Kir Yianni, Diaporos 2011
(7 days pre-frementation cold soak, controlled temperature fermentation in open tanks for 10-15 days, malolactic in new French oak followed by 22 months maturation in barriques, 14.3% abv, pH 3.25, TA 6.5). An older vintage of Diaporos (current vintage is 2016) tasted during the Masters of Wine trip in Greece this is a blend of 93% Xinomavro with 7% Syrah from Naoussa region. Highly scented offering black cherry fruits, florals, spice and chocolate. Seductive on the palate with luxurious oak that is well blended in, this is detailed and fresh with pixellated tannins.