine on this trip, this Blanc de Noir made from Xinomavro was a fun way to start our meal at Salis. The zero dosage was…obvious and the phenolic bitterness was about as much as I can recall in a wine. But with some grilled octopus, this blossomed. Notes of stone fruits, underripe raspberry and loads of minerals. Acid was off the charts. Disgorged December 2022 — 7 months ago
Very interesting, at first a bit vegetal but then strawberry and cranberry sauce. Very fine bubbles — 16 days ago
Refreshing citrus. Seemed to go with everything and also nothing. — 5 months ago
Jean-Phillippe Landry
Beautiful sparkling wine, subtle but great balance. — 2 days ago