Kir-Yianni The North Assyrtiko 2024 (Greece) - Wine Review

After enjoying the excellent 2023 Kir-Yianni Le Nord Assyrtiko last year, tonight's white wine review is the latest vintage of this terrific, vegan wine that arrived at the LCBO as part of the feature story on Outdoor Dining in the May 24th LCBO VINTAGES New Release Collection.

It is produced by the renowned Greek winery, Kir-Yianni. The winery was established in 1997 by Yiannis Boutaris (1942-2024) of the renowned Boutaris wine family. Yiannis was one of the leading figures in the Greek wine industry right up until his passing last year.

Even though John Boutaris, Yiannis' grandfather, established the family's successful wine business, Boutari Wine Group, in 1879, Yiannis wanted to set his own path and established a vineyard in 1970 in the eastern foothills of Mt. Vermion, near the town of Naoussa. This vineyard would go on to become Ktima Kir-Yianni. In 1986, Yiannis planted 20 hectares of white wine varieties in the highlands to the west of Mt. Vermion, in the area of Amyndeon. In 1996, Yiannis purchased an old winery in the village of Agios Panteleimon, within the area of Amyndeon. A year later this site would go on to become the newly-built Kir-Yianni winery in Amyndeon, and the first vintage was vinified at the new winery that same year.

Today, Kir-Yianni is led by Stellios Boutaris, son of Yiannis, and the fifth generation of the Boutaris family of winemakers. In 1999, Stellios became the managing director of Kir-Yianni, and he was joined soon thereafter by his brother, Mihalis, who returned from his studies at UC Davis. The Boutaris brothers re-planted their 28 hectares of vineyards, focusing on both Greek and international varieties, but most importantly, ensuring that each varietal was planted on the most appropriate vineyard parcel.

Kir-Yianni's philosophy is based on ensuring a fine balance between the family's hundred-year-long tradition and the use of new and innovative winemaking techniques. Their goal is to produce appealing wines that reflect the potential of the Greek vineyard and its indigenous varieties, while also protecting the environment by using integrated farming principles. Moreover, Kir-Yianni takes proper care in the vineyard with strict selection on the vine, while in the cellar they micro-vinify and meticulously blend to ensure typicity, ageing potential, and consistent wine quality from vintage to vintage.

This white wine is crafted with 100% Assyrtiko that was grown in the PGI Florina appellation in "The North" of Greece, hence the name. More specifically, only selected vine parcels within the village of Agios Panteleimonas in Florina, at the unique plateau of Amyndeon, were chosen to craft this wine. This unique plateau of Amyndeon is the cooler wine region of Greece and consists of an exceptional mixture of elements, or terroir. This area is situated at high-altitude, between 600–700 metres above sea level, and has poor sandy soils on a stunning terrain of raw mountainous beauty. The four neighbouring lakes moderate the temperatures all year round, and contribute to the continental-ish climate with cold, often snowy winters, and mild summers. The area also experiences notable diurnal temperature variation, and the beneficial trademark to the area, wind blowing from the north.

For this wine, Kir-Yianni selected mostly young vines averaging 10 years in order to express Assyrtiko's mountainous expression. To craft this Assyrtiko, the grapes were hand-harvested over a couple of weeks in the middle of September and rigorously selected on a conveyor belt. It was completely vinified in stainless steel tanks and stayed in contact with its fine lees for 4 months.

The 2024 vintage was the warmest year ever recorded in the region. This meant that consistent, systematic work in the vineyard, and vigilance in monitoring weather data helped determine the best time to harvest each variety. Weather conditions were closer to normal after summer, which was beneficial for Assyrtiko as it ripened in more ideal conditions, while maintaining its aromas and acidity. Let's see how this 2024 Assyrtiko from northern Greece is tasting tonight...

