The Thymiopoulos family has owned vineyards in Naoussa for several generations. After he graduated from The University of Athens oenology program, Apostolos Thymiopoulos returned to his family’s vineyards and began producing wine for his own label, Thymiopoulos Vineyards. The first wine caught the attention of influential wine writers such as Nico Manessis and the UK’s Tom Stevenson. The beauty of his wines comes from the fact that Apostolos is able to coax out Xinomavro’s better qualities without high levels of acidity and tannin, making a wine that can be enjoyed now or cellared. This Xinomavro has a lovely purple red color. The nose proffers a complex bouquet of red currant, cherry, blackberry, plum, sun-dried tomato, black olive and vanilla. In the mouth this red is full-bodied with rounded tannins and balanced acidity. The finish is long.
The organically farmed grapes for the 2018 were sourced from both higher altitude vineyards around the village of Fytia and warmer, lower elevation vineyards adjacent to the village of Trilofos. The vines are 25 years old. The grapes are hand-picked, 75% destemmed and maceration lasts for 18 days. Fermentation begins with wild yeast under carefully monitored conditions. After completion of both alcoholic and malolactic fermentation the wine is stored in second-use 500-liter oak barrels where it ages for 12 months. It is then bottled unfiltered.
The organically farmed grapes for the 2018 were sourced from both higher altitude vineyards around the village of Fytia and warmer, lower elevation vineyards adjacent to the village of Trilofos. The vines are 25 years old. The grapes are hand-picked, 75% destemmed and maceration lasts for 18 days. Fermentation begins with wild yeast under carefully monitored conditions. After completion of both alcoholic and malolactic fermentation the wine is stored in second-use 500-liter oak barrels where it ages for 12 months. It is then bottled unfiltered.
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