All Vintages

Winemaker's Note

Intense aromas of cherry and strawberry on a background of dried fruits and vanilla. The mouth, round and soft, offers interchanging layers of fruity and oaky flavors as the wine evolves in the glass. The distinct freshness of the wine underpins its aromatic complexity and highlights the spicy notes of the Syrah that add intensity to the lingering aftertaste.

Varieties

Xinomavro 50%, Merlot 30%, Syrah 20%

Production

5000 cases

Ageing

10-12 years

Cellaring

14 months in 225 and 500 lit barrels, plus 6 more months in bottle prior to release

Origin

Block selection within the private vineyards in Yianakohori, NW Greece

Food Pairing

Balanced and highly concentrated, Ktima Kir-Yianni combines the typical expressions of the three main varieties of the Estate (Ktima) in Yiannakohori. A wine that continues a great legacy, ideal for pairings with a wide range of dishes based on meat.

Analytical Data

Alcohol:  14.5 %
pH:  3.48
Titratable acidity:  5.7 g/lit
Volatile acidity:  0.64 g/lit
Residual sugar:  3.3 g/lit
Phenolic index:  n/a
Color intensity:  n/a
Free/Total sulfites:  24/87 mg/lit

The vineyards have an overall southeast exposure at an altitude of 230-320 m. The estate is divided in thirty distinct parcels of different mesoclimate, which is a function of varying orientation, inclination, and soil type. Silt, loam, and clay are all found in different ratios depending on the vineyard block, each of which is farmed accordingly. Precipitation is abundant during winter and spring, but the summer is usually so dry that minimal drip irrigation is applied to prevent heat-induced stress. 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.
The grapes used for the production of Ktima Kir-Yianni are selected from vineyard blocks showing special characteristics: light soils, high canopy, rich water table, low yields.

The grapes are handpicked and placed on a sorting table before crush. After a 3-4 day period of cold soaking at 10-12 °C, the must of each variety undergoes fermentation at controlled temperatures of 26-27 oC. Malolactic fermentation takes place in inox tanks. Because the aim is to highlight the aromatic profile of the three varieties of the blend, the berries are destemmed and then transferred into the tanks unbroken. In early January, the new wine is put for further aging into oak barrels. The final blend is composed after the wines have aged for six months. The final wine is minimally fined and unfiltered.

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