Tasting Note:

KIR-YIANNI THE NORTH ASSYRTIKO 2024 - Vegan, IGP Florina, Greece (#25707) (XD) - $19.95
Enclosed by Stelvin screw cap. Fresh and fragrant, the lovely, medium-high intensity nose has leesy, ripe lemon citrus, and white floral aromas accented with herbals, mineral, pear, and grapefruit with hints of spice. The dry, medium+ bodied palate is ripe and gently honeyed with spice, lemon citrus, grapefruit, pear, herbals, and leesy mineral flavours. It has crisp, fresh, and vibrant acidity, along with a slightly chalky mineral texture and spice notes on the mid-palate. Juicy and fresh with savoury, leesy minerals, and lemon citrus notes lingering on the very long, well-balanced finish. Highly recommended buy! Score: 91 pts

Other fine wines by Kir-Yianni are available at the LCBO, while the full range can be ordered through their Agent - Kolonaki Fine Wines & Spirits.

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Boutari Naoussa Xinomavro 2021 (Greece) - Wine Review

Tonight's red wine review is the emblematic and lovely Xinomavro from Naoussa in Greece that arrived at the LCBO in the recent March 15 LCBO VINTAGES New Release Collection.

It is produced by Boutari, one of Greece's most historic and influential wineries. Boutari Winery was established in 1879 in Northern Greece in Naoussa, Macedonia, by Ioannis Boutaris. In 1906, Mr. Boutaris built the city's first privately-owned winery and retail cellar, while also launching the production of the first Greek red wine that was bottled under the now-renowned "Naoussa Boutari" label.

By the mid-1930s, Stelios Boutaris, son of Ioannis, took over the reins of the family business and began exporting wines to other countries in 1935. Stelios also built a second winery in Naoussa and laid the foundation for years to come. In 1968, Giannis and Konstantinos Boutaris, the two sons of Stelios, took over the winery, ventured into vine growing by purchasing a vineyard in Imathia, and propelled the company to new heights, while also shaping it into what it is today. A decade later, Boutari inaugurated their new, state-of-the-art winery in Stenimachos, Naoussa. This flagship winery remains the centre of production, bottling, and ageing today.

The 1980s were a time of growth as Boutari expanded their operations to most of the major wine-producing regions in Greece. The Boutaris family also became actively involved in the cultural, social, and economic growth of their host communities, while also highlighting each region's unique identity and vine-growing qualities. During this period, Boutari also experimented with the cultivation of Greek and foreign varieties to create new wines that are mainstays of the current portfolio. Boutari has continued to grow and expand throughout the years, garnering numerous accolades along the way.

Boutari has wineries situated in the most important wine-producing regions of Greece - Mantineia, Naoussa, and Goumenissa. This particular red wine is from their Naoussa estate winery, which is situated on the eastern edge of Vermio in the region of Macedonia in Northern Greece. It was in Naoussa where Boutari's journey began. While viticulture in the Naoussa area is deeply rooted in the past, Boutari's presence has been decisive not only for the preservation of the Xinomavro variety during times when viticulture was threatened, but also for the promotion and recognition of the variety and the Protected Designation of Origin (PDO) zone of Naoussa. This achievement was realized by producing excellent and historically significant wines.

Emblematic of modern Greek wine history, this Boutari Naoussa is one of the first Greek red bottled PDO wines and constitutes a landmark for red wines in Greece. It is crafted using 100% Xinomavro that was vinified by a 24-hour cold maceration (with a small percentage bled off for rosé production), followed by a controlled alcoholic fermentation with selected yeast strains at 20–27°C. The wine underwent a gentle extraction with few pumpovers prior to starting malolactic fermentation. It was matured in 5th- and 6th-use French oak barrels for 12 months, then filtered with sheet filtration prior to bottling.

The vintage in 2021 in Naoussa began with a relatively warm winter, with rainfall mainly limited to January. The first two months of spring were cold with little rainfall, which resulted in a later than normal budbreak and flowering, while May was relatively warm and dry. June featured relatively high temperatures and sufficient rainfall, which led to intense vegetative growth and larger grapes. Summer was particularly hot, with increased diurnal temperature ranges between day and night, and reduced rainfall, conditions which stressed the vines and delayed ripening. The first half of September presented ideal conditions for late-ripening varieties such as Xinomavro, while the latter half of the month featured low nighttime temperatures and autumn rains making their first appearance, which benefited the plants. Xinomavro was the last variety to be harvested, and it was completed prior to the rains that began in Naoussa on October 5th. From a vintage that produced positive results, let's see how this 2021 Naoussa Xinomavro from Greece is tasting tonight...

