Wine Advocate 91
"The 2012 Ramnista was aged for 18 months in French oak (different vineyard blocks are aged separately for the first 12 months, then blended for the last six into the same barrels). It comes in at 14% alcohol. Despite being a relatively recent vintage, this is also a rather accessible one as Ramnista goes. In general, the 2012s in the region are richer and lusher, with less pure power--easier to approach. So, too, here, although everything is relative. The old school producers in the region like the 2012 vintage (everywhere, not just with Ramnista), but there is always this slight feeling of disdain along the lines of "too ripe, too modern, not enough power." This vintage won't produce the best vins de garde, to be sure, but the bottlings are surprisingly sexy for the grape and a good introduction to the wine, easier to understand than, say, the 2011. All that aside, this is pretty delicious, the fine fruit coming to the fore very quickly. Since it still is Ramnista and Xinomavro, there is power lurking. "Soft Xinomavro" is always a relative term here. Overall, this has some pizazz to it that makes it a lot of fun and it has improved since I first saw it about a year ago. If it turns out not to be the winery's greatest old bones, it will still age pretty well."
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The KIR-YIANNI company was founded in 1997 by Yiannis Boutaris. Based in Naoussa and Amyndeon, on both sides of mount Vermion in Northwestern Greece. At the time Yiannis Boutaris was one of the leading figures in the Greek wine industry, when he left the Boutari Wine Group, the premium family wine company that his grandfather established in 1879. Today, the Kir-Yianni team, under the direction of Stellios Boutaris, son of Yiannis builds on the core pillars of the company's philosophy: innovation, respect to tradition and specialized knowledge on wine, from the vineyard to the final consumer.
The activities of the Kir-Yianni Estate are entirely based on the principles of integrated farming.This practice was applied for the first time in 2004, with a certification by the Organization of certification and Supervision of Agricultural Products AGROCERT, and is still used today. The main aim is always the creation of wines of a special character: Rich but refined aromas, acidity to provide zest and ageing potential, perfect balance in the mouth and ease of combination with various dishes .