Saturday, September 13, 2025 red wine review is an excellent, vegan-certified Single Vineyard Xinomavro that made its debut at the LCBO as part of the feature on Greek wines in last month's LCBO VINTAGES New Release Collection on .
It is produced by Kir-Yianni, a renowned Greek winery that was founded in 1997 by Yiannis Boutaris (1942-2024), a leading figure in the Greek wine industry. Yiannis started his own project after leaving his family's premium wine company, Boutari Wine Group, which was established by his grandfather in 1879.
Today, Kir-Yianni is led by Yiannis' son, Stellios Boutaris, a fifth generation winemaker of the Boutaris family. Stellios became Managing Director of Kir-Yianni in 1999, and was joined by his brother, Mihalis, a few years later after completing his studies at UC Davis. Stellios leads Kir-Yianni into the next phase of its history with a philosophy based on a desire for innovation, respect for tradition, and true knowledge and character of the wine. Sustainability is also a core philosophy and vital business decision at Kir-Yianni. In November 2022, Kir-Yianni set up a "Sustainability Team" and began their journey to carbon neutrality.
Winegrowing in Naoussa, in northern Greece, has a long history dating back to the 16th century. From the end of the 19th century to the beginning of the 20th century, the vine was the main crop in the area. Xinomavro was the main varietal planted in vineyards in Naoussa, and trained in gobelet style and planted in dense rows. Today, Naoussa is one of the most prominent wine-producing regions of Greece, with over 500 hectares under vine.
In 1970, Yiannis planted 40 hectares of Xinomavro vines on the eastern foothills of Mount Vermion, in Yianakohori, near the town of Naoussa. These first Xinomavro plantings signalled the revival of the ancient Naoussa vineyard and paved the way for the production of terroir wines, which has revolutionized the Greek winemaking scene in recent years. This vineyard would go on to become Ktima Kir-Yianni in Naoussa, and the fruit from these vines is what goes into crafting this Ramnista Xinomavro.
This red wine is crafted with 100% Xinomavro that was grown in the PDO Naoussa appellation of northern Greece. The wine's name is "Ramnista", a local idiom that stands for "royal hill", and portrays the trademark rolling hills of Kir-Yianni's estate vineyard in Naoussa. The "Ramnista blocks" are the source of Xinomavro grapes for this wine. Only the best parcels from the various blocks were selected for this wine, and the primary blocks for the 2020 vintage were #8, #12, #13, #14, #15, #16 and #17, #18, and #20. Nearly all of these blocks were planted in 1970 and 1971, on gentle slopes, with exposure to the sun running the gamut from northeast to south to northwest. The vines were trained using the Double Cordon system, and planted on loamy soils consisting mostly of sand and some clay.
To craft this wine, the grapes were hand-harvested with strict selection during the first week of October. After further rigorous grape selection on the conveyor belt, the grapes were cold-soaked for 7 days at low temperatures. It was fermented with pigeage (punch downs) for 10–15 days and pump-overs in a combination of large French oak vats and stainless steel tanks at a temperature of 19-23°C that is preserved during the 2- to 6-day post-fermentation maceration. The wine underwent malolactic fermentation in French oak barrels. It was matured for 16 months in 225 L and 500 L French oak, in a combination of first-, second-, and third-use barrels. The first blending took place on the 6th month of maturation, while the final blend was crafted just before bottling.
The 2020 growing season will be remembered for many things. In Greece, it began with a mild winter with very low to low rain, and typical seasonal temperatures. There was notable rain, sometimes intense, along with cooler than average nighttime temperatures from April to June, along with intense rainfall that was beneficial to the plants in mid-July. Heavy precipitation at the beginning of August was the last of the season, giving way to a long period of hot and dry conditions, with significant diurnal temperature ranges until harvest. From an uneven year with very good quality for red wines, let's see how this 2020 Xinomavro is tasting tonight...
The medium+ to medium-high intensity nose takes some coaxing to reveal attractive aromas of ripe red berry, Bing cherry, sweet baking spices, dried herbs and savoury earth, plus accents of orange adding further intrigue. The medium+ bodied palate is dry and structured with complex and ripe flavours of red cherry, red plum, fine sweet spices, dried herbs, savoury oak, plus orange touches. It has fresh and juicy acidity, along with well-structured and somewhat grippy tannins. Savoury earth and smoky mineral notes linger on the long, textured finish. Highly recommended buy! Score: 92+ pts
Many other fine wines by Kir-Yianni are available at the LCBO, and can be also be ordered through their Agent - Kolonaki Fine Wines & Spirits.
