Kir-Yianni Kali Riza Amyndeon PDO 2022
PDO Amyndeon,
Greece
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Kir-Yianni
Kir-Yianni Kali Riza Amyndeon PDO 2022
RRP:
$49.00
$36.00
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About this Wine
country
Greece
region
PDO Amyndeon
variety
Other Reds
Style
Red (Full Bodied)
vintage
2022
closure
Cork
Alcohol vol.
13.0
volume
750
Brands
Kir-Yianni
Tasting Notes
Aroma
The nose is complex with dominant
aromas of red forest fruit -raspberries and cranberries- and flowers. Tomato leaves and barrel notes compliment the
aromatic bouquet that unfolds on the palate as well.
Appearance
Garnet color of medium intensity, typical of Xinomavro and of the age of the vines.
Palate
The identity of the Amyndeon terroir is imprinted in the vigor
offered by the acidity, in the concentration of the fruit, and in the extraordinary balance. The tannins -evident yet with a
remarkable finesse- stand out for their quality and structure, a remarkable contribution of both the age of the bines and
the rigorous selection of the very best fruit from the very best of plots. An elegant wine, with long, persistent finish, and
notable ageing potential.
Vinification
Rigorous grape sorting on conveyor belt. The berries are cooled at 8-10°C. Destemming, crushing and skin-contact for 6 days
at a temperature of 10°C. 2-week fermentation, 7-day post-fermentation maceration. Blending of the different blocks
follows. Maturation in French oak barrels of 3rd and 4th use for 12 months with mild lees stirring (bâtonnage) occasionally.
18-month cellaring before market release.
Vintage Notes
On a rather typical winter and spring, March was the exception; Cooler than the average, it
let to a later bud break. The very high temperatures in June were interrupted by hail that due
to the late flowering did not cause serious damage. The rest of the summer started with a
rotation between xerothermic conditions and rain with mildly cool weather, ending with a
30-day of heat -milder than in 2021- and a wave of precipitation. From 5 September, the
renowned northern wind of Amyndeon reinstated the conditions to the average standards of
the season for the area. As a late-ripening variety, Xinomavro benefitted from the decreased humidity during daylight and
the diurnal temperature range, ripening in conditions that favored the concentration of sugars and anthocyanins.
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