Diaporos

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diaporos

Winemaker Notes: Deep red color, excellent volume, robust structure, and concentrated aromas of red fruits, violet and vanilla from the new French oak, compose a wine that showcases the great potential of block #5 of the Yianakohori vineyard. What makes however the 2011 Diaporos special is the unique expression of Xinomavro that this wine offers, a result of one of the best years that we had for a long time. As always, aging will round up its acidity and reveal its increasingly rich character.
Harvest: After a year when Xinomavro did not match the very high quality standards that we have set for Diaporos, in 2011 the weather helped the grapes to reach good levels of phenolic maturity with relatively low potential alcohol, which is one of the things that we try to achieve during the last years. After a rainy month of May, the long period that followed was dry but with no extreme temperatures. As a result, the grapes ripened well, while the absence of heat waves during summer resulted in grapes with very good levels of acidity, which, in their turn, gave wines with long aging potential. It seems that 2011, just like 1994 and 2001, will be one of these years that only come once in a decade!
Viticulture: The Yianakohori Vineyard has an overall southeast exposure at an altitude of 280-330 m. The Estate is divided into a mosaic of 33 vineyard blocks of different microclimate with varying exposure, orientation, slope, soil type, rootstock, vine density and age. Almost all exposures and soil types are encountered within the Estate demanding tailor-made viticultural practices for each vineyard block. Rainfall is abundant during the winter months, but summers are so dry that regulated drip irrigation is applied to prevent water stress. Vine density ranges from 3.500 to 4.000 per hectare and the average crop yield is maintained below 2.5 kg per vine. About 5% of the estate is planted with various rare indigenous and international varieties for experimental purposes.
The grapes for Diaporos are sourced from the "heart" of Block #5 of the Yianakohori Vineyard, just over a small lake, a Kir-Yianni landmark. The slope of Block #5 has an inclination of 20%, the soil is loam clay with a very high pH, suitable for the production of full bodied Xinomavro. The average crop yield in this block does not exceed 650 kg/ha. Grape bunches are always loose, with very small berries and quite often, like in 2005, with a complete lack of seeds.
Winemaking: After a seven–day pre-fermentation cold soak at 8-10°C, the must undergoes a 10-15 day fermentation at controlled temperatures in open tanks with automatic pigeage devices. Fermentation and post-fermentation temperatures lie between 23-26°C. This process aims at stabilizing the color of Xinomavro and at softening its tannins. All of the wine finishes off its malolactic fermentation in new French barrels, which offer micro-oxygenation conditions, while frequent batonnage is applied. New French oak is used throughout the whole aging process.

Category: Dry red
Classification: PGI Imathia
Production: 12,000 bottles
Origin: Block #5 of the Yianakohori vineyard in Naousa
Grape varieties: Xinomavro 92%, Syrah 8%
Cellaring: 22 months in 225lit oak casks and 6 months further ageing in bottles
Ageing potential: 10-12 years
Food pairing: A perfect match for rich dishes based on veal and game or with truffle flavored matured cheeses.

Alcohol: 14.3%
pH: 3.25
Titratable acidity: 6.5 g/L
Volatile acidity: 0.59 g/L
Residual sugar: 3.0 g/L
Phenolic index: 73.3
Color intensity: 6.75/0.76
Free/Total sulfites: 21/75 ppm

More in this category: « Pinot Noir Papaioannou Kormilitsa »

Greek varieties (white)

SAVATIANO

Description: Savatiano is the most common grape variety grown in Greece and all over Attica and central Greece. This light-berried vine is exceptionally drought resistant and is the most commonly used ingredient for Retsina.
Taste: The Savatiano grape is low in acidity and finds the best conditions when the soil is dry and chalky.
An unusual vine with a delicate aroma and balanced taste when grown on high altitude.

