2022 Cuvée Villages Naoussa Xinomavro, Kir-Yianni

• Style: Garnet-hued, strawberry-forward dry red with tobacco spice
• Taste: Ripe strawberry and black cherry, brisk acidity, supple tannins
• Food: Lamb, roast dinners, beef & steak, game & venison, pasta & risotto
• Occasion: Weeknight supper, Sunday lunch, age-worthy everyday drinking
• Serve: 14% ABV, cool-climate structure, 12 months French oak

In the Glass — Tasting Notes

Pour this garnet-hued Xinomavro now and discover immediate appeal: ripe strawberry and black cherry ride a wave of brisk acidity, with whispers of sweet spice and tobacco leaf winding through. The palate is clean and measured—full-bodied but never heavy, with tannins that grip without overwhelming. This is the structure that makes you reach for food.

The Winery — Kir-Yianni

Founded in 1997 by visionary Yiannis Boutaris, Kir-Yianni has spent over two decades restoring this variety's reputation across northern Greece. The Cuvée Villages draws from a strict selection across Naoussa's villages—both the estate's younger parcels and small growers' plots scattered across Mount Vermio's mosaic of shifting elevations, soil types and aspects. The 2022 vintage benefited from a cool spring, mild summer punctuated by August heat, and September's heavy rainfall followed by 40 days of warm days and cool nights. Grapes underwent cold-soak for six days before stainless-steel fermentation, then aged 12 months in French oak (new to fifth-fill) to build depth without oak dominance.

At Your Table — Food Pairing & Serving

This is serious, age-worthy drinking at an everyday price—the wine that proves Xinomavro's place at the heart of modern wine renaissance. Pair it with moussaka, grilled lamb, roasted feta, or the salty-savoury heart of Greek cuisine. The clean acidity and measured grip make it equally at home with slow-roasted vegetables and roast dinners. Vegetarian and vegan-friendly, sustainably grown. If this captures you, explore the rest of our Medium Bodied Red Wine collection—you'll find other cool-climate expressions from across Europe that share this same bright acidity and food-friendly structure.