Kir-Yianni > Macedonia > Greece

See recent press for Kir-Yianni Though first planted in 1967, the Kir-Yianni Estate was founded in 1997 by Yiannis Boutaris, 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. The Kir-Yianni Estate continues a long family tradition focusing on the production of high quality wines which combine style with authenticity and offer true enjoyment, from grapes produced at the Estate´s extensive vineyard holdings in the two wine regions of Naoussa and Amyndeon, on the two sides of mount Vermio in North-Western Greece. Today the Kir-Yianni Estate, lead by Stelios Boutaris, son of Yiannis, follows its vision into the next phase of its history, by dynamically exploiting the cornerstones of the Kir-Yianni philosophy: desire for innovation, respect for tradition and true knowledge of the wine, from the grape to the end consumer. Already since 2004, Kir-Yianni is certified according to standards AGRO 2.1 and 2.2 for the integrated management of production processes. Recently, their devotion to the protection of the environment, the safety of the people working in the Estate and of the consumers was rewarded with the certification according to the ISO standards 9001, 22000 (food safety) and 14001 (environmental management). A lot has been said about the benefits related to the implementation of these standards for the companies, the consumers and the environment. But above all, these benefits contribute to the fulfillment of whatis the most important task of Kir Yianni Estate: making wine of the highest quality. History The Estate in Naoussa, one of Greece´s leading AOC regions, is located in Yianakohori, at the highest point of the viticultural region. The 50 hectare Estate was bought by the Boutari family in the late 1960s. By the creation of the Yianakohori vineyard, Yiannis Boutaris, spearheaded the revival of the prized Naoussa Appellation and paved the way for the production of ”terroir” wines, which revolutionised the scene in Greek winemaking in recent years. In the early 1970s, the Estate was planted solely with Xinomavro, the indigenous variety of North-Western Macedonia, in double vertical shoot positioning vineyards, a technique used for the very first time then in Naoussa. During the period 1985-1990 Merlot and Syrah were planted, in selected vineyard parcels, adjusting perfectly to the microclimate, and giving great results alone or mixed with Xinomavro. In the years 2004 - 2006, 15 hectares of vineyards were re-planted with Xinomavro and other Greek and international varieties, focusing on the the right vineyard sites and appropriate Xinomavro clones, under the supervision of Dr. Haroula Spinthiropoulou, a pioneering Greek agronomist and viticulture specialist. The Amyndeon Vineyards are located at the winemaking village of Aghios Panteleimon at the shore of lake Vegoritis, defined by the Kaimaktsalan and Vitsi mountains. Thanks to the endless energy and efforts of the Yiannis Boutaris, Amyndeon, once a neglected wine region, is today recognised as one of the most promising AOC zones of Greece. The region is characterised by a unique microclimate, due to the high altitude and the four neighbouring lakes. The Vineyards and the Wineries The Naoussa vineyard covers 50 hectares and lies at an altitude of 280−330 m. Its is divided in 33 parcels, each with its own terroir, and are vinified seperately giving a unique character to the final blend. The soil is mostly clay and sandy clay. The micro-climate of the area is defined by lots of rain and snow in the winter, mild and wet springs and hot dry summers, that are usually cooled down by the cold breezes from Mt Vermion. During particularly hot summers drip irrigation can be applied in order to avoid extensive plant stretching. The density of plantation is 3500 - 4000 vines per he, with a yield of 2 - 2,5 kg per vine. The vineyard is planted with the varieties Xinomavro (50%), Syrah (15%), Merlot (20%), Cabernet Sauvignon (10%) and other experimental varieties. The winery is equipped with a total of 3500 hl temperature controlled stainless steel tanks. In the underground cellar there are 500 american and french 225 and 500 lt barriques, while bottles are stored in a ground-level, air-conditioned warehouse, also used for packaging. The “Koula” or “Konaki”, the traditional watchtower at the heart of the Estate, has become the winery´s emblem and houses today a modern wine-tasting room, exhibition facilities, as well as, the residence of the Boutari family. The vineyards at Amyndeon are located at an altitude of 700m and cover a total area of 165 hectares. The soil here is sandy and poor, thus favoring the production of wines of exquisite finesse and rich aroma. The micro-climate of the area is known for its cold winters and hot summers, while the presence of the four lakes tempers the continental climate preventing extreme weather conditions. Furthermore, Kir-Yianni has contracts with local producers for another 300 he guaranteeing the provision of first class fruit. International white varieties - Sauvignon Blanc, Chardonnay, Gewurztraminer – as well as indigenous varieties - Roditis, Assyrtiko, Malagouzia, and Malvasia Aromatica- are grown here. In Amyndeon, the crash facility is equipped with temperature controlled stainless steel tanks with a total capacity of 8500 hl. The facilities also feature a sorting table, cold soak facilities, pneumatic presses and a 30 ton VINIMATIC. The application of the Integrated Cultivation methods, in all Kir-Yianni vineyard activities is a management decision based on the family’s philosophy of respect for the environment. Furthermore, integrated cultivation ensures high quality for all the products of the Estate. The application of integrated cultivation is certified by the Organization for the Certification and Supervision of Agricultural Products AGROCERT, since 2004. Production Selection is the key word: Each part of the vineyards in the Kir-Yianni estate is harvested separately, two or three times, based on the phenolic ripening of the grapes. The grapes are then brought to the sorting table, to pick the best. A similar picking phase is also performed during wine-making and aging, in order to ensure that only the best is bottled. Kir-Yianni is in constant experimentation regarding the quality and type of wood (origin, capacity, burning, size of pores) used in the barrels. The main aim is always the creation of wines of a special character: rich but refined aroma, acidity to provide body and aging potential, perfect balance in the mouth and ease of combination with various dishes constitute the distinct style of Kir-Yianni wines.

