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Domaine Karydas, Naoussa, Xinomavro, Macedonia 2012


About the Wine:

Xinomavro (pronounced ksee-NO-mah-vro) is the noblest red variety grown in Greece. The father-son team at Domaine Karydas produce a charmingly rustic expression of the grape from the vines surrounding the family home in the Macedonian appellation of Naoussa. The purple floral aromas and dried fruit and roasted meat flavors make this great wine a dead-ringer for Nebbiolo. Perfect with grilled meats at a barbecue.


About the Producer:

Konstantinos Karydas established Karydas Estate in Ano Gastra, one of the most well-known grape-growing regions of Naoussa. His immaculately kept six acres of Xinomavro vines are planted on the hill of Gastra in sandy, clay and limestone soils, noted for their good drainage. In 1994, he built his winery in the middle of the vineyard and, shortly thereafter, his son Petros joined him to produce his first vintage under his own label. Their mission is to produce an old school, traditional single-vineyard Xinomavro with very little intervention. They strive for precision grape-growing and focused terroir-driven wines that are bold and exciting.



90 pts. Rober Parker

Altitude: 205m

Varietal Composition: 100% Xinomavro
Classification: PDO Naoussa
Soil: Sandy, clay with very good drainage due to the hillside slope.
Vinification: Green harvest the first 10 days of August.

Classic red grape fermentation at 23-28c and prefermentation extraction at 5c. 100% Malolactic fermentation.
Maturation in French oak for 20-24 months, 45% new and 55% old.
Alcohol: 13.5%
Total Acidity: 6.2g/lt
pH: 3.55



The Karydas family grow Xinomavro on a tiny holding just south of the town of Naoussa in the center of the appellation in Macedonia. The soil is light clay and sand over a limestone base, and the winery produces about 1,000 cases of the Naoussa a year. This is an old school, traditional Xinomavro; no new wood, very little intervention. Ted Diamantis compares this wine to an old school Barbaresco; the grape variety is often compared to Nebbiolo for its aromatic similarities.

Wine production began in 1994, when the winery was established on the Estate.

The harvest takes place with great care and hard work toward the end of September in three consecutive stages to ensure the best possible grape quality.

Following the wine-making process, the wine is left to mature for 18-20 months in French oak barrels, where the exuberant character of this wine softens and achieves balance.

After it is removed from the barrels and bottled, the wine is left to age reductively for another four to five months.