Tasting Note:

BOUTARI NAOUSSA XINOMAVRO 2021 - PDO Naoussa, Macedonia, Greece (#23218) (XD) - $20.95
The medium+ to medium-high intensity nose has maturing aromas of dried dark red cherry and rose floral with woody, savoury earth, and cinnamon accents, plus whiffs of fresh lemon citrus. On the dry, medium-full to full-bodied palate it has a lovely, maturing flavour profile of dried cherry, floral, oak spice, cinnamon, and earthy replays, plus some sour cherry notes. It's supported by juicy, lemony-sour acidity, alongside medium-firm structured tannins. Savoury earth, mineral, and cinnamon notes linger on the long, fairly firm, sour-edged, and juicy finish. Highly recommended buy! Score: 90 pts

A couple of other wines by Boutari are available at the LCBO, while the full portfolio can be ordered through their Agent - Kolonaki Fine Wines & Spirits.

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Kir-Yianni Cuvée Villages Xinomavro 2021 (Greece) - Wine Review

Tonight's red wine review is an excellent, vegan-certified Xinomavro that is featured as a Food & Drink Discovery and was part of the Women in Wine theme in last weekend's March 1st LCBO VINTAGES New Release Collection.

Like the excellent 2023 Kir-Yianni Le Nord Assyrtiko I enjoyed last year, this red wine is produced by Kir-Yianni, a renowned Greek winery that was established in 1997 by the late Yiannis Boutaris (1942-2024). From the renowned Boutaris family, Yiannis was one of the leading figures in the Greek wine industry right up until his passing last year.

Yiannis left the family's wine business to chart his own path in the eastern foothills of Mt. Vermion, in Yianakohori, near the town of Naoussa, where he planted 40 hectares of Xinomavro vines in 1970. This vineyard would go on to become the Ktima Kir-Yianni. More vines would be planted in 1985, followed by the acquisition of an old winery in 1996 in the village of Agios Panteleimon. A year later, the old winery was completely rebuilt to become the new Ktima Kir-Yianni, with the first vintage entirely vinified at the new winery.

Today, Kir-Yianni is led by Yiannis' son, Stellios Boutaris, who is the fifth generation of the Boutaris family of winemakers. After becoming managing director of Kir-Yianni in 1999, Stellios was joined soon thereafter by his brother, Mihalis, who had returned from his studies at UC Davis. During this period, there was intense experimentation and research on the Xinomavro varietal. The results of these experiments were a new generation of Xinomavro wines borne in 2003, along with 28 hectares of vines that were re-planted mainly with Xinomavro and other Greek varieties between 2004 and 2006. In 2009, Kir-Yianni acquired another 10 hectares of vineyards to become one of Greece's largest vineyards.

The philosophy at Kir-Yianni is a fine balance between a hundred-year-long family tradition and the use of new and innovative winemaking techniques. The aim of Kir-Yianni is to produce appealing wines that reflect the potential of the Greek vineyard and its indigenous varieties. Activities in the vineyard and at the winery are based on the principles of integrated farming and protecting the environment. The core practices at Kir-Yianni include taking care of the vineyard, implementing strict selection policies on the vine and in the cellar, micro-vinification, and meticulously blending, thus endowing Kir-Yianni wines with typicity, ageing potential, and consistent quality from vintage to vintage. At Kir-Yianni, sustainability is both a philosophy and a vital business decision that entails dedication, realism, and systematic investment, and in 2023 they started their journey to carbon neutrality.

Margarita Koumpiou is the reason why this wine is part of the Women in Wine feature in this VINTAGES Release. Margarita holds an integrated master's degree in crop science, an honours M.A. in oenology, and a diploma in food and beverage quality management. At Kir-Yianni, Margarita is an oenologist and works closely with Stellios.

