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(2022) From Naoussa, this is Thymiopoulos's introduction to Xinomavro, with 25% whole bunch fermentation and eight months ageing in concrete and stainless steel. Juicy and uncomplicated, there's a little tapenade and fresh black berry fruits. Light in colour and in texture, the palate is soft, sweet, the tannins liquoricy but gentle, and the whole picture bright as a summery button. No blockbuster, but that's rather the point. Serve lightly chilled a la Beaujolais.
(2021) From a winery seen as a bastion of traditional, more tannic Naoussa, this spends 12 months in French oak, 40% new, but fully 30 months more ageing in bottle before release. More brick and amber to the colour here, some leafy, slightly green-flecked aromas, herbs and seeds and plummy, olive-touched fruit. On the palate the 2016 fruit is really sweet, creamy and forward, though it butts against strident tannins and acidity, the sides of the mouth drying, but that holds the fruit together in a powerful, structured food wine.
(2021) Vineyards at 280 - 330 metres, 80% of the blend spends 16 months in French and American oak barriques, the remainder in larger 500-litre barrels. Medium ruby red, light on the rim. There's a crushed raspberry and juicy black berry fruit here, boldy fruity with some background spice and that characteristic floral/violet lift. At 14.5% this is warmed by the alcohol, filling the mouth with substantial sweet fruit, maybe feeling the tiniest bit pruney to me, but the freshness of the acid and tannin does balance.
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