Naoussa Xinomavro

Big, buxom, cultured. Dark plummy fruit, cocoa, leather, a big boy with some structure, kinda like Bordeaux if it went to Barry’s boot camp

Crushed stones, tart cherries. Peppermint. Nice bitter component to the balance. Tamed tannins. Coravined.

Powerful and enticing. This wine shows intense aromas of cherry, red currant, lilac, anise, cured black olive and bitter almond (maybe marzipan?) that carry over to the medium bodied palate. Plenty of acidity, though it gets overshadowed by the astringent tannins. This bottle screams for age and/or food (just a bite of castelvetrano olives brought out the finer floral and herbal notes). We capped the bottle after initial taste to see what happens over the next few days.

Update: what a difference a couple of days makes! (Don't let anyone tell you wine doesn't need to breathe). All the interesting complexities settled into an harmonious composition

Meaty, leathery, savory

Bright fruits commingled with cured meat with hint of leather and violets. The tannins was massive, dry, and astringent, almost unbearable. I do see potential, but not really enjoyable right now. Need to try more Xinomavro.

Plum, cocoa, and pepper on the nose. Medium tannins and quite dry. Good fruit.

A treat, paired with Colorado beef tenderloin, wilted chard, mushrooms, and parsnip purée. Big, brash tannins that stood up to the charred edges of the steak. A lot of dark fruit with a touch of (good) funk. Off the beaten path for sure...need to go find some more

Sweet feed on the nose but tastes amazing.

2013 pretty young, strong tannins need strong food. Is drink it again in a few years.

Solid, big, concentrated dark fruit w big structure, nice big complimenting tannins, aged for 20 months new oak definately shows in finish...