All Vintages

Winemaker's Note

Kir-Yianni Estate 2010 is a wine with a deep red color and a rich aromatic character on the nose, composed of cherry and strawberry on a canvas of plum and vanilla. On the palate, oaky flavors are harmoniously interlaced with the ripe strawberry character, typical of the Xinomavro, and balance nicely with the wine’s refreshing acidity. The soft but firm tannins, contribute to the creation of a round mouthfeel, which is underlined by a rich in red fruit aromas lingering finish.


40% Ximomavro, 60% Merlot


Block selection within the private vineyards in Yianakohori, Naoussa

Food Pairing

Excellent pairing with cooked or grilled red meat, charcuterie and yellow cheeses

Analytical Data

Alcohol:  14.4% abv
Residual sugar:  3.2 g/L
Titratable acidity:  5.7 g/L
pH:  3.45

A year that was rather peculiar, full of changes, filled with hope and despair, with beneficial rains in spring and hot days in summer and rainy again by the end of the harvest! Patience, close monitoring of the vineyard and careful selection on the vine and then in the winery were the main features of a vintage that started out with the best of omens, developed as a moderate year in terms of quality, but, overall, a very promising and full of surprises one.

The vineyards have an overall southeast exposure at an altitude of 280-330 m. The estate is divided in forty two 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.

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.