Kir-Yianni Kali Riza Amyndeon PDO 2016

Kir-Yianni Kali Riza Amyndeon PDO 2016
Amyndeon, Greece. Fruity aromas, rich and complex character on the palate, refreshing acidity, lingering aftertaste. On the palate the pronounced freshness balances with the ample body...
Our Price$35.95

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Discount
6 to 12$35.05
13 to 24$34.15
25 to 36$33.25
37 to 96$33.25

Further discounts available on larger quantities. Contact us for details.


Kir-Yianni
Stellios Boutaris is the fifth generation winemaker, today heading up Kir-Yianni, founded in 1997 by his father, Yiannis, following his departure from the Boutari family business. Boutari, the largest and oldest wine company in Greece, had been established by Yiannis’ grandfather in 1879.

Kir-Yianni makes wine across two regions in the north of Greece – Amyndeon and Naoussa, with the aim of producing terroir driven wines that speak of place. In Naoussa, the 58 Ha vineyard is located on the east slopes of Mount Vermion, situated at an altitude of 250 to 350 m.a.s.l. on sandy, clay soils. Located at just 100 km from the Agean Sea, it enjoys a cool, Mediterranean climate. In contrast, Amyndeon is the coldest wine growing region in Greece. At an altitude of 750 m.a.s.l. the climate is continental, tempered only by the presence of four lakes which create a very special microclimate. The soils are poor and sandy, and unaffected by phylloxera. Specialising in the native Greek grape variety – xinomavro, the wines of both Naoussa and Amyndeon have a layered complexity of fruit and serious acidity, which give them a unique character and long ageing potential.

Tasting Notes

Grapes/Blend: 100% Xinomavro 

pH: 3.18

Acid (g/L): 7.2

Sugar (g/L): 2.4

Vinification
Kali Riza is produced from 100% Xinomavro grapes grown in the area of Amyndeon, in Northwestern Greece. The grapes are carefully selected on harvest depending on their age and content in sugars, phenols and acids. Upon delivery at the winery, they are chilled at a temperature of 8-10 οC. After destemming, the grapes are crushed and left to cold soak for 6 days at 10 οC, a process aiming at the extraction of more color and aromas. The alcoholic fermentation lasts 2 weeks and is followed by 1 week of post-fermentation maceration.

Maturation
The wine is transferred to the barrels, were it is left to mature for 14 months. During this time, the wine undergoes malolactic fermentation while it is gently stirred on its lees. Finally, the wine is bottled and left to mature for 1 additional year.

Appearance
Bright red colour.

Aroma
Intense aromas of wild strawberry and cherry entwine with herbal hints.

Palate
Fruity aromas, rich and complex character on the palate, refreshing acidity, lingering aftertaste. On the palate the pronounced freshness balances with the ample body.

Food Matching
Pairs ideally with meat cooked in red sauce, wild mushroom risotto, stuffed peppers with cheese or ground beef, meat pies or grilled cheese.

Cellaring Potential
Offering a wine ready to be enjoyed now, but also suited for long time aging.
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