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Akakies

Appellation Amyndeon Controlee Dry Rose 13% Alcohol 100% Xinomavro VINEYARD The vineyard lies at an altitude of 700 meters within the viticultural zone of Agios Panteleimon, in the Amyndeon Appelation in Northwestern Greece, the only Greek AOC for rosé wines. The vineyard’s mean yield does not exceed 40 hl/he. The soil is sandy and poor, thus offering the possibility of producing wines of exquisite quality and rich aromas. The microclimate of the region is characterised by cold winters and warm summers, while the four neighboring lakes contribute to the existence of a mild continental climate. VINIFICATION Akakies is the final blend of two winemaking techniques: 60% of the must comes from skin contact grapes and 40% from “saignée” of grapes to be fermented for red wine. Grapes are kept in cold rooms to achieve temperatures between 11 and 14ºC. After destemming and crushing, skin contact takes place under CO2 atmosphere to avoid oxidisation for 12 to 48 hours depending on the grape quality. After fermentation the wine is aged on lees for 3 months with 3 times per week stirring to soften the natural acidity and increase opulence. CHEMICAL ANALYSIS Alcohol volume: 13,3 %vol Volatile acidity: 0.42 g/lt Total acidity: 6,3 g/lt pH : 3,22 Residual sugar: 5,2 g/lt WINEMAKER NOTES Inspired by the Acacias grown around the Xinomavro vineyards of Amyndeon, this is the only Greek AOC rosé. Akakies is a crisp yet sensual wine with rich taste and refreshing acidity. Its nose is full of fresh strawberry and red forest fruit aromas, while its color is deep rosé and intense.

Petra

Vin de Pays de Florina Dry White wine 12.5% Alcohol 100% Roditis THE VINEYARD The vineyard lies at an altitude of 700 meters within the viticultural zone of Agios Panteleimon, in the Amyndeon Appelation in Northwestern Greece. THE VINIFICATION The pre-fermentation extraction (skin contact) method is applied, during which the extraction of precursor compounds of the subsequent aroma composition found at the skin of the grapes takes place. Then follows the static debourbage and the inoculation with a pure culture of selected yeasts, which demonstrate the aromatic character of the variety. In order to add volume and complexity to the wine, micro-oxygenation and “batonnage” are applied to inox tanks for a period of 4 months. WINEMAKER NOTES Petra has a clear light straw color with some green tinges. The nose is clean with medium-intensity and quite distinct peach, white flowers, banana and citrus aromas. The wine is dry, fresh and crisp with moderate acidity. On the palate, peach, pear, mineral and lemon peel are the major elements. The flavors are savory, fresh and bright, with an almost pine-sap oily texture, and a slight bitter-almond finish with floral and mineral notes. Its stimulating bitterness makes Petra a great aperitif wine.

