It is always a very good thing to have your eyes open for new exciting things going on in the world of wine. I recently discovered this very local grape from the Greek island of Cephalonia. It is not known anywhere outside the island, though, the grape has some close ‘relatives’ known as the Slovenian Rebula, and the Ribolla grape, which has been cultivated for many years in the Friuli region of Northern Italy. The grape produce lemony crisp wines, which are excellent refreshing. It is not wines to be stored for 10 years, but it is a very pleasant drink when young and chilled.
Here are the best examples which I have ever tried before. They are from the producer Gentilini, who also makes a fantastic red Syrah blend. Try them if you can get your hands on them.
Brand:Diaporos Winery:Kir Yianni Estate Vintage: 2005 Appellation: Vin de Pays d’Imathia (Naoussa – Greece) Varietal: 87% Xinomavro + 13% Syrah Winemaker: Yiannis Boutaris Oak: 19 months in 225lit French & American oak casks (+6 months further ageing in bottles) Type: Red Dry Alcohol: 14,8% Vineyard: Block #5 of the Yianakohori Vineyard in Naoussa Wine Making: The grapes are handpicked and sorted on a conveyor belt before crush. After a seven–day pre-fermentation cold soak at 12° C and the first blending of Syrah and Xinomavro, the must undergoes a 20 day vinification at controlled temperatures. Fermentation and post-fermentation temperatures lie between 28-30°C. Roughly 40% of the wine ferments in open-top tanks with pigeage. Almost all vats are pressed at mid-fermentation and all of the wine finishes off its malolactic fermentation in new oak barrels. After the first six months the percentage of new oak drops to 20%. Fine and filter very lightly.