This red wine is crafted using 100% Xinomavro that was grown in various villages across PDO Naoussa. More specifically, it was crafted using a strict selection of estate-grown grapes from younger vines, as well as parcels from small vine growers. The villages of Naoussa offer an interesting diversity of terroir, including their hilly terrains, altitude, slope, soil structure, and orientation, conditions which provide an intriguing mixture of meso-climates. To vinify this wine, the grapes were immediately cooled upon hand-harvesting, then underwent a rigorous grape selection on a conveyor belt. The grapes were then cold soaked at low temperatures for 6 days, followed by fermentation in stainless steel tanks at temperatures of 20–23°C for 12 to 15 days. After undergoing malolactic fermentation, the wine was matured mainly in 225- and 500-litre French oak barrels for 12 months in a combination of new and 3rd to 5th use barrels. The first blend was made on the 6th month of maturation, while the final blend was completed just before bottling.

The 2021 growing season in Naoussa began with a typical winter, followed by a cool March that resulted in a longer time for budbreak to complete. Dry conditions with significant diurnal variation in April and May led to a slightly early flowering, while summer began with hail in June, which decreased yields in the affected areas. July and August were characterized by long heatwaves and dry conditions, which resulted in the rapid (and positive) development of veraison in early August. From September onwards, weather conditions were typical and back to ideal standards, which allowed for the full ripening of Xinomavro. To ensure optimum ripeness, the grapes were handpicked in stages from late-September to mid-October. From a different year with positive results and great uniformity, let's see how this 2021 Xinomavro from Greece is tasting tonight...

Tasting Note:

KIR-YIANNI CUVÉE VILLAGES XINOMAVRO 2021 - Vegan, PDO Naoussa, Greece (#14151) (XD) - $18.00
Fragrant, intense, and slightly perfumed nose of red and dark cherry, rose floral, and touches of orange peel layered over savoury earth, plus accents of oak spice and sun-dried tomato adding further intrigue and complexity. On the dry, medium-full bodied palate it has lovely ripe red & black cherry, blackberry, savoury earth, oak spice, sun-dried tomato, and rose floral flavours supported by juicy acidity and well-structured, medium-firm, and fairly grippy tannins that are youthful, yet approachable. Cherry, earthy, and floral notes with a slight tang and some minerality lingering on the very long finish. Highly recommended buy! Score: 91 pts

Several other fantastic wines by Kir-Yianni are available at the LCBO, while the full range can be ordered through their Agent - Kolonaki Fine Wines & Spirits.

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Kir-Yianni Le Nord Assyrtiko 2023 (Greece) - Wine Review

Tonight's white wine review is an excellent, vegan-friendly Assyrtiko from Greece that officially arrives at the LCBO this weekend as The $18 Solution in the April 27th LCBO VINTAGES New Release Collection.

It is produced by Kir-Yianni, a winery that was founded in 1997 by Yiannis Boutaris, one of the leading figures in the Greek wine industry and from the renowned Boutaris wine family. Yiannis' grandfather, John Boutaris, established the Boutari Wine Group in 1879, but Yiannis left the family's wine business to set his own path.

The beginnings of Kir-Yianni are rooted in the eastern foothills of Mt. Vermion, in Yianakohori, near the town of Naoussa, where Yiannis Boutaris planted 40 hectares of Xinomavro vines in 1970. This vineyard would later become Ktima Kir-Yianni. In 1985, Yiannis planted 20 hectares of white varieties in the highlands to the west of Mt. Vermion, in the area of Amyndeon. Over the next five years, Yiannis planted Merlot and Syrah in selected vineyard parcels at Ktima Kir-Yianni, varieties which were perfectly suited to the area's mesoclimate.

In 1996, Yiannis purchased an old winery in the village of Agios Panteleimon. This building was nicknamed "Paranga", or Shack, and would go on to become the Kir-Yianni winery in Amyndeon - where this wine was crafted. In 1997, Kir-Yianni was officially founded with the first vintage that was entirely vinified at the newly built Ktima Kir-Yianni winery.