Paranga

Vin de Pays de Macedonia Dry red 13% Alcohol 60% Xinomavro, 20% Merlot, 20% Syrah No oak ageing, 8 months in stainless steel tank and 4 months in bottle. Aging potential: 2-5 years Character: Light and spicy with refreshing acidity and mild tannins. A simple and easy-to-drink match to pasta, vegetarian dishes and barbeque delights VINEYARD The grapes are sourced primarily from contract growers of the crus of Agios Panteleimon within the Amyndeon Appellation in Northwestern Greece. Sprawling at an altitude of 600m on poor sandy soil, the vineyards reach yields that rarely exceed 40 hl/he. The area is marked by cold winters and warm summers, but the four surrounding lakes create a unique mild microclimate. As a result, we get high fruit concentration and ripeness with exquisitely complex and rich aromas. VINIFICATION Grapes are hand-picked and selected on a sorting table prior to crush. For each variety the must is cold soaked at 11-12°C in a reductive environment for 2-5 days depending on the quality of the grapes. Fermentation takes place at 20-22°C, followed by malolactic fermentation in tank. During the first three months of the year, the lees are stirred twice a week (batonnage), in order to achieve a fuller body. After the final blend the wine is bottled, usually in April after the harvest. The winemaker’s main objective is to achieve maximum fruit extraction, while preserving a good level of acidity. WINEMAKER NOTES Paranga is a refreshing and jammy combination: a supple Merlot in the background with a touch of a very spicy Syrah under the spell of a light and more easy-to-drink Xinomavro. Its light ruby red color and herbal undertones are alluring. Its remarkable acidity gives rise to a complex bouquet of cinnamon, clove, and green pepper, and a long finish. It is made to be consumed young. Serve it cool as an aperitif or along with barbecue and spicy food in general.

Ramnista

AOC Naoussa Dry red 14.5% Alcohol 100% Xinomavro Selected vineyard blocks within the private vineyards at Yianakohori 12 months in 225-lt and 500-lt French and American oak casks plus further aging in bottle for another year. Aging Potential: 10-12 years Rare aromatic complexity with intense tannin structure and robust acidity. VINEYARD 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 33 vineyard blocks of different microclimate with varying exposure, orientation, slope, soil type, rootstock, vine density and age. Almost all exposures and soil types are encountered within the estate 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” we use grapes mostly from the vineyard blocks in the lower pH range and with lighter soil types to maximize the aromatic intensity and complexity. Moreover most of these blocks are closest to the nearby forest, where the more humid microclimate leads to a more tempered ripening pace. VINIFICATION The grapes are handpicked and sorted on a conveyor belt before crush. After a four–day pre-fermentation cold soak at 8-10° C, the must undergoes a 12-15 day vinification at controlled temperatures. Fermentation temperature does not exceed 23°C. Roughly one third of the wine ferments in open-top tanks with pigeage. Almost all vats are pressed at mid-fermentation and all of the wine finishes off its malolactic fermentation in inox tank. The final blend is made five months after harvest and the last racking takes place about six months later. We use both French and American oak, new oak up to 15%, and about 40% 500lt casks. Lightly fined and filtered. WINEMAKER NOTES Ripe, rich, complex and intense. This vintage has found its balance at elevated acidity and alcohol levels with robust tannins that create a long finish. Its concentrated bouquet of red fruit and pralines when young, evolves into hints of sun-dried tomato, black olive, truffle and sandalwood. A perfect match to lamb and game, Ramnista can age gracefully up to 15 years.

