Bright, pure and elegant Greek red with a wonderful perfume of red fruits and savoury herbs. If you crossed a red Burgundy with a Barolo you would be getting close. Perfect with grilled lamb or hard cheeses.
Xinomavro (or Xynomavro) is a dark-skinned grape variety widely planted in northern Greece. The variety is highly regarded in its native Greece as the finest red wine the country has to offer. With its characteristically high tannin and acidity, Xinomavro is structurally one of the biggest red wines in the Mediterranean, and indeed Europe. Classic flavor characteristics include prune, strawberry and sundried tomato.
Dimitris Diamantis is working to revive the appellation of Siatista in northern Greece, where his Xinomavro vines grow at altitudes of up to 900m on rocky limestone soils. There is discernible oak influence here – the wine spends 12 months in 500L old oak barrels – but it’s integrated well, balancing the savoury, tomato and red fruit aromas and flavours, and good acidity. Only 15,000 bottles made.
Greek Macedonia (Makedonia) is an expansive region in northern Greece. It is bordered by the Republic of Macedonia, Albania and Bulgaria to the north and the Aegean Sea in the south. The vineyards in the mountainous region are extensively planted to Xynomavro, along with Roditis, Limnio and the more-international Cabernet Sauvignon grape variety. Macedonian red wines are noted for their firm tannins and big flavors, and the best examples are among Greece’s most-sought-after reds.
With high acidity Xynomavro is versatile as food wine. Like Barolo to which it is compared could be great with game, wild mushrooms and truffles – or just a simple Moussaka!