Today, Kir-Yianni is led by Stellios Boutaris, son of Yiannis, and the fifth generation of the Boutaris family of winemakers. Stellios became the managing director of Kir-Yianni in 1999, and was joined soon thereafter by his brother, Mihalis, who returned from his studies at UC Davis. During this period, there was intense experimentation and research on the Xinomavro varietal, with the new generation of Xinomavro wines borne in 2003 based on the results of these experiments. Between 2004 and 2006, 28 hectares of vineyards were re-planted with Xinomavro and other Greek and international varieties, with a focus on ensuring that each varietal is planted on the most appropriate vineyard parcel. With 10 more hectares of vineyards acquired in 2009, Kir-Yianni became one of Greece's largest vineyards.

The philosophy at Kir-Yianni is a fine balance between a hundred-year-long family tradition and the use of new and innovative winemaking techniques. The aim of Kir-Yianni is to produce appealing wines that reflect the potential of the Greek vineyard and its indigenous varieties. Activities in the vineyard and at the winery are based on the principles of integrated farming, with concern about protecting the environment. Kir-Yianni takes proper care in the vineyard, strict selection on the vine and in the cellar, micro-vinifies, and meticulously blends - core practices which endow Kir-Yianni wines with typicity, ageing potential, and consistent quality from vintage to vintage.

This 100% Assyrtiko was grown at an altitude of 700 metres within the Agios Panteleimon viticulture zone, in the Amyndeon appellation of Northwestern Greece. The vines are young, averaging only 8-10 years old, and are planted on poor sandy soil, which helps deliver wines of exquisite finesse and an intense aromatic character. The climate in this region is mildly continental with cold winters, warm summers, and is influenced by the four neighbouring lakes. To vinify this wine, the grapes were carefully destemmed and crushed, and maintained skin contact in order to maximize the extraction of aroma precursors. It was fermented at controlled temperatures in stainless steel tanks, and remained on its fine lees for an extended period of 4-5 months in order to gain more volume and complexity.

With the impact of climate change, the 2023 growing season began as a very dry and almost warm winter, without the usual snowfall, followed by a nice, cold spring. A very wet June presented challenges for grape health, but Kir Yianni did manage well due to extensive work in the vineyard. In July, there were heat waves which stressed the vines, but warm days and cool nights during harvest season helped save the vintage. Let's see how this 2023 Assyrtiko is tasting tonight...

Tasting Note:

KIR-YIANNI LE NORD ASSYRTIKO 2023 - Vegan, IGP Florina, Greece (#25707) (XD) - $18.00
Screw cap. Fragrant and intense, the medium-high intensity nose delivers elegant lemon citrus, floral, leesy-stony minerality, ripe pear, spice, and grapefruit aromas with some nuanced orchard fruit notes. It's medium-full bodied with impressive weight, concentration, and depth on the dry, structured palate. Lovely ripe lemon citrus, grapefruit, floral, leesy-stony minerality, pear, and white peach flavours are neatly balanced. It has crisp, clean, juicy, and structured acidity, along with some spice notes and a chalky mineral texture on the mid-palate. Oyster shell mineral flavours with touches of spice linger on the long, crisp, and well-balanced finish. Buy six and enjoy one each year to the end of the decade. Highly recommended buy! Score: 91+ pts

Other fine wines by Kir-Yianni are available at the LCBO, and through their Agent - Kolonaki Fine Wines & Spirits.

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Katogi Averoff Inima Xinomavro 2018 (Greece) - Wine Review

Tonight's red wine review is an excellent Xinomavro from Greece that is brand new to the LCBO, arriving in stores across Ontario last weekend in the November 18 LCBO VINTAGES New Release Collection.

It is produced by Katogi Averoff, a Greek winery that began as a hobby in the late 1905's when Evangelos Averoff, a prominent politician, author, and businessman, planted the first Cabernet Sauvignon vines in Greece, on the steep slopes of Mount Pindus. He later bottled the first vintage of what would become the famous Katogi Averoff wines at his home cellar in Metsovo. The words "Vines of France on the mountains of Greece..." adorned the label of the first wine, a label which he lovingly designed.

While initially just a hobby, Averoff developed a vision to replant and transform the abandoned slopes of Pindus into vineyards, as well as revive the indigenous vinicultural tradition that flourished in the region in the 18th and 19th centuries. He also had a desire to boost the economic and cultural development in the region.

