Wine details

 
kir-Yianni Estate 2007 (300 cl)
Type: Red
Vintage: 2007
Variety: Varietal Mix
Size: 300 cl
KIR-YIANNI ESTATE
(YIANAKOHORI)

Name: KIR-YIANNI ESTATE 2007

Type/Category: Red Dry / Vin de pays d ´Imathia

Origin:

Block selection within the private vineyards at Yianakohori, North Greece

Varieties: 40% Ximomavro , 60% Merlot

Cellaring: 12 months in 225-lt French and American barriques plus a minimum of 6 more months in bottle prior to release

Ageing potential: 10-12 years

Character: Full-bodied and balanced combining the elegance of Merlot with the strong elements of Xinomavro and can virtually match any food choice


VINEYARD

The vineyards have an overall southeast exposure at an altitude of 280-330 m. The estate is divided in thirty distinct parcels of different microclimate, which is a function of varying orientation, inclination, and soil type. Silt, loam, and clay are all found in different ratios depending on the vineyard block, each of which is farmed accordingly. Precipation is abundant during winter and spring, but the summer is usually so dry that minimal drip irrigation is applied to prevent heat-induced stress.

The density of the vines ranges from 3.500 to 4.000 per hectare and the average crop yield is maintained below 2.5 kg per vine. A parcel of 1 ha is planted with various local Greek varieties for experimental reasons.

VINIFICATION

The grapes are handpicked and placed at a sorting table before crush. After a five –day cold pre-fermentation at 10-12° C, the must undergoes a 12-15 day vinification at controlled temperatures. Towards the end of fermentation high temperature are allowed, followed by malolactic fermentation in inox tanks. In early January the new wine is put into barrels for further ageing. Among them, the 20% concern new oak.

The final blend is made up of over 20 vineyard blocks each of which is vinified and aged separately. Minimally fined and unfiltered.


TECHNICAL ANALYSIS

Alcohol volume: 14.4 %vol

Volatile acidity: 0.65 g/lt

Total acidity : 6.3 g/lt

pH: 3.42

Residual sugar: 3.8 g/lt

Free sulphur dioxide 17 ppm

Total sulphur dioxide 61 ppm


WINEMAKER NOTES

Our main goal with our “Estate” blend is to attain balance between fruit, acidity, and ripeness of tannins. As an original combination of the cosmopolitan Merlot with the “noble” indigenous grape variety, Xinomavro, Kir-Yianni Estate is distinguished by its harmony. A very good year in 2006 led to full ripeness resulting in a full body with phenolic richness.

The “Estate¢s”discrete acidity highlights the complex aromas and the lasting aftertaste. It is ready to be enjoyed upon release, but will also age gracefully as the red-fruit bouquet shall evolve secondary characteristics, like dried tomato, cigar-box.

Distributors:

For Greece:

GREECE
Ag.Stefanos, Attica
W.S KAROULIAS
23rd klm, National Road Athens-Lamia
Koulelis Giannis
0030 210 8141801
0030 210 8141887
info@karoulias.gr
www.karoulias.gr

For rest of the world please visit:

http://www.kiryianni.gr/Default.aspx?TabID=116&Country=AUSTRALIA
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Note for Collectors:Kir-Yianni estate label also has limited stock for Double Magnums/Jeroboams for the years: 1996,1997,1999,2000,2001,2004,2005 ,2006.
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