Kir-Yianni Yianakohori

Unlike my previous bottle, this was clean from the beginning, with no signs of reduction. Dark ruby-purple colour. Merlot-dominated nose (60% in the blend with the rest 40% xinomavro) with dark plums, ripe black cherries, sweet spices like cinnamon and some floral and tomato hints betraying the presence of xinomavro in a subtle manner. Medium-bodied with ripe fruit, firm tannins and moderate acidity. Med+ aftertaste. Reading my previous note written just 4 months ago, I have the impression that I …

The last vintage for this label and much different in style to previous vintages according to my recollection: much more extracted with solid tannic and acidic frame but with riper fruit and this time Merlot dominating the Xinomavro with sweeter balck fruit notes accompanied by balasamic nuances. Still in its prime but drinkable.

Three days in the bottle after opening and this is a different wine! The nose is reminiscent of a young Barbaresco with florality (violets and roses), red and darker cherry, damp forrest floor and spices. Same impression on the med-bodied palate, where the firm tannic structure and high acidity that frame the bright fruit also remind of a young Barbaresco. Time is needed for the tannins to mellow. Medium to long aftertaste. As I said this is the last vintage …

This is the last vintage of Yiannakohori to be rebranded as Kir-Yianni Estate Red circa the 2012 vintage. Initially reductive, needs some swirling in the glass to clean up. Red cherries, strawberries, sweet spices and tomato scents on the nose. On the palate it is medium-bodied with aggressive drying tannins and high acidity resulting in harshness. Medium, drying aftertaste. Might improve with cellaring. 87-88 for now.