The term Xynomavro (also spelled Xinomavro) roughly translates as "acid-black." Xinomavro likely originated in the Náoussa region, in northern Greece, and is the second most planted red grape in Greece. The Náoussa appellation, established in 1972, only permits the use of the Xynomavro grape. The grape is most often compared to Nebbiolo (and sometimes Burgundy), and tends to possess strong tannins and high acidity, meaning it also can age very well. As the wine ages, it starts to lose its red fruit flavors and begins to acquire savory notes, especially tomato and olive.
I recently enjoyed the 2020 Apostolos Thymiopoulos Rosé de Xynomavro ($24), which is produced in the village of Trilofos, at the foot of the Vermio mountain. The Thymiopoulos family has been involved in grape growing in Trilofos for generations but Apostolos Thymiopoulos was the first to vinify wine, releasing his first wine in 2005. Apostolos produces ten different expressions of Xynomavro, and his vineyards are organic and Biodynamic. He also believes in minimal intervention in the cellar.
This Rosé, made from 100% Xynomavro (from young vines), has a 13.5% ABV and was fermented with wild yeasts in stainless steel tanks for 5-6 months. It's then aged in second-use oak barrels for about four months. On the nose, you'll find bright red fruits accented with some herbal notes. On the palate, there's a complex mix of flavors, including fresh strawberry, cherry, and herbal accents, with lots of crisp acidity. Beneath those dominant flavors, there's fleeting hints of more depth, so it's something to savor over time. In addition, it's refreshing and delicious, with a lengthy, satisfying finish. It's not merely an easy-drinking Rosé. Highly recommended!
No comments:
Post a Comment