Kir-Yianni 'Ramnista' Xinomavro 2013
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This is a red wine imageKir-Yianni 'Ramnista' Xinomavro 2013

 
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Wine Advocate 92
"The 2013 Ramnista tops off this issue's vertical. It 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 months into the same barrels). This is the new vintage, not yet arrived, but scheduled sometime in the spring of 2017. In general, it looks like a good year in the region and so, too, here. Big and full ... read more
This is a red wine
Item ID: #27637
Size: 750mL (wine)
Closure: Cork

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Wine Advocate 92
"The 2013 Ramnista tops off this issue's vertical. It 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 months into the same barrels). This is the new vintage, not yet arrived, but scheduled sometime in the spring of 2017. In general, it looks like a good year in the region and so, too, here. Big and full bodied, this has plenty of fruit to balance out the tannins, but it is no surprise that it is drying on the finish and unevolved. Surprisingly lush just now, this wine is likely to close up as its power takes over. It looks lovely just now, but prepare to cellar it, not drink it."

The Wine
100% Xinomavro (vines of 10-15 years age). The vineyards used for Ramnista have an overall southeast exposure at an altitude of 280-330 m. The estate is divided into a mosaic of 30 vineyard blocks of different mesoclimates with varying exposure, orientation, slope, soil type, rootstock, vine density and age, demanding tailor-made viticultural practices for each vineyard block. Rainfall is abundant during the winter months, but summers are so dry that regulated drip irrigation is applied to prevent water stress. Vine density ranges from 3,500 to 4,000 per hectare and the average crop yield is maintained below 2.5 kg per vine. About 5% of the estate is planted with various rare indigenous and international varieties for experimental purposes. For “Ramnista” grapes mostly from the vineyard blocks in the lower pH range and with lighter soil types to maximize the aromatic intensity and complexity are used. The grapes are handpicked and sorted on a conveyor belt before crush. There is a six–day pre-fermentation cold soak. Roughly one third of the wine ferments in open-top tanks with pigeage. 18 months in 225-lt and 500-lt French and American oak casks plus further ageing in bottle for another 6 months

The Winery
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 .

Farming Practice:Sustainable

Kir-yianni

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Kir-yianniThe 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 .

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Reviews (1)

Loring

Good red from Greece?

"We had the 2012 tonight, worth buying as a food friendly red in the cabernet franc grouping. Plenty of body and flavor for us, probably one that the california cab folks would describe as rustic..."

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