It is produced by Kir-Yianni, a renowned Greek winery that was founded in 1997 by Yiannis Boutaris (1942-2024), a leading figure in the Greek wine industry. Yiannis started his own project after leaving his family's premium wine company, Boutari Wine Group, which was established by his grandfather in 1879.
Today, Kir-Yianni is led by Yiannis' son, Stellios Boutaris, a fifth generation winemaker of the Boutaris family. Stellios became Managing Director of Kir-Yianni in 1999, and was joined by his brother, Mihalis, a few years later after completing his studies at UC Davis. Stellios leads Kir-Yianni into the next phase of its history with a philosophy based on a desire for innovation, respect for tradition, and true knowledge and character of the wine. Sustainability is also a core philosophy and vital business decision at Kir-Yianni. In November 2022, Kir-Yianni set up a "Sustainability Team" and began their journey to carbon neutrality.
Winegrowing in Naoussa, in northern Greece, has a long history dating back to the 16th century. From the end of the 19th century to the beginning of the 20th century, the vine was the main crop in the area. Xinomavro was the main varietal planted in vineyards in Naoussa, and trained in gobelet style and planted in dense rows. Today, Naoussa is one of the most prominent wine-producing regions of Greece, with over 500 hectares under vine.
In 1970, Yiannis planted 40 hectares of Xinomavro vines on the eastern foothills of Mount Vermion, in Yianakohori, near the town of Naoussa. These first Xinomavro plantings signalled the revival of the ancient Naoussa vineyard and paved the way for the production of terroir wines, which has revolutionized the Greek winemaking scene in recent years. This vineyard would go on to become Ktima Kir-Yianni in Naoussa, and the fruit from these vines is what goes into crafting this Ramnista Xinomavro.
This red wine is crafted with 100% Xinomavro that was grown in the PDO Naoussa appellation of northern Greece. The wine's name is "Ramnista", a local idiom that stands for "royal hill", and portrays the trademark rolling hills of Kir-Yianni's estate vineyard in Naoussa. The "Ramnista blocks" are the source of Xinomavro grapes for this wine. Only the best parcels from the various blocks were selected for this wine, and the primary blocks for the 2020 vintage were #8, #12, #13, #14, #15, #16 and #17, #18, and #20. Nearly all of these blocks were planted in 1970 and 1971, on gentle slopes, with exposure to the sun running the gamut from northeast to south to northwest. The vines were trained using the Double Cordon system, and planted on loamy soils consisting mostly of sand and some clay.
To craft this wine, the grapes were hand-harvested with strict selection during the first week of October. After further rigorous grape selection on the conveyor belt, the grapes were cold-soaked for 7 days at low temperatures. It was fermented with pigeage (punch downs) for 10–15 days and pump-overs in a combination of large French oak vats and stainless steel tanks at a temperature of 19-23°C that is preserved during the 2- to 6-day post-fermentation maceration. The wine underwent malolactic fermentation in French oak barrels. It was matured for 16 months in 225 L and 500 L French oak, in a combination of first-, second-, and third-use barrels. The first blending took place on the 6th month of maturation, while the final blend was crafted just before bottling.
The 2020 growing season will be remembered for many things. In Greece, it began with a mild winter with very low to low rain, and typical seasonal temperatures. There was notable rain, sometimes intense, along with cooler than average nighttime temperatures from April to June, along with intense rainfall that was beneficial to the plants in mid-July. Heavy precipitation at the beginning of August was the last of the season, giving way to a long period of hot and dry conditions, with significant diurnal temperature ranges until harvest. From an uneven year with very good quality for red wines, let's see how this 2020 Xinomavro is tasting tonight...
Tasting Note:
KIR-YIANNI SINGLE VINEYARD RAMNISTA XINOMAVRO 2020 - Vegan, PDO Naoussa, Greece (#178020) (XD) - $38.95The medium+ to medium-high intensity nose takes some coaxing to reveal attractive aromas of ripe red berry, Bing cherry, sweet baking spices, dried herbs and savoury earth, plus accents of orange adding further intrigue. The medium+ bodied palate is dry and structured with complex and ripe flavours of red cherry, red plum, fine sweet spices, dried herbs, savoury oak, plus orange touches. It has fresh and juicy acidity, along with well-structured and somewhat grippy tannins. Savoury earth and smoky mineral notes linger on the long, textured finish. Highly recommended buy! Score: 92+ pts
Many other fine wines by Kir-Yianni are available at the LCBO, and can be also be ordered through their Agent - Kolonaki Fine Wines & Spirits.
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