2021, Alpha Estate ‚Barba Yannis Reserve Vieilles Vignes Xinomavro, Amyndeon

Savoury and complex, this old-vine Xinomavro offers aromas of raspberry, sundried tomato, and wild herbs layered with liquorice and spice, finishing long and elegantly structured.

About the Winery: Alpha Estate was founded in 1997 by viticulturist Makis Mavridis and Bordeaux-trained oenologist Angelos Iatridis in Amyndeon, northwest Greece. The 220-hectare estate sits in the cool highlands of Western Macedonia at 620‚710 metres elevation, producing world-class wines from both indigenous and international varieties. The vineyards are certified sustainable, and the estate combines cutting-edge technology with precision viticulture to craft wines of depth and balance. Angelos Iatridis is widely regarded as one of Europeof most talented winemakers, dedicated to showcasing Greeceof native grape heritage.

Grape Variety: 100% Xinomavro ‚ sourced from the Single Block *Barba Yannis* vineyard, named in honour of the farmer from whom the land was purchased in 1994. The 3.71-hectare parcel was planted in 1919 with ungrafted, pre-phylloxera Gobelet-trained vines ‚¬” among the oldest in Greece. At an altitude of 620‚710 metres, these 90-year-old vines yield just 25 hl/ha of intensely concentrated fruit. The vineyardof sandy clay loam and limestone soils offer superb drainage, while ‚¬œroot zone drying irrigation‚¬ ensures controlled water stress and balanced ripening during the hot Macedonian summers.

Appearance: Deep ruby with garnet hues, reflecting richness and maturity.

Aroma: Complex and layered with ripe red berries, strawberries, dark cherries, sundried tomato, liquorice, and delicate spice.

Palate: Full-bodied and structured, combining rich fruit depth with savoury intensity. The grapes were destemmed and lightly crushed before a cold soak and fermentation with indigenous yeasts isolated from the vineyard. After fermentation, the wine rested on fine lees for 18 months with regular stirring, followed by 24 months maturation in medium-grain Allier and Jupille French oak. A further 12 months of bottle ageing refined its texture and aromatic complexity. Bottled unfiltered and unfined to preserve purity and character.

Body: Full-bodied with velvety tannins and firm backbone.

Acidity: Fresh and balanced, lifting the savoury depth and fruit concentration.

Cellaring Potential: Drink now or cellar 10‚15 years for tertiary development of tobacco, truffle, and sun-dried fruit notes.

Perfect Pairing: Complements grilled lamb, venison stew, or aged Greek cheeses such as Graviera or Kefalotyri.

Serving Temperature: Serve at 16‚18°C to highlight structure and aromatic complexity.

Contains sulphites. Information provided to the best of our knowledge at time of publication and subject to change by vintage.