With the help of experts in Greece and France, Averoff developed one of Greece's most celebrated and highest-altitude vineyards, which are situated 950 - 1,050 metres above sea level. He also built a small winery on the eastern outskirts of Metsovo and became famous in Greece, while also garnering international awards. Averoff's red wine became the cornerstone of his quest to revive indigenous Greek grape varieties and develop successful blends with foreign varieties, a vision that was reflected in Katogi being one of the earliest to embrace authentic vinegrowing and winemaking methods.

After Evangelos Averoff passed away in 1990, Katogi Averoff continued to grow while remaining true to its founder's vision. His son-in-law, Sotiris Ioannou, became managing director and, under his guidance, new vineyards were planted in the Metsovo region, while experimenting with new grape varieties and blends continued. The winery has also undergone constant updates and expansion, thereby increasing production and expanding its national and international distribution.

Today, Katogi Averoff is managed by Alexander Ioannou, Evangelos' grandson, and continues to cultivate vineyards in the Metsovo region, while focusing on reviving indigenous varieties of the region, and developing wine tourism. The philosophy at Katogi Averoff is based on finding inspiration in life and people, in vines that flourish under difficult conditions, in bears and birds - their companions in the Metsovo vineyards, and in people who overcome all adversities to create. Katogi Averoff is inspired by everything that delights the senses and frees the mind and soul - everything that transforms their winemaking pursuit into a true state of mind.

The name of this wine is "Inima", which means "heart, soil" in Metsovo's local Vlach dialect. This wine is an expression of the positive energy and enthusiasm of everyone who has put their heart and soul into the production of this new range of wines by Katogi Averoff. It is crafted with 100% Xinomavro that was grown in a select vineyard in Rudina, within PDO Naoussa in northern Greece. The 30+ year-old vines are planted on well-drained, sandy clay soil, while the climate in the region is continental, with cold winters and hot summers. Furthermore, the cool air currents from Mount Vermion allow the grapes to ripen fully. After harvesting the grapes in late-September, the grapes were macerated for 7 days, followed by undergoing alcoholic fermentation for 20 days. The wine is then transferred into 300 L French Nevers-oak barrels to undergo malolactic fermentation. It rests on its lees for 2 months, and is aged in barrel for a minimum of 10 months. Let's see how this 2018 Xinomavro from Greece is tasting tonight...

Tasting Note:

KATOGI AVEROFF INIMA XINOMAVRO 2018 - PDO Naoussa, Greece (#30680) (XD) - $27.95
100% Xinomavro, this has clean, fragrant, and slightly perfumed aromatics that are intense with dark red cherry, black cherry, savoury wet earth, and sandalwood notes, along with touches of fine oak spice, black plum, and rose floral notes emerging with time in the glass. It's medium-full bodied with firm, grippy, and drying tannins that add weight and structure to the palate. It's dry with lovely flavours of black cherry, dark red cherry, savoury wet earth, rose floral, sandalwood, and oak spice replays, with touches of licorice and leather adding further complexity. It has very good, juicy acidity, while savoury earth with touches of mineral linger on the long, dry finish. It reminds me a bit of Nebbiolo. Highly recommended buy! Score: 91 pts

Other fine wines by Katogi Averoff can be ordered through their Agent - Kolonaki Fine Wines & Spirits.

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Château Kamnik Temjanika 2011 (Macedonia) - Wine Review

This white wine is from the July 20 Vintages release. I was gifted this wine from a good friend of mine who is Macedonian. This was my first time tasting a wine from Macedonia, and I was quite pleasantly surprised.

CHÂTEAU KAMNIK TEMJANIKA 2011 - Skopje, Macedonia (#317305) (D) - $17.95

Tasting Note:
Made from 100% Temjanika, which is a variety of very aromatic Muscat Blanc à Petits Grains. Cork was a bit depressed inside the neck and seemed a bit loose as it was removed quite easily. Aromas of orange, incense and wild honey from the cork. Intense, full on ripe peach and tropical aromas with incense in the background from the glass. Medium-bodied with strong flavours on the palate consisting of guava, passion fruit, and tropical fruits. Off-dry with a medium-long finish. Quite nice and definitely a crowd-pleaser.

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