MOSCHOFILERO

Description: Moschofilero (also known as "Moscophilero) produces strongly perfumed white wine and is planted on the high plateau of Mantinia in the Peloponnese, where the climate is suffieciently cool and the harvest is often delayed. There are strong flavor similarities to Muscat, but at present the origin of the Moscofilero is unknown. Small quantities of a fruity, light pink wine are also made​​ from this variety which is increasingly used as a blending ingredient in Greek wines.
Taste: From the Moschofilero grape is made ​​lively wine, with rich, floral taste of fresh fruit.

ASSYRTICO

Description: Assyrtico (also Assyrtiko) is a high class white grape variety that is becoming increasingly widespread in Greece. Its origin lies on the island of Santorini, and its resistance to high temperatures has favored an attempted growing success in other regions.
Taste: While the vine on Santorini has a mineral, earthy flavor, it tastes fruity and floral on the mainland, especially in northern Greece.

ATHIRI

Description: Athiri is a white Greek grape variety that is often used for blending, especially with the Assyrtiko.
Taste: Wines from Athiri grapes have a very soft acid, with a fruity note. The bouquet is slightly dominated by a delicate citrus scent.

ROBOLA

Description: Robola is a grape variety, for which the Ionian island of Cephalonia is most famous. The distinctive, lemony dry white wine is made from grapes which are cultivated exclusively on this island. The wine made from this early-ripening grapes wine is high in acidity and is much prized in Greece. These grapes is grown in Slovenia as "Rebula' and in northeastern Italy as " Ribolla " (or" Ribolla Gialla ").
Taste: The Robola vine has a high alcohol content and a moderate, and good acidity. The aroma is very pleasantly fruity.

RODITIS

Description: Rhoditis is a slightly pink-skinned grape variety traditionally grown in the Peloponnese. The vine is particuarly prone to a powdery mildew and ist popularity has waned. It ripens relatively late and keeps ist acidity well, even in a hot climate such as Ankialos (in Thessaly). IT is often blendedwith Savatiano, particularly when producing Retsina.
Taste: The Roditis grape is extremely variable, depending on uinder which micro-climatic conditions it is grown. The best conditions are slightly chalky soil and high altitude, which gives the wine a fruity aroma, a high alcohol content and a balanced, fresh taste.

MALAGOUSIA

Description: Malagousia is a white Greek grape variety. It is also known as "Malagoussia.
Taste: The Malagousia vine has a high alcohol content and a distinctive, strong aroma. The vine is of a medium acidity and full and balanced in flavor.

Greek varieties (Red)

MANDELARIA

Description: Mandelaria (or Mandelari) is an important red wine and a specialty at many Greek islands. The grapes have a thick skin, which gives the wine it produced an intense color and high tannins. There are also dry red wines, as he "Peza" made it.
Taste: The Mandelaria Vine has an intense color and a low alcohol content, a medium acidity and tannins.

AGIORGHITIKO

Description: Agiorghitiko (also known as Agiorgitieo, Agiorgitiko and St. George) is a red grape variety native to Nemea in the Peloponnese. Wines from this area may be made from no other variety. It blends well with many other grapes, especially Cabernet Sauvignon, and can also produce a good-quality rose.
Taste: The dark red, almost black berries and soft tannins provide excellent conditions for excellent wines. The vine develops a distinctive, complex bouquet of red fruits (balckcurrants) which tastes greatand has a long finish.

XINOMAVRO

Description: Xinomavro is a black grape that is grown in northern Greece as far south as to the slopes of Mount Olympus. Its name means "acid black," and the wine can seem harsh when young, although it does mature well. It is one of the few Greek grape varieties which may not reach full ripeness every year. It is blended to produce "Goumenissa" and used as a base for sparkling wines from the cool, high altitude vineyards of Amindeo. The grape can also be used for the production of white wine (Blanc de Noir).
Taste: The Xinomavro vine varies in flavor depending on the altitude it is grown in. The characteristics at medium altitude are a dark red color, good acidity and it is high in tannins. At higher altitude the flavor resembles rose wine and red berries.