Dyo Elies

Vin de Pays d'Imathia (Naoussa, Greece) Syrah 60%, Merlot 30%, Xinomavro 10% Selected blocks of the Naoussa vineyards at Kir-Yianni Estate Aging potential: 12-15 years Alcohol: 14.7 % The “Dyo Elies”, two impressive olive trees, have for a long time lent their name to one of the best vineyards of KIR-YIANNI´s estate. The purpose of this wine is to highlight the characteristics of each variety and then create a unique blend through their "wedding". Merlot offers the full body, Syrah adds the spice with a velvety aftertaste while Xinomavro gives a twist with its complex bouquet and structure. Harvest dates are different for each variety starting from the end of August for Merlot to the mid and end of September for Syrah and Xinomavro respectively. The grapes are hand-picked and manually selected on a sorting table prior to crush. For each variety and during the first week after crush the must is cold soaked at 11-12°C in a reductive environment. Temperatures gradually rise for the fermentation to take place at 29-30°C for Merlot which is also heated after the end of fermentation for a few days. In contrast, the temperature for Syrah is maintained at 22-24°C throughout the fermentation and as soon as it is over the malolactic fermentation is initiated in new oak. Xinomavro ferments at 22°C in open-top tanks without pump-overs to avoid the overheated tannin extraction that used to be very common in the local traditional wines. Instead, a monitored hydraulic pigeage allows an early and refined phenolic optimum leading to the removal of grape skins with a pneumatic wine press well before the end of fermentation. Following fermentation the wines are aged separately for 14 months in French and American oak casks of 225 Lt. About 25% of the barrels in the cellar are renewed each year. The wine is aged in bottle for another six months before release. TASTING NOTES The fully ripe 2006 vintage shows in the deep purple color of “Dyo Elies” and its round mouthful. Aromas are subtle under its moderate acidity, which accentuates the phenolic load without leaving an edgy aftertaste. Spice dominates in the bouquet with hints of plum, black olive, dark chocolate, and toffee. Ready to drink now, but also worth keeping for further aging.

Kir-Yianni Estate

Vin de pays d ´Imathia Block selection within the private vineyards at Yianakohori, North Greece 40% Ximomavro , 60% Merlot Alcohol volume: 14.4 %vol Aging potential: 10-12 years VINIFICATION The grapes are handpicked and placed at a sorting table before crush. After a five-day cold pre-fermentation at 8-10° C, the must undergoes a 12-15 day vinification at controlled temperatures. Towards the end of fermentation high temperature are allowed, 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 (up to 14 months) and then held 6 more months in bottle before release. The final blend is made up of over 20 vineyard blocks each of which is vinified and aged separately. Minimally fined and unfiltered. WINEMAKER NOTES Our main goal with our “Estate” blend is to attain balance between fruit, acidity, and ripeness of tannins. As an original combination of the cosmopolitan Merlot with the “noble” indigenous grape variety, Xinomavro, Kir-Yianni Estate is distinguished by its harmony. A very good year in 2006 led to full ripeness resulting in a full body with phenolic richness. The “Estate’s”discrete acidity highlights the complex aromas and the lasting aftertaste. It is ready to be enjoyed upon release, but will also age gracefully as the red-fruit bouquet shall evolve secondary characteristics, like dried tomato, cigar-box.

Diaporos

Xinomavro 87%, Syrah 13% Vin de Pays d'Imathia Block #5 of the Yianakohori Vineyard in Naoussa Cellaring: 20 months in 225 lit oak casks and 6 months further aging in bottles Aging potential: 10-12 years Production: 6.138 bottles Winemaker Notes Deep red colour, almost blue, very different from the traditional Xinomavros. In the nose, the bouquet consists of ripe black fruit, plums, cigar box, black chocolate, golden tobacco, pepper. In the mouth one gets the well constructed, sculpted tannins rooted in a dense layer of ripe fruit. A full bodied wine, rich in ripe tannins with good acidity balanced by the quite high alcohol level. A new version of the Xinomavro grape, expressing the vineyard where it is coming from. Winemaking The grapes are handpicked and sorted on a conveyor belt before crush. After a seven–day pre-fermentation cold soak at 12° C and the first blending of Syrah and Xinomavro, the must undergoes a 20 day vinification at controlled temperatures. Fermentation and post-fermentation temperatures lie between 28-30°C. Roughly 40% of the wine ferments in open-top tanks with pigeage. Almost all vats are pressed at mid-fermentation and all of the wine finishes off its malolactic fermentation in new oak barrels. After the first six months the percentage of new oak drops to 20%. We fine and filter very lightly.

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