I have very little Xinomavro experience. Tonight I opened a 2018 Thymiopoulus Naoussa which I think is only my second time with this grape. It was fantastic. The experience, along with the first bottle I tried (2013 Vaeni Naoussa Grande Réserve), has piqued my interest in the Xinomavro grape and the Naoussa region.
I’ve read that the character of wines made from Xinomavro can be quite variable. The two I’ve had were quite a bit like Pinot, perhaps with a touch more tannin and an interesting tomato leaf note. They were both really good and I’d love to learn more.
There isn’t a ton on this grape or region that I’ve found on this site. Otto’s Xinnin’ Time thread is the best I’ve found. Lots of good info and makes me curious to try Rosé. But I’d love to hear what everyone else’s experience has been. What do you think of Xinomavro? What about the region of Naoussa? How does the grape express itself differently in other locations? Any specific recommendations?
Haven’t had those vintages, but in my books all the Alpha Estate wines have been super modern, polished and not particularly Greek in style. Many reds have felt very oaky and gloopy.
While Xinomavro can produce some nice rosés, most of them are pretty mundane. That particular late-release Thymiopoulos rosé from my Xinomavro thread is a completely different beast altogether. No other Xinomavro comes close.
In addition to Thymiopoulos and that Artisans Vignerons de Naoussa, some other producers one should look for are:
Kir-Yianni (these can be a bit modern at times, but they age well and often pack enough structure no to come across as too polished)
Dalamara
Katsaros
Chatzivaritis
Boutari (their Grande Reserve is a very reliable effort)
For me, Naoussa typically offers the best expression of Xinomavro, but they do make serious wines at least in the nearby appellations of Goumenissa and Amyndaio as well.
I think Nebbiolo is the more accurate comparison given the aromatics and tannin level. There has been some discourse about Xinomavro fooling tasters for Nebbiolo blind in exam settings.
I’ve only had two producers: Chateau Pegasus and Boutari, both based in Naoussa. Both have been great and felt nicely traditional.
Most Xinomavros I’ve tasted have been more or less Nebbiolo-like with both aromas and tannins quite similar to Nebbiolos.
However, I’ve had numerous Xinomavros that haven’t shown much Nebbiolo-like qualities. While they haven’t been wines one would confuse with a Pinot Noir, they’ve seemed more Pinot Noir-like than Nebbiolo-like. It is really dependent on where the grapes come from and how the wine is vinified - thus not all Xinomavros are comparable to a Nebbiolo.
haven’t had a ton of Xinomavro but it’s never reminded me of Pinot, not smooth or “feminine” enough. More like a hypothetical blend of a Nebbiolo and something darker fruited, like Sangiovese or even Cabernet (Franc or Sauvignon).
I’ve had impressive ones from Kir-Yianni, Karydas, and Alpha. Also cellared probably more than I needed to as science experiments. If you PM me your address, I’ll ship you a bottle with some age on it in the fall.