Grape - Xinomavro

Origin - Kir-Yianni is one of Greece's top wine Estates. Established in 1997 by its namesake Yiannis Boutaris, a prominent figure in the Greek wine industry and the former mayor of Thessaloniki, Greece's second-largest city. He had departed from the historic Boutari Wine Group, which was established by his grandfather in 1879. As head of winemaking and vineyard management there, he had initiated significant research into varieties and terroirs. His new personal project focused on producing smaller quantities of exceptional wines from old vines at high altitudes. It all began with the establishment of the new winery on a 40ha vineyard of Xinomavro that was originally planted by Yiannis himself in 1970. Here in Greek Macedonia, nestled on the eastern foothills of Mount Vermion near Naoussa, this vineyard played a pivotal role in reviving the appellation, and showcasing its potential. Additionally, Kir-Yianni maintains a smaller vineyard area at 700m in Amyndeon, situated on the western highlands of Mount Vermion. Visitors can indulge in winter skiing on the higher slopes while exploring the winery's offerings. Now under the leadership of Stelios Boutaris, Yiannis' son, the Kir-Yianni team has emerged as one of the most renowned producers in Greece. 

The core pillars of the company’s philosophy are: innovation, respect to tradition, and specialized knowledge on wine, from the vineyard all the way to the consumer. The main aim is always the creation of wines of a special character: Rich but refined aromas, acidity to provide zest and ageing potential, perfect balance in the mouth and ease of combination with various dishes. 

They have become the leading proponents of the now highly esteemed Xinomavro red variety. This is most closely compared to Pinot Noir or Nebbiolo with its ability to produce utterly profound wines. Today, Kir-Yianni stands as a testament to the Boutaris family's enduring legacy and their unwavering pursuit of excellence.

What the critics say

95/100 Decanter World Wine Awards 2025

“Classic redcurrant fruit decorated with myriad floral and herbal notes: roses, lilies and dried thyme. Fine-grained and supple with bags of underlying freshness and purity“

91/100 Vintage Wine Picks

"Fragrant, intense, and slightly perfumed nose of red and dark cherry, rose floral, and touches of orange peel layered over savoury earth, plus accents of oak spice and sun-dried tomato adding further intrigue and complexity. On the medium bodied palate it has lovely ripe red and black cherry, blackberry, savoury earth oak spice, sun dried tomoato and rose floral flavours. Juicy acidity and well structured fairly grippy tannins that are youthful yet approachable. Earthy and floral notes with some minerality lingering on the long finish. Highly recommended buy!"

Winemaker Note

Our NAOUSSA is produced from a strict selection of Xinomavros grown on both our Estate (younger vines) and small vine growers’ parcels around the different areas of the PDO zone. The villages of Naoussa offer a most interesting diversification on their hilly terrain in terms of altitude, slope, soil structure, orientation etc. These conditions shape an intriguing mixture of meso-climates. Our NAOUSSA Cuvée Villages is a wine enthusiast’s introduction to the great richness ofthe viti-vini traditions of the region, featuring at the same time, the dynamics of Xinomavro at its heartland-terroir. The grapes are handpicked then cooled at 10 °C and proceed to rigorous grape selection on conveyor belt. Cold soaking for 6 days at low temperatures followed by fermentation in stainless steel tanks at temperatures of 20 – 23 °C for 12 to 15 days. Malolactic fermentation and maturation in mainly Frenck oak barrels of 225 and 500 liters in a combination of new and old use (3rd to 5th fill) for 12 months.

A deliciously bright and refreshing Assyrtiko from Greek Macedonia. Kir-Yianni are one of the finest producers in Greece (and they recently became owner-managers of Sigalas from Santorini too). This is Kir-Yianni's own mainland version of a steel fermented Assyrtiko. From very poor and sandy soils lying at quite a high elevation (700m), it boasts a wonderful volume of aroma and a fine, bracing acidity. It's a great example and superb value at this price.